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Mar 14, 2011 01:50 PM

Using Wagnerware - What am I missing not having LeCreuset?

I have just about every size of the old Wagnerware roasters and pans. They are heavy and great and I think they have a certain great "character" to them. Some of them belonged to my mother and a few I have happened upon at antique markets, flea markets etc. I use the various sizes for roasting, braising, osso buco,and everything else you can imagine. I truly enjoy cooking with this cookware.

That being said, I often look longingly at Le Creuset cookware. I am in love with their new cassis color. My daughter gave me some of the ceramic bakers and the little cocottes for Christmas and I have enjoyed using them. Now - I would like to have some reason to purchase one or more of the large iron roasters. My question is - what would be the advantage to using these over my Wagnerware? I just want to know what they can do better than what I am currently using. So many people seem to be huge fans of Le Creuset and I just want to know what advantages I am missing out on.
Please give me an excuse to buy some LeCreuset cookware...

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  1. Hi, Mothership:

    Obviously your bare CI reacting with acidic foods isn't bothering you. So the only culinary advantage I can think of is that you can see fonds better against the light enamel.

    Beyond that, the LC colors are... colors.

    1. If you want to spend the money so for it. Any benefits, don't think so!! I have Lodge and Tramontina and am very happy with both.

      1. Well, you can store your foods in a LC. Whereas it is probably not a good idea to store your cooked food in a bare cast iron cookware into a refrigator. Many will also tell you that LC cookware are more presentable, so you can put your LC in the middle of your dinning table.

        1. Actually the Wagnerware to which I refer is heavy, heavy aluminum - bright and shiny silver. It was also sold under the name Magnalite - but I refer to the old stuff, not the newer versions. It is not bare cast-iron, which I do love in skillets, but not in roasting pans, etc, because of acidity issues, as Kaleokahu said and other reasons as well.

          2 Replies
          1. re: Mothership

            Mothership: I'm with janniecooks... This is very fine cookware. There go your excuses.

            There was a time--not all that long ago, either--when aluminum was *the* most precious metal. Bonaparte had a set of Al dinnerware made for himself, and Al figures into the history of the Washington Monument.

            1. re: kaleokahu

              I didn't know that: N. Bonaparte was the one of the first person who pioneered aluminum cookware. Good to know.

          2. I'll gladly take that old wagnerware off your hands! All kidding aside, you aren't missing anything. That's great cookware, and you won't detect any different results using LeCrueset. Some folks are leery of aluminum cookware, and your post will likely elicit responses about the supposed health hazards of cooking with aluminum, but pay them no mind - you have great cookware and there's no reason to replace it.