le chasseur vs le creuset

[Netix]

I thought one had an extra layer of enamel, but I have neither, so not sure.

For whichever one you get, I think there is a special enamel cleaner that you can get that is the best stuff to use on them. My Mum has this stuff, no idea what it is (I can find out if you want me to), but it cleans the enamel up like new. Mum has a scavenged pot (think its a creuset?) and it now looks brand new.

[LimeSlice]

if the only difference is the heat ratings, I would go the higher heat over the lower.
Gotta love a lifetime guarantee though lol

Although I do love LeCreuset!

You know the easiest way to get around it is to just buy one of each!

[Netix]

Has anyone bought (or being given ) a Stanley Rogers or any other brand (like the 'cheaper' ones from Harris Scarfe, forget what they're called) etc?

And if so, are they good?

[nic]

RoryRory, when you say handle, do you mean the handle on the lid? From what I have been reading, the handle can withstand 180 degrees on the Le Creuset and 200 degrees on the Le Chasseur... I thought the heat ratings related more to the pot.

Netix, I have no idea about the Stanley Rogers. I did notice on the Le Creuset website, you can call them if you need your pot re-enamelled though.
I was also looking at the Staub French Ovens because their lid handles are metal.

[Roryrory]

Yeah NIc I meant pot lid And I can pretty well say that the heat ratings are related to the pot lid, not the pot itself (asI said, the pizza oven gets VERY hot and I have slow roasted a leg of lamb in there for ages....