Quote:
Originally posted by Sparklehorse
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.
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If, god forbid, you don't share wanker's taste and you continue to have some interest* in getting the stains out, you might try (but I'm not guaranteeing anything) Bon Ami and a lot of elbow grease.
I think my parents have a set of three Dutch ovens from, well, either when I was too young to notice new things, or from before I was born. I had forgotten about that . . . and maybe they aren't Le Creuset, and I'm misremembering.
My LC stuff has more of an off-white enamel, and it's a thick enamel, and stuff comes off fairly easily, but it's much, much heavier than the the set my parents have. I have a teeny tiny saucepan/frying pan-that-is-also-a-lid set, and a 2-quart casserole that I think my parents got at the fire sale after the shoe store next to the Williams Sonoma burned.
*though not a heartbroken obsession
