Chasseur Cookware Classique (page 2 of 2)
42 reviews · Statistics
- Still Works (1)
- 3+ years (1)
Reviews
IMO an absolute menace to one's metal health when trying to keep clean.
Cookware ClassiqueThe Chasseur Saute pan supplied was rough on the cooking surface - not the nice smooth enamel surface that one would expect of a twice enamelled surface that Le Chasseur describe the goods as having. Nonetheless after reading the instruction booklet supplied and the assurances contained therein that the pan would be easy to clean a decision was made to use the goods that evening. The pan was washed by hand and had oil applied to the surface. Chicken was cooked in the supplied pan on a Miele induction cooktop with a low setting of just 5.5. With
... Read more this care and attention the food itself cooked evenly and did not stick to the bottom of the pan, however, the pan had food residue stuck to the bottom. The pan was soaked in water and detergent for some time and after half an hour of scrubbing with a nylon brush the pan is almost clean. The old bare cast iron frypan ($10) that we salvaged years ago from our camping gear and used concurrently with the new Le Chasseur was clean in seconds, as too was the also used Tupperware saucier ($280). Quite frankly, it is my opinion that I have never had such rubbish in my house as this Le Chasseur item. Our Le Creuset items are spotless with minimal attention after several uses. They have a smooth enamel finish on the inside, as one would expect. In my opinion and I feel certain, the opinion of any reasonable person this Le Chasseur item, as supplied, is unmerchantable. Looks pretty on a shelf Difficult to clean as appears to be the case with other persons who have left comment
Excellent
Cookware ClassiqueI love my dutch oven! I wish I had spent the money and bought one 20 years ago. What a great bit of cookware.
I bought this after constant replacements and finally ditching some of my Scanpans. It was money well spent. I can put a casserole or soup on - it gets hot enough to brown onions or meat, then once the liquid is added it just burbles away very slowly. The Scanpans used to conduct heat TOO well sometimes, so it was impossible to get it low enough to cook slowly.
You should note that the Chasseur pots are not non-stick - food
... Read more will stick to the bottom, but they are quite easy to clean. Soak in cold water once the pot has cooled, then a bit of elbow grease with a light scourer is more than enough to get it clean. It is very heavy though - I made a recipe which requires draining the stock to make a sauce, and it was impossible to lift and drain - had to use a ladle to get the stock out. LOVE IT LOVE IT LOVE IT! Slow, slow cooking; relatively easy to clean. Rather heavy! and a little bit on the expensive side. Not non-stick.
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