Hot spot in Le Creuset?
I think my 10 year old Le Creuset has developed a hot spot, i.e. a place where food is likely to start burning. Is there anything I can do about this?
Ditto -- cast iron is actually a pretty poor distributor of heat. It's mass and its ability to absorb and retain heat usually more than make up for this shortcoming.
When you are using something like a camp oven (cast iron dutch oven with legs and a flanged lid), the solution is to place the charcoal around the perimeter of the pot -- no coals in the middle. Even with no direct heat, the center gets plenty hot.
On a gas stovetop, not so easy, since low power setings usually mean a flame only in the middle. The hot spot is really obvious if you are doing a dish like risotto. My guess is that this is what you are running into. Most likely, nothing really wrong with the pot. For dishes that are more susceptible to drying out and burning, either move the pot to the oven, or plan on lots of stirring.
The only other thing it could be is that your lid doesn't fit snugly and you are losing moisture -- unlikely with LC but possible. Check to see how much, if at all, the lid rocks.
My new Wide Round 6.75 Le Creuset is creating a hot spot in the center. I tried frying chicken and the center pieces were burning while the outer pieces were not done.
I was so excited when I first got my Le Cresuet to be so dissapointed. Looks like I'll have to go back to using my solid copper pots. I have yet to find anything as good as my 2.5 mm stainless steel lined solid Falk copper.
Good point about the lid! I will check. What I was making was orange marmalade, a low slow cooking.