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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:
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| 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 |
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- Posted by teresa_nc7 (My Page) on Thu, Mar 29, 07 at 13:53
| 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.
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Here is a link that might be useful: Chantal Cookware
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| 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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