Non Stick cookingware

[WalkAbout]

Any views on Le Creuset kitchenware?? Planning to buy but a li'l pricey for my budget. Just wanted to know if I'll be getting my money's worth. Thanks.

Yes they are worth the money, le creuset will last your lifetime. i have one from the family which is more than 50years and one that i bought 10years ago. tough and durable, i always use for roasting chicken , making soups , braised meat. both stay on top of the stove and in the oven , either cooking or waiting for the next meal use.

[WalkAbout]

I'm not a fan of non-stick because you have to be careful what you use with it, have to be careful how you clean it, the surface wears away anyway, etc.... Plus I am waiting for the study that tells you the non-stick coating is hazardous when exposed to high temperatures for an extended period.
I use cast iron (and I think cast iron is non-stick) and old-style Calphalon.
Also, Le Creuset is simply expensive. Not sure why you need to enamel cast iron, unless you just want the colors. Martha Stewart has a line of the same thing for less, though, if the budget is a problem.

enameled cast iron advantages , will not turn ur food a darker color , non porous, won't rust, food will keep inside safely until reheating,

[Mrs Koala]

Any views on Le Creuset kitchenware?? Planning to buy but a li'l pricey for my budget. Just wanted to know if I'll be getting my money's worth. Thanks.

We are using them for 15 years, worth every penny/dollars. Hardly any sign of wear.

[JT06]

I'm looking for a less expensive enamel cast iron dutch oven (similar to la creuset or martha stewart). Does anyone know where/if they sell the martha stewart line or something similar?? Thanks

The Pan-handler in Prince Building in Central carry a cheaper French brand. Le Chasseur I think... Also their own brand.

Pan-handler

Sogo in Causeway Bay sells Staub, another famous brand of enameled cast iron cookware.

[Natfixit]

Just moved here and glad to know where I can add to my Anolon untensil collection. This stuff is the best I've tried so far, although I do prefer to use cast iron for a wok or frypan. The cast iron distributes the heat evenly even if it takes longer to become hot, and your food is cooked more evenly through.

[huja]

Each type of pan has its place in the kitchen.
I use stainless steel All-Clad saucepans, stockpots and frying pans for everyday stuff. They are pretty much indestructible - even fine under the broiler and in the dishwasher. They are heavy. They cost a fortune, but are built to outlast you (as evident by the lifetime warranty). I have three All-Clad non-stick pans. Wouldn't buy them again as all non-stick surfaces degrade over time. Even though All-Clad has a lifetime warranty (my non-stick omelet pan has been replace twice by All-Clad), I still wouldn't buy the non-stick. Just easier to buy a Circulon or Anolon pan for a fraction of the price and get a new one when the surface degrades.
I have three Le Creuset's ranging from about 2 quarts to 7 1/2 quarts and they get a lot of use. These dutch ovens shine in the oven (obviously) and I realize not all HK kitchens have ovens. As a stovetop-exclusive cooking vessel, it seems a bit underutilized and overpriced. Wife likes to make no-knead bread with the Le Crueset. http://www.nytimes.com/2006/11/08/di...mrex.html?_r=1 Try it. It's life-changing. N.B. You need to buy the stainless steel knob as the original plastic knob is only safe to 190C. It seems a bit outrageous to have to spend about $100HK on a knob after spending a small fortune on a fancy pot, but that's how it goes.
With the wok, I went with the cast iron as it seasons better than carbon steel and stainless (which doesn't season at all). Downside is that the cast iron wok has two loop handles on either side rather than a handle with a wooden extension.
Keep in mind you should be careful with the utensils you use with nonstick, cast iron and enameled cast iron. Metal can damage the surface.

[huja]

Each type of pan has its place in the kitchen.

I use stainless steel All-Clad saucepans, stockpots and frying pans for everyday stuff. They are pretty much indestructible - even fine under the broiler and in the dishwasher. They are heavy. They cost a fortune, but are built to outlast you (as evident by the lifetime warranty).

I have three All-Clad non-stick pans. Wouldn't buy them again as all non-stick surfaces degrade over time. Even though All-Clad has a lifetime warranty (my non-stick omelet pan has been replace twice by All-Clad), I still wouldn't buy the non-stick. Just easier to buy a Circulon or Anolon pan for a fraction of the price and get a new one when the surface degrades.

I have three Le Creuset's ranging from about 2 quarts to 7 1/2 quarts and they get a lot of use. These dutch ovens shine in the oven (obviously) and I realize not all HK kitchens have ovens. As a stovetop-exclusive cooking vessel, it seems a bit underutilized and overpriced.

Wife likes to make no-knead bread with the Le Crueset. http://www.nytimes.com/2006/11/08/di...mrex.html?_r=1 Try it. It's life-changing. N.B. You need to buy the stainless steel knob as the original plastic knob is only safe to 190C. It seems a bit outrageous to have to spend about $100HK on a knob after spending a small fortune on a fancy pot, but that's how it goes.

With the wok, I went with the cast iron as it seasons better than carbon steel and stainless (which doesn't season at all). Downside is that the cast iron wok has two loop handles on either side rather than a handle with a wooden extension.

Keep in mind you should be careful with the utensils you use with nonstick, cast iron and enameled cast iron. Metal can damage the surface.