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[davidsson10]

I'm not convinced that manufacturing practices are such that a Le Creuset will automatically bless me with 8 times the life-span of my off-brand workhorse, just because it is sold new at 8 times the price. Of course, there are those times in life, those products and services, when the prestige bell should be rung in recognition of a state of legitimate value.

The premier brands are subject to the same kitchen catastrophes as the clones; in those circumstances, the purchase decision coin-flip will truly prove its value.

I was a bit put off, I must say, by the Staub's uniform black interiors (unless I misread the review). Typical cook: I want to be able to discern bits of browning, and other heat-driven moments of magic against a lighter background (in the same vein that I like glass lids on sauté pans, for example; in the kitchen, as in politics, transparency is good), as the reviewer mentioned. Idiosyncrasies!

By the way, the review mentions one of the chefs I hold in high esteem, the late Paul Bocuse. Every serious cook should have this book in their kitchen library; I can't recommend it enough: https://www.amazon.com/Institut-Bocuse-Gastronomique-step-step/dp/0600634175/