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creuset too heavy

Posted by laurenjay (My Page) on
Tue, Mar 27, 07 at 19:11

I have a large creuset cast-iron oven, about 9 quarts. I've become more and more bothered by how heavy it is. What can I use instead? Would Caphalon be okay? I don't want to spend the money on All-Clad. I use it to make soup, stew, etc. Could I use the same pot to make pasta?

Follow-Up Postings:

RE: creuset too heavy

Any old cheap stainless pot will work fine for boiling stock for soup opr water for pasta or corn. And you can get a pretty good quality stainless pot with a clad botton at a discount kitchen store.
I also have a huge Le Cruset pot....they are heavy but nothing is better for long slow cooking!
Linda C

RE: creuset too heavy

Chantal makes a very good enameled stock pot that is heavy but not Le Crueset heavy and comes in lovely Chantal colors.

The 5 qt is listed at $100. Scroll down to see it.

Here is a link that might be useful: Chantal Cookware

RE: creuset too heavy

I found a Le Creuset stockpot of enameled steel, at Tuesday Morning for $40. I love it, and it's much lighter than their cast iron (everything is lighter than their cast iron). It also works on my single induction top, my "fifth" burner, so I use it a lot.

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