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Posts by Hett

The issue isn't with your Le Crueset pot, it is with the inability of your range to give you the proper heat control you need.  No matter which brand you buy, unless you have proper heat control, the result will be the same.
I have pieced together a "set" of Shun knives over the past 5 or so years.  I have the 8 inch chef's, 4 inch paring, utility knife, fillet knife and boning knife.  I also have an older Kai cleaver which is a lighter duty piece.  I have nothing but praise for these knives, but I only use them for precision work.  By that I mean I use some heavier knives when I am fabricating any meat.  The Shun knives are great for prep, and hold a nice edge, but I also have a Henckel's...
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