Le Creuset Signature vs. Classic - What's the Difference?

geni.us/t567RA - Le Creuset 3.5 Quart Round Dutch Oven.
Le Creuset has been around for almost 100 years and has become an iconic design in the cooking world.
Many people wonder what the difference between the Signature and Classic lines of enameled cast iron are. In this video, I compare and contrast the two.
In short, the signature has:
-Larger handles.
-Heat resistant knobs.
-More resilient enamel.
-Updated design.

[@tombei4388]

That was very helpful thank you.

[@jocelynsanchez5942]

I’m trying to figure out which pot is best for me. This video is really helpful since since I can only start off with one since of the hefty price tag.

[@gamerwhiz6847]

Great vid, very informative.

[@emmanouelpassas5741]

Very informative .

[@allgone4615]

The signature looks like it’s a bit larger than the classic. Could that be an illusion from the handles being larger? Is the capacity really the same? Thanks for the videos. You’re the best!

[@jessielevertaylor2831]

The knob won’t actually melt. They just break, which has no effect on the pot itself. Then you can just replace it with a metal cabinet knob of the Le Creuset heat resistant knob.

[@sahej6939]

I left mine open for a long long time

[@oldyellerschannel4676]

Bigger handles for oven mitts. Great idea!

[@CLARA3952]

great info

[@kathysil2000]

Perfect... I'm looking for one..

[@posterestantejames]

“very very big important improvement.” Wow…the traditional (old !!!) le creuset must not have cooked very well for there to be such room for such monumental “improvement.” I never knew.

[@sdmcdiva69]

Wait. I thought they have a lifetime warranty? What isn’t covered and how do you prevent it? Thank you so much. I just got my first piece, the wok in marseille and I can’t wait to use it. So excited.

[@irenetownsend9457]

may i ask are outlets selling classic only？ retail sells the signature？thanks

[@feliciad.hutchins4507]

Thanks❤

[@LauzonAl]

yes kathy it comes off

[@ethniclove1]

A lesson in history: A Dutch oven is all cast iron only, which makes it suitable for indoor and outdoor cooking as well. It is subjected to all the inconveniences of cast iron such as rust and the obligation to constantly season the pot with oil. In the long run, the Dutch oven will always do the job but will stay sticky and oily, and is not suitable for any ovens or the dishwasher. A French oven par contre is technically the modern version of the Dutch oven claded in enamel inside and out. Only because of marketing purposes and not to confuse the consumer in the US that the French oven is called Dutch. More practical, flexible, and certainly more costly than it's Dutch cousin, the French oven is offered in many colors. Seasoning is not needed for this beauty, as the enamel coating does a great job of non-stick cooking. It can be maneuvered from the stove-top, the microwave to the conventional oven with ease. Dishwashing is no problem at all, and it can be used beautifully to display your specialties or on its own. The only downfall would be the extreme heat of outdoor cooking with open flames, which would be too harsh on the enamel, but again..why would you, with such a pretty thing?

[@seikibrian8641]

"Dutch oven" does not only apply to bare cast iron. While the term originally referred to the "Dutch process" of casting, over time the term came to apply to cooking vessels of a certain general shape. "French oven," "casserole," and "cocotte" are other terms used interchangeably for the same item. There is no good reason, really, to call them "Dutch ovens," since they did not originate in The Netherlands, but that's how they were marketed.

[@carolineh4606]

It's worth noting that they sell replacement lid knobs that are as highly heat resistant as the signature knobs. So if that is the biggest thing holding you back between the classic and the signature, just know you can buy a better lid knob for under $20.

[@Tatjanak1989]

exactly what i did.

[@scruffy281]

Great News......didn't know that. Thanks for sharing that info.

[@suzannetaylor6285]

I notice that certain colors, seems to be the original colors, come with the black knob as opposed to the “newer” colors that come with a stainless. Both got hot. I kept the black knob on my Flame braiser, to me it looks more classic.

[@feliciad.hutchins4507]

😊 I was thinking the same thing….Thx. 😂😂😂

[@imkaitran]

seems like the right side of your mic has failed. Thanks for the information anyway!

[@robertbdesmond]

My daughter is OBSESSED with Le Creuset. Definitely a high quality product but the cost is ridiculous.

[@Dragon1276]

They’re items you buy once, and then pass down the generations. Also, they have a lifetime warranty against defects. And lifetime means forever with Le Creuset.

[@wildliferox2]

@@Dragon1276 If only Le Creuset made toasters...!

[@Dragon1276]

@@wildliferox2 They make a panini press! ;-)

[@StephanieManley]

These pots are crazy expensive, I own a couple of them. I do like them. I am not always certain that the price is worth it. It looks like the larger handles and more resistant to heat knob are great additions.

[@Hymer300]

I think a good reason they are expensive is that you do not need to oil the entire pot with olive oil and there is no black gunk in the bottom wich is reason why I do not use one of my pot.

[@Dragon1276]

I just like knowing that if there’s ever a problem with my cookware, Le Creuset will handle it without fuss. That’s worth it to me. I also don’t think they’re expensive at all. But your pocketbook is clearly a LOT smaller than mine, so maybe that’s why…

[@jameshoey69]

You only buy one once in your life. Seems ok to me

[@NicholeStevens-im1xn]

But almost double in price of an already very expensive pot

[@debrawright8515]

Does anyone know the interior enamel colour of the satin black 18cm casserole....is it cream or black?

[@doina8340]

I have 3 classics which I love! Is the new signature pot heavier? I wonder if there's a weight difference between the two styles. I wouldn't want one heavier than what I already have.

[@valentinkolter7438]

Which size are the two?

[@the_edga]

Good info, thanks! By the way, image is a little dark...

[@fandechavalones3022]

How manny quarts are this ?

[@hiddengems2844]

Can you do a video on round vs oval dutch ovens for Le Creuset

[@seikibrian8641]

What's there to do a video about? One's round, the other is oval. It'd be a pretty short video.

[@Czarina888777]

@@seikibrian8641 For those of us that need it for specific dishes, it’s important. For example a fish, chicken etc would favor one over the other.

[@seikibrian8641]

@@Czarina888777 Yes, but one doesn't need a video about that. Look at what you're going to cook, and use the right-shaped vessel. The point is that other than the shape, they're made the same: a cast iron core with an enamel coating inside and out.

[@sahej6939]

I prefer the Oval!

[@blackcoalboy]

Hi Question please it’s a lot of confusion in my home (U.K.) Is a casserole pot the same as. Dutch oven. Thanks

[@leegreen159]

Yes, it is.

[@tommymai3062]

good channel

[@sheltonmcmillian677]

For the price you pay they should have stainless steel knobs!

[@DouglasPottsDBP]

You can buy the knobs from Le Cruset for $16 each...

[@oldyellerschannel4676]

Stainless steel get HOT. The Le Creuset knobs don't get as hot, so they are safer.

[@Rororoum]

@@DouglasPottsDBP The teal/provence coloured ovens and braisers come with stainless steel knobs

[@calisongbird]

@@DouglasPottsDBP yes, but you shouldn’t have to pay extra for high quality knobs when you’re already paying several hundred dollars for the item itself. The highest quality knobs should be included.

[@iloveberries95]

I cannot choose between the 22cm or the 24cm round dutch oven and due to the lockdown I cannot go to one of their stores as it's too far from where I live:(

[@eliz8036]

Go with 24 the 22 is to small I have it and i don’t used a lot due to you can’t fit a lot food

[@iloveberries95]

@@eliz8036 thanks I did end up getting the 24 :)

[@valentinkolter7438]

hey I have the same problem but with the 24 and 26. just from the measurements it thought 26 isnhuge but in person kinda not. Any recommendations

[@GFSwinger1693]

What about the bottom of the pot? I prefer the non-enameld bottoms vs. enameled as they won't show wear caused by the burners.

[@dewharvestdewharvest4990]

Not enameled.

[@Reaper1947]

I have the older cheaper Le Creuset 71/4 dark gray I paid like $200 for it about 10 or so years ago? It was on sale and I had some coupons to boot, it looks like it did when I first got it in other words like new. I also have an 11 inch Costco casserole/fry pan with a lid really nice that I bought for around $40 years ago. The Costco one also still looks like new, they are both very nice but I would never pay $400 for 7 1/4 Le Creuset. They are nice but not $400 nice IMO. TheReaper!

[@BelindaTN]

Do they sell the higher heat resistant knobs that could be put on the classic line lids?

[@Rundlead]

LindyTN yes, you can buy knobs at le creuset stores and outlets

[@bubblegumbeer5910]

Yes, they stainless steel knobs now and have for some time.

[@Thunderstruck666666]

Ive had two of Le creuset cheramic oven trays both cracked .

[@Butterflylion1]

How what heat when cooking or was it thermal shock?, have one oven tray and it’s fine.

[@kasamis]

So I priced out the 5 1/2 quart dutch oven....The signature was $340...I got the classic at an outlet store for $170. He is right about the knobs but as was mentioned below you can get the stainless steel knob for $20.

[@FlashOhJoy]

If you are worried about the knob at high heat, wrap it in aluminum foil...

[@WeTubule]

@@FlashOhJoy They won't get as hot?

[@FlashOhJoy]

@@WeTubule no, the wrap insulates them , a bit

[@NicholeStevens-im1xn]

Not sure it warrants almost Double the price..

[@TheFaro2011]

i swear by Sainsbury (British) own range of cast iron. handles made of the same material no issue with knob, plus come with guarantee and go into sale all the time!!!

[@Tatjanak1989]

le creuset also has a guarantee. it used to be lifelong but people would inherit the pots and so the brand was losing money. not it's "only" 30 years. since i never keep my receipts, i prefer buying "seasonal" products (seasonal lime green color, for example) as you can thereby prove its' age. never had any complaints thus far, though.

[@kathybost1879]

just got my first pieces today - stupid question - does the white sticker on the side come off ?

[@Marauder1981]

yes

[@jaimegasca9556]

How do I know which one is signature? I went to le creuset website for Dutch oven and I don't see where it says the word signature Dutch oven it just says Dutch oven

[@seikibrian8641]

For a while they were selling the old stock of "classic" cookware alongside the new "Signature" cookware, but they were only making the "Signature." Once all the old stock was gone there was no need to label the lines, as there is now only the one.

[@andrewkundratic3318]

Why is the sound so low?

[@badmaxx]

You're looking for an actual response to this question?

[@chivy7205]

I just bought my first one at TJ Maxx #26. I don't know if I got a classic or signature. How can I tell? I didn't get any tag or paperwork. But, I know for sure it's authentic, and the price was excellent!

[@zwivhuyakabo6943]

I think it's written on the box

[@seikibrian8641]

Watch the video again, and look at the difference between the lid knobs; the Signature knob is thicker and has a more-rounded profile. Then look at the three ridges on the lid; the ridges on the Signature model are more prominent. That's a subtle difference, though, and unless you have a Classic to compare with it may be hard to tell. The larger loop handles are the most-visible differences.

[@badmaxx]

@@seikibrian8641 Yeah, I'm with you. I'll be spending the additional $ on more prominent Le Creuset lettering as well, lest my friends - for whom I've cooked a free meal - discover and gossip about the fact that I was too cheap to spend for the latest and "greatest".

[@seikibrian8641]

@@badmaxx If one already has a "Classic" piece there's no reason to buy something else. But for those who are going to buy something -- whether new old stock at an outlet or used from a thrift store -- the differences between the two may be worth considering, especially the differences in the side handles.

[@RM-vt1fo]

*

[@savedfaves]

These went up 50% in price in 10 years.

[@josephhaynes3017]

Unless you have sausage fingers who cares ! I love all my le.cruset. . It’s worth every penny .

[@karpetech]

I'm a Staub man, and will always be a Staub man. But I really like'd your video. Who knows I may want a Le Creuset piece in the future.

[@weantoine]

I tried Staub and this at the same time-same meals....etc-for me I do veggies no meat and prefer le creuset. We are so lucky to be able to choose ! :) I never use my Staub....

[@evelyncoello1174]

I live staub too! 👌🏻

[@neen79]

👌🏾👌🏾👌🏾👌🏾👌🏾

[@riverbenddrummer]

are they non stick?

[@bensebaugh6017]

No.

[@WeTubule]

"Non-stick" is not a yes-or-no quality. The enamel coating, not unique to Le Creuset, has good non-stick properties. Better than stainless steel. Comparable to seasoned cast iron (properly polymermized, not just a layer of grease baked on), but much easier to care for.

[@dpsschafer]

I guess I’m curious why one would need a Dutch oven to even approach 400 degrees with the lid on. Seems a little extreme...even a quick 2 pound pork tenderloin could bake at 450 no lid for 11-12 minutes and be perfect. I think the dude is splitting hairs. The larger handles are the only noticeable/good reason to buy a signature. But even then the price point is awfully salty to get one more finger worth of grip...( on each side)...

[@bensebaugh6017]

Yup, my thought exactly on the knob, I'd want to know if the hole in the lid was the same diameter instead. I've got the old stuff with the little loop handles, never a problem picking up because I'm not using fingers but the inside of my hand. The glaze on the inside being thicker might be the only selling point IMHO.

[@artbarn2624]

My sourdough bread bakes in a Dutch oven at 450 degrees F and the lid must be on to get the bread to rise properly.

[@shelleyerasmus1826]

Does Le Creuset contain lead and cadmium?

[@ionelalozovanu9085]

Le Creuset are safe and doesn't contain lead and cadmium.

[@dewharvestdewharvest4990]

They are pots not batteries

[@WeTubule]

The enamel does in fact contain these and other elements. Far higher amounts in the bright coloured exterior enamel than in the off-white internal surfaces. I haven't seen a study of whether or not these elements leech into feed in a significant level. Or at all.

[@deansomers1224]

Four fingers plus change

[@dewharvestdewharvest4990]

I am not sure your comment went unseen. Probably just ignored lol.

[@NicholeStevens-im1xn]

But does it warrant Almost DOUBLE the price..

[@onlinetv36]

A picture on David Lebovitz's website in which he visits the factory shows bags of aluminum oxide. Aluminum is a neurotoxin. Why can't they make the cookware without aluminum? I don't trust these new enamels and ceramics from these manufacturers. Just saw how businesses made Lead paint coloring books in the 1920s for children while Europe was already banning lead paints. We just don't know the health effects of this cookware or what THEY use to make the ceramic. Lots of debate exist now even on the "nanoparticle" cookware and whether particles are dislodging and causing harm. I would stay away from this cookware for mental health. I would stick with un-coated cast iron for mental health. A little bit of anything will add up over time though marketing departments would have you believe otherwise..

[@Tatjanak1989]

aluminum is also a great conductor of heat and therefore often used in cookware "internally". it is not used on the actual cooking surface. i doubt the toxins would get into the food. i'm not a scientist, though.

[@lordgarion514]

@@Tatjanak1989 The aluminum is a major component of the glaze. But to the OP, the glaze pretty well locks the aluminum in. Only a very tiny amount will ever leach out. If you say any is too much, keep in mind that literally every plant based food you've ever eaten was grown in soil absolutely loaded with aluminum oxide. And keep in mind that everything leaches. Stainless steel? Chromium and nickel leach out. You should check those out. I wouldn't use a non coated aluminum pan, but the ceramic glazes are fine. But I wouldn't use one made in China.

[@waynethebarber1095]

Save you money, and buy a Lodge. There just as good and a ton less. I love my Lodge, its 7.5 qts of good cookimg.... I have only 1 problem, I have no kids to hand it down to.... Take a good look at Lodge.... you will have money left to buy a Medford carbon steel fry pan... you will love that tpo.... You can trust a barber..?..

[@MJ-wrty]

You're pronouncing Le wrong. You say LE as in LAy. Its LA creuset as in when we say in the Christmas song fa la la la