Remy Olivier enameled cast iron
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.
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.
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...