le Creuset

adamr said:
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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



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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Have the exact same.. Absolutely love it. As a tip, when doing a stew in it, get it up to the boil and then transfer to oven. Heat distribution in the oven is better than on stove top. But that is true with any cookware though.
 
this weekend did a roast chicken in the oval casserole. baby onions and baby potatoes. 180deg for 60min

took out the chicken and a knife to cut it up. only to realise I didn't need a knife as I could easily with no effort just pull the parts apart. Amazing. I've never had a roast chicken that was so succulent

and again the pot cleaned up like new. worth the asking price if you on the fence regarding buying one.
 
Spacerat said:
Have the exact same.. Absolutely love it. As a tip, when doing a stew in it, get it up to the boil and then transfer to oven. Heat distribution in the oven is better than on stove top. But that is true with any cookware though.
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Yeah I often take the lid off in the oven to create a nicer fond on the top.
 
Marsie27 said:
Which size casserole do you use for this, Snyper564? I am looking at the 3.3 litre 22cm one on the sale. Is that too big for an average-sized loaf?
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Think mine is 5l, you will find the 22cm a little small. but I mean just make a smaller loaf then no issue :)
 
Lol whatever you do never let a Le Creseut pot on the stove dry out, ask me how I know...

The enamel starts popping off, my few months old(at the time) pot now has holes in the enamel coating on the inside. Ah well it still cooks just fine
 
airborne said:
Lol whatever you do never let a Le Creseut pot on the stove dry out, ask me how I know...

The enamel starts popping off, my few months old(at the time) pot now has holes in the enamel coating on the inside. Ah well it still cooks just fine
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Must be covered under warranty?
 
airborne said:
Lol whatever you do never let a Le Creseut pot on the stove dry out, ask me how I know...

The enamel starts popping off, my few months old(at the time) pot now has holes in the enamel coating on the inside. Ah well it still cooks just fine
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cerebus said:
Must be covered under warranty?
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Nope. They are full of schit about this. If they see damage due to incorrect use, like this, they do not swap out.

I took in my kettle the other day. It had rust on the inside and around the metal rim. They gave me a brand new one on the spot.
 
cerebus said:
Must be covered under warranty?
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Stupid is probably listed under the warranty exclusions, I didn't try a warranty claim and if I remember at the time the instructions warn you not to let a pot run dry at high heat so it would have been fruitless.

Just something to note because normal unenamled cast iron you can leave in the flames of mordor dry as a bone and it'll still look like new afterwards, likewise stainless or aluminium pots will survive unscathed but Le Creseut enameled coatings are very fragile in that regard.
 
airborne said:
Stupid is probably listed under the warranty exclusions, I didn't try a warranty claim and if I remember at the time the instructions warn you not to let a pot run dry at high heat so it would have been fruitless.

Just something to note because normal unenamled cast iron you can leave in the flames of mordor dry as a bone and it'll still look like new afterwards, likewise stainless or aluminium pots will survive unscathed but Le Creseut enameled coatings are very fragile in that regard.
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ALL enamel coatings are fragile in that regard.....
 
Quad said:
ALL enamel coatings are fragile in that regard.....
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Le Creseut, ie no extra durable French made enamel for the 400% premuim you pay, same old boring fragile enamel as the cheap pots
 
So after having mulled over the 30cm saute pan with lid at R3,360 on sale online at the moment :oops::oops::oops:. I just couldn't bring myself to pull the trigger. I then started investigating raw cast iron vs enamelled cast iron and realised I wanted a raw cast iron pan.

Enter Victoria cast iron, recently being brought in by Yuppiechef, and my Father's Day gift voucher, and I acquired this lot for about R1.6ish.

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It's been seasoned twice already (light coating of canola oil all over and then a 260 oven for 1 hour and allow to cool down in the oven) and tonight I will use it for the first time.

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