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Originally Posted by maleficent
exactly... a properly seasoned pot/pan will have nothing sticking to it - if for whatever reason you have an idiot mother who puts your pot in the dishwasher - you have to go and reseason the thing all over again...
I'm actually also very partial to my le Creuset cookware... it's enamel over cast iron.. goes in the oven.... goes on the stove.. cleans super easy - -heats incredibly well - the downside - hurts like a sumbitch if it drops on your bare foot...
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We have one le Creuset piece........it's an enameled panini press and griddle. It's rapidly becoming a favorite. Price..........ridiculous, and we got it as a gift.
Right up there with it though on the favorites list is an ancient 9 inch, deep cast iron pan. Probably cost $5 way back who knows when, and I know it's been in the family for at least 40 years. Cooks wonderfully.