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What are the + and - of Le Creuset versus high-quality Stainless Steel cookware?
Any differences (such as ease of use, cleaning, Dishwasher safe, etc.) are helpful. We don't plan to buy cookware a lot of times. We're considering a Le Creuset 9-piece enamel-over-iron set versus three-ply stainless steel (Emeril Pro-Clad, Cuisinart Multiclad Pro, Marcus Samuelsson, Le Creuset) and five-ply discontinued cookware from Spring of Switzerland (Dr. Weil brand)).
The more I look, the more confused I get. Maybe I just can't go wrong with any of them and should just decide.
Thanks!
Most experienced cooks will tell you not to purchase a set of anything, and that is good advice. Start with a very small set of stainless steel (because it is less expensive than single pieces). I bought a 7-piece set of Emerilware stainless, and was so pleased with it, I added a few more pieces. Love the glass lids. I have a couple pieces of Le Creuset, but it is too heavy even before the food goes in and I don't like dealing with it. I regret buying the Le Creuset now---should have just bought the Lodge Enameled Cast Iron stuff for about a fourth of the cost. I do have a Lodge 5 qt. dutch oven that I use to deep fry and it is a nice piece and easy to clean. The LC dutch oven does a nice job when I want stew-type recipes. But I use my Emerilware stainless steel 6 qt. pot more often.
I gave up a really nice set of Magnalite aluminum cookware because it was not dishwasher safe. My stainless goes right in, and after years of use, it looks nearly new.
Non-stick surfaces are OK in skillets, but in general, I don't like them because food does not develop enough fond and pan sauces are a bit pale and bland. Also limits the life of the cookware--once the coating wears off, the pan is useless. Great for eggs, though. Also, you do need to consider weight. I did not purchase the Emeril 5 qt saute pan because it was too heavy. Purchased a Calphalon stainless pan instead and it does a fine job. Also didn't like the Emeril 10" everyday pan because it was too small---purchased the Calphalon 12" stainless everyday pan. Love that it has two little handles instead of the big long one.
Then I purchased a plain stainless 14" frypan from a restaurant supply store, and loved it so much I got another 14" with a non-stick coating. Works great for chicken marsala where the chicken is pounded to the size of a luncheon plate.
See what I mean? Lots of choices and lots of reasons to seek out specific pieces that work for you. And you don't need to see how much you can spend. I can personally recommend stainless Emerilware as a basic start, although I don't think it is available in a small set anymore---10 pieces is now the basic set.
My friend in Ohio has crap depression-era cookware from her grandmother and puts out the best meal in the world. If you are a good cook, you can make a great dinner using a piece of foil over a campfire.