Le Creuset versus FireUp: can this award-winning cast iron dutch oven outperform a kitchen classic?

Telegraph

06-03-2025

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Le Creuset
What is a casserole dish and what is a Dutch oven?
There are many similarities between casserole dishes and Dutch ovens. They tend to be heavy pots with tight-fitting lids, made of cast iron and used for slow cooking. But while the terms are often used interchangeably, there is a subtle difference.
Dutch ovens typically have higher sides and tighter fitting lids, explains Jason Moran, managing director of Season Cookshop, which has three branches in London. Casseroles, Moran adds, are more frequently used in the oven. Both, Moran continues, can be made of any material, although cast iron is a popular material for home use, as it's great at retaining heat, leading to even cooking.
Le Creuset, as Moran explains, makes casserole dishes and has done for 100 years. It is a market leader for a reason: it provides excellent cast iron cookware that lasts a lifetime or more. FireUp, on the other hand, has created a new Dutch oven with fins around the outside that are inspired by rocket science (yes, really) and said to lead to quicker cooking times, with improved heat distribution and efficiency.
The makers of the latter have stated their product is 'not positioned to compete with large legacy companies. We believe that there has been zero innovation in cookware design for almost a hundred years.' Like Le Creuset, its pans are made in France.
The FireUp brand has just been recognised with a Global Innovation Award (gia), suggesting it is on to something. So, as a much talked about new player in the cast iron pot world, we decided to see how it stacked up to an established name.
How we tested casserole dishes
Though Dutch ovens and casseroles have slight differences, they are primarily used for similar types of cooking, namely low and slow. So our first test on the menu was a stew.
A sourdough loaf was second, as they are also excellent for baking bread. 'The reason being that they form an enclosed chamber that's very evenly heated,' says Moran. 'When you keep the lid on it keeps the bread soft and lets it rise because of the steam trapped in there.' Removing the lid halfway through cooking then allows the bread to crisp.
Aside from cooking, we also scored the pans on ease of washing, weight, ability to brown meat before slow cooking and more.
Design
Le Creuset: 10/10
FireUp: 9/10
Large cast iron pans are often kitchen centrepieces, adding a certain rustic appeal. Many homeowners will leave them out on full view or serve a meal with a one-pot dish in the middle of the table. Both Le Creuset and FireUp offer aesthetically pleasing pots – whether one prefers the classic appeal of the Le Creuset or the novel ribbed design of the FireUp is down to personal preference.
Le Creuset's casserole dish comes in 12 colours and various sizes (we tested the 26cm, 5.3 litre version), while FireUp's 5-litre Dutch oven comes in three smart colours: red, blue and black. A minor complaint about the latter's design – which according to FireUp improves heat distribution and efficiency – is that the ribs can make it slightly trickier to clean if grime builds up on the outside and it is a bit heavier (5.8kg vs 5.14kg for the Le Creuset).
Winner: Le Creuset
Functionality
Le Creuset: 10/10
FireUp: 10/10
There's no beating around the bush, both pans are weighty, especially when filled with food. The FireUp is marginally heavier, so it's worth taking that into account. Both are versatile pans, though. You can use them on the hob and in the oven.
On the stove, they work on gas, electric, ceramic and induction. The enamelled coating means there's no seasoning involved and cleaning the inside is fairly straightforward – most remains will wipe off, but a soak will get rid of tougher-to-remove grime.
Winner: A tie
Materials
Le Creuset: 10/10
FireUp: 10/10
Both these pans are made of enamelled cast iron, an excellent material to cook with. Incredibly durable, the pans can last a lifetime, if not generations, says Moran. They're not as 'bulletproof' as stainless steel, but when treated well, cast iron pans are a buy-once option.
Cast iron offers excellent heat retention, which allows for even cooking – excellent when slow-cooking meat, for example. By adding an enamel layer (some cast-iron pans are pure iron), there's no seasoning involved. However, the enamel can chip or scratch – which Moran says is more of an aesthetic issue than a functionality one.
Both pans use recycled iron, and can be heated to high temperatures, so they're great for searing meat or baking bread, while the FireUp pan is dishwasher safe. So is the Le Creuset, but constant dishwasher use can damage the enamel finish.
Winner: A tie
Quality of results
Le Creuset: 10/10
FireUp: 10/10
I tested the pans by cooking the same dishes in each, including a slow-cooked stew using beef brisket and sourdough loaves. The first test was searing the meat. In the Le Creuset casserole, the meat browned slightly quicker, although the difference wasn't huge. Then I sautéed onions and celery, which browned and softened in a similar time. I then slow cooked the stew for two and half hours on a low heat. The results for both were impressive: tender meat and a rich, well-reduced sauce.
My other main testing method was to bake sourdough loaves and here there was a minor difference in the outcome, aesthetically if not quality wise. The FireUp is narrower and taller, which led to a slightly taller loaf; in the Le Creuset, it was a little squatter. The bread, however, was equally delicious in both: soft, holey crumb and a crisp, crunchy crust.
Winner: A Tie
Ease of cleaning and maintenance
Le Creuset: 10/10
FireUp: 9/10
Cleaning an enamelled cast iron pan is usually fairly easy. That's because the enamel surface is smooth (although this shouldn't be confused with non-stick, which it isn't). Most food wipes off fairly easily with a sponge, hot water and a bit of soap. Often, a sponge or scourer is useful to rub off grime that builds up on the outside of the pan, or underneath.
The Le Creuset's inside is light in colour, making it easy to see when the pan is clean. FireUp opts for a dark interior, so it can be a little harder to spot any dirty bits that remain. Yet with both, a short soak is usually all you need. Both are dishwasher safe, although the Le Creuset comes with a warning not to wash in that manner too frequently. It's best to wash both by hand.
As they're enamelled, neither needs seasoning with oil after use, as would be the case with a pure cast iron pan. The only potential downside in this department is the FireUp's ribbed design, which makes it a little more cumbersome to scrub off when any dirt builds up on the outside.
Winner: Le Creuset
Technical Specifications:
Telegraph verdict:
In truth, there's little separating these pans in terms of performance. Both are excellent dishes that will produce consistent results. So, choosing which one works for you is likely to come down to other factors.
Le Creuset offers the classic aesthetic that's been loved and trusted for 100 years. However, that comes at a significant additional cost for a similar-sized pot.
For something more affordable (that doesn't compromise on cooking performance), FireUp is an excellent alternative. Its aesthetic might be a bit more divisive, but we liked the ribbed design. It is, however, a little heavier.
As for a winner? It depends on what factors matter most to you. Technically, the Le Creuset scored marginally more than the FireUp, but to this tester, the price difference makes it a draw.
FAQs
What sizes are available for Le Creuset casserole dishes?
Le Creuset's casserole dishes come in seven sizes, between 18cm/1.8l and 30cm/8.1l, rising at 2cm intervals.
What are the key features of FireUp dutch ovens?
The fins on the outside of the pan are designed to improve heat distribution and improve efficiency.
How do I choose the right size casserole dish for my needs?
It depends on how many people you're cooking for. If you're regularly cooking for groups of around four or more, you'll want something around 24cm wide, with a capacity of around five litres.
How do I clean casserole dishes?
It depends on the material, but the two tested in this review are enamel cast iron, which is easy to clean with just a sponge, soap and hot water. If any food has remained from, say, braising meat, a soak should help remove it. The outside of the pan will often become grimy and a soapy sponge with hot water should be enough – otherwise, a scourer will do the trick.