le creuset or heavy stainless?
I grew up using heavy duty set of stainless steel cookware. The heat seemed even it cleaned up really easily. I now have a hodgepodge of pots/pans now and was thinking about investing in something heavy duty that all looked the same. I don't know if I should get a set of heavy stainless or a set of Le Creuset (or a few of each). Is there a big advantage of one or another. I don't do a lot of slow cooking - but feel like I could do that in a large stainless pot. Am I wrong?
Personally, most of my pans are All-Clad stainless with a few pieces of Le Crueset (a wok, a soup pot and a large oval dutch oven) thrown in. For long cooked or extreme heat applications (ie, very high or very low heat) I prefer the Le Crueset, but for every day cooking, I like my All-Clad much better. The performance to weight ratio is quite good in my mind and I like that I can toss the in the dishwasher.
I expect you'll get several people saying the following, and I'll agree beforehand: skip the set. It sounds like you know the pots and pans you use most, so if they're not performing, just replace the ones you use most and go from there.
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I've got a nice collection of allclad stainless, would definitely recomend it for every day use. Outside of those, I keep two cast iron pieces, a lodge skillet and dutch oven for searing and long braising/stewing. All clad is easy upkeep, easy to use, definitely my choice for every day.
I think it is harder to go wrong with LC or anything cast iron for that matter. What gets burned in stainless is nicely browned or crusted in LC.
BUT I would never have only one...you need both! Stainless for boiling water and the like...LC for roasts and anything browned or braised.
I personally love All Clad. It's my go-to for most things. I do however lust after a Le Crueset large dutch oven. Le Crueset is extremly heavy, and for everyday cooking, its just oo much.