Which color for Le Creuset gumbo pan?
I am going to buy a Le Creuset risotto pot for making gumbo. The colors have made me crazy. I lean towards red, because to me it seems to be a New Orleans color, but cream white seems best for presentation. Any thoughts on this subject would be greatly appreciated.
If you like that Dijon...when we were at WS earlier thsi week they told us the Dijon was being discontinued and all styles were clearance priced. I think the lemongrass too? this was in addition to the big stack of items in all colors that were being cleared out(dofeus and the shallower style round ovens)
As I read your post, I looked over and admired my "dune", i.e. cream white 9 quart french oven, which I received for Christmas and is now sitting on my cooktop.
My question for you is what is the rest of your kitchen and tableware like? I prefer for the food itself to be the most colorful elements. I have mainly stainless steel, black, glass, and various tones of white in my kitchen. I have very small amounts of deep green and brown as accents, and so I considered green, but decided that since 9 quarts is such a large size, I didn't want that much green jumping out at me.
On the other hand, I have friends who cook wonderful food, have vibrant Le Creuset colored pots and use a variety of colors of fiesta ware for serving. I enjoy it when I'm at their house, but it's not what I want to live with every day.
White (inside of Le Creuset) does take on the color of many, many good meals the more you use it. My most loved Le Creusets are now a pale brown-gray-caramelized red on their interiors (and NO amount of scouring will remove it). Esp for roux making, you're going to discolor the inside. It will happen. And depending on how often you make gumbo and if you go past a walnut colored roux, it will happen within six months.
Would it bother you if the inside color were significantly darker than the exterior?
Mine are light blue and a deep yellow (both chosen because they were on sale.) Had I realized I'd be using the yellow one for forty years, I would have gone the extra five dollars and gotten a more pleasant color.
I had such a hard time deciding on color! Afterall it is a big investment and hopefully will be in your kitchen for a lifetime. I ended up taking back the red for the light green. Mainly because my kitchen is plum with other warm tones. I love the light green. Hopefully I will in another 20 years!
I think a lot depends on how you entertain and what colors are already present in your dishware, dining room, etc.
Since it's Le Creuset, it's going to be in your life for a long time. White tends to be harder to keep pristine, but will "match" with anything.
I personally have all mine in the old dark green (which was discontinued, another thing to think about it if you're planning a bigger collection). Fortunately for me they've always kept a "sort" of dark green in the line and while mine don't all match exactly, they blend.
The interiors of all colors however are beige, if that impacts your decision.
As for red being NO... I would have thought NO colors to be purple gold and green.
I would personally go for the Staub 8 qt. It's the same bottom diameter but a bit taller. It does have the matte black interior though which I'm not sure would be a problem for you. It's prettier than Le Creuset, won't stain inside, and sears much better, and faster. A bit harder to see the color of the roux though, but you can always use a white stirring spoon to check it's color. The bit higher sides is also more versatile for other uses. You can find it on sale from time to time of check Ebay as there's one there now.
Amazon might have another big Staub sale this month as they will be discontinuing some colors and adding new ones in March. They had one about this time last year, and that pot sold for $99.99!
All my LC pieces are different colors. The two I use the most are the 3.5qt risotto/buffet in red and the 5.5. qt round in white.
I really don't care for my white pot from a color point of view. To me it's not as pretty and bland looking...I'm not a big fan of Dune either but that is an improvement over the white. (My white pot was a steal I picked up for $27 new though...so for $27 I learned to love the color!) White is just too sterile for me...I love white dinnerware but a big white pot doesn't do it for me for whatever reason...both on the stove and on the table.
I LOVE my red pot. Of all the colors I have (dijon, white, red, cobalt, green, flame, kiwi, eggplant) the red is by far my favorite. It's just a beautiful color and just about everything I cook looks "natural" in it and doesn't clash with the color but rather is complemented.
So I vote go for the red!
Since Gumbo is typically reddish brown I'd stay away from the red, orange tones ..these colors will make your gumbo seem more brown than might be appetizing. I'd try green or black ... the green will make your gumbo seem more red and might even pick up the green peppers a bit .. and the black will make all the colors pop.