[Suzanne]

Most of my Le Creuset is over 30 years old -- a little chipped, a little cracked, not much enamel left on the bottom of the dutch oven, but they all still work fine. (My husband will ONLY use the 2Q casserole for his excellent oatmeal!)

The All-clad is a lot newer, mostly bought on sale at Broadway Panhandler's "Yard Sale" where they unload stuff even cheaper than usual. Between these two brands, I'm set for the next 30 years, I should live so long. Besides fabulous heating properties, they clean up so easily -- just soak if anything sticks, and it comes right off. And cleaning up is almost as important to me as cooking. Certainly as necessary!

BTW: my Magnalite covered 10" frying pan (originally "non-stick") is still going strong after 34+1/2 years -- no warping, even! Too bad the plastic handle means it can't go in the oven. Then again, maybe that's one reason it's lasted this long.

[Isa]

Originally posted by Pete
WOW! That is a great price, but are you sure that it was Le Cruset. I know of a couple of knock offs that are pretty cheap, but not nearly the quality. The porcelin coating on these is very weak and cracks and chips very easily.

I would also hate to think of all the great deals, at garage sales, that I have passed up, years ago, not knowing what I know now!!

Actually the only pieces of Le Cruset that I really, really, want are one of their terrines (the long rectangular one), one of their "dutch ovens", and their paella pan with lid. But, if anyone were to buy me any of it (hint, hint )I certainly won't mind.
LOL!!!

Yes I am sure it's Le Creuset. If you're ever in town, I'll take you shopping! The Costco package had a dutch oven, a pan and something else I can't recall. I am sure there was no terrine or paella dish. But with the exchange, you might be able to get a good deal elsewhere.

[LotusCakeStudio]

I'm with KyleW. When my husband and I shopped around for cookware, we got a set of Cuisinart Everyday Stainless with the copper sandwich layer thing. The price was right, and we even use all the pieces it came with. There were similar sets that had strange sizes we would never use and I think that is just plain weird to me (or sets that have two saucepans that are almost the same size, etc.)

[LotusCakeStudio]

P.S. If my husband could vote, he would vote for the wok. Almost anything he makes is in a wok.

[Suzanne]

One of my All-clads is pretty much like a flat-bottomed wok, with a domed cover. Yeah, I use it A LOT. All the advantages of both, for heat retention up the sides, and easy clean-up after. In fact, I think this may have been the first AC I ever bought.

[chiffonade]

Remember, the right piece for the right job. This means that if a person wants to make real cornbread, you need a well-seasoned black cast iron pan but if you want to quickly saute something, stainless steel rises to the top as the cookware of choice. Stainless will give you "goodies" on the bottom of the pan (for a pan sauce), unlike non-stick.

For someone who needs to set up a new kitchen or make a bulk purchase, keep in mind:

* Stainless Steel is about the easiest to care for.

* Beware of "sets" because they have some useless pieces.

* Look for cookware that will last. Riveted handles are a must. Hefty, sandwiched bottom construction will afford good heat distribution. Look for cookware with tightly fitting lids and edges that will pour.

* Name brands are great but make sure they meet your criteria.

[Risa]

I actually learned about this from Nicko. There are Le Creuset outlets. Here are their locations: Le Creuste Outlet Stores

I've never been, so I don't know what prices are like, but maybe those who are interested can ask Nicko.

[KyleW]

I was in a Le Creuset outlet store yesterday. The prices were OK. Something that I paid $80 + Shipping for at cooking.com was $72 at the outlet.

[Brook]

Periodically at bettycrocker.com, I have seen selected Le Creuset pots for very good prices. Also, Le Creuset outlet stores have bi-annual (I think) sales and are willing to ship items. Though the items often are seconds, I couldn't find the flaw in the pot I bought.

I have a variety of brands of pots (no all-clad pieces yet), but am most fond of the Sitram "catering line". From the way they look all-clad and Sitram appear to be similar.

[Kimmie]

is quite difficult. I voted for Cooper but I also love All-Clad! and I enjoy some LeCreuset as well!

[lwunderlich]

I have a polyglot of pans, aluminum with non-stick (the set is Wearever with the exhaust lids), cast iron, stainless that has either a copper or aluminum core, etc., etc. and if I could find my 10 inch cast iron skillet it would be one of my favorites again (I moved). I just bought an 8 qt. stainless steel stock pot that I know will become one of my favorites. Made up a large batch of minestrone yesterday, and it was a joy to cook in that pan. I really have a hard time not buying more pans even though I DO NOT have a place to store them. The stock pot is in my bedroom. There is not one inch of space, even on the counters, in my dinky kitchen in which to store another cooking utensil. But, will that stop me, I doubt it.

[catciao]

lwunderlich

I have a small kitchen with little storage but that doesn't' stop me from buying new pieces. I have found two spots to hang my All-Clad pans that get them out of the way but always ready to be used- Thank God for tall ceilings - one is above a window and the other is high over the range. I used simple rods and hooks from IKEA instead of expensive pot racks. My stock pots and heavy Le Creuset are in the cabinets. I love the look and get many compliments on the style. Maybe it will work for you?

[KyleW]

I think we should have a small kitchen contest!

[Kimmie]

I just love it!

[catciao]

Kyle - you definately have a small kitchen. What's the biggest meal you've ever cooked in it?