On Tue, 20 Mar 2007 16:58:31 -0600, in rec.food.cooking, jmcquown wrote:

>
>As you've already read, it's the same thing. But what you'd be paying for
>is the name Le Crueset more than anything. I'm sure you can find any number
>of nice heavy enamelled cast iron "Dutch ovens" (which in itself is a
>misnomer) for much less money.

I've got a Le Creuset casserole I call a Dutch Oven. But my brother in
Indiana has a Dutch Oven he cooked a leg of lamb in recently on the
barbecue, and it's got a lid that holds coals. Look it up in Wikapedia.

Doug
--
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