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Jan 7, 2011 07:28 AM

Immersion blender that won't scratch Le Creuset?

Is there an immersion blender that won't scratch the bottom of my Le Creuset French ovens? I've been making grilled cheese a lot lately, so I've also been making tomato soup. Is there an immersion blender, or a way to use any immersion blender, that won't scratch the enamel finish?

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  1. Every immersion blender I've seen has a guard that keeps the blade at least 1/2 inch up off the bottom of the pot. I use mine in my enameled pot all the time and have never had a problem.

    1. From what I understand, the guard around the blade should not be rubbing against the bottom of whatever container is holding the item being blended. This can prevent proper uptake into the blades. Ideally, you should try and keep the blender just off the bottom. Not always easy, due to the suction created, it helps if you tip the immersion blender at a slight angle. I have also used mine in my Le Creuset, and not had a problem. But also, there are all sorts of little marks on the bottom of my French oven, just from years of use - stirring, scraping up fond, cleaning, etc. It doesn't bother me, or affect the way it cooks.

      1 Reply
      1. re: centralpadiner

        Same here. I made soups like this too many times and never for a second that I thought I could have scratched the enamel.

      2. Any good immersion blender has a guard that keeps the blade from touching the pot. Why? Has this happened to your pot?

        9 Replies
        1. re: monavano

          No, I've never had a problem. But I've never used one before, and I want to buy the right one, without spending too much $$$.

          Any favorite brands? The one that comes up first on is this Cuisinart, which gets mostly good reviews:

          Has anyone used it? I like the price, at least.

            1. re: Jay F

              Also, look at the Waring pro model for $29.95. It's out of stock now but it also whips without a special attachment. Also has a 5 year warranty. There were complaints on the Cuisinart warranty that when you pay shipping both ways to Cuisinart it's almost the same as buying a new one. There are many complaints of the Cuisinart one not being made well, and dying an early death.

              Waring knows their blenders and make commercial immersion blenders at $600+.

              1. re: Jay F

                I just bought that cuisinart. Only used it once but thought it was fine. I got it for $34 at Sur la Table. Can't remember if it was a sale or regular price.

                I used to have the basic KA. (I had to replace it after stupidly placing the wand in the bottom compartment of the dishwasher. The heat slightly distorted the plastic such that it would no longer snap into the base properly).

                Comparisons so far:
                The KA is slightly taller so it may be easier to use in a tall pot. But it is also fatter and I found it took up more drawer space. Maybe just a function of over-stuffed drawers but unless I placed it just so, I could not close the drawer.

                The KA has 10 speeds which are set by using a dial, which is somewhat hard to read. The Cuisinart has just 2 -- high and low, which are set by flipping a switch. The number of speeds on the KA was baffling to me. 2 seems just right but I don't use it for fancy preps -- just for basic puréeing of soups, dips (guacamole), etc.

                The beaker on the KA is easier to use. While both have measuring lines along the side, so you can add liquids directly into the beaker without using a separate measuring cup, the KA's are harder to read because of the gray color of the beaker. Also, the Cuisinart beaker has a pour spout. My first (and so far only) use of the Cuisinart was to make a sauce for some fish last weekend and using the KA made it a snap.

                Note, our KA was at least 5 years old. Some of the features that I described may have changed (although mine looked just like the KA linked by monovano, minus the chopping and whipping attachments).

                1. re: Jay F

                  Jay--I made the mistake of using my Bamix to puree some squash soup tonight. I didn't think about the metal "feet" that act as a blade protector and as a result, I now have some scratches on the bottom of my ECI Staub soup pot. I'm not sure how badly I've compromised the surface, as it feels perfectly smooth.

                  FYI, my other immersion blender is a Braun (on of the attachments on the Braun Multimix, which I've used in both Staub and Le Creuset with no ill effects. That one, however, has a plastic blade guard. I used the Bamix without thinking, as it really is a superior instrument.

                  1. re: nofunlatte

                    NFL - Is it possible you just scuffed it? If so, you may be able to take it up with a little Bon Ami/water paste.

                    That's what I do when my flatware scuffs my Fiestaware. For years, I thought I thought those black marks on light colors were cuts *in* the glaze, but they turned out to be just marks *on* the glaze. They come right up after sitting in Bon Ami and water for 1/2 hour (maybe less).

                    BTW, I ended up not buying an IB. I'm too cheap, or something, and I have both a blender and Cuisinart. Someday, maybe.

                    1. re: Jay F

                      Thanks for the tip, JayF! I might just be scuffed and I do have some Bon Ami at home (I think).

                      If you have a regular blender, you probably don't need an IB. I mean, you've been able to do some fine cooking without one for quite some time!

                      1. re: Jay F

                        Had not realized when I responded earlier today to your post that it as 2+ years old! As they say ... never mind.

                        1. re: masha

                          But thank you, Masha. I don't know how I missed it the first time. Your post may prove helpful anyway, as I'm not using LC much anymore, because of such bad arthritis in my hands, so I might get an IB now.

                          Again, thanks.

                2. The blade is protected in most immersion blenders, however, its the metal on the base which can scrape the bottom of pans as well as the enamel. I had a Cuisinart one for many years and recently started using a new Wolfgang immersion blender (which is great; longer handle, more advanced settings, variable power etc) but necessitates I am careful with where I place it when blending...

                  1. I worked at a kitchen store for years, we sold Le Creuset. In over two years, no one ever brought one back because it had been scratched. by anything, and we sold full price. I have LC I've used for at least a dozen years with no problems ever. Has it changed?