- categoryDutch Ovenstagged by System, 3/21/11
- brandLe Creusettagged by System, 3/21/11
- itemLe Creuset Enameled Cast-Iron 13-1/4-Quart Round French Oven, Flametagged by System, 3/21/11
- itemLe Creuset Enameled Cast-Iron 5-Quart Oval French Oven, Cobalttagged by System, 3/21/11
- itemLe Creuset Enameled Cast-Iron 7-1/4-Quart Round Dutch Oven, Dijontagged by System, 3/21/11
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This is a great book written by a very passionate pastry chef. In many ways, a home cook might never need anything more. There are recipes for all seasons and Jacquay covers the details completely....
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Got a new Le Creuset cast iron dutch oven, now what?post #1 of 161/19/10 at 9:08amThread Starter
Gear mentioned in this thread:post #2 of 161/19/10 at 9:32ampost #3 of 161/19/10 at 10:46amThat is so cool! When I got one (I bought the Lodge version) I bought a cast iron cookbook but really didn't like the recipes. I have been using it for any recipe that calls for a dutch oven.
Le Creuset has a recipe book:
Amazon.com: Le Creuset Cookbook: The Cast Iron Way to Cook (9780859419956): Sue Cutts: Bookspost #4 of 161/19/10 at 12:08pmThread Starterpost #5 of 161/19/10 at 2:12pmI have a lot of le Creuset cookware - I don't use LC specific recipes (apart from the leaflet in the casseroles, I don't think I got any recipes!) - I use them for making casseroles - one of the larger casseroles I use to roast a large chicken - I use the grill pans to grill (?broil in American?) steaks, salmon etc. I use the saucepans like any other saucepan.post #6 of 161/23/10 at 1:24pmI didn't want to spend a couple hundred bucks on a LC so I ended up with a generic look alike that cost about $80. I can't tell any difference aside from the name. However, what I really love about the enameled cast iron is that you can reduce things like mirapoix to an incredible degree and although the pan/pot looks like it will take a sandblaster to clean it actually cleans quite easily. Try that in one of my stainless pots and I might as well toss it.
Richpost #7 of 161/23/10 at 4:50pmpost #8 of 161/23/10 at 4:51pmpost #9 of 161/24/10 at 8:13amOh you're going to love your creuset! I use it for braising meats and soups. It does well in the oven and on the stove top. Although it's a bit heavy it cleans as easily as nonstick but really holds up to abbrasion.
A LaCreuset roasting pan is next on my wish list.
"You are what you eat, so don't be fast, cheap, easy, or fake."
"You are what you eat, so don't be fast, cheap, easy, or fake."post #10 of 161/25/10 at 11:30amThread StarterA little update. I got the book missyjean mentioned and so far I have done about 3-4 things in it and all have come out well. I have done chicken with apple cider/parsnips, chicken breasts with carrots, parsnips and rosemary, a chuck roast with red wine carrots, celery, onions etc and a pancetta risotto with candied butternut squash. Going to try a pork chop recipe tonight. So far I am loving how it cooks. Pretty easy to boot. Thanks for all the help!post #11 of 1611/21/10 at 2:25pm
That is good to know. I am so glad you liked it, ivanthetrble. How do you like your new pot?
My birthday recently passed and I am helping my husband select my gift by doing LC research. I am really confused because I don't know whether to buy a stainless steel pot from the line of cookware I already have or to try the LC and, perhaps, eventually start a small collection. I love the look of LC.
I make a tomato-based pasta sauce often. Stainless always sweats the onions well. I am wondering if the LC will work as well or even better
Quote:Originally Posted by ivanthetrble
A little update. I got the book missyjean mentioned and so far I have done about 3-4 things in it and all have come out well. I have done chicken with apple cider/parsnips, chicken breasts with carrots, parsnips and rosemary, a chuck roast with red wine carrots, celery, onions etc and a pancetta risotto with candied butternut squash. Going to try a pork chop recipe tonight. So far I am loving how it cooks. Pretty easy to boot. Thanks for all the help!post #12 of 1611/21/10 at 2:29pm
As for braising, I LOVE the cookbook Nikko recommended, ALL ABOUT BRAISING. The recipes are unique and everything I have tried, so far, has been exceptional.post #13 of 1611/21/10 at 5:37pmpost #14 of 1611/21/10 at 6:19pmpost #15 of 1611/26/10 at 12:02pmpost #16 of 1611/26/10 at 1:12pm
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