What I really want though is to get myself a housewarming present for my new apartment. There is a Le Crueset Royal Blue 7.25 qt French Oven that is calling out to me. Would be perfect for weekend cooking of stews, etc. so I don't need to worry about a few meals in the week with plenty leftover for my roommates to mooch. I wonder if I can get someone to buy it for me?
We have 2 Le Crueset pots at home and I find it quite difficult to control the temperature on them. In addition stuff sticks to the bottom very easily. :/ It might be our kitchen top which usually acts either "ON" or "OFF" - you can't go straight to like 6/10, then it'll just be stone cold. Gotta go straight to 10 and then let it cool down.
We have 2 Le Crueset pots at home and I find it quite difficult to control the temperature on them. In addition stuff sticks to the bottom very easily. :/ It might be our kitchen top which usually acts either "ON" or "OFF" - you can't go straight to like 6/10, then it'll just be stone cold. Gotta go straight to 10 and then let it cool down.
When I'm moving out this autumn I'm SO getting one of these. Perfect for stewing/braising and making pasta dishes in.
In other news I made a 'proper' carbonara today, using pecorino (brought some with me from the UK, hush hush). It's got so much more flavour compared to the parmesan I'm used to!
have you considered the ubiquitous Walmart 6.5Qt Dutch Oven i have had mine for 2 years of very very hard use and the only damage it has is a result of my own stupidity (protip: don't over tighten the cover knob it WILL crack/chip the enamel around the hole in the cover) other than that however it is no real worse for wear. The Le Cruset pieces are so god damned expensive granted it is totally worth it and they will last lifetimes and lifetimes but right now for me anyway the cost is just too much.
We have 2 Le Crueset pots at home and I find it quite difficult to control the temperature on them. In addition stuff sticks to the bottom very easily. :/ It might be our kitchen top which usually acts either "ON" or "OFF" - you can't go straight to like 6/10, then it'll just be stone cold. Gotta go straight to 10 and then let it cool down. Can't be bothered to doing anything about it...
When I'm moving out this autumn I'm SO getting one of these. Perfect for stewing/braising and making pasta dishes in.
I have a few Le Creuset pieces that my mom gave me because she found them too heavy to use herself, but I was under the impression that they were mostly for show and couldn't be considered true cast iron cookware because they have enamel glazing on the inside.
Just a bit confused since talk of seasoning cast iron cookware lead to a discussion over Le Creuset items.
I have a few Le Creuset pieces that my mom gave me because she found them too heavy to use herself, but I was under the impression that they were mostly for show and couldn't be considered true cast iron cookware because they have enamel glazing on the inside.
Just a bit confused since talk of seasoning cast iron cookware lead to a discussion over Le Creuset items.
hey shawn if you don't want them i will take them off your hands for say $20 a piece i'll even pay for shipping and everything.... but seriously use those pots and pans there are few things my parents own that i covet and their collection of Le Cruset dutch ovens saute and sauce pans are at the top of that short list. Also the crap about them not being good for high heat is bunk i have presonally used their large 6qt dutch oven to sear shanks for osso bucco and to deep fry chicken. I cannot concieve of a more multipurpose kitchen pot/pan than a 6+qt enameled cast iron dutch oven.
When we redid our kitchen induction hobs were still quite new so we ended up with a regular electric top. Induction is definitely the way to go these days. There are even a load of pro kitchens that are induction only, or the majority of the tops are.
electricity sucks for cooking. at home we also have electric tops. it takes 5 mins to get up to temp, afterwards it stays hot for another hour, it's so fucking hard to get the level of heating right (for stews for instance). if you finally found the right balance, you open another pit, and the first one looses half of its power
man i hate them! natural gas FTW!
also, heating something to create electrcity, and using that electricity to heat something makes no sense either...
electricity sucks for cooking. at home we also have electric tops. it takes 5 mins to get up to temp, afterwards it stays hot for another hour, it's so fucking hard to get the level of heating right (for stews for instance). if you finally found the right balance, you open another pit, and the first one looses half of its power
man i hate them! natural gas FTW!
also, heating something to create electrcity, and using that electricity to heat something makes no sense either...