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Jun 23, 2009 03:33 PM

Le Creuset - will it work for gumbo?

All I've heard about LC is how its great for stews, soups, bisques, etc.

I assumed it would be good for some cajun dishes like jambalaya and gumbo. However, I came across this on Wiki:

The company does not recommend using them for deep frying or making an oil-based roux (as for gumbo), however, because some oils can become hot enough to damage the enamel.

Is this true? No oil-based rouxs? would you have to make the roux in something else and transfer? or use flour/butter base?

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  1. I make roux in enameled cast iron all the time and I've never had a problem.

    1. Not sure what the wiki was but is this actually a quote from LC? Because these are used constantly for stews, searing meat, roasting etc - in short, people use them with oil more often than not so I can't imagine any reason that gumbo ( or the roux used) would be any different. I checked the Canadian LC website and there is no such warning posted so I think the wiki was probably misleading or misquoting in some way.

      1. I make oil based roux in my assorted LC and Staub all the time. Never had a problem.

        1. On Food Network, just about all of the hosts use their Le Creuset for deep frying. Since Le Creuset has a deal of some kind with Food Network (I believe they pay to have their products used) I would think they wouldn't do it if it was frowned upon.

          I happen to have my L.C. booklet here from my most recent purchase. The only thing I can see that mentions frying is "medium and low heats will provide the best results for the majority of cooking, including frying and searing." Then it goes on to say to let the the pan heat gradually. I can't find anything saying not to fry or that some ingredients are too hot for the pan.

          The only thing reasonably close to this I can find is "High heats should only be used for boiling water, or for reducing the consistency of stocks and stews. High heats should never be used to pre-heat a pan before lowering the heat for cooking. Cast iron retains heat so well that if a pan is overheated in this way it will contribute to poor results, sticking and discolouration of cooking surfaces. Non-stick surfaces are permanently damaged by this misuse."

          1 Reply
          1. re: Azizeh

            I always pre-heat my LC frying pan with nothing in it. I can't do it any other way for bacon/steaks etc.

          2. They are fine for jambalaya...I've done gumbo in them but only beuase it was all someone had problem, Cannot speak to long-term use, though.