Stainless steel Le Crueset - lighter and more energy efficient than the traditional version (Le Creuset Saucepan with Lid)

Member Name: MarieHHH

Product:	Le Creuset Saucepan with Lid
Date:	19/06/09 (41 review reads)
Rating:

Advantages: lighter and more energy efficient than the traditional version

Disadvantages: less good for 'proper' cooking

Ever since my Aunt gave me a set of Le Crueset pans when I was still a teenager I have been a fan of the solid reliability of Le Crueset. However, the classic cast iron saucepans, although excellent for making sauces, are rather heavy so when I got married I thought I'd take the opportunity to request a set of their new 3-ply stainless steel pans to give my biceps a break.

The 3-ply pans are made of an aluminum core sandwiched between two thin sheets of stainless steel. The whole pan is made of these 3 layers, meaning heat is evenly distributed. The lids sit snuggly on top to ensure maximal heat efficiency. They are suitable for use on all types of hobs and can also be used in the oven up to 200C, and are dishwasher proof.

The main advantage I've found with these pans is that you can cook food on lower heats - for example, to boil pasta before I had to use setting 5 on my hob, now setting 3 is fine. I believe this is due to the excellent heat conducting properties of the 3 ply system. As well as this being good for the environment, it is also good for my energy bill!

The other advantage is that they have the same solid quality of classic le crueset pans but are far far lighter, which is good for those who are older, or just generally a little weak in the upper body such as myself.

However I do feel there are 2 disadvantages. The first is that the rivets keeping the handle in place protrude on the side of the pan so the inside is not entirely smooth, which I personally prefer as I find it easier to keep clean. The second is that I find it harder to make good sauces in these pans compared to the classic le cruesets, although I can't really explain why this is - I'm guessing its probably to do with the way the heat is held in the pan.

Overall I feel the le crueset 3 ply pans are good investments and excellent for basic boiling, but I still prefer the classic cast iron saucepans for making sauces and other 'proper' cooking tasks.

Summary: Excellent purchase for use in addition to the cast iron Le Crueset pans