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Le Creuset lovers - have you seen "Coastal Blue?"

I took a stroll through the Bloomingdale's home store yesterday afternoon and saw they have a new color line in Le Creuset - "Coastal Blue." I was struck by how (IMO) awfully dull the coloration was. To me, it looks like the pots were spray painted with a grayish primer and then the light blue applied for the graduating color effect. The contrast was too great and it just reminded me of an unfinished painted project. The good news is another introduction with the stainless steel knob.

I couldn't find anything on the LC or Bloomie's website about the color, but was able to find several UK shops that carry it. Here's a link if you're interested http://www.johnlewis.com/190764/Produ... I think this photo shows the pot color in an attractive fashion, however, it's not what I saw in person.

I'm not looking to add another pot, but it's interesting that LC seems to be adding muted/dull colors instead of brighter colors or glossy finishes. I'm only speaking for myself, but bright colors and glossy enamel provide a pick me up, whereas muted colors have a less than positive effect on my mood.

Since I know that there are many here that look with interest to the introduction of new colors, I thought I'd pass along the information.

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  1. Thanks for posting about the new color. I will stop in my local Bloomies and look for it. I think they should get whomever is the head of their marketing division some Prozac, as all the new colors have been depressing, drab colors. The Ocean, Chestnut, Granite, Truffle, Cassis, Slate and the like. I agree with you. LC made their reputation with bright, cheery colors, and these don't really make you want to cook in them. More important, food doesn't look good in them and you want what you cook to look appetizing.

    1 Reply
    1. re: blondelle

      I don't know - I'm a very happy, contented person with a very nice life - and I really like ocean and cassis. I like the bright colors too, but don't find some of the other colors drab, I just find them to be a little more subtle, and appreciate that quality. I can't speak to how food would look in these pieces - don't own any in those colors - but I also don't bring my LC to the table. I serve from it at the stove, so I just don't see that being that big an issue anyway.

    2. I have to say, I like the picture. I wonder why they make a #24 and a number #28, but no #26. The Midnight Blue was the same way (and also available only in the UK and at Bloomingdale's).

      16 Replies
      1. re: Jay F

        Jay F: I don't know, but a hint can be found at the johnlewis.com link above. It says the Coastal Blue was specifically designed to coordinate with certain of "our" (and apparently also Bloomingdale's) accessories and home decor. LC may be testing the market for the color and so be limiting the pieces finished in it.

        It's not a bad color. I don't understand how food looks better or worse in previous colors, or why that would matter; are folks plating their food in LC? Before LC gives up the ghost, we'll probably be seeing metallics, custom colors, plaids, 2-tones, rainbows, and colors to match certain designer clothes. Or better yet, a *Mood* color that changes with temperature.

        1. re: kaleokahu

          "Or better yet, a *Mood* color that changes with temperature."

          You know they can do that with car paint ;) It's just a matter of time before they have the same technology to make it one color from one light source angle and a different color from another light source angle. That's for the cook that can't make up his or her mind. And I thought M&Ms came in a lot more colors than necessary.

          1. re: mikie

            Or maybe even the new military "cloaking" technology, so it will appear that there are no pans on the stove.

          2. re: kaleokahu

            "Or better yet, a *Mood* color that changes with temperature."

            They already do that! The first time I made no-knead bread in my ancient bright red DO I thought I'd ruined it because it turned a dark, dull, ugly red. Fortunately, it turned back to its original color as it cooled off. I later read on line that it seems to be a common experience.

            I love my old red pot because it's a bright, clear, true red with no graduated color changes like the current flame or cherry red. It's evidently not made any more, too bad.

            1. re: luvsummer

              Yes - I think red cookware has that tendency. When I make casseroles or bake in Fiestaware, the red turns a very dark maroon color. But, like LC, it comes back as it cools.

            2. re: kaleokahu

              "I don't understand how food looks better or worse in previous colors, or why that would matter; are folks plating their food in LC?"
              Yes, they are. The oven- or stove- to-table aspect is one of the big pluses of attractive enameled cast iron for many cooks.

              1. re: ellabee

                But the fact remains that what is considered "attractive" certainly varies a lot from person to person. I just get the feeling from some of these posts that there are some people here who believe a person would have to be clinically depressed and/or crazy to find some of LC's muted colors attractive or that food would look nice in some of them. I don't like ALL of LC's muted colors - but than, I don't like all of the brights either.

                1. re: ellabee

                  ellabee: "Yes they are [plating their food in LC].

                  They're all forking/spooning into the DO family-style in The Hamptons cottages? Must make soup and pasta interesting--"MY Turn with Midnight Blue!" "No, YOU had the Celedon for salad last time, and I had to eat in the Carriage House. No fair, I clashed!"

                  BTW, what cookware *isn't* "oven- or stove-to-table" compatible?

                  1. re: kaleokahu

                    "what cookware *isn't* "oven- or stove-to-table" compatible?"

                    You know what they mean. They mean the cookware (in this case, Le Creuset) is attractive enough to go on table to serve guests. For family members, I don't see any problem putting a black bare cast iron Dutch Oven on the table, but some people consider that as a sign of disrespect for guests. Of course, the line is somewhat arbitrary.

                    I always consider Le Creuset borderline between everyday cookware and fashion. Like fashion clothing, there are "in" and "out" colors.

                    1. re: Chemicalkinetics

                      Hi, Chem: Yes, of course I knew what ellabee meant, but that's not what she *said*. She said they are plating in LC. And folks worldwide are bringing all manner of non-LC cookware to table for service.

                      I find "attractive enough" to go onto the table for serving a very strange idea in cookware. It is utterly subjective. Could not this blue LC be a worse fit than polished SS with sterling chargers, platinum-band china and silver utenstils? Do you *really* have to change your LC color (meaning buy all the colors) in order to color-coordinate with your food? Perhaps a guest suffers from a color sensitivity, and can't brook Flame without vomiting. Or maybe if we'd ONLY had Midnight Blue we would have made the cover of Architectural Digest.

                      How far can this interior design aspect be taken without it being wasteful? This board is full of 1st-time posters who would love to have ONE piece of LC, whatever the color, and they would be just as proud to serve from it, whatever the color.

                      BTW, what is disrespectful to guests about bringing bare cast iron to table? Seriously.

              2. re: Jay F

                I don't mind the way it looks in the photo, but the OP said it didn't look as nice in person, that it looked dull, and that it was more of a matte finish enamel. I feel the Slate color would have sold better if it looked more like that color. Wish we could have that pretty Rosemary green here, and LC made a grayed country blue, like a richer, deeper version of the Coastal Blue. A soft, pretty Celadon green would be nice too, without that brackish looking black shading of the Ocean. Subtle colors are fine if you like that look, and they are pretty. I don't find these new colors pretty at all.

                Even if you don't bring the pot to the table the food should look good in them as your cooking. Cooking besides being utilitarian, is a sensual experience and you cook with your eyes too.

                1. re: blondelle

                  OK, went to see this as I was Bloomies anyway. The color is very pretty. It is neither dull, and the finish is as shiny as LC's other colors. It looks very much as shown, even a bit brighter than the photo so not sure about the OP's comments. The darker part of the shading is a slightly grayed sky blue, and the light body of the pot is a milky, very pale blue tinged gray. The gradient seemed to have been done with a coarser spray as you could see the individual small speckles. It's a Martha Stewart kind of color that would be at home in a white country or white traditional kitchen. The only thing is it seems like a summer or spring color. Not sure how brownish, muddy looking food would look in it during winter braising. I did like it very much though. Would look nice with White or Dune and the Cassis. It didn't quite go with the Cobalt or the other classic LC bright colors. If I had no other pieces I would get a piece of that color.

                  1. re: blondelle

                    That's exactly what I was thinking when I saw the photo - that it would like really nice in a white country kitchen - which just happens to be the kind of kitchen I have.

                    1. re: flourgirl

                      It's actually much prettier in person. The shading is more blue and less gray, and the background color is a lighter and milkier color. The interior is the standard sand color.

                      1. re: flourgirl

                        This kitchen in particular seems to invite a 'Coastal Blue' pot on the stove: http://www.thekitchn.com/thekitchn/ki...

                        That's a Hamptons 'cottage' weekend kitchen with a two-drawer fridge because it's only used for short stays. So the La Cornue is 99% for visual effect -- blondelle's 'sensual experience for the cook' principle taken to an extreme.

                        1. re: ellabee

                          Yes, definitely the Coastal Blue LC belongs in that kitchen. It was made for it! The man is a chef though. Don't think that stunning La Cornue is just for visual effect. I'm sure it gets a good workout.

                2. I'd love to see a line in stainless-clad cast iron, perhaps to match Le Creuset's tri-ply line, as well as brass-clad and bone-china-white lines to match various dining room decors as serving pieces.

                  Never really been a fan of bright-coloured enamel.

                  1. I think it's a more eye-pleasing version of the Japanese powder blue.

                    1. I don't know. I think that is a good color. It is a bit bland, but I like it better than many super-bright Le Cresuet colors. This Coastal Blue is less intrusive to the environment. I remember an article about "how to choose flatware" and one of the rule is that the flatware should not be too flashy and distract the guests' attention from the foods.