Funny enough, I made the opposite journey. Bought a LeCreuset a while back and had to toss it after 1.5 years, because the enamel started to flake off, despite great care handling/cleaning it. Replaced it with a cast iron skillet and am thoroughly enjoying its simplicity.
I’ve always wondered if that is taking the durability advantage of cast iron and coating it with enamel that can chip or scratch. Taking the nice non-stick surface of perfectly season cast iron and covering it with something that will never be as slick
I’ve graduated from cast iron to ceramic coated cast iron.
All of the benefits of cast iron with the added appeal of never having to reseason it.
I have a LeCruset enameled cast iron pan and love it. So easy to clean, doesn’t need seasoning.
Funny enough, I made the opposite journey. Bought a LeCreuset a while back and had to toss it after 1.5 years, because the enamel started to flake off, despite great care handling/cleaning it. Replaced it with a cast iron skillet and am thoroughly enjoying its simplicity.
There’s a huge difference between the low end LeCreuset and the high end ones.
I don’t even understand why they make the cheap stuff, the ceramic just flakes off and it’s garbage. The high end $$$$$ stuff lasts forever tho.
Oh this was a high-end model (medium-sized pan, wooden handle, cost about 200€). This is why I was so disappointed that it didn’t last very long.
I’ve always wondered if that is taking the durability advantage of cast iron and coating it with enamel that can chip or scratch. Taking the nice non-stick surface of perfectly season cast iron and covering it with something that will never be as slick
Looks might impressive though