Originally Posted by Robo410
If a recipe calls for a dutch oven and 350*, I wouldn't lower the temp at all. THe cast iron hold the heat but it doesn't magnify it. If you were stove top cooking, covered, you might well be able to lower the temp once the pan got to temp. (depending on what you were cooking.) But I have never had anything over cook in the Le Creuset I own.
Ditto here. I, too, have never had anything become overcooked in Le Creuset. I much prefer to use my Le Creuset Dutch ovens in the oven because the lids fit so tightly, which keeps all the nice moisture inside.
As for stovetop cooking, once the mass of the piece gets heated up, I find I can cook at lower temperatures because of the excellent heat conduction of Le Creuset.