Le Creuset cookware

[biggestmuff]

Sounds like you've already bought the best piece that Le Creuset offers. Everyone should have an enamel coated iron dutch oven from them. The other item that's nice is the enamel coated steel pot. Besides those two items, that's it. Does she have a good fry pan? A stainless steel 12" fry pan is essential in the kitchen.

 

[Howard]

Originally posted by: theblackbox

Originally posted by: Howard

Originally posted by: theblackbox
how about a saucier?

A cast iron saucier? Are you for real?

Enameled cast iron may be easier to clean up (may be, not is), but it isn't as durable as plain cast iron. I'll stick with plain for my entire life.

well, he likes the le creuset. personally i wouldnt do it but how many dutch ovens er... french ovens can you have or do you need?

they do make a nice 7 1/4 doufeu.

I checked out the doufeu. I could see why cooling the lid would increase the amount of condensation, but for what purpose? Consider that the liquid dripping from the lid is almost pure water, so the claim of "self-basting" is out the window. Moreover, for long cooking periods, it's almost impossible to constantly replace the melting ice. For short cooking periods - why bother at all? Just use a regular dutch oven.

 

[theblackbox]

Originally posted by: Howard

Originally posted by: theblackbox

Originally posted by: Howard

Originally posted by: theblackbox
how about a saucier?

A cast iron saucier? Are you for real?

Enameled cast iron may be easier to clean up (may be, not is), but it isn't as durable as plain cast iron. I'll stick with plain for my entire life.

well, he likes the le creuset. personally i wouldnt do it but how many dutch ovens er... french ovens can you have or do you need?

they do make a nice 7 1/4 doufeu.

I checked out the doufeu. I could see why cooling the lid would increase the amount of condensation, but for what purpose? Consider that the liquid dripping from the lid is almost pure water, so the claim of "self-basting" is out the window. Moreover, for long cooking periods, it's almost impossible to constantly replace the melting ice. For short cooking periods - why bother at all? Just use a regular dutch oven.

you know, when i think dutch oven, i think open fire. maybe it's the camper in me, but i couldn't imagine a dutch oven anywhere but in fire embers.