Pants
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Post by Pants on Jan 9, 2014 11:33:16 GMT -5
Love my le creuset cookware - sounds like Marv Holly has bakeware instead of cookware? I agree the bakeware is heavy, but I only bake for holidays, so it's worth it to me.
Regardless, I have had two pieces of le creuset cookware, both dutch ovens. My only advice: keep them on a low shelf. We used to keep the old dutch oven up high on a shelf and one day, out of nowhere it fell. Cracked tiles on the floor and cracked right down the side - had to throw it out. Couldn't get it replaced because that was user error rather than manufacturer issues.
My mom has had her le creuset dutch oven and pans for probably 20 years. Still uses it weekly. It's a little stained, but man does that coating hold up!
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sarcasticgirl
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Post by sarcasticgirl on Jan 9, 2014 12:15:04 GMT -5
What is the advantage of having an enameled cast iron over a regular cast iron? I have 2 cast iron pans that were my granny's... they are both older than my mother. I bought a cast iron dutch oven (because my mother wouldn't fork over that piece along with the pans she gave me ) for under $50 and i have no complaints. Is it aesthetics? or is there something to the colored enamel?
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Deleted
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Post by Deleted on Jan 9, 2014 12:17:16 GMT -5
From ehow: Advantages:
Enameled cookware is extremely durable and its surface is non-stick. It works with every type of oven except microwave ovens, is dishwasher safe, does not react with any foods and distributes heat evenly and consistently.
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sarcasticgirl
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Post by sarcasticgirl on Jan 9, 2014 12:23:07 GMT -5
So the basic advantages are that you can wash it with soap (or put it in the dishwasher) and it is non-stick without having to be seasoned.
I think I'll stick with my old school cast iron.
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Blonde Granny
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Post by Blonde Granny on Jan 9, 2014 14:37:46 GMT -5
It is prettier too.....
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sarcasticgirl
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Post by sarcasticgirl on Jan 9, 2014 16:06:11 GMT -5
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Tiny
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Post by Tiny on Jan 9, 2014 16:27:44 GMT -5
So the basic advantages are that you can wash it with soap (or put it in the dishwasher) and it is non-stick without having to be seasoned. I think I'll stick with my old school cast iron. The enamaled iron pans are also easier to deal with if you don't use them often. My 'seasoned' iron pans get 'furry' (collect dust and cat fur) and start to rust because I use them once or twice or year. I can just pull out, wipe off, and use an enamaled iron pan. If you cook with the pans all time you wouldn't have this problem.
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Apple
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Post by Apple on Jan 9, 2014 22:26:15 GMT -5
I have my cast iron I cook with all the time, also have the enameled cast iron I cook with all the time. Different sizes, so I use sometimes use them for different things.
What I have noticed...
My cast iron is old and very well seasoned, so things don't stick that bad, but it does seem like the enameled is easier to clean.
I decided to make apple sauce in the cast iron dutch oven, because I love things cooked in my dutch oven, but it turned an unappealing greyish color (still tasted great!) The enameled doesn't do that.
Less risk of rust, as mentioned earlier.
No need to season. I don't mind seasoning my cast iron, but I can go years without using Crisco, so it's a pain to just use it to season the pan (you don't want to season it with vegetable oil, as that can go rancid if not used enough to "burn it off").
I thought of one more thing, but I forgot it...
I did make baked beans in them side by side though (did a double batch for a picnic). IIRC, the dutch oven got drier faster (not an issue with the beans, I like them nice and thick). Taste wise, they were the same as far as I could tell.
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Blonde Granny
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Post by Blonde Granny on Jan 10, 2014 7:25:31 GMT -5
For those of you who have the cast iron dutch oven, do you need to alter a recipe that was designed for a crock pot when using your dutch oven (in the oven)?
I'm thinking I will use mine more for 1 dish meals done in the oven. I bought a new slow cooker/crockpot cookbook as it has some great one dish meals in it.
I'm also hopeful that by cooking double and sometimes triple recipes I can get dinners in the freezer.....and that just might eliminate some of the eating out we do.
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marvholly
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Post by marvholly on Jan 10, 2014 7:46:05 GMT -5
Bsbound I did have the cooking pots inc 2 sizes of dutch ovens but the enamel got chipped & I tossed MANY years ago.
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Apple
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Post by Apple on Jan 10, 2014 10:06:34 GMT -5
I can't think of any recipes I've had to adjust from crock pot to dutch oven. However, any crock pot cooking I've done has been long, low heat so I could do it while I was gone all day. A pot roast cooks much faster in the dutch oven at the temps I use than in the crockpot.
I'd say your biggest adjustment will be time.
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Deleted
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Post by Deleted on Jan 11, 2014 18:01:58 GMT -5
I have two LC Dutch ovens, 4 and 7 qt., and several LC baking dishes like 8 X 8, 13 X 9, a 3-qt. covered casserole, kind of a middle-sized oval one and two little 4 X 7's, plus an LC stove top square grill pan. DH and I love them all because they cook so evenly with no hot spots, and clean up like a dream with just soap and water even when I cook something sticky like mac-n-cheese. If you're cooking a pot roast or chili or soup on the stove, you can turn down the burner all the way to super low and it will simmer along for hours. Plus the baking dishes and casseroles stay hot forever if you're going to someone's house at Thanksgiving or Christmas.
What MarvHolly has is the vintage LC and it goes for a lot at antique shows. I think her orange is the very first color they made which they called "Flame". LC recently re-issued some of those classic covered baking dishes as an homage to their history and they sell for big bucks at Williams-Sonoma. I'm still kicking my rear 'cause I didn't buy what I saw at an antique show last summer. I buy the new stuff at Marshall's whenever I find it. That's why I have every color of the rainbow - flame, red, green, purple - my favorite color is "clearance tag". I got another little 4 X 7 last week at Marshall's for $5 on the clearance rack.
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Blonde Granny
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Post by Blonde Granny on Jan 11, 2014 18:54:20 GMT -5
I love the colors of LC, and I have Fiestaware dishes and other pieces that are all in different colors Here is the cabinet with the dishes (if this works) This is my 6.75 dutch over in the color Coral. It is also oval not round.
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Anne_in_VA
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Post by Anne_in_VA on Jan 11, 2014 19:36:51 GMT -5
Congrats on your new dutch oven! Almost all of my pans are LC and I love them. Yes, they're heavy, but they cook really well and hold the heat even at low temps. I also find they don't have hot spots like lighter pans do.
Most of mine were bought in 1975 when I got married to X-H. I have gotten a few more pieces over the years at Marshalls/TJ Maxx or at the outlet shop.
I also like that LC has a lifetime warranty - I recently returned to pans (original ones from 1975) because the handles broke off and they replaced the pans with new ones. The original handles were of wood and they now have the black ones, but I don't care. Can't beat that!
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marvholly
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Post by marvholly on Jan 12, 2014 6:29:10 GMT -5
Blond Grannie
Your coral pot appears to be the same color as my LC from 1969. Going to have to check into if my pans are worth anything as 'antique/collectable.'
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Post by The Walk of the Penguin Mich on Jan 12, 2014 21:34:00 GMT -5
My Le Crueset is my go to pot for all soups, stews and any meat that needs to be carmelized. It does a great job of searing.
We inherited pieces from TD's mom, TD had a few pieces and so did I, so we have a lot of pieces. The 3 Dutch ovens get used the most, the huge one I make stock in, the smaller sizes, we use for everything. My oval Dutch oven is good for roasts and lamb shanks, they nestle down well in the pot.
I live near the outlet and I go in there and drool all the time. The outlet carries discontinued colors as well as seconds.
The things I use my cast iron skillet for are not the same as the Dutch ovens.
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