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Even today, after casting, each mold is destroyed and the cookware is polished and sanded by hand then scrutinized for imperfections. It will also get rid of any sticky residue left behind by previous attempts at label removal. I've always wanted a le creuset dutch oven, so i was wondering, could enameled iron also be used over a flame
I wouldn't feel as bad about the expense and the space it takes up, if i could justify the purchase by saying we could use it to cook over the fireplace At home, i use it regularly on all sorts of troublesome stickers, but it's been especially helpful with those tenacious le crueset labels The le creuset doufeu takes the idea two stages further than the tagine, making provision for exaggerating the condensation by allowing more cooling (from ice or cool water), and returning the condensate distributed across the centre of the pan, rather than simply having it run down the outside.
I love le creuset, for all the reasons mentioned above
Mostly cleanup, although it's also nice to have a good looking cooking vessel that you can take to the table and serve from as well You know there's an outlet store for lc in vacaville, right? Home the kitchen kitchen consumer le creuset getting sticky Welcome to the eg forums, a service of the egullet society for culinary arts & letters
Home the kitchen kitchen consumer did i ruin my le creuset pan Home the kitchen kitchen consumer le crueset or chantal Obviously le creuset knows how to make the integral loop handles because here is one on a terrine And here's a casserole on ebay with the loop handle
Edited april 17, 2011 by andiesenji (log)
What about chasseur cast iron cook ware Basically the same as le creuset, but cheaper and the colours are better Also in regards to the saucepand and frying pans, the handles are still wooden, not that sucky plastic that le creuset has gone for in the last 2 years or so Chasseur plus, who has ever heard of chicken le creuset?
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