Guest guest Posted March 13, 2003 Report Share Posted March 13, 2003 Bella wrote: > Le Creuset are very beautiful porcelain >enameled cast iron, and they also come in different colors. I love my Le Creuset! It's fantastic for anything that needs to be cooked for a long time, for browning meats, and for making stocks and soups. It is not, imo, suitable for things that require fast boiling, like pasta or vegetables. I use stainless steel, wrapped aluminum stock pots for that. My one failure is the Le Creuset grill pan, but I'm not sure if that's because I have a solid electric burners (oh, would that I had a gas stove!) and can't get the right temp or because I'm an idiot. Le Creuset has also started lining some of their ranges with non-stick, which I hate, and recommend you avoid. Dryad, not a non-stick fan -- http://www.puritycontrol.co.uk - XF rec's at The Grove, updated 3/12/03 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2003 Report Share Posted March 14, 2003 > Le Creuset has also started lining some of their ranges > with non-stick, which I hate, and recommend you avoid. > > Dryad, not a non-stick fan I don't get it. They take perfectly fine cast iron, which when seasoned correctly is non-stick, and coat it with enamel, to which food sticks like crazy. So, to compensate for the non-stick qualities destroyed by coating the cast-iron with enamel, they then coat the enamel with teflon. Well, why not just use seasoned cast-iron and skip the enamel and teflon altogether? , not an enamel fan Quote Link to comment Share on other sites More sharing options...
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