BajaNomad - Looking for a Creuset Dutch oven

Looking for a Creuset Dutch oven

C-Urchin - 11-24-2011 at 12:17 AM

I am looking for a Creuset Dutch oven, La Paz area. Anyone with one in good condition who does not need it anymore?

I like to cook in them but I only fly in and they are so ridiculously heavy it is not worth it.

latina - 11-24-2011 at 07:09 AM

The new Liverpool store in La Paz sells them if you can't find one used.

capt. mike - 11-24-2011 at 08:31 AM

is this a speacial dutch oven of some sort?

Mulegena - 11-24-2011 at 09:00 AM

http://cookware.lecreuset.com/cookware/product_6-3%2F4-QT.-O...

Special it is.

The whole brand, Le Creuset, cooks especially well
and can double as table serviceware because its so darned beautiful, imo.

The downside: they don't have the special new interior non-stick finishes;
they're extremely expensive to buy;
and are tremendously heavy.

Perhaps post the request to borrow/buy on the Yahoo Group "La Paz Gringos".

capt. mike - 11-24-2011 at 09:58 AM

wow that's rich.
someone must make one with stone liner that is never stick at less dough.

Loretana - 11-24-2011 at 11:48 AM

Le Creuset

Expensive as all get out but indispensable in my kitchen

The best cookware for slow cooking of sauces, braising, etc.

Plus, they're virtually indestructable....I love mine :yes:

[Edited on 11-24-2011 by Loretana]

Alan - 11-24-2011 at 12:02 PM

They are definitely high quality but I would be reluctant to put them in my campfire like I do with my Lodge dutch ovens and you can't season them like regular cast iron.

Alan - 11-24-2011 at 12:05 PM

Quote:

Originally posted by capt. mike
wow that's rich.
someone must make one with stone liner that is never stick at less dough.

Once good cast iron is properly seasoned and maintained you don't need gimmicks like stone lining to make them non-stick.

Mulegena - 11-24-2011 at 12:27 PM

There's a brisk trade of vintage Le Creuset pieces on Ebay right now,
including a Dutch Oven at a comparatively low price: http://www.ebay.com/sch/i.html?_from=R40&_trksid=p5197.m...

They're just so darned beautiful and appealing I had to peek-- Be still, my heart!

In terms of flying with one, well why not?
The biggest D.O. is 13 pounds,
your luggage has wheels...
so... go for it!

zforbes - 11-24-2011 at 12:31 PM

Keep in mind that Mulagena just transported a cast iron claw foot tub from central CA to Asuncion in the back of her pickup...She's got a handle on moving heavy metal...

Loretana - 11-24-2011 at 12:41 PM

Quote:

Originally posted by zforbes
Keep in mind that Mulagena just transported a cast iron claw foot tub from central CA to Asuncion in the back of her pickup...She's got a handle on moving heavy metal...

You go girl!!!! :dudette:

Caution thrown to the wind: Thread Hijack!!

Mulegena - 11-24-2011 at 12:52 PM

Heavy metal.
You want heavy metal?

Here's some heavy metal for ya': http://www.youtube.com/watch?v=dz50N2_tCCg&feature=share
Actually, its not Heavy Metal but some tasty new jazzy sound to enjoy today while preparing the Holiday dinner in that heavy-@@ pan.
Now, dance with that turkey!

And as for the antique castiron bathtub...
she's probably the only one on the whole peninsula!
http://www.youtube.com/watch?v=h-LbvFckptY

mcfez - 11-24-2011 at 01:34 PM

Quote:

Originally posted by Loretana
Le Creuset

Expensive as all get out but indispensable in my kitchen

The best cookware for slow cooking of sauces, braising, etc.

Plus, they're virtually indestructable....I love mine :yes:

[Edited on 11-24-2011 by Loretana]

My Mother of 84 years old......had these back in the 50's......and is STILL using them! Built for a life time.

tripledigitken - 11-24-2011 at 04:16 PM

Just cooked a batch of Braised Beef Short Ribs in mine. Delicious. Wouldn't be without it. They will last several lifetimes. Enameled surface wipes clean, no need for some teflon coating.

Creuset Dutch oven

C-Urchin - 11-24-2011 at 04:37 PM

Quote:

Originally posted by Mulegena

In terms of flying with one, well why not?
The biggest D.O. is 13 pounds,
your luggage has wheels...
so... go for it!

We have a house in La Paz, you should see what we look like when we come in. Like a family of Gypsies. Maxed out on the luggage. Wondering if the plane will be able to take off...

I wonder how much Le Creuset costs at Liverpool, I went there once and gasped in disbelief at the prices. I shop at high end places in LA but that place was ridiculous. I remember a $60 beach towel!

JESSE - 11-24-2011 at 04:40 PM

Quote:

Originally posted by C-Urchin

Quote:

Originally posted by Mulegena

In terms of flying with one, well why not?
The biggest D.O. is 13 pounds,
your luggage has wheels...
so... go for it!

I wonder how much Le Creuset costs at Liverpool,

Way too expensive, like $30 dollars for a very small one, i didn't eve bother to see what the big ones where.

vivaloha - 11-24-2011 at 04:52 PM

I thought a dutch oven was when you f-a-r-t-e-d in the sheets and trapped it and then lifted the sheets up for a well timed "boom" on your partner...ha!

But seriously, we love Le Crueset too...Too expensive but then again...if you use it for a lifetime your cost per use goes way down...

Happy Turkentrotter Day to all of the Nomadicals getting Radicals out there...

VA

Check With Your Marshall's and Ross Stores in LA

Gypsy Jan - 11-24-2011 at 06:09 PM

That's where I got my Le Creuset Dutch Oven and a 1&1/2 quart sauce pan with reversible skillet lid (both in the same color of blue as Loretana's).

The Dutch Oven was less than $50, the dual purpose sauce pan was less than $30.

JESSE - 11-24-2011 at 06:18 PM

Quote:

Originally posted by vivaloha
I thought a dutch oven was when you f-a-r-t-e-d in the sheets and trapped it and then lifted the sheets up for a well timed "boom" on your partner...ha!

But seriously, we love Le Crueset too...Too expensive but then again...if you use it for a lifetime your cost per use goes way down...

Happy Turkentrotter Day to all of the Nomadicals getting Radicals out there...

VA

bajabass - 11-25-2011 at 05:33 AM

Try hitting all the segundas up and down the hiway. Several as you get to El Centenario/Chemetla, and several more on the hiway headed out to Todo Santos. I was given 2 by my mother that are older than I am. Not sure of the brand, but virtually thousands of stews, soups, chili, ect. have been cooked in them. A couple of my most prized possessions.

capt. mike - 11-25-2011 at 09:12 AM

is this product simply enamel over cast iron?

tripledigitken - 11-25-2011 at 09:21 AM

correctomundo!

capt. mike - 11-25-2011 at 09:22 AM

Ken - send me your short ribs recipe PLEASE!!!!!!!!!!!!!

Bob H - 11-25-2011 at 11:10 AM

I have recently seen this DO for sale at Costco here in San Diego. Great looking, high quality, product!

But, I have to agree that a properly seasoned cast iron DO works wonders. We have two of them and get them going to make German Rolladen! WONDERFUL.....

Bob H - 11-25-2011 at 11:12 AM

Quote:

Originally posted by tripledigitken
Just cooked a batch of Braised Beef Short Ribs in mine. Delicious. Wouldn't be without it. They will last several lifetimes. Enameled surface wipes clean, no need for some teflon coating.

I will ditto what Capt Mike posted... would love the recipe for your Braised Beef Short Ribs!!

Just reading this makes my mouth water.

Cypress - 11-25-2011 at 11:16 AM

If you cure cast iron properly and don't use detergent to clean it, it develops a natural "glaze/enamel".

DianaT - 11-25-2011 at 11:22 AM

John bought a full set many, many years ago----when we moved back from Guatemala, we had no room and left the entire set there! We had no idea they had become so expensive!

Hook - 11-25-2011 at 11:28 AM

Quote:

Originally posted by Cypress
If you cure cast iron properly and don't use detergent to clean it, it develops a natural "glaze/enamel".

Yeah, but dont subject it to any REALLY hot temps like trying to blacken fish or sear steaks when it comes out of a 500+ degree oven. It can ruin the seasoning. It can start to shed all that enamel buildup you've taken years to nurture.

I have a cast iron skillet just for extremely high temps on direct flame or hot ovens. I'm not about to compromise the finish on my first string iron skillet.

Hook - 11-25-2011 at 11:35 AM

Quote:

Originally posted by JESSE

Way too expensive, like $30 dollars for a very small one, i didn't eve bother to see what the big ones where.

30 bones for a small casserole type pot is too expensive???

What ARE you using in your restaurant? Aluminum cookware?

BTW, a measly 3.5 quart Creuset pot is well over 100 bucks. If you saw even a saucepan for 30 bucks, it was a steal.

Bob H - 11-25-2011 at 11:51 AM

Quote:

[Edited on 11-24-2011 by Loretana]

Beautiful photo... what are you cooking in there?

Bob H - 11-25-2011 at 12:12 PM

Prices.... wow

http://www.williams-sonoma.com/shop/cookware/cookware-le-cre...

Heaven called me the other day...

Pompano - 11-25-2011 at 01:11 PM

On my road trip south in late October, I heard a voice not coming from my tacklebox.

I exited to take 'only a quick look' in Cabela's giant store in Montana.....and spent the entire day trying to wear the numbers off my plastic.

On those DUTCH OVENS....

Three of my many purchases were those cast iron Dutch ovens below, my M.O. for campfire cooking. Not exactly as elegant as a Creuset, but then, I'm more of a Julia Child's type.

And for cooking 10 dozen eggs at once over those way-to-big, white-eye fires that won't let you get close enough to the coals...one of these. I've ALWAYS WANTED ONE.

[Edited on 11-25-2011 by Pompano]

Cypress - 11-25-2011 at 01:23 PM

I've got one, an old one. Dump a gallon of oil in it and you can fry a lot of fish etc. It fits just right under the lid of a generic propane bbq grill. We're talking about some serious frying! :biggrin:

tripledigitken - 11-25-2011 at 01:59 PM

Quote:

Originally posted by capt. mike
Ken - send me your short ribs recipe PLEASE!!!!!!!!!!!!!

Were out in Borrego Springs until manana, soon as I hit the casa I'll post it.

Ken

Bob H - 11-25-2011 at 02:43 PM

Quote:

Originally posted by tripledigitken

Quote:

Originally posted by capt. mike
Ken - send me your short ribs recipe PLEASE!!!!!!!!!!!!!

Were out in Borrego Springs until manana, soon as I hit the casa I'll post it.

Ken

YES... looking forward to it.

Mulegena - 11-26-2011 at 06:29 AM

This is turning into one of those fun threads, thanks everybody.

Loretana's photo is beautiful -- man, what a clean white stove and beautiful sauce. Everybody's waiting for the Braised Beef recipe (and photos) and now we know how Pompano got to Heaven-- Co-Pilot fricassied him upside with a skillet big enough to hold a couple of the Yellowtail the guys are pulling out of the water in Asuncion these days.

The thing about cast iron based cookware for me is the weight of it.
Too darned heavy for everyday use, imo, but for something special... wish I had a dutch oven.

Hook - 11-26-2011 at 07:33 AM

So, I'm wondering if there is any real advantage of these French Oven type pots over a slow-cooker, aka, a Crockpot, FOR SLOW COOKING?

I can see their advantages in a hot oven.

tripledigitken - 11-26-2011 at 05:35 PM

Quote:

Originally posted by Hook
So, I'm wondering if there is any real advantage of these French Oven type pots over a slow-cooker, aka, a Crockpot, FOR SLOW COOKING?

I can see their advantages in a hot oven.

Hook,

One of the advantages is the type of cooking done involves high heat to brown ingredients. This step adds to the flavor of the dish. The cooking is also a fast simmer, much higher than the crook pots. Reduction is also done at a very high heat in many of the recipes used as well.

Ken

Loretana - 11-27-2011 at 10:25 AM

What Ken has explained is why the Le Creuset cookware works so well.

I would like to expound on it a bit. A fine chef and friend, Chef James Wallace, taught me all about "fond".

Definition: What is fond? In the culinary arts, there's pretty much a word for everything, even the little roasty bits left at the bottom of a pan where something has been cooked. "Fond", from the French word for "bottom," is the word for those little roasty bits.

Because of how it is created, fond is concentrated flavor, and the technique for dislodging the fond from the bottom of the pan and incorporating into a sauce, is called deglazing.

Nothing really sticks in a Le Creuset, and the fond breaks up and incorporates into a sauce, stew or gravy beautifully. Just doesn't happen using a crock pot or other such device.

[Edited on 11-27-2011 by Loretana]

Hook - 11-27-2011 at 10:35 AM

Yeah, a slow cooker usually requires too much liquid to ever develop any kind of fond that could be deglazed and returned to a sauce or gravy.

But I must say, Ken, that I am often disappointed at how fast my slow cooker simmers, even on the low setting. I dial it down even more, using a big "dimmer".

Cypress - 11-27-2011 at 11:15 AM

A big "dimmer" :light:

Interesting!

Hook - 11-27-2011 at 11:29 AM

This one is from my television days. It accommodates up to 15 amps. Has a big dial that gives you percentages of the original ouput. VERY HEAVY!!!

Slow cookers dont draw nearly that much. They are usually around 1-3 amps.