le Creuset

SauRoNZA said:
Again, you are very specifically warned not to use them dry.

Like I said I don’t use them myself but have friends (who know how to cook) who have used them for years and they still look brand new.

Discolouration happens as wiry any cooking surface, but otherwise it’s rock solid.
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Lol, who know how to cook.

Mistakes happen, kids come screaming about how their toe was near chopped off, is it all a hoax or is the toe really dangling on a thread... ok it's gushing blood everywhere, run run run.

If a pot can't take running dry a few times then I consider them fragile junk.

A great French alternative that makes cast iron is Staub, I have one of their pots, as pretty as Let Creseuet but without the fragile interior enamel.
 
airborne said:
Le Creuset pots?

I have seen other makes of pot with seemingly bullet proof interior enamel, they normally aren't heavy cast iron though because seemingly the rate of expansion is too much for enamel to handle once the wall thicknesses gets past a certain point.
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No, can't tell what make the set is - if there was a makers mark it has long since worn away.
 
airborne said:
Lol, who know how to cook.

Mistakes happen, kids come screaming about how their toe was near chopped off, is it all a hoax or is the toe really dangling on a thread... ok it's gushing blood everywhere, run run run.

If a pot can't take running dry a few times then I consider them fragile junk.

A great French alternative that makes cast iron is Staub, I have one of their pots, as pretty as Let Creseuet but without the fragile interior enamel.
Click to expand...

Fully agreed that it should survive a couple of accidents or mistakes and dry runs.

It’s using it wrong on the daily that is a problem.

But like I said, don’t use enamel stuff personally, not for actual cooking, just that I’ve seen examples of these that are many years (even decades) old and look brand new.
 
SauRoNZA said:
Fully agreed that it should survive a couple of accidents or mistakes and dry runs.

It’s using it wrong on the daily that is a problem.

But like I said, don’t use enamel stuff personally, not for actual cooking, just that I’ve seen examples of these that are many years (even decades) old and look brand new.
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The problem is running dry once can be enough to have the enamel chipping off, repeated abuse is not necessary.
 
Looking at buying a few of these pots/pans.
Do you guys recommend the Cast Iron, Enamel, Toughened Non-Stick or Stainless?

And any recommendations on pot and pan sizes that would cover multiple scenarios?
 
Sparkz0629 said:
Looking at buying a few of these pots/pans.
Do you guys recommend the Cast Iron, Enamel, Toughened Non-Stick or Stainless?

And any recommendations on pot and pan sizes that would cover multiple scenarios?
Click to expand...

I’m all for stainless steel if you don’t want to worry about it and put it to industrial use.

I have one non-stick stainless steel which in retrospect is a bit small.

I’ll confirm which sizes they are when I remember.

If I had to do it over I’d probably start with that deep casserole stainless steel with the lid and the handles (their normal pans don’t work with lids I found out the hard way) only problem with that is you can’t flip it easily etc.

*****

So further to this my “primary” pan is the stainless steel 28cm with handle and it’s a hefty one to handle but still far lighter than the cast iron.


The other is a non-stick 24cm but without handle and in retrospect I would have gone larger on this one and maybe bought it the same as the above.


It’s easier to handle and works great for pancakes and so on, but if you only wanted to buy one pan I’d probably have gone larger.

If I had to do it over again right now and only buy two things I’d probably get these two.



For a good combo of non-stick pan but also something larger with a lid when you need it. Either one can be switched for a nonstick counterpart if that’s your thing.

Then the other legendary product I bought but is really a large outlay is the multi-pot.


I bought it with the steamer and it’s really the best value overall and I very often get away with doing a complete one pot meal with it if cooking in stages rather than all at the same time.

It even works well as a frying option if you can work with the deepness and don’t need to flip something by hand.

It’s also not as big as it seems at first so you can get away with a bit of deep frying without using too much oil.
 
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airborne said:
Le Creuset pots?

I have seen other makes of pot with seemingly bullet proof interior enamel, they normally aren't heavy cast iron though because seemingly the rate of expansion is too much for enamel to handle once the wall thicknesses gets past a certain point.
Click to expand...
I use these for my sourdough they are rock solid handle temps of 250deg

http://tuffcast.com.au/ they were at a few SA home stores 8 years ago picked up two for around R800 at the time

I use a round and oval one around 6-8l
1646994366518.png

1646994276874.png
1646994281578.png
 
Sparkz0629 said:
Looking at buying a few of these pots/pans.
Do you guys recommend the Cast Iron, Enamel, Toughened Non-Stick or Stainless?

And any recommendations on pot and pan sizes that would cover multiple scenarios?
Click to expand...
Yes. Get some of everything, they're best suited for different things.
 
Sparkz0629 said:
Looking at buying a few of these pots/pans.
Do you guys recommend the Cast Iron, Enamel, Toughened Non-Stick or Stainless?

And any recommendations on pot and pan sizes that would cover multiple scenarios?
Click to expand...
See comment from a few posts back they replaced our toughened non stick when we had issues thats fine with me basically buy a pan for life. Put that lifetime warranty to good use!

le Creuset

So after having mulled over the 30cm saute pan with lid at R3,360 on sale online at the moment :)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...
mybroadband.co.za mybroadband.co.za
 
Snyper564 said:
See comment from a few posts back they replaced our toughened non stick when we had issues thats fine with me basically buy a pan for life. Put that lifetime warranty to good use!

le Creuset

So after having mulled over the 30cm saute pan with lid at R3,360 on sale online at the moment :)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...
mybroadband.co.za mybroadband.co.za
Click to expand...

But you don’t always want nonstick either, so some regular ones are highly recommended.
 
d52e94210a2c266ebaf04ba07e302eb1.jpg
 
The enamel Dutch ovens are great.

I have a stainless pot the same size as the le creuset (24cm I think) - I never use it (well I use the glass lid in my frying pan when making fried eggs)

Must be at least 10 years old, no chips, just the normal discoloration and “scratches” on the inside.
It’s made countless soups, roasts, curries, stews, macaronis, breads

Super versatile, if you could only have 1 pot/pan you wouldn’t go wrong with one.
 
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