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By comparison, enameled cast iron Dutch ovens — like our top pick, Le Creuset — are much easier to care for. They don’t require any seasoning, and food doesn’t stick to the enameled finish ...
Say "Le Creuset" and this 7.5-quart, round Dutch oven is probably what most people picture. A tight-fitting lid traps heat and moisture, and the enamel coating over cast iron allows for even cooking.
Crofton Cast-Iron Bread Dome for $24.99, compare with Le Creuset Bread Oven ($300) Crofton Pumpkin Casserole Dish for $9.99, compare with Le Creuset Pumpkin Casserole ($100)
Cousances was a brand of enameled cast iron cookware ("cocotte" in French). [2] [3] [4] originally manufactured by a foundry in the town of Cousances-les-Forges in northeastern France. [5] [1] The Cousances foundry began making cast iron pans in 1553. [6] Four centuries later, in 1957, the brand was acquired by Le Creuset. [7]
To manufacture their cast-iron cookware, the Le Creuset foundry uses standard sand casting methods. After hand finishing, items are sprayed with at least two coats of enamel. The Le Creuset Signature range of cast iron cookware is coated in a minimum of three coats of enamel. [13] The enamel becomes resistant to damage during normal use.
(They’re slightly cheaper than Le Creuset—a 5.5 quart round cocotte retails for $400 vs. $420 for Le Creuset—but not significantly so.) Fast Facts: Cooking Surface: enameled cast iron