Le Creuset vs Members Mark Cast Iron

[sherry7]

After seeing this thread, I went to Sam's Club and bought their version of the Le Creuset dutch oven. I compared it with a real Le Creuset that I saw at Marshall's and it was just as heavy, although the outside finish isn't as pretty.

But....everything I cook to it sticks! The first thing I made was beef stew, and I had to soak it overnight to get it clean. Then I boiled pasta (for pasta salad) in it, and a bit of that stuck as well. Earlier today, I made a pot of Irish oatmeal in it. Yep, you guessed it...it stuck some as well.

I am preheating the pot before using it...I put the gas burner on medium and let it heat up a few minutes before adding food, water, etc. So far, I haven't turned the heat above medium when using it. Water takes FOREVER to boil in it, even when I put the lid on top...at least twice as long as my hard anodized Calphalon professional and commercial pots.

Needless to say, I'm definitely NOT loving this pot. Am I doing something wrong?

 

[RichNKatHolly]

After seeing this thread, I went to Sam's Club and bought their version of the Le Creuset dutch oven. I compared it with a real Le Creuset that I saw at Marshall's and it was just as heavy, although the outside finish isn't as pretty.

But....everything I cook to it sticks! The first thing I made was beef stew, and I had to soak it overnight to get it clean. Then I boiled pasta (for pasta salad) in it, and a bit of that stuck as well. Earlier today, I made a pot of Irish oatmeal in it. Yep, you guessed it...it stuck some as well.

I am preheating the pot before using it...I put the gas burner on medium and let it heat up a few minutes before adding food, water, etc. So far, I haven't turned the heat above medium when using it. Water takes FOREVER to boil in it, even when I put the lid on top...at least twice as long as my hard anodized Calphalon professional and commercial pots.

Needless to say, I'm definitely NOT loving this pot. Am I doing something wrong?

Did you season it with oil before using it? Usually you need to heat it up and rub it down with oil - let it sit. And anytime after you really scrub it, do it again.

For what its worth, stuff sticks to mine moreso than my regular nonstick cookware, but I think it tastes better from the cast iron.

 

[TinkrLiz]

After seeing this thread, I went to Sam's Club and bought their version of the Le Creuset dutch oven. I compared it with a real Le Creuset that I saw at Marshall's and it was just as heavy, although the outside finish isn't as pretty.

But....everything I cook to it sticks! The first thing I made was beef stew, and I had to soak it overnight to get it clean. Then I boiled pasta (for pasta salad) in it, and a bit of that stuck as well. Earlier today, I made a pot of Irish oatmeal in it. Yep, you guessed it...it stuck some as well.

I am preheating the pot before using it...I put the gas burner on medium and let it heat up a few minutes before adding food, water, etc. So far, I haven't turned the heat above medium when using it. Water takes FOREVER to boil in it, even when I put the lid on top...at least twice as long as my hard anodized Calphalon professional and commercial pots.

Needless to say, I'm definitely NOT loving this pot. Am I doing something wrong?

I use different cookware for different things. I'm not using my enamel over cast iron dutch oven for the things you have listed. If I'm boiling water or making oatmeal I use my regular stainless steel cookware. I use my dutch oven when I'm going to brown stuff or sear stuff and then finish cooking it in the oven. I use it to roast chicken, make pot roast and to make soups and stews. When making soups and stews I sear the meat and remove, sautee the veggies and remove them to the same bowl or plate, then I deglaze the pan, add back the veggies and meat and add whatever liquid I am using. Then I put the top on and put it in the oven, cooking it slowly for hours (almost like I'm using the crock pot).

 

[sherry7]

Did you season it with oil before using it? Usually you need to heat it up and rub it down with oil - let it sit. And anytime after you really scrub it, do it again.

For what its worth, stuff sticks to mine moreso than my regular nonstick cookware, but I think it tastes better from the cast iron.

No, I didn't season it. I didn't think I had to do that with enameled cast iron, but I'll certainly give it a try. Thanks.

I use different cookware for different things. I'm not using my enamel over cast iron dutch oven for the things you have listed. If I'm boiling water or making oatmeal I use my regular stainless steel cookware. I use my dutch oven when I'm going to brown stuff or sear stuff and then finish cooking it in the oven. I use it to roast chicken, make pot roast and to make soups and stews. When making soups and stews I sear the meat and remove, sautee the veggies and remove them to the same bowl or plate, then I deglaze the pan, add back the veggies and meat and add whatever liquid I am using. Then I put the top on and put it in the oven, cooking it slowly for hours (almost like I'm using the crock pot).

This might have been a bad purchase for me, because I rarely brown or sear meat before I put it in the oven. I probably should have researched it a bit more before purchasing it. One of my big Calphalon hard anodized pots would have probably served me just as well, in retrospect.

 

[branv]

You don't have to season enameled cast iron. Plus an enameled dutch oven runs the gamut for use: frying, searing, braising, stovetop, cooking pasta, and even rice. If your enameled dutch oven is having issues it may simply be a quality problem. But remember that enameled doesn't mean teflon...it's not 100% nonstick, and too high a heat for certain items (especially on a less-thick/quality, poorly enameled cast iron) will cause sticking.

You may have been able to stick to your Calphalon, but when the Calphalon One was tested by Cooks Illustrated against other Dutch Ovens of the cast iron variety, it was found to have the greatest temperature fluctuations. Cast Iron just holds heat really well.

I had a stainless steel dutch oven that I traded in for my enameled cast-iron dutch oven. I've never had a roast turn out better, and mmmmmm...the no-knead bread is to die for. I can't get over how much more evenly everything cooks.

I'd say don't give up on these ovens yet, but perhaps consider returning that brand for another.

P.S. I know it's a matter of opinion, but it really is worth it to pre-brown meat. It brings out so much more flavor, and searing seals in the juices! Mmmmmmm.

 

[sherry7]

You don't have to season enameled cast iron. Plus an enameled dutch oven runs the gamut for use: frying, searing, braising, stovetop, cooking pasta, and even rice. If your enameled dutch oven is having issues it may simply be a quality problem. But remember that enameled doesn't mean teflon...it's not 100% nonstick, and too high a heat for certain items (especially on a less-thick/quality, poorly enameled cast iron) will cause sticking.

You may have been able to stick to your Calphalon, but when the Calphalon One was tested by Cooks Illustrated against other Dutch Ovens of the cast iron variety, it was found to have the greatest temperature fluctuations. Cast Iron just holds heat really well.

I had a stainless steel dutch oven that I traded in for my enameled cast-iron dutch oven. I've never had a roast turn out better, and mmmmmm...the no-knead bread is to die for. I can't get over how much more evenly everything cooks.

I'd say don't give up on these ovens yet, but perhaps consider returning that brand for another.

P.S. I know it's a matter of opinion, but it really is worth it to pre-brown meat. It brings out so much more flavor, and searing seals in the juices! Mmmmmmm.

Thanks for the info. I can't imagine being able to fry or sear anything in this pot. It just doesn't seem to get hot enough (I'm using no higher than medium heat, like the directions said). On the 2 occasions I've boiled water in it, it took about 45 minutes to get to a slow boil...and I left the lid on to retain the heat and started with hot water from the faucet.

Maybe I will take it back. I believe Sam's has some sort of member satisfaction guarantee. I thought the quality on this would be good, since Cook's Illustrated said the Tramotina (sp?) brand from Walmart was almost as good as Le Creuset. I read somewhere that the one at Sam's Club was also made by Tramotina as well.

Oh well, I really didn't need another piece of cookware anyway, lol. I have a ton of Calphalon Commercial and Calphalon Professional that I absolutely love.

 

[branv]

Huh...well I assumed that the sticking prob was too high of a heat, but cast iron is slow to heat up. This is better in the long run b/c it also gets heated way more evenly and holds onto the heat (you can't believe how long a stew stays hot with the lid on and the heat off). So perhaps for the pasta, to save on gas costs, you might want to stick to your calphalon

One thing I was going to mention is that, in reading your original post about adding water after preheating, I would be very sure to not heat a pan before putting water in it -- mainly cold water. Same principle as with most things, rapid temp changes can crack the enamel. And besides, it just cools down what you've already heated so you're wasting time. The only thing I would add to an empty, already warmed (not hot) pan is oil for sauteing/sweating, searing, etc. I don't know of any impediments to deglazing a hot pan (anyone?), but again, I'd use room temp liquids.

I hope that helps some. I know I haaate making the trip back to the store to return something...hopefully you won't have to.

 

[sherry7]

Huh...well I assumed that the sticking prob was too high of a heat, but cast iron is slow to heat up. This is better in the long run b/c it also gets heated way more evenly and holds onto the heat (you can't believe how long a stew stays hot with the lid on and the heat off). So perhaps for the pasta, to save on gas costs, you might want to stick to your calphalon

One thing I was going to mention is that, in reading your original post about adding water after preheating, I would be very sure to not heat a pan before putting water in it -- mainly cold water. Same principle as with most things, rapid temp changes can crack the enamel. And besides, it just cools down what you've already heated so you're wasting time. The only thing I would add to an empty, already warmed (not hot) pan is oil for sauteing/sweating, searing, etc. I don't know of any impediments to deglazing a hot pan (anyone?), but again, I'd use room temp liquids.

I hope that helps some. I know I haaate making the trip back to the store to return something...hopefully you won't have to.

I'll probably give it at least one more try before returning it...I'm just stubborn that way.

Good advice about not adding cold water to a hot pan...I always use hot water. However, my DS added cold water to a hot bowl recently (straight from the microwave), and of course shattered it into a million pieces.

 

[Ciao Mickey]

I have bought all my cast iron from QVC and I love cooking in them.

http://www.qvc.com/qsearch/search.aspx

I have this pot in blue and Yellow( was lucky enough to get it for $27 in teh QVC outlet) its a nice size.
http://www.qvc.com/qic/qvcapp.aspx/...-by-Staub-Enameled-Cast-Iron-6-qt-French-Oven

I also have this in red, this was the first piece I bought. The cook great! My aunt has Le cruset and bought one of these. She doesn't see a difference in cooking. She didn't believe me until she bought one from QVC.

http://www.qvc.com/qic/qvcapp.aspx/...Staub-Enameled-Cast-Iron-5qt-French-Oven-wLid

If you don't want to spend the money or have a LeCruset outlet nearby, then I would recommend buying Staub from QVC. I have both Staub and LeCruset and I can't tell the difference between them. They are both made in France.

I wish QVC carried more sizes of Staub. I bought the 2 qt. saucepan when they had it at a Try Me price for $29 years ago. Then they had the 6 qt. Dutch as a Special of the Day for $59. It included a trivet. Amazing price.

They have a LeCruset outlet in Flemington, NJ. That's where I purchased many of my pieces. They always have sales for the holidays and they heavily discount their pieces. I bought a 9 qt. round oven for $179 (the exact same color they carry in Williams-Sonoma) and a 13" long baking pan for $129 (with a coupon).

I love my LeCruset and use it all of the time.

I would not buy any brand of cookware if it's made in China. I do not trust anything made in China.