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While I don’t have Instagram or Twitter, another area you see this phenomenon is YouTube. Channels like Bon Appetit have quietly become huge. Also, while the a

While I don’t have Instagram or Twitter, another area you see this phenomenon is YouTube. Channels like Bon Appetit have quietly become huge. Also, while the author is correct on the status symbol nature of these two brands, they only very quickly note that both KitchenAid and Le Creuset are historically “buy it for life” tools in a world of planned obsolescence. That being said, I use a $40 Lodge enameled cast iron Dutch oven, and it works just as well. I’m curious about cheaper KitchenAid alternatives.

inferiorhuman 7y ago
That being said, I use a $40 Lodge enameled cast iron Dutch oven, and it works just as well. What you're paying for with Le Creuset is the enamel. Lodge makes all of their enameled stuff in China and the it's pretty well documented that their enamel doesn't hold up as well. Cast iron is cast iron is cast iron but with the KitchenAid mixers you're also paying for design. America's Test Kitchen has some decent stand mixer videos on youtube. Some of the other brands (like Bosch) have their loyalists but overall there are reasons beyond longevity to go for the expensive mixers.
- apawloski 7y ago
  That’s interesting, regarding Lodge, but I could replace this 6 times and still spend less than the cost of one Le Creuset. (I appreciate irony of this point in contrast with my “buy it for life” point above.) America’s Test Kitchen is another service that’s interesting in the context of the article. They aren’t a sexy Instagram brand, but are a service that should thrive in this space. I’m wondering if they’re getting the adjacent bump from all of this.
  - deleted 7y ago
    [deleted]
  - skylanh 7y ago
    The enamel in my mother's Le Creuset pot is over 40 years old at this point and still a daily use. That's n=1, but I think it still applies over their product line. I bought a pot thinking it was similar (it wasn't), the difference in food-stuff adhesion is … palatable.
  - inferiorhuman 7y ago
    America’s Test Kitchen is another service that’s interesting in the context of the article. They aren’t a sexy Instagram brand, but are a service that should thrive in this space. I’m wondering if they’re getting the adjacent bump from all of this. ATK is a pretty well established brand, it's been around for twenty years more or less as an offshoot of the Cook's Illustrated magazine.
- KozmoNau7 7y ago
  I use an enameled Dutch oven and two enameled frying pans from Ikea's "Senior" line. The enamel seems to hold up extremely well, and the only issue I've had is that the wooden handles tend to get a bit burned on my gas stove. Replacement is easy with a piece of hollow wood dowel cut to the correct length.
  - kls 7y ago
    To me I just don't get spending the premium for enameled iron. A well seasoned black iron piece of cookware will do everything these pots will do and to me at least they are simpler no worrying about enamel fractures and chipping and they are easy to re-season if they need to be. I personally use all cast iron and stainless in my kitchen.
    - dlkinney 7y ago
      There are reasons for enameled cast iron. It's not advisable to cook acidic ingredients, such as tomatoes, in raw cast iron, for example. But if you're not doing a tomato sauce or tomatoey braise, then I can understand shooting for a less expensive but otherwise just-as-useful plain cast iron.
      - kls 7y ago
        Well seasoned cast iron will hold up to tomato based recipes. I cook them quite a bit with no issue. I think the issue is with everything else that one needs to learn if they are just starting to cook, seasoning iron can seem like another complicated step but it's pretty easy, just oil them and thrown them in the oven, on the highest heat, until they oil is a dry veneer. Repeat about 5 times and then you only need to season your iron about every 6 months.
        teh_klev 7y ago
        > Repeat about 5 times and then you only need to season your iron about every 6 months. And therein is the problem with seasoned iron, that regime of care. Some folks can be bothered doing this, others just want to cook.
IanCal 7y ago
> I’m curious about cheaper KitchenAid alternatives. I've got my eye on some Kenwood mixers, lots of reviews seem to talk of people who have had them in the family for a long time and they seem to be price/feature wise a better deal than KitchenAid if they last well.
- KozmoNau7 7y ago
  I have a Kenwood Chef Classic, and while it does work for now, at least one tooth on an internal gear has broken off, which happened when I was mixing some pie dough. So it runs, but will sometimes skip a little. I have not been able to find the appropriate spare part. It is also significantly less solid-feeling than a KitchenAid mixer. When/if it finally breaks, I will replace with a mixer from a professional kitchen supply store, which will be expensive, but will also hopefully last basically forever with ordinary home use.

inferiorhuman 7y ago

That being said, I use a $40 Lodge enameled cast iron Dutch oven, and it works just as well. What you're paying for with Le Creuset is the enamel. Lodge makes all of their enameled stuff in China and the it's pretty well documented that their enamel doesn't hold up as well. Cast iron is cast iron is cast iron but with the KitchenAid mixers you're also paying for design. America's Test Kitchen has some decent stand mixer videos on youtube. Some of the other brands (like Bosch) have their loyalists but overall there are reasons beyond longevity to go for the expensive mixers.

apawloski 7y ago
That’s interesting, regarding Lodge, but I could replace this 6 times and still spend less than the cost of one Le Creuset. (I appreciate irony of this point in contrast with my “buy it for life” point above.) America’s Test Kitchen is another service that’s interesting in the context of the article. They aren’t a sexy Instagram brand, but are a service that should thrive in this space. I’m wondering if they’re getting the adjacent bump from all of this.
- deleted 7y ago
  [deleted]
- skylanh 7y ago
  The enamel in my mother's Le Creuset pot is over 40 years old at this point and still a daily use. That's n=1, but I think it still applies over their product line. I bought a pot thinking it was similar (it wasn't), the difference in food-stuff adhesion is … palatable.
- inferiorhuman 7y ago
  America’s Test Kitchen is another service that’s interesting in the context of the article. They aren’t a sexy Instagram brand, but are a service that should thrive in this space. I’m wondering if they’re getting the adjacent bump from all of this. ATK is a pretty well established brand, it's been around for twenty years more or less as an offshoot of the Cook's Illustrated magazine.
KozmoNau7 7y ago
I use an enameled Dutch oven and two enameled frying pans from Ikea's "Senior" line. The enamel seems to hold up extremely well, and the only issue I've had is that the wooden handles tend to get a bit burned on my gas stove. Replacement is easy with a piece of hollow wood dowel cut to the correct length.
- kls 7y ago
  To me I just don't get spending the premium for enameled iron. A well seasoned black iron piece of cookware will do everything these pots will do and to me at least they are simpler no worrying about enamel fractures and chipping and they are easy to re-season if they need to be. I personally use all cast iron and stainless in my kitchen.
  - dlkinney 7y ago
    There are reasons for enameled cast iron. It's not advisable to cook acidic ingredients, such as tomatoes, in raw cast iron, for example. But if you're not doing a tomato sauce or tomatoey braise, then I can understand shooting for a less expensive but otherwise just-as-useful plain cast iron.
    - kls 7y ago
      Well seasoned cast iron will hold up to tomato based recipes. I cook them quite a bit with no issue. I think the issue is with everything else that one needs to learn if they are just starting to cook, seasoning iron can seem like another complicated step but it's pretty easy, just oil them and thrown them in the oven, on the highest heat, until they oil is a dry veneer. Repeat about 5 times and then you only need to season your iron about every 6 months.
      - teh_klev 7y ago
        > Repeat about 5 times and then you only need to season your iron about every 6 months. And therein is the problem with seasoned iron, that regime of care. Some folks can be bothered doing this, others just want to cook.

IanCal 7y ago

> I’m curious about cheaper KitchenAid alternatives. I've got my eye on some Kenwood mixers, lots of reviews seem to talk of people who have had them in the family for a long time and they seem to be price/feature wise a better deal than KitchenAid if they last well.

KozmoNau7 7y ago
I have a Kenwood Chef Classic, and while it does work for now, at least one tooth on an internal gear has broken off, which happened when I was mixing some pie dough. So it runs, but will sometimes skip a little. I have not been able to find the appropriate spare part. It is also significantly less solid-feeling than a KitchenAid mixer. When/if it finally breaks, I will replace with a mixer from a professional kitchen supply store, which will be expensive, but will also hopefully last basically forever with ordinary home use.