The “love” part was that, as a young adult, I invested heavily in many pieces of LC. I thought it would help make me a better cook. And it was pretty, and French and expensive, so I thought I was set for life.
But it really isn’t very good cookware, and I got frustrated, and my cooking did not progress. I blamed myself, and lost interest in getting better.
Then I learned the truth about it, tried some better-performing cookware, and realized I’d wasted thousands of $ and many years. In short, I realized I’d been had, taken in by the lie that cast iron heats evenly and the status branding that allows LC (and Staub) to keep fooling people. The fact that they change their paint colors so that the House Beautiful crowd will buy the newest colors also grates with me.
Now then, there are some pieces that are better than others. The pieces that are used only or mostly in the oven are OK. The skillets (esp. the large ones) are an abomination, as are the saucepans. The only pieces I use these days are the LC pate terrine, the LC fondue pot, the Staub mussel pot and one of the large LC roasters. I also kept a LC braiser, but only because I haven’t yet found a good copper pan in that particular size.