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- Joined Jan 10, 2010
Many years ago I purchased a Le Creuset French Oven, and it's provided great, dependable service for 30 years. A slightly larger capacity model would be desireable, and while I'm considering Le Creuset, the less expensive models are of interest. What long-term experiences have you had with these lower- and low-priced models? Do they last? How well are they made? Are they well suited to their tasks? Browning, braising in the oven, making small batches of soup and sauces would be the required tasks here.
Thanks for any suggestions or comments,
Schmoozer
Thanks for any suggestions or comments,
Schmoozer
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