The interior of the Dutch oven I have now had a cream interior, but now it has severely discolored. How does Le Creuset hold up?
222474
Le Creuset does not discolor! I have prepared many sauces and stews and it is as lovely as when I bought it. I think more important than discoloration is if the interior starts to fleck and break away. Caution about purchasing knock-offs (may have Le Creuset on the label, but if the price is too good to be true, then it is not a Le Creuset!!!
222475
LC enamel holds up well. Occasionally needs a little elbow grease and cleaner treatment, but still looking good after a few years of service where it's used weekly.
222476
If you use it on a high flame it will discolor. Many solutions to get rid of the discoloration can be found on the internet.
222477
I have one that is over 15 years old, and it's not discolored. I've only used it on the stove top, not in the oven; don't know if that makes a difference.
222478
I have two Le Creusets. My old one, which I did not treat especially nicely, is discolored. Having learned from that, I never put the new one thru the dishwasher, and I do leave it to soak overnight. I make lots of tomato things in it, and it is not at all stained. I do use rubber or plastic utensils in it, so as to not scrape the bottom.
222479
I have had my Dutch oven just a few months but use it often. It looks just like brand new with no discoloration. I wash it by hand and in the dish washer. I absolutely love the product.
222480
My interior of my Le Creuset is also cream and it is fine. I made all day cooking meat pasta sauce and other tomato based stews and no stain what so ever.
2123710
No problem, your welcome. I found that if the size is adequate for the meal this particular Dutch oven is a good choice, being just heavy enough to maintain heat, and the enamel coating allows use on stoves where raw cast iron scratches the glass top. Personally I wish it did not have the non-stick coating on the interior, but finding quality cast iron with enamel on the outside and raw cast iron on the inside is either cheap (thin) castings or more expensive that I would care to spend.
364984
I've had mine for several months now, and it does discolor a little, but it doesn't lose its ability to be cleaned, or the quality of how well it cooks. It's still my favorite pan to use.
1382746
I have the same question, because I have been just using the drip/bake pan that came with the box and it was bowing when I was using the convection oven but eventually came back to normal shape. This worries me that it's not made to withstand the heat. I'll let you know if I find anything.
1255209
I am used to these excellent pots since 30 years, while I lived in France. At the time they were very ordinary and cheap ones. Now they are expensive. French and Dutch oven seem to me marketing names for America, in France they are just Cocotte de chez le Creuset, see in Amazon.fr below, anyways the one that I bought as a present (my 30 year old one is still perfect) was much cheaper at Amazon than elsewhere. http://www.amazon.fr/s/ref=nb_sb_ss_c_0_10?__mk_fr_FR=%C3%85M%C3%85Z%C3%95%C3%91&url=search-alias%3Dkitchen&field-keywords=le%20creuset&sprefix=le+creuset%2Caps%2C291 .
188518
Sad to say, but I had the same problem within 30 days of use. Also the middle started to peel. I threw away. So this I can recommend is a skillet made of ceramic, they can with stand high heat cooking. Good luck
1222593
I have a small Le Creuset for almost 2 years and it is still perfect . The surface does not have scraches or other damages. It is a very high quality pan. It is easy to clean - just use a soft cleaning sponge with detergent and water and your pan will last for several years like a new one. I am very happy with my pan. Hope you will be happy with your as well. Just one tip: do not use metal cutlery in any kind of pan, just wood or silicone.
36907
Yes, it definitely is. I wondered too, then I was given a cuisinart cast iron version. The cuisinart brand is heavier (definitely not a good thing since all cast iron is heavy, but add food, and it's really heavy), food Tends to stick more, and the enamel is hopelessly stained. Also, the le creusetIs prettier. Definitely much much better.
1105103
Go to le creuset website...http://cookware.lecreuset.com/cookware/contactus_10151_-1_20002....request an RMA# for service.... call 800# or email. Do not send it w/out the RMA# they will provide....it will only be returned.Good luck....they do respond quickly, and will likely replace your Screwpull, as that what they have done for me.
1949292
My new knob came from Le Creuset. It is larger and stronger than the original and I like it. I have baked bread in it at 425 degrees with no problem, but only a few times.
207081
I am not sure but I bet it is because that color isn't selling. It's a good small dutch oven in any color and should last a lifetime.
1645761
This is not a definitive answer. I have a similar model that is several years old, and the interior finish failed. Could have been my fault in using the wrong utensils, I don't remember now what happened. I only write to say that it is a smart question. We were crazy about this pot while it lasted, for what it's worth.
1555223
The inside is coated with cream-colored enamel; it's a great pot...I use it all the time.
1784697
We've had ours a year. It still looks like new. We moved to a different state and the movers broke off the lower oven door but it actually doesn't look terrible. It looks like an open shelf. We just like that it is not visually an eyesore... it's a nice looking set. IT"S HEAVY and awkward to carry fyi if you have to move it around
489581
I usually soak the pan in hot soapy water and use a vegetable brush to clean mine. The other suggestions that people have offered sound good, too. If you continue to have problems, contact Le Creuset for additional ideas.
1721507
I have not had that problem but you may want to lower the temp on the oven a few degrees and if you stick a toothpick in the center & it comes out clean, the inside is done. Hope that helps.
689802
HI B. Geppert ; No I havent had to reason this pot at all .I use it aleast 3 to 4 times a week and I make sure that after every use I completely dry it and rub the interior with crisco . If I run out of crisco I use pam or Olive oil . If you dont plan on using it as regularly then You can use the conditioner , but if its going to get constant use then I would use a natural grease or oil of your choosing . Of all the lodge I own only my skillet came close to getting reasoned but that one was never factory seasoned . And for that one I just normally put a pound of bacon in it then put it in the oven so far so good . remember most importan dont let them air dry the minute you wash them dry them dont let give the metal any chance to rust . If you dont want to hand dry it then just throw it on the stove heat it up till it dries then as it cool apply your coating works like a charm