Comments on: Le Creuset Cookware?

By: jkay

jkay — Tue, 01 Sep 2009 21:21:02 +0000

WERE IS THAT?

By: Food&Fun

Food&Fun — Tue, 01 Sep 2009 21:21:02 +0000

I think you need to differentiate your purchase. Le Creuset’s cast iron is excellent when you want to cook on a slow heat for a long time, or if you want to finish your cooking in the oven, but I think that for other preparations you may want to pick different materials. A good brand of pans that you could use for stir frying your pasta or make your ‘tortilla’ style vegetable is Berndes, which you can also find with a no-stick surface. They’re a bit lighter to handle but much better quality than regular Teflon. But you should also get some stainless steel pots for steaming or for boiling pasta, for instance. I’d go for a good German or Italian (Lagostina?). Also, I don’t know how much time or how many people you have to feed, but you may find a pressure cooker useful to cut down on cooking time – It’s great for making the base for soups, for instance. Or to boil the potatoes that you’ll use for your mash or gnocchi.

By: fairly smart

fairly smart — Tue, 01 Sep 2009 21:21:02 +0000

That is a nice piece…they are heavy, but worth the weight.
See how you like the dutch oven first, then go from there. They are well made & I love mine!

By: REDMEAT

REDMEAT — Tue, 01 Sep 2009 21:21:01 +0000

All of their cook ware is WONDERFUL!!
The must haves for me are the Basic Casserole…the fry pan …..and the Dutch oven.
I also have owned old fashion cast iron and have always loved them…I never clean the fry pans..just wipe out then store in oven.
Cast iron pans must be “seasoned” before you use them for best results….this is done thus…
# rinse skillet with warm soapy water
# dry skillet well
# rub with a generous amount of oil
# leave on a burner over low heat for at least an hour, or you can bake it in the oven at 350 degrees for two hours
# let it cool
# pour out any leftover oil
# repeat this process several times before using the skillet
My father always told me that in the army they added salt to the oil process before heating them…
Good luck…you have chosen some of the best cook ware in the world..take care of them and they will last you a lifetime!

By: Steve G

Steve G — Tue, 01 Sep 2009 21:21:01 +0000

You went and spent some bucks, huh? Porcelain coated cookware is definitly sturdy but watch out this the metal spoons on the bottom, it tends to chip after a while. Your Oven is great for long slow cooking, stews, stocks, chili, you name it. I like mine for Chicken and Dumplings or making a large order of Marinara sauce. The sad thing about the Dutch oven was the invention of the slow cooker/crockpot which now does the same thing. Enjoy the heck out of it. One other thing to get is the 10″ grill fry pan.

By: Wholesale

Wholesale — Tue, 01 Sep 2009 21:21:01 +0000

I hate their cookware. I cooked with it at the house where i was a nanny for 5 years and hated it…..it’s all non-stick T-Fal for me.