I inherited my grandmothers dutch oven (center), it’s probably 70 years old now. Still cooks up a storm!

Then I found I lived an easy drive from an outlet store and, well, yeah, that happened. :)

I use it regularly, I used to be in the Le Creuset sub on reddit, but then reddit went to hell. :(

So… any other fans out there?

  • Jordan Lund@lemmy.oneOPEnglish
    18·
    10 months ago

    Bonus: Shakshuka:

    Recipe:

    https://www.themediterraneandish.com/shakshuka-recipe/

    Only change I made to it was cooking up some maple sausage first, then adding that to the mix with the tomatoes and tomato sauce.

    OH! And I used a red/yellow/orange pepper combo instead of 2 green peppers.

    The smell of the peppers with the onion, garlic, coriander, cumin and paprika is AMAZING!

  • dakerDraws@pawb.socialEnglish
    5·
    10 months ago

    I’m slowly trying to build up my collection. While I like the benefits of cast iron, I know I’ll slip up and not be able to maintain one. Then enameled cast iron swoops in with bright colors to the rescue.

    • GBU_28@lemm.eeEnglish
      4·
      10 months ago

      You won’t slip up, just don’t let it rust, which is easy. Dry after cleaning.

      You can use soap. It’s fine. Don’t believe people who freak out. It’ll be ok.

      A small dash of soap, a brillow pad, scrub, then some oil to finish it, ez pz.

      I seasoned it when I bought it by peeling a bunch of russets, throwing the skin in with a bunch of coarse salt and veggie oil. Brown the skins, stir constantly. Get the oil and salt everywhere using the skins like a mop. Once browned, wipe out and store.

      I treat mine like described above, and mine are extremely non stick, durable and ez.

  • tierelantijntje@feddit.nl
    4·
    10 months ago

    That’s an amazing collection! I’ve got the tajine, tea kettle and a frying pan in red/black ombre. I love the matching coasters you have!

  • snowbell@beehaw.orgEnglish
    4·
    10 months ago

    I want to be a fan. And I want that tajine. Don’t have any of their stuff yet.

    • Jordan Lund@lemmy.oneOPEnglish
      1·
      10 months ago

      It’s an interesting mix, a cast iron base with a ceramic cone. Totally unlike all the rest which is all cast iron or ceramic. +1 glass lid.

  • Pulptastic@midwest.socialEnglish
    3·
    10 months ago

    I love my LCs. I have the large Dutch oven, pie dish, casserole dish with lid, butter dish, and coffee mug.

  • Derin@lemmy.beru.co
    3·
    10 months ago

    I have an LC Dutch oven. Lovely piece of cookware.

    Nowadays I pretty much do all my cooking in cast iron, but everything else I have is non-enameled, so whenever I need to make an acidic dish - bam - Le Creuset to the rescue.

  • jmbmkn@beehaw.org
    3·
    10 months ago

    I don’t know how you keep yours so clean, we use ours for everything so they are always in and out the oven. Ours are all covered in hard to remove black marks.

      • kaidevis@beehaw.org
        2·
        10 months ago

        Powdered versions of Barkeepeer’s Friend will also work in place of Comet. Just takes a bit more rinsing because of the PH of Oxalic Acid.

    • Jordan Lund@lemmy.oneOPEnglish
      3·
      10 months ago

      The braiser is a super good tool. I did the shakshuka in it, and the chuck roast turned out amazing!

  • Lifted_lowered@beehaw.org
    2·
    10 months ago

    I am wondering if any of the knockoff brand enameled Dutch ovens are as good as the Le Creuset one because I tried my aunt’s once and it was pretty good but I can’t afford that.

    • Jordan Lund@lemmy.oneOPEnglish
      2·
      10 months ago

      Lodge is well liked, and the America’s Test Kitchen folks rated the Cuisinart dutch oven highly, it’s just slightly heavier than Le Creuset.

      • BlinkerFluid@lemmy.oneEnglish
        2·
        9 months ago

        Lodge is one of the brands Walmart sells that doesn’t fit the mold of anything else in the store.

        I wish they’d sell a chef’s knife or some other chef’s knife with vg-10 steel for $50. I’d buy one. Their knives are embarrassing.

    • Jordan Lund@lemmy.oneOPEnglish
      2·
      10 months ago

      Cast iron cooking is a whole different experience… Enameled cast iron makes it super easy, no seasoning required.

      • cubedsteaks@lemmy.today
        2·
        10 months ago

        no seasoning required

        Why is that? That’s the one thing that’s always kinda freaked me out about cooking with a cast iron pan which is why I shied away from it for so long.

        My instinct is to just scrub a pan until its clean. Not leave it to be seasoned. Unless what I saw in real life was wrong? my ex cooked with a cast iron pan.

        • Jordan Lund@lemmy.oneOPEnglish
          2·
          10 months ago

          Bare cast iron needs to be seasoned to establish a slick, non-stick, surface.

          Enameled cast iron already has an enamel coating on it, no seasoning required.