If you're asking just about the KitchenAid pots, I've never had them. But KitchenAid has a good reputation.

I've used Le Creuset enameled cast iron cookware for years. Love it.

I was hoping to get some opinions other than Le Creuset. They are above my budget, and no outlets or anything around here that I could find them.

The Kitchen Aid one is one for $50 this week. What has kept me from buying it in the past is the little handle on the lid. It's the type that you put your fingers through, and I don't think it's big enough when you've got your oven mitt on.

I was wondering if anyone here (especially Canadians) since they've been on sale so often, have one.

Jasdip, I was in Macy's yesterday and saw some of the Martha Stewart line on sale, if that helps.

Maybe if you used a potholder instead of an oven mitt, and just pinched the handle?

Question, is the enameled cast iron as "healthy" as the regular cast iron? I ask because we built a cooking fireplace and my husband likes to cook things in it in the winter so he's been buying a few pieces of the black cast iron.

I'm supposing you can't put the enamel coated cast iron on a fire can you?

Also, since the stuff is SO heavy, are they better than regular stainless steel?

You can't the old black iron pots for extra iron. If you need iron, these are the way to go, apparently.

Sorry, the word "beat" didn't show up in my post.

I'd have a hard time lifting a large one out of the oven. Everyone swears by them, though. I've lifted the Le Creuset and those babies weigh a ton (and cost a ton, too). I could buy a week's worth of groceries for the price of a small one so I figured I didn't need it THAT much.

Is it part of the handle or is it a knob? If it's a knob just replace it with stainless steel, brass or something.

Few days ago I started looking at some sites about enameled cast iron. My interest was piqued by the no knead bread dough that was such a rage a few years ago. Saw a lot of brands discussed at a bunch of places. Kitchenaid got pretty favorable ratings. I guess the Chefmate from Target got a best buy rating from Cooks' Illustrated in a value line. Martha Stewart got very mixed reviews, not unlike her. A lot of people had chipping problems quickly with the 4time felon's namesake. Mario Battalia (sp?) had one that was pleasing a lot of people.

One other thing people mentioned doing with phenolic knobbed lids was to wrap the knob in foil to protect it. Not sure if that would work with the spongy stuff though.

I don't understand the purpose of enameled cast iron cookware. I understand that cast iron may react with some acidic foods and such but then I would just use a different type of crock or enameled pan. I use old style Corningware for things like that. I still use my parents/maybe grandparents cast iron skillets. Naturally non-stick and easy to clean.

DS had a Le Creuset. He was not happy with the performance and his developed a chip. He now has a regular lodge cast iron dutch oven he is very happy with. I suggested he get on with the flat lid made for camping so it could do double duty.

Once you start cooking with le Creuset you will never want to use anything else.Food just comes out so much better and the flavors that develop are wonderful. I have 4 of them and also found Staub to be a decent brand and less expensive too.
I am sooo hooked.

june

Just give me the regular cast iron skillet, cornbread stick pan, small skillet, large skillet, dutch oven, cast iron griddle. I love them.

Yep Glenda I agree. I don't like that new pre-seasoned stuff either. I even seen cast iron with nonstick coating. WTH!?? All that color and enamel is just marketing.