forever_young_ca

Nerissa, I am from Vancouver, Canada - west coast, so the nearest Le Crueset factory outlet is in Oregon - alas. However, there are many stores selling Le Crueset so I am sure I can come up with some sort of deal. Thanks Fat Guy for the tip on the previous thread. Reading it jogged my memory about handles that I did not like on a previous dutch oven. I will pay more attention to them on whatever purchase I make. I have seen the dutch/french ovens with the ice cube tops - does it really work? I am going on the "hunt" this weekend. We have a local warehouse that sells quality kitchen equipment at discount prices, so I will check them out first, then look around at all the other usual places.

Thanks guys - you have helped me alot. I am a new poster so my first experience here was great! You have helped me make the decision to Le Crueset, I think. After 30+ years of cooking I guess it is time to treat myself. The hardest decision is if I want my bottom rounded, oval or heart shaped! LOL , plus making myself wait until I can get a good sale!

I don't think I want a rounded bottom (mine is already tooooooooo rounded - lol) Actually, because I want to be able to brown in the dutch oven I think I would prefer to have a reguar bottom. I think I will have a look at Le Crueset - 4/12 or 5/12 qt. I have heard of people getting great deals on these at yard sales/second hand stores, but I never seem to have that kind of luck. Will look for a sale perhaps.

I live in Canada (Vancouver) so I don't think I have access to the ChefMate that I have seen discussed. Would prefer something deep rather than shallow I think. That is why I was thinking of a Dutch Oven style. The reason that I am looking is my last attempt was in my 25 year old roasting pan which has worn very thin and the chicken cattiatore was saved just before the burnt stage - with company waiting in the dining room! Was wondering about the weight of Le Crueset once a 4 1/2 qt or so if full of food. Perhaps I can skip the gym workout for that day!

I am an experienced home cook, serious about cooking and wanting to buy good equipment - although I am not a professional chef by any means. I am looking for a quality braising pan/dutch oven - something that I can use for browning on top of the stove and then put in the oven to bake for a couple of hours, then put back on top of the stove for thickening - for use with stews, casseroles etc. What would you suggest? Currently I have a motley collection of saucepans - different favorites for different uses - some All Clad stainless steel saucepans & one All Clad non stick fry pan, a 30 year old enambled cast iron saute pan wedding gift and my grandmother's three cast iron fry pans. However, I am missing a good dutch oven or braising pan. Help! Have been looking at Le Crueset or All Clad. Any suggestions are welcome

About 300 including wine books. This is my first post - what a great topic