kitchen workarounds?

[greenbirds]

I don't know if anyone has a solution to this problem, but I figured here would be the place to ask.

I'm a pretty avid cook (there was a time in my life when I was debating between chef school and an academic career), and I am absolutely in love with enameled cast-iron cookware like those awesome Le Crueset dutch ovens (which I've used in other people's kitchens when I've had some help to handle the doggone things), but for one thing: I have arthritis in my hands and wrists which makes it really difficult for me to hold anything that heavy -- something that's required if I'm to say, put a full dutch oven in my oven to bake and then take it out again.

Enameled cast iron's pretty spendy, so I'm reluctant to plunk down a ton of money on something I may end up not being able to use. I'm wondering if anyone here has found useful workarounds for moving heavy cookware around the kitchen? I would be forever grateful!

TIA! :)

Comments

[alumiere]

I find that if I just go from stovetop to oven when it's full the heavy casseroles are OK. So rather than filling them on the sink/counter, I put the casserole on the stove, put in the ingredients, then it's a quick lift to the oven (ours is above the stove at this apt, but at our last one it was underneath). And if it's too heavy to lift when done (or for stirring), just slide the rack with the pan on top out, and serve from there.

My 12" wide dutch oven must weigh 5 pounds empty, but I can move it short distances. I find it's also much easier to move if I put it in the oven without the lid on, then add the lid, then turn things on - less chance of burns that way.