le Creuset

some questions for owners of these pots

1. Will plastic spoons be fine to use with the pots. I know they say it's fine but should I invest in the silicon ones will it be easier to use ... As I have the plastics ones already

2. if I went with a solid colour does the pot form a "patina" over time (even if on an electric induction stove) ... would like this effect so the bottom of the pot takes on a darker hue like my blue enabled potjie pot has

will def be getting a 26cm round and 29cm oval casserole this week ... just what colours to go for
 
adamr said:
some questions for owners of these pots

1. Will plastic spoons be fine to use with the pots. I know they say it's fine but should I invest in the silicon ones will it be easier to use ... As I have the plastics ones already
for
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We don't have silicone spoons, our kitchen ones are that black nylon kind, and our pots are fine. If you are buying from Le Creuset, ask them. When we bought our TNS casserole dish a few months back, I asked and they said what I had would be fine. We have used the same spoons in our cast iron/enamelled casserole pot for years and years, and no issues at all.
 
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26 cm round and 29cm oval ... sorted :)
 
I don't get the obsession with these pots.. reminds me of the AMC pots of the 80s
 
krycor said:
I don't get the obsession with these pots.. reminds me of the AMC pots of the 80s
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Have you used them? I cook almost every day and to me they're worth the money. I have an AMC pan and I barely ever touch it (mainly because it takes so bloody long to heat up) but my Le Creusets are in constant use and they look like new.
 
To further understand why Le Creuset is such a big deal, you need to know how it’s made. At its most basic, the cookware is made of cast iron before enamel is applied to it.

As such, your cookware will retain all the benefits that come with cast iron while also looking beautiful, remaining easy to clean, and rust-free. I even have a couple of pots that my grandmother left me in her will – looking as good as new.

To shape each pan and pot, the manufacturer makes two sand moulds. One is used to shape the inside of the cookware while the other forms the shape of the outer layer. These moulds are then fitted together – leaving a small gap in between.

Then, melted raw materials are poured into the small gap. After casting, the shape is allowed to cool before being removed from the mould for finishing. Le Creuset breaks the mold and recycles the sand to ensure that no piece of cookware looks like another.

After that, the pots and pans are finished and smoothed to ensure that enamel goes on the surface perfectly. Then, enamel is added, as well as a colored coat to finish the piece up.
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https://onthegas.org/cookware/le-creuset-expensive-le-creuset-worth
 
Did they have anything to say about spoons, Adamr?
Also, we kept those little plastic goodies that fit between the base and the lid, and use them to keep a bit of airflow to the base. In your pic they are white. That was a tip we were given when we got ours donkeys years ago.
 
Marsie27 said:
Did they have anything to say about spoons, Adamr?
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yeah asked the question ... they said the plastic ones are fine. Asked them is there anything special I'd be missing out on if I don't get their spoons. They said nah stick to the plastics ones. I might buy a 20cm ombre pink one when it goes on special for just rice then I'm good
 
Marsie27 said:
Did they have anything to say about spoons, Adamr?
Also, we kept those little plastic goodies that fit between the base and the lid, and use them to keep a bit of airflow to the base. In your pic they are white. That was a tip we were given when we got ours donkeys years ago.
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they don't melt when cooking? so you referring to those small clip like things. Four for each put
 
adamr said:
they don't melt when cooking? so you referring to those small clip like things. Four for each put
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No, definitely not for use when cooking, only when putting away in the cupboard. Sorry for not being clearer! We are in Cape Town, so it might be less of an issue if you are inland.
 
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I am not a pro cook. I did try this chicken curry recipe before and it came out ok on a normal pot. I don't know if it's the pot or not ...but this second time around the meal was amazing ... actually perfect

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and so easy to clean. Looks all new still and displayed on the counter ... I am happy with the purchase ... Next to try a lamb roast or chicken roast in the oval
 
adamr said:
...and so easy to clean. Looks all new still and displayed on the counter ... I am happy with the purchase ... Next to try a lamb roast or chicken roast in the oval
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The casserole is so heavy that food cooks really evenly and you don't get the 'hot spots' and therefore burning that you get in other makes. And with the heavy lid it's cooking efficiently so the heat isn't wasted, and you can lower the temp a bit. When we do roasts, we keep the lid on till about the last half hour or so, then remove it to crisp the top a bit. Yumm...
 
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