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Started By
Message
A salute to Lecreuset
Posted on 3/26/18 at 11:28 am
Posted on 3/26/18 at 11:28 am
I used my dutch oven last night and was reminded of the quality and even heating once again.
6
Posted on 3/26/18 at 12:07 pm to VOR
It's a work horse in our house, it's hardly ever put into a cabinet.
Posted on 3/26/18 at 12:11 pm to Pettifogger
Mine stays on my stove at all times unless I'm cleaning it.
Posted on 3/26/18 at 12:14 pm to TH03
quote:
Mine stays on my stove at all times unless I'm cleaning it.
same, pretty much
Posted on 3/26/18 at 12:18 pm to Pettifogger
quote:
It's a work horse in our house, it's hardly ever put into a cabinet.
I hand wash and leave it next to the stove. It has white beans in it presently.
Posted on 3/26/18 at 12:44 pm to VOR
Bake a loaf of bread in it, and you’ll have a new reason to love it.
Made a pot of black beans on Friday in my yellow 5-qt.
Made a pot of black beans on Friday in my yellow 5-qt.
Posted on 3/26/18 at 12:59 pm to hungryone
quote:
Bake a loaf of bread in it, and you’ll have a new reason to love it.
hmm
Posted on 3/26/18 at 1:02 pm to hungryone
quote:
Made a pot of black beans on Friday in my yellow 5-qt.
Red Beans in mine. Turn that sucker on low and let it go.
Posted on 3/26/18 at 1:03 pm to VOR
My round 7 quart has an ugly chip in the enamel on the inside bottom. While I've heard their warranty is good, it seems to say they will repair or replace defective merchandise. That doesn't seem to be a defect, but something I must've done.
It didn't stop me from making a delicious crawfish stew in it yesterday.
It didn't stop me from making a delicious crawfish stew in it yesterday.
This post was edited on 3/26/18 at 1:04 pm
Posted on 3/26/18 at 1:10 pm to Darla Hood
quote:
My round 7 quart has an ugly chip in the enamel on the inside bottom. While I've heard their warranty is good, it seems to say they will repair or replace defective merchandise. That doesn't seem to be a defect, but something I must've done. It didn't stop me from making a delicious crawfish stew in it yesterday.
I had one with the same Darla and my wife called them, filled out the warranty information and they sent her a new one even before she returned the old one. She emailed a picture. No questions asked.
Posted on 3/26/18 at 1:13 pm to VOR
doing serious eats beef bourguignon in my 7 qt today
Posted on 3/26/18 at 1:38 pm to Martini
quote:
I had one with the same Darla and my wife called them, filled out the warranty information and they sent her a new one even before she returned the old one. She emailed a picture. No questions asked.
Awesome, thanks, Martini! I'll take a pic of it as soon as I get home today and contact them.
Posted on 3/26/18 at 2:01 pm to VOR
My favorite is my 13.25qt round for gumbos, soups...
We have a large family!! Love it!!
We have a large family!! Love it!!
Posted on 3/26/18 at 2:46 pm to Stupak
my biggest is just a 9 qt model...and i can barely lift that! 13.25 would require me to start a workout plan.
re: bread in pot, read more here:
Or Google Jim Lahey no knead bread to read the the recipe that kicked off the mega trend about a decade or so ago. You make a sitrred, not kneaded, dough with very little yeast, let it rise slowly at room temp, shape, rise a little more, then bake in a preheated dutch oven w/lid. Lid traps steam, steam makes for a crusty, lofty loaf, and you will feel like a mad genius when you uncover the pot and see how gorgeous the bread is.
re: bread in pot, read more here:
quote:
LINK
Or Google Jim Lahey no knead bread to read the the recipe that kicked off the mega trend about a decade or so ago. You make a sitrred, not kneaded, dough with very little yeast, let it rise slowly at room temp, shape, rise a little more, then bake in a preheated dutch oven w/lid. Lid traps steam, steam makes for a crusty, lofty loaf, and you will feel like a mad genius when you uncover the pot and see how gorgeous the bread is.
Posted on 3/26/18 at 2:57 pm to hungryone
quote:
Lid traps steam, steam makes for a crusty, lofty loaf, and you will feel like a mad genius when you uncover the pot and see how gorgeous the bread is.
I'm doing that this weekend!
Posted on 3/26/18 at 3:12 pm to Darla Hood
quote:
While I've heard their warranty is good,
Does anyone know if they can do anything about discoloration? First time I used my griddle (dark blue color) is turned black around the sides of it and some on the bottom. Have never been able to get it off.
Posted on 3/26/18 at 5:54 pm to nerd guy
RE: discoloration, you just need to use Barkeepers Friend, sold near the Comet and Bon Ami cleansers, in a similar round paper shaker can (gold colored). It is mildly abrasive and contains oxalic acid. It will scrub & bleach away those stains.
Incidentally, the light interiors are why I prefer LC to Staub. Sure, Staub is heavier and less common than LC, but the black Staub interiors make it difficult to gauge browning. You can’t judge how developed the “fond” on the bottom of the pot has become with the black Staub interiors.
Incidentally, the light interiors are why I prefer LC to Staub. Sure, Staub is heavier and less common than LC, but the black Staub interiors make it difficult to gauge browning. You can’t judge how developed the “fond” on the bottom of the pot has become with the black Staub interiors.
Posted on 3/26/18 at 9:05 pm to hungryone
Huh thanks. I'll look into that.
Posted on 3/26/18 at 9:07 pm to VOR
Just googled. $300 a pop accurate?
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