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  4. Le Creuset vs. Other enamelled cast iron?

Le Creuset vs. Other enamelled cast iron?

Scheduled Pinned Locked Moved Off Key - General Discussion
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  • wtgW wtg

    @Mary-Anna Cool!

    https://www.lecreuset.com/factory-to-table-sale.html

    dolmansaxlilD Offline
    dolmansaxlilD Offline
    dolmansaxlil
    wrote on last edited by
    #15

    @wtg so sad - the page doesn’t exist on the Canadian site.

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    • wtgW Offline
      wtgW Offline
      wtg
      wrote on last edited by wtg
      #16

      @dolmansaxlil Odd, it works for me.

      Try going to costco.ca and enter "cast iron" in the search. There are LC and Staub and Tramontina products available on the Canadian Costco site that aren't on the US site.

      When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

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      • C Offline
        C Offline
        CHAS
        wrote on last edited by
        #17

        Have a blue Dutch oven and I think something else. Don had to have it. He was a great cook. Don't think it has been moved since we lost him.
        Bob and I cook easy things and go out too much.

        “I’m at an age when remembering something right away is as good as an orgasm.”—Gloria Steinem to Julia Louis-Dreyfus on Wiser Than Me

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        • JodiJ Offline
          JodiJ Offline
          Jodi
          wrote on last edited by
          #18

          We have recently switched to a lot of cast iron cooking - mostly switching out the non-stick frying pans for the desirable vintage ones you find at antique stores - but also using the Dutch ovens on the stovetop more. I was worried because we have a glass cooktop, but it’s been fine. Steve is the breakfast maker and he keeps the un-enameled cast iron skillets seasoned to perfection, they really are nice to cook in. I need a different kitchen where I can start hanging all these skillets on the wall…

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          • AdagioMA Offline
            AdagioMA Offline
            AdagioM
            wrote on last edited by
            #19

            I have a Lodge enameled cast iron dutch oven. I don’t use it often; it’s HEAVY. I use my Farberware stainless steel pots and pans daily for the past 42 years.

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            • M Offline
              M Offline
              Mary Anna
              wrote on last edited by
              #20

              When I've got one of those dutch ovens loaded up with food and I have to get it into the oven, I really struggle. I have to drop into a wide-based squat to manage it. I'm sure it's good for my glutes. 🙂

              I'm of two minds about cookware. Expensive stuff that's heavy and pretty attracts me like a magpie, but it's very hard on my arthritic hands. Quirt had so much cookware that I haven't bought any in years, but when I did, I avoided the heavy stuff.

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              • wtgW Offline
                wtgW Offline
                wtg
                wrote on last edited by
                #21

                How about a cast iron magpie? 😁

                alt text

                https://www.thesingingwhale.com.au/shop/unique-gifts/cast-iron-magpie-hook/

                I used to have a bunch of cast iron but we got rid of it a while ago. It's good for muscle building, but Mr wtg has pretty serious arthritis in his hands and using heavy pots didn't work too well.

                When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

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                • M Offline
                  M Offline
                  Mary Anna
                  wrote on last edited by
                  #22

                  I love the cast iron magpie!!!!

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                  • AdagioMA Offline
                    AdagioMA Offline
                    AdagioM
                    wrote on last edited by
                    #23

                    Speaking of cast iron magpie, I kind of want the Lodge Dolly Parton skillet, but I don’t need it.

                    IMG_7320.jpeg

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                    • dolmansaxlilD Offline
                      dolmansaxlilD Offline
                      dolmansaxlil
                      wrote on last edited by
                      #24

                      Thanks for bringing up the problems with arthritic hands. I hadn’t thought of that. Obviously if I’m going to buy LC or some other more expensive cookware I’m thinking long term. I already have some mild (what I assume is) arthritis in my hands which at times makes it hard for me to open things or to grip utensils to stir for any length of time. Heavy objects haven’t posed as much of a problem but I assume they could in the future… maybe I should rethink.

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