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I was asked today if there is a difference (besides price) between the Martha Stewart cast iron French ovens and Le Creuset French ovens?

I looked onto lecreset.com and read the history of the company but besides that, what makes the Martha Stewart French oven so much cheaper?

asked by The Fiery Epicurean over 5 years ago

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7 answers 2561 views
Pegeen
Pegeen

Pegeen is a trusted home cook.

added over 5 years ago

Lodge enameled cast iron is less expensive and supposed to be reliable. You could also try Emile Henry ceramic dutch ovens. (You can check both on Amazon.)

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Donna M
added over 5 years ago

LC is made in France, MS is made in China. I haven't looked at the MS cookware, but I'd bet that the finishing isn't nearly as good, and that it's quite a bit coarser. Plus the LC return policy is fabulous - they really stand behind their products. If you can afford it, I'd go with LC every time. You won't be sorry.

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The Fiery Epicurean
added over 5 years ago

Thank you for your answers! I was looking for a comparison guide for one of my students!

http://www.natural-health...

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oregon cassie
added over 5 years ago

Double-check the oven temperatures they all can handle. I recently researched the Cuisinart vs LC. Cuisinart lid can only handle up to 350 oven. I have a six-quart LC that I have loved for years & plan to get a 3 1/2 qt. just so I can make that easy artisan bread that is the rage.

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susanm
added over 5 years ago

if this helps: i am a long time user of LC. a friend was over for dinner and fell in love with the braised short ribs i served, and the LC vessel i served it in. she decided to go with the martha from macys version...called me a week later disappointed that the enamel had chipped the first time she used it.
you get what you pay for...LC is something you will hand down to grand kids.

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The Fiery Epicurean
added over 5 years ago

I absolutely agree that the Le Creuset is something that I can pass down in my family! I actually own two LC French ovens already and love, love, love them! I asked the question for a student of mine who asked what the major differences are. Thank you again fellow cooks!

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