All Clad vs Le Creuset?

Question

I'm ready to buy new pots and pans. I love to cook, and want to buy something that will last. Which of these two would you recommend? Do I need some of each (eg: if stock pots are better from Le Creuset, and if frying pans are better from All Clad)?

Answer 1

You need some of each. Le Creuset should not be used at high temperatures. You don't fry or rapidly boil in Le Creuset. Le Creuset is enameled cast iron, so it retains heat incredibly well. I love Le Creuset for making gravies and sauces.

I reccomend plain old cast iron, too. Once seasoned, it is virtually non-stick. The iron also comes out in your cooking, so it is great for women and people with iron deficincies. You can not cook tomatoes or acidic food in un-enameled cast iron becasue it reacts with the acidity, turns the tomato sauce dark, and tastes absolutley disgusting.

Your Le Creuset can also be used straight from the oven for presentation.

Try to build a full collection of each. Different recipies will call for different pieces. Get something that inspires you, too. If the shiny All-Clad makes you feel like you should have your own show on the Food Network, go for it. If the beauty and vibrant colors of Le Creuset make you want to cook, then start there.
But a cast iron skillet, some Le Creuset saucepans and stock pots and a dutch oven, and an All-Clad frying or sautee pan and maybe a stockpot are all good, pragmatic tools in your kitchen.

Answer 2

This Site Might Help You.

RE:
All Clad vs Le Creuset?
I'm ready to buy new pots and pans. I love to cook, and want to buy something that will last. Which of these two would you recommend? Do I need some of each (eg: if stock pots are better from Le Creuset, and if frying pans are better from All Clad)?

Answer 3

Bah! Bourgoise garbage! Gimme good ol' cast iron by Lodge!
Actually, you need not go to that much expense. Go to a restaurant supply store that also welcomes non-professional cooks and chefs and look around. You should be able to pick up a perfectly workable starter set for well under two hundred dollars. You'll want a 1 1/2 quart saucepan with lid, a 3 quart saucepan with lid, a skillet or frying pan with a well-fitting lid, and a stockpot. If you're just starting out as a single person or a couple, a five quart stockpot should be sufficient for several years - and yes, get it with a lid, too. The lids often seem unnecessary, but as you gain cooking experience and want to try newer and different recipes, they can make a huge difference. Watch Emeril for a couple weeks and he'll tell ya why lids are important to the experienced cook.
As your skills and your family grow, you'll begin to add things like baking pans, casserole dishes and cookie sheets. Buy good-quality stuff, but again, Le Creuset is more expensive than anyone really needs.
And don't laugh at the idea of cast iron. Yes, it does demand special care - but it can last for generations - I have some cast iron cookware that's over a hundred years old - and it can produce some of the finest meals you'll ever taste. It's up to you to decide whether or not you can spend the extra time properly cleaning and maintaining the "season" of a cast iron piece. Most folks I know have only one or two pieces of cast iron - a skillet or frying pan and a Dutch oven. Hey, that's plenty for a lifetime of good eating, capisce?

Answer 4

Le Creuset Vs Staub

Answer 5

Hello! All Clad all the way!

You can clean anything off of All Clad and Alton Brown swears by it! My Mom uses Le Creuset, but it's heavy and a realy pain. It's a great product, but I have to go with All Clad.

Answer 6

Staub Vs Le Creuset

Answer 7

Most of what I have is Calphalon, and I'm more or less happy with it, with two caveats: (1) I really, really wish I had a Le Creuset Dutch oven/ big lidded casserole in which I could brown, say, a pot roast, then put it straight in the oven and be confident that two hours later it would come out cooked, but NOT overcooked, without me having to check it all the time. (2) Calphalon is not truly "nonstick". Don't use it for your eggs, and be wary of using it for your sautes. If you do, use plenty of oil or fat! Which kind of defeats the purpose, doesn't it? But I love my Calphalon for anything that needs searing or serious browning. My 10" skillet is the only thing I would ever use to cook a steak inside the house. To sum up: a great big Le Creuset (or have you checked out Emile Henry?) Dutch oven with a lid; a cheap nonstick skillet for your eggs and the like; and one good heavy "nonstick" (except when it isn't) skillet that you can sear things in, that can go into the oven. Good luck.

Answer 8

i have all clad which i love, get all clad a some le crueset pieces.

Answer 9

All Clad..and buy it on ebay.. or check out TJ MAXX, Marshall's for DEALS.. : )

I am a volunteer at cooking schools..they only use ALL CLAD