edwardsboi

My bad. I meant to refer to other enameled cast iron on the market, and why Le Creuset is so much more expensive than those other brands? For the same size enameled cast iron dutch oven from a company like Lodge or Tramontina, it'll cost something like $50 when Le Creuset will charge almost $300. With something like All-Clad, at least I can understand where the extra costs are coming in because its cladded all the way up the sides. But, is there something fundamental about Le Creuset that makes it better and thus more expensive? Or, is the extra cost not necessarily related to improved quality? If I bought Le Creuset, is that extra cost only go into subsidizing the out-of-control employee practices in France so some Le Creuset employee can dawdle on hours-long breaks to sip vin?

What's the difference between cooking in a Le Creuset and those clay pots I see in an Asian supermarket? Don't they both do the same thing, and at only a fraction of the cost? And, what makes Creuset so special where its so expensive compared to other cast iron on the market? The decline of the dollar versus the euro? On the first page of this thread, people were talking about finding Creuset seconds for sale at Marshall's for $100 and four years later, you can find Creuset second for $130. That's almost a 33% increase in price in just four years!

Since you can't wash Master Chef 2 in the dishwasher, does this mean that it is more vulnerable to scratches and dents than All-Clad Stainless Steel? And, is there a difference in washing the Master Chef 2 by hand vs. washing the Stainless Steel by hand? How difficult is to clean them by hand? Is this really true, or were you throwing this out there as a hypothetical aside? If I cooking oatmeal, would I really want the pot to be Master Chef 2 rather than stainless?