Quote:
Originally posted by taxwonk
Now that's some good cookware that can't be reproduced cheaply at the restaurant supply house. but all you really need is one of their dutch ovens and a casserole or braiser.
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FWIW, I got a 1.5 quart (or 2) Le Creuset saucier for a gift and it's a pretty great pan. It gets equal time, as compared to my dutch oven and my All-Clad 3-quart saucier. My only gripe about Le Creuset is that once you burn food on the bottom of the pan (which seems inevitable with the dutch oven), the stains never come out of the white enamel. My mother has a dutch oven she got for a wedding present close to 50 years ago and it's still going strong.
