Other than for meat....what is your best use for Le Creuset 5.5qt oval ?
My WS has the 5.5qt oval on sale for $149. I don't cook meat, I do cook soups....wondering what other people use it for? I was thinking I could use it for doughnuts - has anyone used it for that before? My most used LC piece is the buffet casserole. For the price, I feel like I should grab it.. As always, appreciate the feedback!!
Mac and Cheese
My Mrs makes a family style spaghetti dish
which could or could not use meat.
Use your imagination. :-)
I value enameled cast iron cookware for it's slow, even heat (once it's heated up) and it's non-reactive surface. I love making soups, stews and dishes that involved browning onions and other aromatic vegetables and building upon those rich flavors. Having said that, I'm not wedded to Le Creuset, now having a few Lodge color pans.
I have seen posts commenting on how the oval ovens, never heat evenly on the stove top with the long ends (those with the handles), remaining cooler that the shorter ends.
Keep us posted.
Its good for chowders, brown/render the bacon, then make some soup. If you don't cook meat at all (like no bean-stews or use of bacon), that makes it a tad less useful. Good for a roux, as well, if you want to venture down the gumbo path.
The oval is more designed for meat, to handle something like poultry, and you risk a bit more of a hot spot in the oval-ly ends, but its nothing drastic..