le Creuset

Snyper564 said:
Just wanted to update this thread.

Tested the lifetime warranty on 26 and 30cm toughnened nonstick pans.

Bought the week of their release 2019. Their coating hasn't been great lately. These pans are babied so they shouldn't have had issues. Dropped off Saturday no receipt just a few questions concerning use and replaced with 2 brand new pans on Wednesday.

Not great that there were issues but to be honest the pans will be their problem for life.

Basically bought a pan insurance policy buying a le cruset
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Pity they don't offer that on their shtty enamal coated cast iron pots, I'll never touch that rubbish again.
 
airborne said:
Pity they don't offer that on their shtty enamal coated cast iron pots, I'll never touch that rubbish again.
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Mmm I just checked their cast iron pan and caserol and it's lifetime warrenties. Check the website. That means just take yours in and get it replaced, obviously depending on the issue.
 
Snyper564 said:
Mmm I just checked their cast iron pan and caserol and it's lifetime warrenties. Check the website. That means just take yours in and get it replaced, obviously depending on the issue.
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The warranty excludes the enamel.
 
Best decision I ever made was going Le Creuset.

However I went for stainless steel everything and very selectively so because I didn’t want to have to worry about damaging coatings and things.

Only have one smallish non-stick for when it’s really called for, but after a bit of trial and error the stainless steel works well once you know the tricks of working with it.

And then you can murder it with any tool and wash it with a scrubber and not have a worry in the world.

Best thing I did was also getting the pasta pot and steamer as I wanted to buy the least and get the most value and that was a very good call.

That being said I’ve not paid full price for anything even once and mostly use eBucks too which goes a bit further.

Have been avoiding the enamel things but recently got a bread “tin” which does the job well and over Christmas got some of the rainbow sets of small bowls and such which is nice for presentation doesn’t do any cooking obviously.

One thing I haven’t done is buy any of their tools but I’ve had the potato masher and garlic press on my wish list hoping for a special.
 
SauRoNZA said:
Best decision I ever made was going Le Creuset.

However I went for stainless steel everything and very selectively so because I didn’t want to have to worry about damaging coatings and things.

Only have one smallish non-stick for when it’s really called for, but after a bit of trial and error the stainless steel works well once you know the tricks of working with it.

And then you can murder it with any tool and wash it with a scrubber and not have a worry in the world.

Best thing I did was also getting the pasta pot and steamer as I wanted to buy the least and get the most value and that was a very good call.

That being said I’ve not paid full price for anything even once and mostly use eBucks too which goes a bit further.

Have been avoiding the enamel things but recently got a bread “tin” which does the job well and over Christmas got some of the rainbow sets of small bowls and such which is nice for presentation doesn’t do any cooking obviously.

One thing I haven’t done is buy any of their tools but I’ve had the potato masher and garlic press on my wish list hoping for a special.
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Their biggest mistake for the non stick pan was saying the following:
- Dishwasher safe
- Metal utensil safe
- Oven safe up to 260 deg C

We hand wash, NEVER use metal utensils and use medium heat on a precision induction stove. 260 deg is so hot that when I bake bread at that temp my industrial gloves are smoking not steaming. When removing the cast iron dutch oven.

By them saying all the above listed in those three points this pan is open to MASSIVE abuse - they basically have no out.

When I bought the pans I told the lady at the store they have literally sold a problem for the rest of my life because I will return it if it "fails" again.
 
Snyper564 said:
Their biggest mistake for the non stick pan was saying the following:
- Dishwasher safe
- Metal utensil safe
- Oven safe up to 260 deg C

We hand wash, NEVER use metal utensils and use medium heat on a precision induction stove. 260 deg is so hot that when I bake bread at that temp my industrial gloves are smoking not steaming. When removing the cast iron dutch oven.

By them saying all the above listed in those three points this pan is open to MASSIVE abuse - they basically have no out.

When I bought the pans I told the lady at the store they have literally sold a problem for the rest of my life because I will return it if it "fails" again.
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Strange mine doesn’t say that and is very specific about damage to the nonstick coating not being covered.

Maybe the stainless steel nonstick is a bit different.

Dishwasher part is fine. I don’t put it in there often but once in a while without an issue.

Silicone or plastic tools only and I still have small scratches on the surface but nothing that affects the non-stickiness of it.

Don’t think I’ve ever used it in the over but mine only goes up to 240 or so anyway.

Very rarely have a need for a pan in the oven really. I did **** myself up six love though grabbing it by the metal handle out of screen brainlessness and habit of normally doing it.

Made me realise why they say always grab the pan with the cloth as it builds the habit of doing so.
 
Interesting I see the website mentions “our Non-Stick Frying Pan is tough, durable and resistant to wear and abrasion even when using metal utensils.” but I’m almost sure the booklet either said hell no or rather then the nonstick coating isn’t covered for damage.

Either way I would risk it going with metal tools on it but good to know they are happy to honour it so easily if you do.

I may very well want to get the nonstick Chef’s pan at some point.

But first saving my money for a stainless steel roaster. So tired of fighting to clean the “nonstick” bullshit I have that also bends and flexes all over.
 
Yeah those smoking hot handles on the Dutch oven pots, holy moly the burn!!

It takes a while before your brain gets wired to remember that the new pot handles are not cool touch like the rest of them.
 
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Snyper564 said:
Their biggest mistake for the non stick pan was saying the following:
- Dishwasher safe
- Metal utensil safe
- Oven safe up to 260 deg C

We hand wash, NEVER use metal utensils and use medium heat on a precision induction stove. 260 deg is so hot that when I bake bread at that temp my industrial gloves are smoking not steaming. When removing the cast iron dutch oven.

By them saying all the above listed in those three points this pan is open to MASSIVE abuse - they basically have no out.

When I bought the pans I told the lady at the store they have literally sold a problem for the rest of my life because I will return it if it "fails" again.
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What is this sorcery?

They are now guaranteeing the non-stick part? I have a Le Creuset that ain't non-stick no more and hasn't been for many years - they told me NOPE when I enquired about it a couple of years ago...

When this change?
 
AfricanTech said:
What is this sorcery?

They are now guaranteeing the non-stick part? I have a Le Creuset that ain't non-stick no more and hasn't been for many years - they told me NOPE when I enquired about it a couple of years ago...

When this change?
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Its specifically toughened non stick


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Non stick was not excluded and absolutely nothing we did could have caused it - gave us no issues. Maybe try another store.

Please note we hand wash, use medium heat and silicon/non stick utensiles only
 
FiestaST said:
https://twitter.com/x/status/1501941761249218564
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Anything without the enamel on the inside is better than Let Cresuet

Reply from that tweet...
eafa974f56a4e9f73a01e0c132fbde8a.jpg
 
airborne said:
Anything without the enamel on the inside is better than Let Cresuet

Reply from that tweet...
eafa974f56a4e9f73a01e0c132fbde8a.jpg
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In fairness people do cook like idiots and use 100% for some reason which is almost never required.

With high end cookware the pot/pan does the work instead of the stove and it’s never necessary to max it out to get the job done.

There are also very clear instructions regarding this in the manuals so I’m sorry to say but this is pure user error and probably very bad cooking along with it

That being said I’m not a fan of the enamel for cooking, it makes no sense to me. Stainless steel all the way.

What is however missing from Le Creuset’s range are enamel goods for serving that isn’t made for cooking. I don’t want to do a roast in the expensive enamel thing, but I would like to present food in the nice colours at the table.
 
SauRoNZA said:
In fairness people do cook like idiots and use 100% for some reason which is almost never required.

With high end cookware the pot/pan does the work instead of the stove and it’s never necessary to max it out to get the job done.

There are also very clear instructions regarding this in the manuals so I’m sorry to say but this is pure user error and probably very bad cooking along with it

That being said I’m not a fan of the enamel for cooking, it makes no sense to me. Stainless steel all the way.

What is however missing from Le Creuset’s range are enamel goods for serving that isn’t made for cooking. I don’t want to do a roast in the expensive enamel thing, but I would like to present food in the nice colours at the table.
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Assume much?

It's not just using high heat, if you get distracted and let these pots run dry at medium heat the enamal starts chipping off.

It's a cast iron pot, give me break sometimes you may drop the ball but with these one little mistake and what is an extremely expensive pot is tickets.

And why use enamel inside a pot when it can't handle the expansion, which is really the basic issue, the disadvantages far outweigh the advantages of using it.

Even if you religiously look after these pots with age the internal enamel becomes worn out, discoloured, pitted. In that respect they are more a novelty than a tool.
 
airborne said:
Anything without the enamel on the inside is better than Let Cresuet
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When I comes to pots I prefer interior enamel. I've got pots that have been abused by all their owners over decades. They've got to be 70yrs+ old and they're not worn out, discoloured, or pitted.
 
airborne said:
Assume much?

It's not just using high heat, if you get distracted and let these pots run dry at medium heat the enamal starts chipping off.

It's a cast iron pot, give me break sometimes you may drop the ball but with these one little mistake and what is an extremely expensive pot is tickets.

And why use enamel inside a pot when it can't handle the expansion, which is really the basic issue, the disadvantages far outweigh the advantages of using it.

Even if you religiously look after these pots with age the internal enamel becomes worn out, discoloured, pitted. In that respect they are more a novelty than a tool.
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Again, you are very specifically warned not to use them dry.

Like I said I don’t use them myself but have friends (who know how to cook) who have used them for years and they still look brand new.

Discolouration happens as wiry any cooking surface, but otherwise it’s rock solid.
 
bwana said:
When I comes to pots I prefer interior enamel. I've got pots that have been abused by all their owners over decades. They've got to be 70yrs+ old and they're not worn out, discoloured, or pitted.
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Le Creuset pots?

I have seen other makes of pot with seemingly bullet proof interior enamel, they normally aren't heavy cast iron though because seemingly the rate of expansion is too much for enamel to handle once the wall thicknesses gets past a certain point.
 
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