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Cajun Cooking in Le Creuset Enameled Cast Iron Pot
Posted on 9/27/21 at 10:56 am
Posted on 9/27/21 at 10:56 am
I make most of my dishes in a cast iron pot. When I'm making a rice and gravy that will be simmering in the pot for a while, I've typically used an enameled Le Creuset cast iron pot to prevent the metallic taste from leaching into the dish.
I've always found that the nonstick nature of the enamel tends to making browning meats harder. Wondering if there's a way to get better browning out of my enameled pot, or if it's time to switch to a Magnalite or something comparable for gravy dishes.
I've always found that the nonstick nature of the enamel tends to making browning meats harder. Wondering if there's a way to get better browning out of my enameled pot, or if it's time to switch to a Magnalite or something comparable for gravy dishes.
7
Posted on 9/27/21 at 11:03 am to 1MileTiger
It is not really a non-stick surface. In my opinion the vitreous enamel that Le Creuset uses is excellent for browning, as long as you have some fat in there, but that being said, you might give Staub enameled cast iron a try - the quality is every bit as good, but used a black slightly textured enameled surface that some prefer. I have a mix of both, but generally prefer the Le Creuset as much as anything for ease of cleanup.
Posted on 9/27/21 at 11:24 am to 1MileTiger
quote:
making browning meats harder
I browned a pork roast before slow cooking in my Le Creuset yesterday. Add oil to pot and pat the meat dry before adding. I also increase the heat in between medium-medium/high.
Browning in the enameled pot can be done but it does take some more effort
This post was edited on 9/27/21 at 11:34 am
Posted on 9/27/21 at 11:29 am to 1MileTiger
quote:
've always found that the nonstick nature of the enamel tends to making browning meats harder.
I've never had this problem. I pretty much only use enamel coated now.
Posted on 9/27/21 at 11:37 am to CoachChappy
I need to try and find a deal on a nice enameled cast iron this holiday season. I was gifted an LSU Cajun classic I think enameled cast iron, always have problems with things sticking to it.
Posted on 9/27/21 at 12:49 pm to ruger35
quote:
LSU Cajun classic I
That's what I use.
When you say things are sticking to it, what are you doing that you don't want it to stick?
Posted on 9/27/21 at 1:13 pm to 1MileTiger
Turn your heat up
Posted on 9/27/21 at 1:16 pm to ruger35
8 qt Oval LeCreuset is on sale online at a lot of retailers.
Posted on 9/27/21 at 4:53 pm to CoachChappy
quote:
When you say things are sticking to it, what are you doing that you don't want it to stick?
Pinto beans, cold oil French fries. First two things that come to mind, I try to avoid using it now for the most part.
Posted on 9/27/21 at 9:25 pm to 1MileTiger
I use an enameled Le Creuset 90% of my cooking, never had a problem browning proteins. I use it for all types of rice and gravy dishes from porkchops and roast to hamburger steaks. I also brown chicken breasts in it with no problem.
I use olive oil and make sure you let the meat cook long enough to release. If you try to turn the meat too early it will stick.
I use olive oil and make sure you let the meat cook long enough to release. If you try to turn the meat too early it will stick.
Posted on 9/28/21 at 9:29 am to 1MileTiger
quote:
I've always found that the nonstick nature of the enamel tends to making browning meats harder. Wondering if there's a way to get better browning out of my enameled pot, or if it's time to switch to a Magnalite or something comparable for gravy dishes.
Brown in a SS or CS pan and then transfer to the enameled cast iron pot for slow cooking?
Posted on 9/28/21 at 11:03 am to 1MileTiger
I've not noticed a problem with browning in these pots.
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