The next time you step into a Le Creuset store or shop online, you’ll find two similar-looking but very different options: Enameled cast iron or stoneware.
If you’re reading this, you probably already know about Le Creuset. But as a very brief background, Le Creuset is a famous French company known for its premium cookware. Le Creuset is most recognized for its enameled cast iron pieces, which are distinctive for their rainbow of colors.
Le Creuset has been making these beautiful pieces for nearly a century now, and they are equally loved by chefs and home cooks alike. Le Creuset also makes and sells a wider variety of cookware and kitchen gear, ranging from tableware to tea kettles and ramekins. But one particular type of Le Creuset cookware looks quite similar to its iconic enameled cast iron pieces, and that is its stoneware.
These two types of Le Creuset cookware pieces appear similar — especially those with a tan-colored interior — but each has its own use cases and functionality. They share both similarities and differences.
Here is how both Le Creuset enameled cast iron and stoneware are similar:
- Both are enameled: This special glazing is great for cooking because it is non-porous, non-reactive, and easy to clean. It’s not quite non-stick, but what I like to call “not-so-stick.”
- They’re really colorful: Let’s be honest — Even people who hardly ever cook love to have Le Creuset featured in their kitchen. The stuff just looks beautiful and pops with color. Both of these types of Le Creuset cookware are available in a variety of exterior colors. They are showpieces as much as they are cookware.
- Both are oven- and broiler-safe: This allows cooking flexibility to both bake or roast in an oven, as well as make something like a gratin under a broiler. Le Creuset says its stone bakeware is safe to 500 degrees F (260 C) in an oven, while its enameled cast iron is safe to “any temperature.” Do note, though, that the knobs on lids are safe to either 500 F or 390 F, depending on the line. Be sure to read the materials that come with your particular piece.
- Both retain heat well: This not only helps keep foods cooked in these vessels remain nice and hot, but adds to their functionality when served tableside. Yes, these pieces are beautiful enough to be placed on a table and served from, and their thick materials keep foods hot for serving.
Now let’s look at the traits of Le Creuset enameled cast iron, such as the pot above.
- It can go on the stove: This is really the biggest differentiator between Le Creuset enamel cast iron and stoneware. These pots, pans, Dutch ovens, etc., are meant to go on the range. And since they are also oven-safe, you can sear or begin cooking something on the stove and finish it in the oven.
- Variety: Le Creuset has been making enameled cast iron pieces for a long time, and continues to offer them in a wide range of sizes and types, from traditional Dutch ovens to pans, pots, griddles, and more.
- Made in France: Le Creuset is a French company, but not all of its products are made in France. Its enameled cast iron pieces are. French cookware — as in cookware that’s made in France — has a certain prominence to it, and these pieces by Le Creuset are among the best.
- Hand-washing is best: Yes, these are technically dishwasher safe. But Le Creuset warns that putting them in can dull the finish. That said, I’ve found them easy to clean with a sponge or nylon brush after a soak in hot, soapy water.
- They’re heavy: Considering these are made from enameled CAST IRON, this isn’t unexpected. Cast iron is heavy, period. Just bear this in mind, especially larger pots that only get heavier when full of ingredients.
- They ain’t cheap: Le Creuset enameled pots and pans can start around $100 and only go up from there. Many are several hundred dollars. Call it the price of quality.
Now let’s turn our focus to Le Creuset enameled stoneware, like the square baker above.
- Not for stove use: Opposite of the enameled cast iron, these pieces are not intended to go on the stove, whether that stove is gas, electric, etc.
- But they can go in the microwave: Unlike those cast iron pieces that can’t go in the microwave — because metal — these can, provided they fit in your microwave. They’re also freezer-safe, meaning you can store food in them. Just don’t go straight from the freezer to a hot oven. You’ll want to bring them to room temp first, or start in a cold oven and let them heat.
- Made in Thailand: Here’s another differentiator. Whereas Le Creuset’s enameled cast iron pieces are made in France, the stoneware comes from Thailand. In my experience, I found both are good quality.
- Less expensive: Another benefit of the stoneware is it costs much less than the enameled cast iron. The above piece retailed for $50, and I got it for like half off that at a Le Creuset outlet store.
- Lighter weight: These have heft in their own right, but not like the cast iron stuff.
So which is better for you? In reality, both can competently and beautifully serve in a kitchen. They certainly do in mine. If you must have a piece that can go on the stove, it will be the enameled cast iron wares for you. If you only need bakeware for the oven or for serving — perhaps you already have a set of pots and pans you like for the range — then the Le Creuset enameled stoneware is the ticket.