The better half has a bee in her bonnet about wanting Le Creuset cookware. The enamelled cast iron stuff. I have no objection to this but would appreciate some objective points of view.
Now, I had a mother who, as my very foodie father will tell you, could not cook anything - he makes his own sushie, has a selection of tagines, makes his own sushi, etc. Personally, my greatest victory in the kitchen is slow and low temperature salmon and homemade tartare, that's about it. I do not purport to know anything about cooking and cookware.
Le Creuset is not cheap, but the nature of good equipment is that its very seldom cheap. I dare say that's a point we all understand very clearly around here. However, before I go ahead, would anyone suggest an alternative with similar performance and a lower price tag, or should I just take the plunge and accept the costs?
Now, I had a mother who, as my very foodie father will tell you, could not cook anything - he makes his own sushie, has a selection of tagines, makes his own sushi, etc. Personally, my greatest victory in the kitchen is slow and low temperature salmon and homemade tartare, that's about it. I do not purport to know anything about cooking and cookware.
Le Creuset is not cheap, but the nature of good equipment is that its very seldom cheap. I dare say that's a point we all understand very clearly around here. However, before I go ahead, would anyone suggest an alternative with similar performance and a lower price tag, or should I just take the plunge and accept the costs?