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capt. mike
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is this product simply enamel over cast iron?
formerly Ordained in Rev. Ewing\'s Church by Mail - busted on tax fraud.......
Now joined L. Ron Hoover\'s church of Appliantology
\"Remember there is a big difference between kneeling down and bending over....\"
www.facebook.com/michael.l.goering |
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tripledigitken
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correctomundo!
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capt. mike
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Ken - send me your short ribs recipe PLEASE!!!!!!!!!!!!!
formerly Ordained in Rev. Ewing\'s Church by Mail - busted on tax fraud.......
Now joined L. Ron Hoover\'s church of Appliantology
\"Remember there is a big difference between kneeling down and bending over....\"
www.facebook.com/michael.l.goering |
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Bob H
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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.....
The SAME boiling water that softens the potato hardens the egg. It's about what you are made of NOT the circumstance.
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Bob H
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| 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.
The SAME boiling water that softens the potato hardens the egg. It's about what you are made of NOT the circumstance.
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Cypress
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If you cure cast iron properly and don't use detergent to clean it, it develops a natural "glaze/enamel".
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DianaT
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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! 
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Hook
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| 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.
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Hook
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| 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.
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Bob H
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| 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 
[Edited on 11-24-2011 by Loretana] |
Beautiful photo... what are you cooking in there?
The SAME boiling water that softens the potato hardens the egg. It's about what you are made of NOT the circumstance.
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Bob H
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Prices.... wow
http://www.williams-sonoma.com/shop/cookware/cookware-le-cre...
The SAME boiling water that softens the potato hardens the egg. It's about what you are made of NOT the circumstance.
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Pompano
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Heaven called me the other day...
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]
I do what the voices in my tackle box tell me.
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Cypress
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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!
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tripledigitken
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| Quote: | Originally posted by capt. mike
Ken - send me your short ribs recipe PLEASE!!!!!!!!!!!!!
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Were out in Borrego Springs until manana, soon as I hit the casa I'll post it.
Ken
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Bob H
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| Quote: | Originally posted by tripledigitken
| Quote: | Originally posted by capt. mike
Ken - send me your short ribs recipe PLEASE!!!!!!!!!!!!!
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Were out in Borrego Springs until manana, soon as I hit the casa I'll post it.
Ken |
YES... looking forward to it.
The SAME boiling water that softens the potato hardens the egg. It's about what you are made of NOT the circumstance.
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Mulegena
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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.
"Raise your words, not your voice. It's rain that grows flowers, not thunder." ~Rumi
"It's the mark of an educated mind to be able to entertain a thought without accepting it." ~ Aristotle
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Hook
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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.
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tripledigitken
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| 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
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Loretana
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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]
"If you want to find the secrets of the universe, think in terms of energy, frequency and vibration."
-Nikola Tesla
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Hook
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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".
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