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<\/figure><\/div>\n\n\n\nCuisinart Chef\u2019s Classic Enameled Cast Iron 5-Quart<\/strong> Le Creuset Signature Enameled Cast-Iron 5\u00bd-Quart<\/strong> Before I begin, I probably need to set your expectations. Although I am comparing two Dutch ovens which fundamentally…let\u2019s face it\u2026do the same thing, they serve very different markets. On the one hand you have Cuisinart which retails at approximately $90, compared to the Le Creuset which costs around the $360 mark. That is a significant difference. Roughly 5 times the difference.<\/p>\n\n\n\n I will try and explain why you may pay the larger amount of money for the premium Le Creuset and also why you may opt for the lower priced version. I will also try and explain why those price differences exist.<\/p>\n\n\n\n Back to the comparison for the Cuisinart enameled cast iron vs Le Creuset, I produced a Beef stew using the exact same ingredients and process. This allowed me to test the performance along specific criteria. Specifically;<\/p>\n\n\n\n As I mentioned earlier, these two Dutch ovens were compared in an in-depth test in my Best Dutch oven<\/a> test. I made a Beef stew as it allowed me to test the stovetop searing performance after which it was transferred to the oven to finish.<\/p>\n\n\n\n\t\t\t I was pleasantly surprised by the performance of the Cuisinart enameled cast iron Dutch oven. It performed amazingly well\u2026much better than I had expected. My expectation was based on the price, surely something so cheap in comparison couldn\u2019t compete\u2026I wouldn\u2019t make any sense. As it turned out, it did compete and more.<\/p>\n\n\n\n The searing process was a dream, it seared beautifully. Very evenly and consistently, it was clear the heat was distributed and delivered evenly. The performance in the oven was just as good. The final beef stew was thick, tasty and the meat incredibly tender. The thickness of the sauce was due to evaporation, the more the liquid evaporates, the thicker the sauce. However, the evaporation was only marginally more than the Le Creuset.<\/p>\n\n\n\n\t\t\t<\/div>\n\t\t\t\t\t For a Dutch oven costing approximately $360, you can understand my initial expectation\u2026this was the most expensive and therefore it should easily win. After all, Le Creuset have nearly a hundred years of experience to fall back on, they clearly know what they are doing.<\/p>\n\n\n\n It didn\u2019t disappoint. The cooking performance was marvelous. The searing process was beautifully done and you could see why they are a premium brand. The meat browned evenly and quite frankly\u2026perfectly. Transferring to the oven, the end result was perfection. Tender beef, flavorful sauce and a wonderful texture. It really was a pleasure to use the Le Creuset.<\/p>\n\n\n\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\n\n\n\n The reality is that the price difference should mean we see significant differences in the quality of the build. Was this the case\u2026let\u2019s find out.<\/p>\n\n\n\n\t\t\t The build quality was good when I compared to the others I tested. Everything was as it should have been. You could see the difference in finish when you compared to the Le Creuset or the Staub, but that was to be expected.<\/p>\n\n\n\n An area of concern that has been reported by some users is the paintwork. When used in a dishwasher, the color has been known to dull. Although they are defined as dishwasher safe, the dulling of the glossy finish is to be expected. Cuisinart are not on their own with this issue. Avoiding this is simple, hand wash only.<\/p>\n\n\n\n Aside from that, the only other thing to keep an eye out for is the care cast iron rim on the main vessel. This might be an area for rust to form if not looked after properly. It\u2019s unlikely to be an issue but worth keeping an eye on regardless.<\/p>\n\n\n\n\t\t\t<\/div>\n\t\t\t\t\t When it comes to setting the benchmark, it\u2019s a real toss up between the Le Creuset and the Staub. They are both fantastically made products and clearly, they battle for the crown.<\/p>\n\n\n\n The Le Creuset Dutch oven was wonderfully made. The finish was exceptional, the paintwork flawless and the enamel was flat to the touch. You can clearly see that there was a great deal of attention paid to the final product.<\/p>\n\n\n\n Clearly this was to be expected to justify the five fold price difference against the Cuisinart dutch oven. The question you will have to ask yourself is whether you want the pay the difference. In fairness to some people, it is more than the actual product\u2026It\u2019s the history, the image or the brand. Ultimately it is for you to decide the worth of the Le Creuset.<\/p>\n\n\n\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\n\n\n\n Here I was assessing the design factors that helped the performance and ease of use. I looked at three areas\u2026the body, the lid and the handles.<\/p>\n\n\n\n\t\t\t The simplicity of the shape is an attractive feature in the Cuisinart. The straight lines mean that the shape of the vessel enhances the surface area in the base. This makes it more functional when searing large amounts of meat. Additionally, the shape also meant that food did not get stuck in the crevices.<\/p>\n\n\n\n The lid was another success area for Cuisinart. The lid fitted tightly and was well constructed. There was limited movement when placed on the main body. It did evaporate more liquid than the Le Creuset though but not sufficient enough to be a cause of concern.<\/p>\n\n\n\n If there are any disappointing areas, it is the handle. It is much smaller than the others which made handling and moving the Dutch oven was less comfortable. This is especially true when using oven mitts. Although it is easier to store with smaller handles, it makes little sense in designing it like this.<\/p>\n\n\n\n\t\t\t<\/div>\n\t\t\t\t\t Le Creuset set the standard of design nearly one hundred years ago and not much has changed since\u2026there is no reason too. Sure, there has been minor updates to design but nothing too dramatic. Le Creuset set the standard\u2026the others follow. The body has a lovely straight side which enhances the surface area and leaves little room for food to get stuck. The rim is covered with black enamel to prevent rusting.<\/p>\n\n\n\n The lid was tight, the best out of all the Dutch ovens I tested. It was a perfect fit with no wobble. This takes real skill and craftsmanship to achieve, hence why not all manufacturers deliver this.<\/p>\n\n\n\n The handles were simply perfect, the right size and shape with plenty of room to fit your fingers inside. Transporting it was a breeze with oven gloves and strangely enough, it weighed less than most the Dutch ovens.<\/p>\n\n\n\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\n\n\n\n
\n\t\t\tView Latest Price on Amazon\n\t\t<\/a>\n\n\n\n\t\t\t<\/div>\n\t\t\t\t\t![\"cuisinart](\"http:\/\/www.dutchovenscookware.com\/wp-content\/uploads\/2018\/07\/Cuisinart-enameled-cast-iron-vs-le-creuset-2.jpg\")
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\n\t\t\tView Latest Price on Amazon\n\t\t<\/a>\n\n\n\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\n\n\n\n![\"cuisinart](\"http:\/\/www.dutchovenscookware.com\/wp-content\/uploads\/2018\/07\/Cuisinart-enameled-cast-iron-vs-le-creuset-4-800x533.jpg\")
\n\n\n\nCooking performance <\/strong>– Cuisinart enameled cast iron vs Le Creuset<\/h2>\n\n\n\n
Cuisinart<\/h3>\n\n\n\n
<\/a><\/figure><\/div>\n\n\n\nLe Creuset<\/h3>\n\n\n\n
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\n\n\n\nBuild quality<\/strong> – Cuisinart enameled cast iron vs Le Creuset<\/h2>\n\n\n\n
Cuisinart<\/h3>\n\n\n\n
<\/a><\/figure><\/div>\n\n\n\nLe Creuset<\/h3>\n\n\n\n
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\n\n\n\nDesign <\/strong>– Cuisinart enameled cast iron vs Le Creuset<\/h2>\n\n\n\n
Cuisinart<\/h3>\n\n\n\n
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<\/a><\/figure><\/div>\n\n\n\nLe Creuset<\/h3>\n\n\n\n
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\n\n\n\nFacts at a glance<\/strong><\/h2>\n\n\n\n
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<\/figure><\/div>\n\n\n\n![\"cuisinart](\"http:\/\/www.dutchovenscookware.com\/wp-content\/uploads\/2018\/07\/Cuisinart-enameled-cast-iron-vs-le-creuset-3.jpg\")
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