Originally Posted by cathqlt
I am in need of a dutch oven to cook roasts in and am looking at the All-Clad French Oven and Le Creuset French Oven. I have some All-Clad pieces and love them but I've never had a piece of the Le Creuset so I don't really know that much about it. Also was looking at a piece of Le Creuset to do soups and stews in. Which size would you recommend for this?
I would strongly suggest you go to a store that has a 7 1/4 quart LaCreuset and pick it up. Then imagine it with say 6 quarts of liquid, which is another 11 lbs or so. Then imagine bending at the waist while holding it out about 3 feet from your body, the maneuver you need to do to get it in the oven. (I've found my oven shelves refuse to slide with that much weight on them, and sag quite a bit)
As someone else said, Cooks Illustrated tested dutch oven and concluded that all-clad was superior even not taking the weight into consideration. Expect to pay well over $200 though.
I also find my cast iron dutch oven a pain on my glass tot stove. If you have gas, no problem, but lifting 25 lbs of steaming hot food to get it "off the heat" to add this or that and then returning to the heat is a recipe for a scratched top.
However, if you can put up with the weight and are very careful, and don't allow unauthorized family members to use it
, it does do a beautiful job of braising just about anything.
Just make sure you know a good chiropractor