Ok, so here's my problem. I currently have a basic set of cookware from All Clad. Plain jane stainless steel, a stock pot, couple of fry pans, a saute pan and a couple of sauce pans. Nothing special, got it as a set at a department store for a few hundred bucks.
I'm looking at Le Creuset to provide some "oven ware", specifically a dutch oven type of deal to make roasts/stews, and other types of oven goodies. At Williams-Sonoma, they said a good first selection might be a 6-3/4 qt oval, since most meat cuts are elongated. They also have a 7qt round I believe, and I'm really confused at to what shape to get and for what reasons.
I think part of my confusion is that I don't understand what a full lineup of basic ovenware might look like. I have all the basics covered for the cook top, but I'm not sure what shapes/sizes allow a home cook to make almost all the necessary items (casseroles, stews, roasted meats/veggies, desserts, side items) in the oven. I think at a minimum, I need one "large" pan in the 7qt range, and 1 small pan, for side items or smaller portions of dishes. Perhaps you all can help me out. Thank you!
I'm mainly looking at the coated cast iron line they carry. I also wouldn't mind suggestions on a brand for a cast iron pan for the stove top, I keep hearing its essential, but I'm not exactly sure for what. My mom uses hers alot, but she doesn't make anything that I can't in my All-Clad so far.
I'm looking at Le Creuset to provide some "oven ware", specifically a dutch oven type of deal to make roasts/stews, and other types of oven goodies. At Williams-Sonoma, they said a good first selection might be a 6-3/4 qt oval, since most meat cuts are elongated. They also have a 7qt round I believe, and I'm really confused at to what shape to get and for what reasons.
I think part of my confusion is that I don't understand what a full lineup of basic ovenware might look like. I have all the basics covered for the cook top, but I'm not sure what shapes/sizes allow a home cook to make almost all the necessary items (casseroles, stews, roasted meats/veggies, desserts, side items) in the oven. I think at a minimum, I need one "large" pan in the 7qt range, and 1 small pan, for side items or smaller portions of dishes. Perhaps you all can help me out. Thank you!
I'm mainly looking at the coated cast iron line they carry. I also wouldn't mind suggestions on a brand for a cast iron pan for the stove top, I keep hearing its essential, but I'm not exactly sure for what. My mom uses hers alot, but she doesn't make anything that I can't in my All-Clad so far.
