Posted: Sep 17, 2007 7:23 am
they're enamel over cast iron.
the enamel makes then non-reactive - very important if you're cooking with certain acidic ingredients.
the cast iron makes them heavy, which is good for a multitude of reasons including HEAT RETENTION
the cast iron vessel excels in long, low, slow stovetop cooking - i guess the culinary equivalent of "it takes a licking and keeps on ticking" (for those of us old enough to remember those commercials for TIMEX w/ john cameron swayze)
in fact, le creuset manuals tell you to use them for LOW to MEDIUM temp cooking... rather than high heat, which can damage their pretty surface.
yes, i'm gay for this cookware....