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Remy Olivier enameled cast iron

h
HalifaxJ Dec 26, 2009 03:08 PM

My mom knows how much I love enameled cast iron, and she bought me a Remy Olivier 6.6L Oval DO for Christmas. I already have a 5 quart Staub Cocotte.

I'm not sure about Remy Olivier as I've never heard of it. The enamel interior looks like Le Creuset - smooth glossy cream colour - and the lid has the "basting spikes" like a Staub - all in all in seems to be of decent quality, but I can't find ANY information online about the company.

It was purchased at Stokes, a kitchen store in Canada, and I think it's manufactured by another company for Stokes.

Does anyone know anything about Remy Olivier cast iron?

Some LC and Staubs are on sale for a bit more, and I'm considering returning the Remy Olivier and paying the extra for the Staub, or maybe LC.

J

  1. f
    flyingpostman Dec 27, 2009 12:12 PM

    If it was purchased at Stokes it is mostly likely generic of Chinese origin.

    3 Replies
    1. re: flyingpostman
      h
      HalifaxJ Dec 27, 2009 05:01 PM

      It is made in China. Seems OK, I already have a Staub. She only paid 80$ for it (regular 150$)...so I can't really exchange that for a LC or Staub in the 7qt range...

      Any thoughts? Keep it till in chips?

      J

      1. re: HalifaxJ
        h
        HalifaxJ Dec 28, 2009 11:24 AM

        I just made a Boeuf Bourguignon with it:

        -It seemed to have browned nicely, although I didn't want to turn the heat up enough for a "proper" browning which I will easily do in my Staub.

        -The red wine deglazed the Fonds nicely with no visible stains.

        -The cast iron seems to be thick enough to maintain a good simmer on low heat.

        All in all, I think it's OK. It performs nicely for now. The real test will be how well the enamel holds up over the years - but by then I'll probably have another Staub or LC to replace it.

        Cheers!

        J

        1. re: HalifaxJ
          b
          BBAABE Jan 10, 2010 12:05 PM

          I purchased an enameled cast iron (5L round) at Stokes in Montreal,in December
          First,I followed the (before first use) instructions.
          Then,the first time I use it, the butter has just begin to melt and bang:a patch
          of paint litterally exploded,sending dozens flakes of paints in the air.
          Nobody was hurt or burn.But,scare,yes!

          I exchanged the cookware whitout problem,
          Should I follow again the¨before first use¨instructions?

          before first use:Preheat on very low heat for several minutes.
          (In french:Préchauffez à feu très doux à vide durant quelques minutes)
          A vide means empty,and quelques means few.

          I am a little sceptical and nervous...

           
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