Showing 1 of 12 conversations about:
Coilvoice
7
Nov 12, 2017
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Is the quality of Emile Henry as good, or better than Le Creuset?
Nov 12, 2017
Mellifera
55
Nov 13, 2017
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My understanding is that at least the base of the Le Creuset is enameled cast iron (unsure about lid), while the EH is all ceramic. It would make the Le Creuset better for stove-top use, given cast iron is a better heat conductor than ceramics. I have had the EH tagine for well over a decade, but have used it almost entirely in the oven. The Moroccan theory that the conical shape somehow affects the steam in a way that makes meat more tender seems just as implausible as similar claims about Staub enamelware. But whatever the reason, the EH tagine makes a great casserole/tagine/stew - I wouldn't be without it. The only downsides are that it takes up most of the space in a small oven making it hard to squeeze other racks of food in, and also takes up fair bit of cupboard space. On the other hand it looks great, so it can easily be stored on the benchtop.
Nov 13, 2017
Coilvoice
7
Nov 13, 2017
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Thank you so much Mellifera for such a thorough response. I really appreciate you and your time. Have a great day. ;)
Nov 13, 2017
Mellifera
55
Nov 15, 2017
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My pleasure.
Nov 15, 2017
SherryCobySam
8
Jan 26, 2018
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This is clay Le Creuset is cast iron
They both make beautiful pots of different kinds
Jan 26, 2018
johngb
9
Jan 29, 2018
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There are two big differences between the EH and Le Creuset tajines. Firstly, the Le Creuset has a cast iron base, while the EH has a Burgundian clay base (more resistant to thermal shock that most clay bases). Secondly, the Le Creuset has an enamel coating on both sides of the lid, while the EH is only coated on the outside. For traditional Moroccan cooking, the top of the tajine should absorb liquid, which doesn't happen with the Le Creuset. So although the Le Creuset is likely more convenient to use, the results will be better with the EH. Forget about cooking in the oven. If that's your plan, then get a dutch oven, not a tajine, as it's not what it's designed for.
Jan 29, 2018
CraigLewis
233
Mar 5, 2018
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I disagree here. The point with clay is temperature stability, for longer, slower cooking. Cast iron is better for some things...clay for others. It's not better or worse per se. Clay...braises and stews. Cast iron...sautes and stir frys.
Clay is usable on a gas stove...electric, you want a diffuser. But I use an Imusa ceramic tagine regularly. One thing you don't want, is to get it hot while empty. That's going to risk cracking it, unless you get full-on flameware...and if there is a flameware tagine still out there, it's gonna run $200 easily.
Mar 5, 2018
CraigLewis
233
Mar 5, 2018
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NOTE: they do call this Flame Ceramic, and do assert it can be used on an electric burner directly. Not sure this is still full-on flameware...which is capable of going from freezer to burner.
Mar 5, 2018
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