Why is Le Creuset SO Popular?
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- เผยแพร่เมื่อ 2 ต.ค. 2024
- Le Creuset is a 100 year old brand known for their Dutch ovens that can cost upwards of $400. This cookware company was launched back into the spotlight recently by something that this company could have never predicted: a pandemic induced global obsession with sourdough bread.
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Script: Caroline Eaton Pickard
Editor: Reid Valaitis
Lead Editor: Kirsten Stanley
Project Manager: Lurana McClure Rodríguez
Host: Levi Hildebrand
Want to work with Future Proof? Suggestions? Hate mail? Get in touch with the project manager, Lu: contact@befutureproof.ca
My parents got a set as a wedding gift in 1956. They used them a frequently, and 65 years later my brother still uses them - they’re in perfect shape.
oh these things LAST last
@@FutureProofTV If you can afford the initial price, they’re cheaper in the long run. I’m still mad at my brother for snagging them lol
Exactly, they are NOT OVERRATED. I swear by my Staub and Le Creuset! I go on eBay and get for a fraction of the price, they work PERFECT, are easy to clean and are beautiful....one day my twins will each get my pots/pans because I know they will last generations. I am not usually someone who loves brands, but I stick by these two.
@@TahtahmesDiary I never thought to check eBay, thanks for the idea! 😊
as long you didt drop it or bang it, it would last forever.
I dated a European guy in the early 70s. He was extremely cheap, but had this dutch oven because he said he would NEVER need to replace it. Yes, he calculated its cost over his expected life!
Your European guy from the 70s was using girl math before girl math had a label
@@alli457
No. Girl math isn't computing anything. It's justifying bad use of money. Buying something that will last a lifetime isn't a bad use of money.
@@bayanon7532wow you definitely get pus
what a legend honestly 😭
@@bayanon7532 justifying a very expensive purchase based on price per use is one of the basics of girl math.
America's Test Kitchen has done a few comparisons of cast iron and enameled dutch ovens like this one. They check for things like finish, weight, heat conduction as well as how easily they chip. They literally slammed and whacked them multiple times to see if they chipped. Le Creuset was their highly recommended pick for best quality quality, but also the most expensive. They chose the Cuisinart as their 'best buy' which was lower priced but still nicely made.
Exactly. There’s other versions if you don’t wanna buy it just to flex on the homies
@@FutureProofTVSure, but if you are young and you already enjoying cooking enough to so it multiple days a week, then it's a fantastic investment. The hardest test to do is longevity, but Le Creuset has been proven to last.
For the most part, this brand is truly worth it's hype and cost. ATK's tests are what started my investment in buying Le Creuset. They really do cook better, clean easier, and last longer. Because of the cost I've definitely learned to take better care of pots and pans (and how to properly cook in them, lol).
Yup. A worthy investment and a buy it for life type of purchase.
@FutureProofTV Those "other versions" don't come with lifetime guarantees.
Like, sure, there are cheaper office chairs than ones made by Herman Miller, but none of them have the kind of warrant that Herman Miller boasts.
I'll admit that for non natives, """le creuset""" is a bit of a tongue twister but I can confirm that Levi has been successful in NOT pronouncing it right a single time in the whole video.
Congratulations!
Came here to say this 😂
My conclusion was that “French speaking” Canadians don’t actually speak French 😂
@ There's no difference between the French Canadian and French pronunciations of Le Creuset.
Levi is not a French Canadian.
@@WoodEe-zq6qv Aye aye, captain!
I stopped the first time he said it and just read the comments, because it immediately made me assume he didn’t know what he was talking about 🤣
I got a 7.5 quart Le Creuset at my local Goodwill for $7.99. It's very vintage with a smooth lid, and I have used it consistently for years. They do last and last.
I got mine for free from a friend that got an induction cooktop. I live a good score.
@@criticaloptimistthey work perfectly on induction 😮
I'm so jealous! I worked for goodwill but never came across such a prize. You are a gold Olympian of goodwillers
Cast iron works even better than most other cookware because it doesnt make that aweful sound @@MB-co6qj
I heard people are afraid of the old ones for possible lead
Nice to see a future proof video featuring a quality product without a catch! I own a couple of their items and love them
Their products are made in China...and we all know how well the CCP regulates their sweatshops
yes i was worried going into this cause i love my dutch oven
Can't say I know what "luh CRUSSet" is, though. Weird he's showing "le creuset" items and calling them something else....
My sister has my parents' Le Cruset cookware and their Volvo. The cookware is over 60 years old the Volvo is almost 40. Both are going strong.
My cousin scored 3 one summerr by going to garage sales in Quebec in 2011. Sent them back to Le Creuset to get refurbished, and they came back brand spanking new. The company absolutely stands behind their product..
They can be refurbished? how much does that cost?
@@siewheilou399Le creuset in Australia would not assist in anyway when my pot got a small chip on the inside. It was used 3x week for over 10 years and was chipped by accident. I bought another one when it was on sale but learned there are conditions to the warranty.
@@siewheilou399not anymore. People were abusing this service like the guy in the comment above, and they shut it down pretty quickly. It used to be free
@@siewheilou399 they probably re-enameled any damaged coatings.
We have two Le Creuset baking pans, a small 8" round dutch oven and a smallish rectangular baking pan. Both found by my parents at thrift stores, I think, and from the colors I suspect they were produced sometime in the 70s or 80s. They both still cook great though, I expect them to last the rest of my life and probably get gifted or re-donated then. If you take care of them these can absolutely be heirloom kitchen gear. And well worth the price even new, honestly. Fair pay and good working conditions deserve to be the default, not a surprising anomaly.
The people who scoff at spending more than $40 for cookware don't understand the saying "penny smart, pound foolish". It's usually much more expensive to get the cheapest option in the long run than something that is higher quality but more expensive up front. It's often known as "the poor tax". It's actually extremely expensive to be poor, due to the nature of product quality in relation to price.
This is so true. I got my Le Creuset pans a couple years back, after finally looking to invest in a quality set of pans, wanting to replace the ones that I had that were already warped on the bottom and chipping.
Yes, the price up front is definitely not going to be in everyone's budget. But if you are able to invest it very much beats replacing a $30 pan every year or so.
My pan is still in perfect condition several years later, even after being used daily. And I don't foresee myself having to replace it in my lifetime.
Sure. Then you have luxury items which this is where you're paying for the brand.
I have no doubts there are Dutch ovens that are cheaper for the same quality or better even for the same price.
I mean if you're buying something dirt cheap it is probably not good. Just have to look it up, and ask around.
Yet when you're purchasing something that is relatively a simple product to manufacture you absolutely can get a cheaper versions or better versions for the same price.
Sounds like you're paying for a brand, a quality check, and also because they didn't update the way they are manufacturing it. Them making it with the same forge shouldn't be a selling point if there are ways to make the same product for cheaper.
With that said at least you know what you get. I personally would get the 80$ one since the reviews seem to say they are just as good.
Not knocking on anyone who does have one either. If I had the money to blow why not.
@@dianapennepacker6854 I think it depends a bit. Not changing a product significantly can definitely be a selling point in this era. There is a lot of focus on mass production and cutting corners to lower cost. Just look at the rise of things like Temu.
Having a product that also has decades of reputable results also says a lot. Company reputation changes with time and not always for the better. That and products within a company aren't always of equal value. Lodge openly admits they outsource to China for enamel line which is very different from their US made cast iron line. Just because a company is good for a similar product line does not mean that other products they decide to add will have the same quality standards or production.
Then there's also the issue of how it's made cheaper. Like this video pointed out and other articles have pointed out online, cheaper isn't necessarily more humane. And sometimes it is just the same mass produced items with a brand logo slapped over it.
But I do acknowledge that sometimes the price trade off can't be paid. I've been in that place before where you don't get to make the choice to buy even a mid tier product over a high tier one. There's no shame in that. It's always best to prioritize the things that are going to help you the most both in the short and long term.
Then there's also the usage trade off. If the high value item only gets used once a month or two, you aren't going to get that value back. If you are trying a new hobby like making bread during a pandemic then start with a smaller investment and find out of this will be something you stick with. But if you are someone who is going to be using it daily or maybe even weekly finding the tools for what you want to achieve that won't need constant replacement over your lifetime can be worthwhile.
Absolutely.
Otherwise I tend to buy stainless steel cooking pots from gastronomy supplies. Great quality for the price. But still not cheap.
Compared to about 90 EUR + 20 EUR (lid) = 110 EUR for a professional grade stainless steel pot, Le Creuset in similar size for 350 EUR is really not that bad anymore. Or compare to things like All-Clad pots or other high-end brands.
Of course for people used to buying a whole set of cheap stainless steel pots in the next supermarket for 50 EUR that does not make too much sense. Until they need to buy replacements every few years or the cooking experience is not the best.
You are correct in that saying. I have gotten tired of replacing my nonstick pans and just purchased my first 7.5 QT chefs oven. I'm hoping it's worth the hype.
I found a Le Creuset Dutch oven at a yard sale for $15 and I took my mother's after she passed. I love them both and use them frequently.
My grandma's friend had a La Creuset. It flew across her kitchen in the 1989 San Francisco earthquake and split in two. They replaced it for her for free. She gifted the pot to my mother a few years ago. That friend has passed away, but her pot is still cookin'.
I would also say that sourdough holds the promise of being able to make bread with the simplest of ingredients, instead of relying on store bought yeast that ran out quickly in the early panic.
Fun fact: dutch ovens in dutch are called 'gietijzeren pannen' which means 'cast iron pans'
But pans is not what it is. It’s a pot! In swedish we have a word for them, gjutjärnsgryta, cast iron pot! While gjutjärnspanna is cast iron pan.
Neither is it a oven
'pan' in dutch can mean either pot or pan
@@Adtonius
@@AdtoniusEnglish varieties are funny. Saucepans are what I would call a pot (Topf in German) but maybe it’s because of the long handles? 😅
@@claire508 Meanwhile swedish has at least 3 words to differentiate them: panna, gryta and kastrull.
There are a few things that are actually worth their high price; original KitchenAid stand mixers, Aga cookers, really good furniture, Cowichan sweaters, that kind of thing. Le Creuset is one of them. I'm sure some people bought them because of pandemic baking but they've been wonderful and expensive for a very long time.
High quality cutlery is in this category too
Pretty sure I commented on his Cowichan sweater on another video. My husband grew up in the GTA and had no idea what I was talking about 🙄
I love my KitchenAid mixer, but I caught it on sale, got it for about $120, that model is usually about $400. You can keep the Aga, it gets hot here, those things are a massive waste of energy. Most of my furniture didn't cost me anything because it was made really well and is really old. And I don't wear sweaters.
Fully agree, especially regarding Kitchen Aid. This these things do their job well, but I am sure Kenwood and other brands also has capable equipment, however it was the look of the Kitchen Aid which was my number one reason for getting precisely that brand and I proudly have it standing on my counter taking up space.
Don’t forget Vitamix Blenders
I'm both a mechanic and a cook... and when it comes to the tools of those trades the same truth applies: Buy once, cry once. Le Creuset is made in a responsible way that honors the local workers and workmanship they are capable of. It lasts and lasts, looking good and performing well throughout its lifespan. Which, speaking of... in over thirty years of using Le Creuset I've never had a piece break. A few small battle scar chips maybe, but nothing fatal.
A worthy investment IMO.
Small correction. Only Lodge's enameled cookware is made in China. The old fashioned non-enameled stuff is made in America. You can go to their factory in South Philedelphia, TN during the annual cornbread festival and actually watch a production line in action. Also, if you find yourself in the area I HIGHLY recommend visiting the Lodge Store that is attached to the factory. You can find so many cool Lodge products there.
Smaller correction: the factory is located in South PITTSBURG, Tennessee. You were close though, just wrong Pennslyvannia city.
And they've got US-made enamel stuff now. But it's not cheap.
I'm french, you still don't pronounce it correctly, but it's fine, no worries
Finally, a brand or product I have actually heard of on this channel :-) Le Creuset has been popular among food geeks for decades.
In Germany I picked up a big Zwiiling Dutch oven at 50% off with sticker coupons and have picked up 2 Le Creusets from the fleamarket over in France. One is shaped like a tiny pumpkin. They are all awesome and I love cooking in them. If you can get them on sale or second hand, totally worth it.
I got mine at an outlet store for about half price. Apparently it wasn't aesthetically perfect. Don't know why. I use it all the time and it is the best piece of cookware I own. And I don't display it on my kitchen shelf!
Every creator kitchen must have the following
1. Le Creuset
2. Lodge cast iron skillet
3. Kitchen Aid stand mixer
😅😅😅😅😅
NOT OVERRATED! I swear by my Staub and Le Creuset! I go on eBay and get for a fraction of the price, they work PERFECT, are easy to clean and are beautiful....one day my twins will each get my pots/pans because I know they will last generations. I am not usually someone who loves brands, but I stick by these two.
I swear by my Staub. Big Red has never let me down!!
I have a Staub cocotte in dark blue with the lily design lid…Mine has never let me down either, my husband has burnt stuff in her and she is still easy to clean and looks brand new! Also is beautiful on the stove, the perfect pot!
Same here. Frugal where it doesn't matter, but I got the good stuff in the kitchen (on sale) because I love cooking and these pots will last for several generations.
I used to think my kids would inherit my Staubs, but they have zero interest in cooking. All my friends' kids are the same, none of them have an interest in cooking in heavy cast iron when they can afford to go to a restaurant or get carryout for dinner every night and just eat sandwiches for lunch.
@@noseraph I have no interest in cooking with heavy cast iron either. So much of a pain in the butt. Currently have a set of tramontina cookware and it’s great. I might get a set of all clad cookware in the far future, as I happen to live in Pittsburgh and can pick up a discounted set from their factory
I had a cheap dutch oven and after 5 years it was already quite banged up, it also never heated that evenly. I managed to buy a Le Creuset for around 200€ and it just feels so much better quality and nicer to use. For the price I paid I have zero regrets on buying it since I expect to be using it for decades.
ding ding ding!!!
as a Canadian, i can confirm that many cannot pronounce french words unless youve been to a government building in montreal (and new brunswick). I only knew french because i took french immersion in elementary.
Bilingualism is so cool it's pretty sad it's not more widespread tbh
Come to Malaysia in South East Asia here. Many of us are trilingual or more. 🌎 🌍 🌏
@@yivmaiden I'm in the US, but I don't think I've ever met anyone from SE Asia in general who didn't speak at least 3 languages. Usually at least their country's de facto language (like Tagalog or bahasa Indonesia), the language of their home region/Island, and then English. Folks who spoke 5 languages was pretty common among all the older SE Asian refugee communities I've spent time in.
Which always blows my mind. I'm barely fluent enough in the one language I do speak, and there's this whole corner of the globe where three times that is totally common.
@@RevShifty yup, then on top of that, some of the younger generation will take on trendy languages such as Korean or Japanese on top of what is required in our school systems. I know of a boomer who can speak and understand up to 13 languages & dialects.
French pronunciation?!? There are so many native English speakers who ONLY speak English, who can’t pronounce English words properly!
I have had Le Creuset long before the pandemic and not for making bread for just general cooking tasks. Soups, stews, spaghetti sauce, any brazing task they are the best thing I’ve ever used. I didn’t spend any $400 for a Dutch oven either if you want Le Creuset quality but don’t want to spend that kind of money look for an outlet. The factory seconds, which have ridiculously small imperfections in the enamel go for half the price (I honestly spent a several minutes looking for where is the imperfection, and finally settled on some tiny little bump smaller than the head of a pin as what caused it to get rejected). The outlets also carry discontinued colors which are about 25% off the retail price but seriously go for the factory seconds you still have the quality and the warranty at half the price.
By the way, that picture of the broken “Dutch oven“ is not a Dutch oven. It’s a casserole made of ceramic.
@@ZombiedustXXX wow, you really found a treasure. Staub is very expensive. About the same as Le Creuset if not a bit more expensive. The only thing about Staub is it has the dark interior, and it can be hard to see caramelization before it’s too late and has gone too far.
I have several Le Creuset pieces from the factory outlet.
The imperfections could be “scratches” from being stacked and work perfectly fine…we have a lot of plates, Dutch ovens, and some of the stainless steel…the plates and bowls keep the food warmer
Exactly. This guy hasn't got clue what he's talking about.
Did not expected to get verstappened in this video
My wife and I got one from our wedding registry, and it is literally the best pot I've ever owned. I've never made bread in mine, though. I've made mashed potatoes, osso buco, my mom's Sunday gravy... It's so versatile and heats so evenly, and the big selling point for me, it's ridiculously easy to clean. I hate cleaning cast iron anything. I can stain the crap out of it doing an all day simmer and I'm sure it'll be good as new after a bit of light scrubbing.
We got a le cruset pan type thing as a gift and we use it nearly every day. We bought a dutch oven with some points through my works kudos program and while we use that less often we still use it fairly frequently. With those and an ancient cast iron skillet we got from my parents who probably got it in a yard sale we rarely use any other stove top cookware (we still use a small stainless steel pot also inherited). I'm a big fan of buy once and life time warranty items
I have had my LeCreuset for 20 years now - so I guess I'm ok? Because I got it before the pandemic? 😀 Btw, I think only the North Americans call it a Dutch Oven. In Germany, we call it a Schmortopf. which means roast/braise/stew pot. Super important for, well, stews and such.
I would love to see a video on Cabinet Health and other sustainability efforts in the pharmaceutical industry. I know it can be a touchy subject (bc for many, myself included, plastic wrapped pharmaceuticals are a medical necessity) but I keep getting ads for Cabinet Health and am intrigued by their claims of sustainable sourcing and production of meds. I look forward to my weekly dose of Future Proof!
I was unconvinced about expensive cookware before I started using these, and I'm a true believer now.
I got lucky and got one of the lle cruset Apple shaped mini Dutch ovens for 7 bucks at Goodwill
Thats basically all i cook with anymore. All-clad for general cooking, le creuset for roasts, bread, etc, and and vintage griswold cast iron from the 30’s to 40’s that i stripped and re-seasoned, along with a couple new smithey pieces for steaks, shallow frying, pancakes and anything else that requires a nonstick pan. I own one teflon coated all-clad pan I only use for eggs. If you are patient and know where to look you can find sales on these things and get a significant discount off their normal prices.
@@apcolleeni found an old wagner cast iron pan at good will for $3. Was so nasty looking but i completely stripped and re-seasoned it and it looks brand new.
I also use a lot of vintage Dansk pots, both otherwise this is basically me as well!@@Comfort031
Earlier this year, I decided I would start buying high-end cookware and began with researching Le Creuset. I ended up going with a Staub dutch oven because of the inside coating, and now own an All-Clad pot and pan set and just got another Staub piece for Black Friday. I already had some cast-iron pieces I wasn't using, and learned to use those as well. My only regret is not getting them all earlier; they were all crazy expensive (even though I got them all on sale with over $100 off) but will last me literally forever. On the advice of numerous TH-cam channels, I also bought an All-Clad non-stick pan from Marshall's to accompany all of these. The only pan I didn't throw away from the ones I had before was an as-seen-on-TV "copper" pan that is too good to get rid of.
To anyone considering buying any of these, I would recommend watching videos specifically about how to use these, comparing brands, etc. because you will learn a lot and get even more hyped up when you actually buy one for yourself. I swear the food cooked in them tastes better.
Your sense of humour - so good! Honestly, every single video you guys release is amazing. Always keeps me impatiently waiting for next one in line. thank you for what you do!
I have owned a Lodge set for less than a decade. It cooks food really well. The annoying thing for me is that the outside paint has been chipping a couple places over time.
I wasn't sure how much to trust the quality of their enamel/paint, and now it's a little less, lol. Also, if my Lodge skillet compared to my Griswold is any indication, Lodge cookware tend to be unnecessarily heavy. And I think ATK mentioned the lid doesn't form as good a seal and collect condensation and redistribute it back into the pot as well as Staub or Le Creuset.
I'll never understand putting enamel or ceramic on cast iron.
It's pointless
Just season your cast iron.
It’s not pointless. Cleaning enameled cast iron is a breeze for anyone who doesn’t care to deal with cast iron seasoning.
@@mahnamahna3252I like to use an enameled dutch oven for things that are acidic, which would wear traditional cast iron and its seasoning down. Plain cast iron also gives a metallic flavor to acidic food when cooked for a long time. I often cook stews for 3+ hours with lots of tomatoes, so enamel works well for me.
My Lodge one has QUITE a few chips in it after around 6 or 7 years. Not just in the paint, in the enamel on the cooking surface.
I have two enameled dutch ovens. One is a Le Creuset that I found in the bargain barn at the town dump and the other is a Dru that I got from a garage sale for $3.00. I don't notice any difference in quality between them. The Dru is the only one that can honestly be called a dutch oven. It's made in Holland.
So, I'm not a Le Creuset fan, but I'm a huge, huge Staub fan. It's a very similar product though. Le Creuset and Staub aren't the same as something in the realm of Lodge. I have a huge set of Staub cookware, and I bought a less expensive Dutch oven in Europe, and it doesn't perform as well. Admittedly it's not a huge difference if you're just making bread or some basic Susie Homemaker recipes in it.
The finishes on more expensive Dutch ovens tend to be thicker and more robust. The metal composition is different which makes a difference for heat retention and evenness. Staub has a proprietary finish that sears better than regular ECI cookware. It's also black inside, so it doesn't stain like Le Creuset does. Staub and Le Creuset are also made by people earning a living wage, and they're sold in stores that people are generally earning a living wage. (I had friends working at Williams-Sonoma, and they definitely made more than Walmart cashiers.)
It would be really great if you made as many videos telling people which brands to buy from (like Staub and Le Creuset) as you do brands not to buy from. Yeah, $400 for a pot is a lot of money, but that's beyond worth it for a piece of cookware that will outlive you if you take care of it properly. I feel like as a society we need to stop considering Walmart/Target prices the norm. Like, we shouldn't be saying, "$400 is ridiculous." We should be saying "$50 in way too cheap for what it is." More ethically made BILF (buy it for life) products please. As far as homewares go, BILF should be the price that other products are compared to, not the other way around.
Interesting comment, similar to one above about being poor costing more because one has to replace aluminium, tefal etc all the time and yes, if one can it's always best to spend more only once since one usually gets what one pays for whether it's kitchenware, clothes or bedlinen.
"As a french speaking canadian" says Levi. The "s" sound is actually a "z", pronounced : Le-creu-z-et.
From a french canadian ;)
P.s. great content❤
In France we have Staub too. It's Alasacian ( eastern region of France). It's owned by Zwilling a german corporation but the Staub dutch owen is still made in France and not in China, thank God !
We have to stop selling everything off! Donc neither Staub nor Le Creuset are French anymore? Zut et Flûte!
I got Staub
Lol! I thought I had a couple of pieces that I thought were Le Creuset….ran into my kitchen to double check. (Because I wouldn’t spend $400 on cookware.). Turns out they are knock offs. And they have served me well. I’m a southern cook and we use cast iron also. Great video! More subscriber here! Love from Texas ❤
I got my wife the pumpkin one. No regrets, it's so cute.
I’ve never made sourdough and I don’t have any Le Creuset pieces, but I like cooking with cast iron because on a cheap electric stove they heat quickly and evenly, and retain the heat well. I also don’t have a dishwasher so I’m hand-washing everything, and not being able to hand-wash my pots and pans isn’t a hardship. Actually my mom always taught me to hand wash pots and pans, even the stainless and nonstick ones. She doesn’t put hers in her dishwasher.
Le creuset sponsored an event I worked one time. They sent us hundreds of different items and left them all afterwards..... I have a nice set to say the least
Wow
I remember my mom had some enameled cookware, not cast iron or Le Creuset of course, probably aluminum, but they were expensive anyway
The only problem they had, and I don't know if it's the same with these new versions of enameled cast iron, it was the enamel was delicate
My mom used only wood spoons to cook, and she didn't allow us to wash them because we could drop them, and just a tiny crack could ruin the pot forever
I’m from Tennessee, so I got all the warm fuzzies when you mentioned lodge. My “Dutch oven” for bread baking is a lodge skillet and an upside down stainless steel mixing bowl.
Edit. Wait hold up 8:40 Lodge is not mass produced in China. It’s mass produced in South Pittsburg, Tennessee. You can visit the foundry man.
Lodge produces it's bare cast iron cookware in the USA. Anything enameled is made in China. They're even honest about it on their website. It didn't stop me from picking up one of their enameled dutch ovens 5 years ago to replace a 15+ year old Rachel Ray el-cheap-o that was peeling. I was so impressed with the quality that a picked up a Lodge braising pan this year. Edit: just discovered that Lodge just started making enameled cookware in the USA! Of course it's $300 for a 6-quart dutch oven vs $90 for one made overseas.
Valid point. I always think of the naked iron when I think of Lodge. I think it could be made more clear by specifying. Saying "Lodge" is made in China implies all Lodge is.
Their cheap enameled cast iron is made in China. It wasn’t June of this year that they also made a USA made enameled cast iron line.
I guess a reasonable analogy would be that Le Creuset would be like Leica and Lodge would be like Canon. They're both high quality and skillfully made products, but the hype behind Le Creuset and Leica seeks to juice the prices for those that have the bucks, while Canon and Lodge are essentially just as good for way less.
I came to the comments to point out this exact thing. lol Glad I wasn't the only one that noticed that slight mistake in differentiating their standard cast iron from their enameled stuff. I also learned from here that they now have a line of enameled that is also made in the US and not China. Way to go Lodge! All that said, I did splurge on 2 Le Creuset pans, but use my Lodge raw cast iron Dutch Oven for bread baking. lol
As a Northern Californian who shops at the nugget, I thought they were always the premier ceramics/iron brand around.
I’ve been drinking my coffee out of their mugs for 10+ years.
They’re the best
Was it really the pandemic that popularized le cruset? I could have sworn it had a cult following long before that
It did.
3:47 As an F1 fan, I can see why the algorithm suggested this video
Sincerely, the best Dutch oven for sourdough is an unglazed one from Lodge that has a flat lid. You can use it upside down, so you don’t have to try and drop the bread into the hot pot. And it runs about $40.
Hi from Paris - 'Le Creuset'? What about 'Staub'? That's what I use; just plain black cast iron: 2 sizes of "cocotte" (no mention of 'dutch' here, thank you), as well as their cast iron baking plates. As for a 'global sourdough craze', we were not informed of it here in France....
i love staub, and unlike le creuset they have specific things that make them great. staub isn't actually plain cast iron, they're enamel coated too but, they make their enamel thicker, black and have a texture similar too regular cast iron. this isn't just great for those of us who love regular cast iron but want one enamel pot for things like rice but it also helps season better. the oil binds too the surface better if it's rough, there's more surface area, not to mention it's easier too clean without having to worry about staining. this, i think, it's the one thing staub does that other cheaper options don't. a lodge is similar enough to a le creuset (although the difference in quality for enameled cast iron is obvious) there's really no cheaper option that does black cast iron like enamel coating
My Dutch Oven is Red Bull Championship Blue 3:46
I invested in a Le Creuset ceramic dutch oven a few years ago… during the pandemic… love it, use it for everything practically. Then I bought an All-Clad stainless steel frying pan (made in USA) because my Heritage The Rock looked really sick… Recently I burnt a cheap stainless steel saucepan so I replaced it with a Le Creuset (Made in Thailand). One thing I discovered is The Bar Keeper‘s cleaning products. They can turn your ceramic Le Creuset and All-Clad stainless steel into shiny brand-new looking cookware again. Big comfort to know that these cookware will keep us cook healthy meals and they last for years and years. Great to look at too! ❤
Just wanna add that the reason why dutch ovens were so popular for home bakers was because 1 as mentioned in the video it retains heat really well, and 2, it has a lid. This is important for sourdough baking as it lets you trap steam and steam is the reason why bread springs up the way it does, and the dutch oven is one of the few covered cookwares that can be used in the oven over extremely high heat. The crunchy crust at the top tho, is not solely achieved because you’re cooking bread with a dutch oven, but is achieved by letting the bread sit for a few more minutes in the oven after baking with the lid off
Challenger or Fourneau ?
But why enameled???
I have a couple of Le Creuset frying pans as well as a Staub Dutch oven. All are wonderful!
Thanks Levi.
I've been baking sourdough bread for the past 15 years in a 25€ cast iron dutch oven from IKEA, and now I feel like I should have one of those Cruzaay things you talked about
How's cooking with the one from Ikea?
@@deniaridley pretty much how you expect it to be. It's pre-seasoned cast iron. There's not a lot that can go wrong about it. But hey it's a fraction of the cost then cruzaay so I'm happy
My brother recovered a le creuset pan from the trash. Honestly I don't know how people can dispose of this. After some oil treatment the pan is good as new.
Quick correction for you, Future Proof. Lodge is not made in China, it is made in South Pittsburg, Tennessee.
I like the enameled stuff, but I've never bought any because I have the family cast iron. Everything from a three-legged dutch oven of the sort you can still buy for cooking outdoors or in an open hearth (big lip on the lid to hold coals) that is roughly 150 years old, to some of the silly Lodge ear-of-corn shaped pans that my parents picked up when I was a kid in the 90s.
Wow what weird timing. We just purchased one of Lodge's new made-in-USA enamel Dutch ovens. Wasn't aware of the bread craze, but super excited to have a Dutch oven more suited to kitchen use! We just have a cast iron one you bury in coals.
Subscribed! This is like the Company Man channel but i like how you cover business technology
The max verstappen meme. 😂 It’s confirmed, future proof is goated.
One thing that seems to be missed by the video is that Le Creuset has much more marketing than almost any other cookware brand I know of. It seems that everyone has at least heard of Le Creuset as a brand, but WAY less people have heard of Staub, which is similar in selling expensive enameled cast iron dutch ovens, but at a bit lower of a price than Le Creuset. However, many kitchen supply stores that carry Le Creuset will have an entire section of the store dedicated to selling Le Creuset, usually in mock kitchens with nice lighting and almost always right by the front window of the store. The only other brand that I know of that does this is Breville (Sage if you're in EU)
Le creuset hits a very important balance for me: high quality but also something pretty. Like I care most about good cooking implements but I also really love pastels!! And Le Creuset is out here like "we got you fam".
It's Le Creuset actually! Source : i speak the French 😋
Some of the earlier budget enameled cast iron brands were considered dangerous in the early 2000's. The Rachel Ray line specifically had scary stories of breaking during use due to manufacturer's defects. In independent testing, Le Creuset and Staub were almost always winners. Manufacturing standards and processes have caught up though, and I've not heard of pan damage that wasn't user error.
My mother uses her mother's Le Crueset, I will be handed this eventually. Three generations, not bad for something purchased in the 50s.
9:26 I can confirm the lifetime warranty. The company replaced our Le Creuset with a brand new one when the enamel chipped on the inside. 17 years after we purchased it! Literally submitted the claim online with pictures and a brand new Le Creuset arrived a week later.
most people do not cook enough to see the difference in wear and tear between le creuset and lodge. I use mine heavily, 2-3 times a day, to cook meat. my 8 year old lodge is jjust now starting to show some wear on the ceramic. iot will easily last at least 30-40 more years. in fact it will last the same amount of time as le creuset but will look more worn out
It's just impressive that from all the pans you can spot a Le Creuset right away. It's also interesting how people seem to care about working conditions of the people that make their crap unless it's a pan that costs twice as much than TEMU slafe labour is fine.
NGL... I now have baking skills all due to the pandemic. I can whip out a loaf and a cake all by myself and I am so proud of it.
Lay Crew-Say. That’s how it’s correctly pronounced, indeed. Thank you! It’s ABSOLUTELY WORTH every Penny!!!! They are heirlooms handed down and down and down. They’re not cheap but they’re QUALITY! Buy it ONCE and keep it forever! They’re amazing! And beautiful!
i'll give you "crew-say" but "le" is pronounced like "luh" in english; "lay" would be the pronunciation for the plural of "le": "les"
Almost! Le is pronounced more like "luh" (as @wbniv mentioned earlier). But the "s" in Creuset would have more of a "z" sound. The French "r" of course has no equivalent in English....and is quite possibly the hardest letter to pronounce by a non-native.
I bought a Le Creuset 9 x 13 oven baking pan with loose metal handles at a garage sale about 15 years ago. They don't have anything close to it in the product line, anymore. It's heavy as heck but it cooks stuff so evenly and makes it easy to take food to an event as it retains the heat. I keep thinking I need to get rid of it because of the weight but it keeps going back onto the shelf. Maybe my kids will be glad I didn't purge it.
Honestly, I snapped up a Staub oval casserole (with papers, lid, and trivet) at an estate sale for $50 maybe 7-8 years ago, was never out of the box but the box was nasty so the seller tossed it. If it's in decent shape, wherever and with whomever it ends up I'm sure it will be appreciated
I work for one of France's OLDEST enamellers, older than Le Creuset. They use the SAME raw glass as they do, it isn't some magical secret recipe. They also use a less precise ename process, that said our enamelled cast iron griddles endure far more hardships than their ovens. We also have a lifetime warranty.
Is it worth the cost? Yes. The hype that they have a secret recipe? No.
Godin?
@@DameSmaragdine ENO
As an industrial designer, I can confirm that the quality of the cast iron and the casting process are really important for longevity. Especially in objects that experience thousands of heat cycles like a pot or engine block. Poor quality iron and casting imperfections can lead to cracking down the line.
A relative of mine had a huge Le Creuset dutch oven for about thirty years and it still looks great! She used it a lot for dinner parties. 👍🏽
I’m just trying to watch video about pot and now the Max Verstappen theme song is stuck in my head again 🫡
I've had my Le Creuset dutch oven and pans for over 30 years, I recall them being pricy at time of purchase but still affordable. I bought them in the 90's my late 20s, I've always enjoyed cooking and I love their aesthetic. I've added a couple of items to the collection over the years. They are not show ponies on display but reside in a large drawer with other carbon steel and stainless pans. They are quality items made to last a lifetime and they still give me pleasure when I use them.
my aunt still uses the le creusets from my grandmother, from that point of view, they are great
Um, French-speaking Canadian here, I think it's supposed to be pronounced "le crussy"
Le Creuset isn't just buy it for life, it lasts multi generations. Their stainless steel line of cookware is also top quality. Yes they also sell stainless cookware. The Le Creuset Rondeau pan is the workhorse in my kitchen, the perfect stovetop sauté/braiser combo pan.
Sure it's a luxury product, but considering the goal of this entire channel, shouldn't Le Creuset be a decent recommendation? The enamel ones might show some wear over time. I've been told that having water drops on them and then putting them in a 250°C oven causes them to gain black spots where the water evaporates which never come off, but you can just pick up a matte black one and be actually good for life.
And they are not made in China and you do support local production. Sure, maybe it's owned by a guy from South Africa, but it's still a European company through and through.
It’s a decent recommendation if you have the money for sure! (You probably don’t need to go collecting all the Disney princess versions tho)
Love your videos. Much appreciated canadian
Great video! Can you please make a video about Maruchan? It’s a popular brand of noodles, but the nutritional information out there isn’t helpful nor assertive. You would do an amazing job, thank you!
The Max Verstappen edit was a jumpscare😭
I love all my Le Creuset. It lasts, looks great, cooks great and they often have sales. I often see other brands at Value Village but never a Creuset which tells me that other brands aren't always worth spending the money on. Not all pieces are worth investing in but if it's in budget to get a few key pieces over time, it's well worth it.
it is the same like with those super expensive knifes and a lesson every professional chef would tell you: the difference between the best and the middle class (1/5 of the price compared to le creuset) are so small, you have to be an absolute professional to recognize the difference and also to use it right for better results. even the durability is a lie, my grandmother got her cast iron dutch oven 50 years ago for her wedding, it has been no le creuset, just no name and she uses it till those days because cast iron is super durable by itself. this advertising bullshit spread by wannabe hobby chefs who are more interior designers than chefs is really annoying.
Which are the things we can keep and really enjoy our life long ? Le Creuset (or Staub ) and.... what else ? Maybe le Parfait jars and Duralex glasses and Arcoroc/ Arcopal plates. I can't think about anything else. When my parents die, I will inherit their Le Creuset and will send it back to the factory to have it enamelled again. So many good dinners were made in it and shared in family. And I can remember how heavy it was for me as a child and how carefull I was with it.
Compared to a Lodge, Le Cruset actually does have some great advantages. It's got a much more square bottom, which makes it easier to sear meat before a stew. It's also much easier to clean than a Lodge.
Yeah nice advantages worth $320
Descoware is from Belgium and was very popular in the 50's and 60's. They were bought out by Le Creuset. They in turn used some of Descoware's technology.
My spouse started collecting Le Creuset when we got married about ten years ago. We almost never use it, but people are always VERY impressed by seeing it on our kitchen shelves. 😅
that's dumb
The Apex of capitalism.
I have 3 Le Creuset dutch ovens in various sizes. I've had them for about 20 years and prior to that my mom had them for at least 30 years. They still look brand new considering all the use they've had. You can't buy better quality and they will last forever. You will never eat a better stew or roast than one made in one of these dutch ovens.
Ten or so years ago, while on vacation in Florida, my wife insisted on buying a car trunk-full of Le Creuset items, that I had to lug back to Iowa.
In the intervening years, I have become a hobby cook, and I cook dinner for my family almost every night. I use a Le Creuset dish, pot, or pan every single time I cook. In those years, I have charred and scorched any number of ill-fated cooking experiment to those dishes, and they always clean up easily and beautifully.
More importantly, though, when I'm building a beautiful fond at the bottom of my pan, and I go to deglaze, with Le Creuset, I get ALL of that fond in my dish. Nothing stays behind in the pan.
We have used and abused our Le Creuset daily for a decade, and every single item that I have still looks virtually brand new.
I could have destroyed a dozen sets of Teflon pans in that time.
I've never baked a loaf of sour dough. My Le Creuset pieces are all mismatched colors. I don't care. They cook well, and reliably, without the need for special care by me. And my Le Creuset French press keeps my coffee hot longer than any other one I've owned.
French guy here And I can assure you that you are right! My mother used to have one of these, all of my childhood dishes were cooked in a Le Creuset dutch oven. She gifted me one when i turned 18 and I can assure you that I will keep it Maybe until my children inherit. (And believe me in France you just pay half this price)
... Properly pronounced "La Crue *Z* ay".£
_In french, in this configuration (vowel-s-vowel) one S is "Z". If there are two S, then it's "S"._
_Examples: classe = class, phase ~= phase (with a "a" instead of the "ay"), musée ~= 'muzay', Alfred de Musset ~= Alfred 'da Musay'_
;)
Enameled cast iron is on my "to buy / get gifted" list for future. A note that applies less to the enameled ware, but definitely to cast iron is that they really don't make them the way they used to. Lodge uses a sand-casting process for their stuff, which is why it's so cheap. It's also pitted and there are certain foods that are nightmares to cook in their pans. Older forged cast iron generally does not have these limitations, but are simply not around anymore outside of a couple of artisan producers. We've found stuff in local and antique marketplaces that is in good shape and actually has a flat cooking surface for much cheaper than we could get new.
So look around a bit, you might be able to pick up some really good cast iron without going to a big box store or ordering online, just takes some hunting around and getting know what's good that a lot of people pass on because it's old.
The concept of right, but terms are mixed up. Cast iron was never forged, it's cast. That hasn't changed. The difference is after. They used to be milled to a flat surface. When you get an old pan, sometimes you can see the mill lines forming circles on the cooking surface.
@@222Randomness222 Thank you for clarifying!
Our family is only elderly, and weak women- lift this thing
it was so difficult that it got stuck there for another day until after calling friends we found Aunt Glasha who pulls weights, and even so it was a matter of hours to get this cupcake, but many relatives gathered, brought jam and other sweets and we drank tea together remembering everything we know about the past. (where are the men? In the cemetery, wars are not jokes, this is a monstrous act against humanity and life.)
I have had various Dutch ovens. Lodge, Le Creuset, staub, Tramontina (from Costco) and I always end up going back to the le creuset ones to cook with. However, if you are looking for non enamel skillets, lodge is the way to go.
It cooks very evenly. It's great for so much more than bread.
I hadn’t realized that LaCreuset was a key part of the sourdough trend LOL! I knew of them years ago when they were still luxury priced.
Since the company has seemed to keep the quality up, as long as they can right size during recessions, they might last longer than their cookware. Having so many purchased during a rare period of “free time”, I see a lot of these products being sold cheap in the near future so for anyone wanting one to use or for decoration, patience is a virtue.
That's a bit of a miss. The bread connection is that #1 the pot retains the moisture, not the heat. It does retain heat, but that doesn't matter if you're in an oven. It's already hot. #2 The trend was started several years pre-pandemic for making no-knead bread, for which retaining the moisture is essential and so it done in dutch ovens. Sourdough can be done in a dutch oven. It can be done with a water tray in the oven to raise the moisture, it can be done with a fancy steam injection oven or none of the above and forego the benefits of high moisture baking.
This is a really good way to make west european spaghetti sauce! Or cook some meat in a long time. It also stays warm when you put it on the table. It’s like a heating that you have on your all. Allot of people have cast iron for heaters.
Part of the reason for the sourdough craze was that there were months during 2020 when you couldn’t find any damn yeast.
Per AI:
The name "Dutch oven" might be a bit misleading, as the design itself didn't originate in the Netherlands. Here's the breakdown:
The "Dutch" part:
* In the 17th century, the Netherlands were known for their craftsmanship in metalworking, particularly with expensive materials like brass and copper.
* An English industrialist, Abraham Darby, saw a sand-casting technique used by the Dutch to create intricate designs in these metals.
* Darby adapted this technique for casting iron, making pots that were much cheaper and more durable than existing options.
* To acknowledge the inspiration for his invention, Darby named his cast-iron pot the "Dutch oven."
The "oven" part:
* The design of the Dutch oven predates its name.
* Similar pots existed in various cultures for centuries, used for slow cooking, braising, and stewing.
* The term "oven" likely refers to the pot's ability to retain heat effectively, making it suitable for these cooking methods.
Interesting side note:
* In the Netherlands, these pots are actually called "braadpan" (roasting pan) or "sudderpan" (simmering pan).
So, while the Dutch weren't responsible for the initial design, their contribution to the casting technique earned them a place in the name of this versatile cookware.
My guess about the sourdough trend is that it was a part of the broader umbrella of cottagecore things that were also gaining popularity at the time, and just so happened to escape containment. It resonates with people who dont necessarily care about the whole cottagecore thing.