“I'd recommend Le Creuset. They have a lifetime warranty and I haven't had an issue with food sticking if used properly.”
If you actually want to buy it for life, learn how to use cast iron or stainless. It really isn’t that hard. Anybody in this thread recommending non-stick coated cookware is kidding themselves. Not only is it a good way to fuck up your body with PFAS, but they do not last. Cast iron lasts generations.
“We have Le Creuset and a Staub both are great.”
Not a fan of big sets, but just get the pieces you need. We have Le Creuset and a Staub both are great. I don’t care if they are same brand or match. I’d rather shop each piece individually.
“Enameled Cast Iron: Le Crueset or Staub dutch oven.”
Just buy one. Make it special. You've got a few ways to go here: Enameled Cast Iron: -Le Crueset or Staub dutch oven Bare Cast Iron: -Anything from Smithey Stainless Steel: -Get something unique that most people won't already have, like a Rondeau or Saucier, from Made In, All Clad, Hestan, or Heritage Steel.
“Dutch Oven: Le Creuset, Staub or Williams-Sonoma”
The only way you could get the lucky couple a BIFL pot or pan is to buy ONE pot or pan. Cast Iron Skillet: Finex or Smithy Dutch Oven: Le Creuset, Staub or Williams-Sonoma Lots of other BILF brands. These are just a few of the more popular and widely available brands. They’re all often on sale. These are all BILF brands. There will be no “set” for $200 that will last like these single items.
“Get a 10-12 inch Le Creuset skillet for $200.”
Get a 10-12 inch Le Creuset skillet for $200. A $200 set of pans will be a waste of $200.
“We use Le Creuset heavy duty cast iron pots and pans.”
Hello from Australia! We use Le Creuset heavy duty cast iron pots and pans. They belong to my partner who got them from her parents. Brilliant stuff and efficient to boot. Low to medium heat does it for us. Just adding Lodge and Aldi Crofton for variety…
“Love my Le Creuset, which has a BIFL warranty!”
Love my Le Creuset, which has a BIFL warranty! And if you are anywhere near an outlet, you can get great deals on cookware in perfect shape (discontinued color, superficial imperfection, etc, etc).
“A Le Creuset or Staub Ditch oven.”
100% mix and match. And raw cast iron is not hard or time to consuming to take care of, it’s just a little work for the first days seasoning it. A Le Creuset or Staub Ditch oven. Sounds like you have a family, so I’d suggest ~7QT and the 7.5Qt LC chef oven is on sale for $300 rn A Le Creuset or Staub 3.5QT Braiser. Go to a Zwilling (parent company of staub) or le creuset outlet. You can get this for under $200. Viking 8,10, and 12” stainless frying pans and a sauce pot from Marshall’s/homegoods. They’re fantastic quality and all of them will cost you under $100 total. They’re at just about every Marshall’s/homegoods/TJ Maxx around me but 100% stuck to Viking, don’t get any other brands. Your all clad pans could fill in here. Demeyere proline/Atlantis is another ultra-premium, high priced choice here. Lodge cast iron frying pans, ~6”, 10”, 12”. Another Marshall’s buy. 6” for eggs, 10 and 12 for everything else. All 3 should be about $80 total. I’d recommend a griddle pan from lodge as well. Your grandmothers cast iron could substitute well here. A lot of the vintage stuff is better than what you can buy today (unless you’re looking to spend $150-250 per pan). Matfer ~8” carbon steel pan. ~$60 on Amazon. If you need a giant pan (~14”), then I’d buy it in carbon steel. Stainless in that size is impossible to find and cast iron is way too heavy at that size. Nordic ware baking sheets are cheap and great (either Marshall’s while ur looking for the lodge and Viking stuff or target. They’re cheap no matter what). That’s only about $800. The other pieces would be things specific to you. For me, that would be the biggest le creuset enameled cast iron roasting pan and a smaller Dutch oven.
“I'd say le creuset. They currently have a make your own set deal going on.”
I'd say le creuset. They currently have a make your own set deal going on.
“LeCruset are fabulous and have a lifetime guarantee.”
LeCruset are fabulous and have a lifetime guarantee. All Clad is also a good option for stainless steel. Avoid all non-stick.
“Just buy a load of LC, specifically their stainless stuff.”
Just buy a load of LC, specifically their stainless stuff. - egg poacher (for the saute pan and lid, + eggs) - frying pan (pick a size - suggest the smaller one) - two handled 5qt shallow casserole (main workhorse) - two-three saucepans + steamer - milk pan - small and deep toughened non-stick frying pans (the deep is the one with the opposing lug handle) The stainless stuff is your everyday cookware, all oven safe, so you can sear on the hob, then dump in the oven. It’s stainless, so you can use metal utensils. It can be dumped in the dishwasher, so cleanup is a breeze (just make sure to deglaze before dishwasher, so things come up clean) Non-stick for eggs/sauces/reducing stuff, obvs needs to be babied. The LC is excellent quality, the stuff I’ve bought from catering suppliers hasn’t been quite as good, but is a lot cheaper. Presumably there’s a mid-point, but saving 10-20% to guess if something will work isn’t worth it in my opinion. Essentially the LC stuff has rolled/sealed edges, so the reactive metals aren’t exposed - this is why they go through the dishwasher so well. The stuff I’d had from catering suppliers hasn’t had this manufacturing step, so although it claims to be dishwasher safe, the dishwasher eats the reactive aluminium core Edit: oh, I forgot the roaster Whilst you’re at it, get stainless baking sheets with cooling racks, same reason, you cook, then you dump into the dishwasher Also a stainless stock pot may be worth getting, if you need something that size, but I tend to use the shallow casserole for dishes up to six portions (eg chilli)
“I'd recommend Le Creuset. They have a lifetime warranty.”
I'd recommend Le Creuset. They have a lifetime warranty and I haven't had an issue with food sticking if used properly. They are heavy pans (cast iron...no way around it) if that is a concern.
“Le Creuset for enameled cast iron, All Clad for stainless steel, and Lodge for cast iron.”
Le Creuset for enameled cast iron, All Clad for stainless steel, and Lodge for cast iron. My "set" is: Le Creuset - a 5.5 quart dutch oven and a 2.25 quart sauce pan All clad - a large deep saute pan, a smaller 2 quart sauce pan Lodge - a 10 inch skillet, a 4 inch skillet, and a 8 inch flat griddle I also have some glass baking dishes, a cake pan, etc, but that's all I need for stove top cookware. You might want to size some of those pieces up if you have a large family. I've had all of those items for 5-10 years myself and some of them are second generation, coming from my parents or grandparents.
“I love le creuset cookware - both my enameled cast iron saucier as well as my small but growing set of stainless pots.”
I love le creuset cookware - both my enameled cast iron saucier as well as my small but growing set of stainless pots. I have yet to discover the specific magic spells needed to make cast iron nonstick so I rarely use the single cast iron pan I have.
“I have a Le Crueset set from 1981.”
Besides cast iron, I have a Le Crueset set from 1981. The set has a few chips (due to SO not understanding how to put them away), but they’re still great pans.
“So expensive but damn… sexy and functional.”
Le Creuset. So expensive but damn… sexy and functional. Ain’t no one got time for cast iron. People are obsessed with cast iron but forget about it; too much work.
“Le Creuset is too pricey for us, but we've managed to find...other European brands.”
Le Creuset is too pricey for us, but we've managed to find, over the years, a good collection of other European brands of enameled cast iron, such as Cousances (Le Creuset bought them out) Descoware (the Julia Child stuff) Copco, etc. That is rounded out by a few pieces of US made Lodge cast iron, well-seasoned.