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Select Le Creuset at Macys. 50%+ off. Stoneware Spoon Rest $19.99, 8" Stainless Steel Fry Pan $69.99, Enameled Cast Iron 10.25" Skillet or 11" Deep Fry Pan $99.99 + MORE.

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#2
$99 for the 10.25 inch skillet is great.
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#3
same price as retail amazon for the good pans
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#4
How do these compare to the lodge cast iron pans at Costco ($19.99-$29.99)?
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#5
Quote from professorxavier
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How do these compare to the lodge cast iron pans at Costco ($19.99-$29.99)?
Quite honestly not much. I own both, one is a seasoned cast iron (Lodge) and the other is cast iron but enameled. Both work great however because of the beautifully colored enamel of the Le Creuset, I try not to use it as much. For searing is does the exact same thing but you need to be careful of the enamel at extreme heat (above 500F) it will crack. You'll start to see micro web-like cracks which doesn't change its effectiveness just not as nice looking. My lodge is still my go to unless I'm cooking for guests and want to pull out something fancy.
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Quote from AnonYmous129
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Quite honestly not much. I own both, one is a seasoned cast iron (Lodge) and the other is cast iron but enameled. Both work great however because of the beautifully colored enamel of the Le Creuset, I try not to use it as much. For searing is does the exact same thing but you need to be careful of the enamel at extreme heat (above 500F) it will crack. You'll start to see micro web-like cracks which doesn't change its effectiveness just not as nice looking. My lodge is still my go to unless I'm cooking for guests and want to pull out something fancy.
I don't really see the point in Le Creuset without an enameled cooking surface.
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#7
You can use RetailMeNot for 8% cash back.
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#8
FYI, Victoria Cast Iron, makes their cast iron pans out of Colombia. They purchased manufacturing equipment and molds from Le Creseut and you can see their pan designs are very similar.

https://www.macys.com/shop/featured/victoria
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Cannot be shipped to AK Frown
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#10
Now that's a popular deal -- the whole site is down
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#11
Quote from professorxavier
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How do these compare to the lodge cast iron pans at Costco ($19.99-$29.99)?
My opinion here: (Seasoned) Cast iron ends up being pretty non-stick but somewhat maintenance intensive. Enameled cast iron is coated in glass, even the cooking surface (so there is no seasoning, etc). To me, especially for a skillet, these are vastly inferior to lodge since they are not nearly as nonstick. The oven dishes may be a different story. The heat retention will be similar obviously as these and lodge seasoned cast iron are both heavy hunks of metal, but at least for stovetop use I would say these are appearance/status pieces; use the lodge for anything that might stick.
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Quote from BradFang
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My opinion here: (Seasoned) Cast iron ends up being pretty non-stick but somewhat maintenance intensive. Enameled cast iron is coated in glass, even the cooking surface (so there is no seasoning, etc). To me, especially for a skillet, these are vastly inferior to lodge since they are not nearly as nonstick. The oven dishes may be a different story. The heat retention will be similar obviously as these and lodge seasoned cast iron are both heavy hunks of metal, but at least for stovetop use I would say these are appearance/status pieces; use the lodge for anything that might stick.
Cast iron should not be used as a daily driver. Too much iron deposition into your food. Unless you are a menstruating female, you'll get iron overload. Then if you also are overweight and drink you will tax your liver too much. You've been warned.
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Quote from toromac
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Cast iron should not be used as a daily driver. Too much iron deposition into your food. Unless you are a menstruating female, you'll get iron overload. Then if you also are overweight and drink you will tax your liver too much. You've been warned.
Please get your facts straight. You cannot get overload of the liver unless you have specific gene mutations.
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Quote from Melcoli
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Please get your facts straight. You cannot get overload of the liver unless you have specific gene mutations.
Wrong. You can overwhelm the normal mechanisms preventing overload with excessive dietary consumption. But yes, certainly easier if you have genetic abnormality.
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Quote from toromac
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Wrong. You can overwhelm the normal mechanisms preventing overload with excessive dietary consumption. But yes, certainly easier if you have genetic abnormality.
Please point me to a peer-reviewed publication that demonstrates iron overload due to excessive dietary intake without a corresponding genetic predisposition. I would like to read that paper and learn.
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