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Le Creuset - Well I finally did it!

law_doc89 Jan 19, 2014 12:48 PM

Well I finally did it!

After my 1 qt Cuisinart SS NS began to flake, I went and bout the LC 1.25 qt, enameled. Even as an owner of several larger LC pieces, I was somewhat convinced I was paying for the name. Well, I was wrong. This little pot is amazing. I have done several things from cooking soup, oatmeal, sauce; it may be the perfect cooking utensil. The heat is so even that no stirring is necessary, and there is no hint of scorching.

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    rasputina RE: law_doc89 Jan 19, 2014 01:11 PM

    I love my 1 1/4 qt precision pour. I wasn't sure if a pot that small was useful but my best friend convinced me that it was and she was right.

    Congrats on your little pot.

    1. 4
      4Snisl RE: law_doc89 Jan 19, 2014 01:17 PM

      Congrats! Not important for utility, but what color did you get?

      Cooking oatmeal without having to stir is indeed a small miracle....I made oatmeal for 8 in my 5 qt LC last week. Although I did stir a little, I was also impressed with the minimal scorching and sticking. :)

      1. law_doc89 RE: law_doc89 Jan 19, 2014 09:16 PM

        "bout" should read "bought."

        Color is cherry/cerise

        1. Sid Post RE: law_doc89 Jan 24, 2014 11:01 AM

          A small 3mm copper 1qt saucepan will change your world. ;-)

          $50~$60 well spent IMHO.

          2 Replies
          1. re: Sid Post
            law_doc89 RE: Sid Post Jan 24, 2014 11:14 AM

            Problem for me with copper is cleaning.

            1. re: law_doc89
              wekick RE: law_doc89 Jan 25, 2014 04:46 PM

              Patina of life!

          2. f
            foiegras RE: law_doc89 Jan 24, 2014 01:26 PM

            Isn't it fantastic? I have two in Aubergine and love them. Fantastic for rice, and anything you want to heat a bit slowly, or not lose moisture.

            43 Replies
            1. re: foiegras
              law_doc89 RE: foiegras Jan 24, 2014 03:16 PM

              Yes. Funny, on another thread are some who seem to revile these. I think they may never have used.

              1. re: law_doc89
                kaleokahu RE: law_doc89 Jan 24, 2014 08:37 PM

                Hi, law_doc: "I think they may never have used."

                I used a wide and deep batterie of LC faithfully for about 25 years. While 'revile' is too strong a word, it's not very good on the stovetop, and isn't any better than most in the oven. It took me a long time to get past my confirmation bias toward LC, but I would be a far more advanced and happier cook if I had leapfrogged past it completely.

                Aloha,
                Kaleo

                1. re: kaleokahu
                  law_doc89 RE: kaleokahu Jan 24, 2014 08:57 PM

                  Well, pluck my chicken! I guess my experience, and that of others is just plain wrong. Just how did you cook with it? I am curious.

                  There are several internet posts that try to demonstrate that if you saute in CI, using flour, on a 3 inch flame and a 12 inch pan, you will get scorching that is slightly more than the scorching in a SS pan. SO? Irrelevant, In cooking, one doesn't do those things. I suspect your problems are due to faulty technique.

                  I am still, every morning, throwing my oatmeal and milk in the preheated pot, placing the cover, lowering the heat, and coming back to perfect oatmeal in 7 minutes. I am also making some great sauces. I suspect that my teachers at L'Academie taught me well.

                  Those who have problems with CI tend not to know how to use it.

                  I have a LC pan reserved for risotto. Why? the even retention of heat and the weight that lets me have a third hand. At the end of the day, all differences are marginal, and technique trumps all.

                  1. re: law_doc89
                    sherrib RE: law_doc89 Jan 25, 2014 05:49 AM

                    "Those who have problems with CI tend not to know how to use it."

                    Honestly, when making stew, I have found my CI pieces scorch on the stovetop (the stew simmers for hours on the stovetop) whereas I don't get any scorching when I use heavy lined copper. I am very curious to know what I'm doing wrong. The CI retains heat, it retains it a little too well, especially right above the heat source so I usually use a diffuser. I love and own a bunch of LC so I would love to figure out how to make a long simmering stovetop stew without scorching and without a diffuser.

                    1. re: sherrib
                      law_doc89 RE: sherrib Jan 25, 2014 06:02 AM

                      What kind of burner, what heat setting, do you stir?

                      1. re: law_doc89
                        sherrib RE: law_doc89 Jan 25, 2014 08:00 AM

                        Gas. Start on medium to sweat onions. Turn down to low when liquid added begins to bubble. Yes, I stir. It doesn't scorch right away, it takes time.

                        1. re: sherrib
                          law_doc89 RE: sherrib Jan 25, 2014 08:30 AM

                          Stove top, not oven? Probably need to try a different size burner and lower heat for longer. I learned at the academy that most people use too much heat.

                          I just made a small pea soup in this little LC pot. Cooked for hours on very low heat; no scorching whatsoever.

                          I continue to be amazed at how this little thing works.

                          1. re: law_doc89
                            kaleokahu RE: law_doc89 Jan 25, 2014 08:53 AM

                            Hi, law_doc: "Probably need to try a different size burner..."

                            Prolly need better cookware.

                            Aloha,
                            Kaleo

                            1. re: law_doc89
                              wekick RE: law_doc89 Jan 25, 2014 05:06 PM

                              " I learned at the academy that most people use too much heat. "
                              It all depends on what kind of cooking you are doing. I use regular CI when I need super high heat. Love it for that steaks and stir fry. ECI is ok in the oven and it is pretty. It is ok on very low heat if you have an electric burner that matches the size of the pan. I want to be able to use high heat if I want to.

                              1. re: law_doc89
                                f
                                foiegras RE: law_doc89 Jan 25, 2014 08:55 PM

                                I just wonder if Sherri doesn't have original Le Creuset. I believe because of the pan you're discussing that you have Signature.

                                My experience with my bigger Signature is that I get some browning, but it immediately deglazes. This little pan though is pretty amazing.

                                1. re: foiegras
                                  sherrib RE: foiegras Jan 25, 2014 11:20 PM

                                  Nope, original. It's 6 3/4 quarts wide. Which means it's bigger than the burner it sits on. I get how a small pan could sit on a low burner and not scorch. Take a much bigger pot full of much more ingredients and you may, indeed, need to turn it up a bit. That's what causes the scorching. The part of the pan directly over the heat source retains heat extremely well.

                                  1. re: sherrib
                                    f
                                    foiegras RE: sherrib Jan 27, 2014 09:42 AM

                                    That's what I meant ... that you have original finish, LD has Signature. It may be that the combination of gas + original finish may not work very well ...

                                    I have the electric stove that came with my house. I don't have issues with the whole pan (I mean larger ones) heating up correctly & retaining heat, regardless of contact with the coil. I think some patience is required with ECI as far as keeping the heat low on the stovetop. I think some stirring is often necessary, though I'd agree not perhaps with the small pot we're discussing in this thread.

                                    1. re: foiegras
                                      law_doc89 RE: foiegras Jan 27, 2014 09:46 AM

                                      Good point. My not stirring is due to experimenting with the properties of the pot.

                                2. re: law_doc89
                                  sherrib RE: law_doc89 Jan 25, 2014 11:37 PM

                                  Stove top, yes. All of my burners are the same size but have a very nice range of low to high.
                                  I own two bare cast iron frying pans which I always season stove top. One is eight inches and the other is twelve. The smaller one has been infinitesimally easier to season (sunny side up eggs slide around with very little oil like it's nobody's business.) The larger one, OTOH, still gives me trouble with the seasoning.
                                  I don't doubt that your pan is working the magic that you say it is. I'm just wondering if you're not getting the same issues with it than I am with my much larger pans because of its diameter in relation to the heat source. The same way my small frying pan has seasoned so beautifully, because of its diameter.

                                  1. re: sherrib
                                    law_doc89 RE: sherrib Jan 26, 2014 06:52 AM

                                    Yeah, your heat source may be too small for what you are trying. I deliberately purchased a stove with multiple sizes and BTU strengths, so you may need to use the diffuser for long-term slow cooking on the stove top, but why not place the large LC in the oven?

                                    You got me to check and I have one burner that produces a 10 inch heat, another one 1.5 inches.

                                    1. re: law_doc89
                                      m
                                      mikie RE: law_doc89 Jan 26, 2014 07:05 AM

                                      My high BTU hobs are duel flame, inner ring and outer ring. They can go fairly low as well. Some day I'll get a thermograph or at least a plot of the temperature on various cooking vessels.

                                      1. re: mikie
                                        iL Divo RE: mikie Jan 26, 2014 08:37 AM

                                        "My high BTU hobs are duel flame"

                                        ^^^ oh I love that ^^^

                                        my 2 high BTU's are single flame but bigger discs that lay on top. the stationary part of those 2 are wider larger rounder in circumference. the biggest 1 is great for boiling water right now.

                                    2. re: sherrib
                                      law_doc89 RE: sherrib Jan 26, 2014 06:55 AM

                                      It does get me wondering why stoves aren't more routinely versatile, as it is probably fairly cheap to produce the differences.

                                      1. re: law_doc89
                                        wekick RE: law_doc89 Jan 26, 2014 07:29 AM

                                        You can buy either. It is a matter if preference depending on the type if pans you use. Mine has 5 of the same burners and 1 small pot burner. Works perfectly for the way I cook as yours does for you.

                                        1. re: wekick
                                          iL Divo RE: wekick Jan 26, 2014 09:18 AM

                                          wekick you're right.
                                          when we remodeled our kitchen I was seeking a drop in stove top. thinking I goofed there as I could have found a Chambers stove and completed a dream of mine :( dang.
                                          the 6 burner with the 2 high BTU's was a no brainer for me.

                                          1. re: iL Divo
                                            wekick RE: iL Divo Jan 26, 2014 09:28 AM

                                            We share a dream.

                                            1. re: wekick
                                              law_doc89 RE: wekick Jan 26, 2014 11:56 AM

                                              I think I would like to have about 12 different burners in my dream kitchen. Oh well, some other lifetime.

                                              It is amazing though that people invest sometimes thousands in stoves without really getting good advice ahead of time, or finding they can out grow what they have as they mature.

                                              I am toying with the purchase of a portable induction burner, but the portables seem to get mixed reviews,

                            2. re: law_doc89
                              kaleokahu RE: law_doc89 Jan 25, 2014 09:10 AM

                              Hi, law_doc:

                              Your experience is what it is, and mine is mine, so leave the umbrage and insinuation at the door.

                              I cooked every which way in LC for 25 years, scrupulously following other's recipes as well as my own. CI is notorious for hot-spotting on the stovetop--there are numerous threads here on the subject, one which carefully documents 100-200F temperature differentials across the bottom of cast iron skillets; Marmites are even worse.

                              For instance, I defy anyone to prepare Tom Keller's 5-hour caramelized onion prep in CI on a gas hob without either scorching or stirring the onions into mush.

                              You were taught to prepare sauces in enamel cast iron at L'Academie? The state kitchens of France and sauce gurus like James Peterson (among others) seem not to have gotten the memo. If technique "trumps all", why are so few masters at sauces using cast iron?

                              Your point about having a third hand with a heavy pot makes sense. Which do you think is heavier, CI or copper?

                              Aloha,
                              Kaleo

                              1. re: kaleokahu
                                law_doc89 RE: kaleokahu Jan 25, 2014 09:49 AM

                                Actually learned to cook on all sorts of cookware. All cookware is ultimately somewhat uneven, so? that is what technique is about. Never follow recipes, especially since many of them are clearly wrong, and many celebrity chefs withhold information.

                                That said, there are specific advantages for some items, and there is variability across brands. That said, most people fail to match heat source to pan to purpose.

                                I am playing with my little pot now, and finding it delivers exactly as promised by generating a small oven on the stove top. After making pea soup over night in it, I am making tomato sauce today. But, I also use it for long, slow, low cooking, of these products. I have not yet had to stir anything I have cooked in it, and there has been virtually no sticking, absolutely no scorching, and cleanup is a little bit more than rinsing. I guess I am using it incorrectly?

                                Copper is great stuff too, but expensive and a pain to clean. Why is it so few great chefs use copper?

                                So, I like the others who have posted success here are doing something far different than you experience?

                                BTW, do try risotto in an ECI sometime.

                                For saute. of course ECI is not what I would use, but do remember, that a good chef can cook a gourmet meal on a camp fire with an aluminum pot.

                                We use to do exercises of making sauces such as hollandiase in a mixing bowl over an open fire so we could get used to feeling the proper heat and regulating it by distance above the flame. Try it sometime, if your thumb touching the side hurts, you are using too much heat.

                                BTW, you need to differentiate the kind of sause you are talking about. If you need some sort of deglazing, ECI is a silly choice, if you are talking about a delicate cream sauce, ECI can do quite well.

                                1. re: law_doc89
                                  kaleokahu RE: law_doc89 Jan 25, 2014 10:23 AM

                                  Hi, law_doc: " Why is it so few great chefs use copper?"

                                  In their restaurants? Cost, mostly, and the inadvisability of running it through a DW. But I maintain that there are more copper saucepans in starred restaurants worldwide than there are ECI saucepans, in *spite* of the cost.

                                  On TV? Because they're pushing other, more pedestrian wares.

                                  At home? Many do use copper.

                                  As to your So? question about unevenness, I think we should be able to agree that evenness is a good thing, and therefore more even is better than less even. CI is, in the universe of pan constructions, near the bottom of the heap in both evenness and responsiveness. I think those two properties matter in a *lot* of cooking, not just with sauces.
                                  IMO, steering a slow-to-respond CI saucepan for stovetop preps which benefit from precision (unlike your oatmeal) is a recipe for mediocrity for many home cooks and chefs alike.

                                  Aloha,
                                  Kaleo

                                  1. re: kaleokahu
                                    law_doc89 RE: kaleokahu Jan 25, 2014 11:41 AM

                                    You do not appear to know the difference between braising and saute.

                                    However, this is a thread about using a small pot with some great results, and finding most have the same results.

                                    My tomato sauce is coming along just fine, no stirring for several hours, and not sticking or scorching. Fantastic.

                                    1. re: law_doc89
                                      kaleokahu RE: law_doc89 Jan 25, 2014 12:40 PM

                                      Hi, law_doc:

                                      And you appear to have no knowledge of physics.

                                      A 1.25 LC saucepan (in the classic 1:2 proportion, not the milk pan shape) is one of the ECI pieces I have had for 25 years. About the only good thing I can say about it is that it is never undersized for any of my hobs. Oh, the little pour spout is nice.

                                      Your OP suggests that this is a new piece for you. Enjoy the honeymoon.

                                      Aloha,
                                      Kaleo

                                      1. re: kaleokahu
                                        law_doc89 RE: kaleokahu Jan 25, 2014 04:46 PM

                                        If I had poor results for 25 years I would get lessons instead of getting angry. Not sure why my enjoying the little pot threatens SS. I own about 40 SS pots and pand, naked and NS, clad, non clad, use them when appropriate. The little pot is only my 6th LC ECI.

                                        1. re: law_doc89
                                          wekick RE: law_doc89 Jan 25, 2014 05:59 PM

                                          Not sure why my enjoying the little pot threatens SS.

                                          I didn't see where he said he had poor results just that it was "not very good".

                                          It really has nothing to do with SS.
                                          I think this wording in your original post and a few other statements just stimulates further... "discussion".

                                          " it may be the perfect cooking utensil."

                                          1. re: wekick
                                            law_doc89 RE: wekick Jan 25, 2014 09:28 PM

                                            By which I mean a utensil that delivers on what it is intended to do. i would say the same about a knife that does its job.

                                            1. re: law_doc89
                                              iL Divo RE: law_doc89 Jan 25, 2014 09:38 PM

                                              DS#2 got me BF's kitchen knife set from Kohl's. it's the 2 chefs knives, short and longer. love those things

                                          2. re: law_doc89
                                            kaleokahu RE: law_doc89 Jan 25, 2014 07:53 PM

                                            Hi, law_doc:

                                            I certainly wasn't angry. Nor do I particularly care for clad. Nor was I getting poor results. So you may now cash in your trifecta ticket.

                                            Since you just replaced a non-stick saucepan with your new ECI, I understand how you might like the LC better. Did they also teach you sauce making in Teflon at L'Academie?

                                            My poor *opinion* of cast iron as a default choice for cookware springs from: (a) the $$$ misspent, when there were/are much better choices available; (b) worrying that it was *me* who was to blame for less-than-optimal results (contrast you: blame-it-on-the-tools) ; and (c) the rampant mis/disinformation about the "evenness" of CI--much of which you have perpetuated here.

                                            It was only after I abandoned the idea that cooking in Le Creuset ECI was the ne plus ultra that my cooking and my *enjoyment* of it rose to a level of joy.

                                            I may be a slow learner, but at least I learn. Pardon me for trying to spare others spending thousands of dollars and many years on mediocre (yet overpriced) cookware.

                                            Aloha,
                                            Kaleo

                                            1. re: kaleokahu
                                              w
                                              walker RE: kaleokahu Jan 25, 2014 09:04 PM

                                              I just want to let you know that I, for one, really appreciate your good advice!

                                              1. re: kaleokahu
                                                law_doc89 RE: kaleokahu Jan 25, 2014 09:18 PM

                                                hammers are lousy for driving in screws, hammers are not mediocre but can be misused by people who done;t know that screws require screw drivers.

                                                Cooking lessons are very useful.

                                                1. re: law_doc89
                                                  kaleokahu RE: law_doc89 Jan 26, 2014 09:16 AM

                                                  Then perhaps you should take some more lessons along with a basic science class?

                                      2. re: law_doc89
                                        wekick RE: law_doc89 Jan 25, 2014 04:59 PM

                                        "That said, most people fail to match heat source to pan to purpose"

                                        I am limited to burner sizes, so it is nice that the pan can over come it. I can use 6- 14 inch diameter pans on all my burners just because the copper and aluminum are so good at conducting heat. I have an aluminum griddle that covers 23x15 over 2 burners and sandwiches will grill perfectly evenly wall to wall. Steel/CI will not do that. If I want to turn the heat up in 30 seconds, the whole thing is hotter. If I need it cooler, turn it down and in a few seconds it is cooler.
                                        Great you have a pan you like though.

                                2. re: law_doc89
                                  DuffyH RE: law_doc89 Jan 25, 2014 09:09 AM

                                  Let's be fair. In the other thread, the OP posed a question about differences in SS and ECI dutch ovens. Because some of us prefer SS and have disputed your claim that CI cooks more evenly, you've claimed we "revile" CI. Those are the facts.

                                  As to your specific question, yes. I cook. Every day. Three meals, in fact. Except for deep frying foods, when heat retention is paramount, I've never found an advantage to cooking with CI. Quite the reverse. I prefer the response of a clad or disk base SS pan, which CI can't come close to meeting.

                                  SS really excels when it comes to handling and cleanup. Less weight makes it much easier to use, and there are no worries about chipping, as there are with ECI.

                                  For those who love the look and weight, ECI is a great choice, and I've never said otherwise. I don't revile it; for 20 years I used LC ECI almost exclusively. For the last 12 I've used SS almost exclusively. I prefer the SS. I still use a bare CI frypan and round griddle from time to time. One could just as easily ask why you revile SS so much?

                                  1. re: DuffyH
                                    law_doc89 RE: DuffyH Jan 25, 2014 10:00 AM

                                    I never said I revile SS, nor would I.

                                    1. re: law_doc89
                                      DuffyH RE: law_doc89 Jan 25, 2014 10:16 AM

                                      Then why hurl the same accusation at others? And follow it up by sarcastically asking if we cook?

                                      1. re: DuffyH
                                        law_doc89 RE: DuffyH Jan 25, 2014 10:21 AM

                                        Relax, no one is trying to take your SS.

                                        1. re: law_doc89
                                          kaleokahu RE: law_doc89 Jan 25, 2014 12:43 PM

                                          Are you Chris Christie?

                                  2. re: law_doc89
                                    f
                                    foiegras RE: law_doc89 Jan 25, 2014 08:51 PM

                                    Well, I will say that this is a new offering I believe ... I got the first one when they came out. And, the new Signature finish & other features is quite a significant departure from the original Le Creuset. I mentioned in another thread that quite a famous chef had this very pan listed as one of his favorite things in a magazine article I read, and said that once you learn to use it, you will get perfect results every time.

                                    I'm not here to argue with the doubters ... I am content with my beautiful pans & my perfect results :D

                                    1. re: foiegras
                                      law_doc89 RE: foiegras Jan 25, 2014 09:21 PM

                                      Bravo!

                                3. EWSflash RE: law_doc89 Jan 24, 2014 09:07 PM

                                  I've never been disappointed by Le Creuset.

                                  6 Replies
                                  1. re: EWSflash
                                    law_doc89 RE: EWSflash Jan 24, 2014 09:15 PM

                                    The logic is that if one puts flour in a twelve inch pan that is placed on a 3 inch burner, one will get slightly more scorching that what one sees in a SS pan. This is the equivalent of using various pans as a hammer and comparing use for hanging pictures.

                                    Do you people actually cook? There are various constructions for pot and pans that yield marginal differences in actual cooking. ALL OF THEM HAVE DEGREES OF UNEVEN HEAT DISTIBUTION. Why? Because beyond the theoretical, there are various imperfections in actual construction of pans. In actual cooking, there is a world of difference. Slow cooking in CI, which retains heat, and keeps temps even, is superior except for pottery. But that is also a matter of technique, patience, lower temps etc etc etc

                                    1. re: law_doc89
                                      wekick RE: law_doc89 Jan 25, 2014 05:46 PM

                                      "There are several internet posts that try to demonstrate that if you saute in CI, using flour, on a 3 inch flame and a 12 inch pan, you will get scorching that is slightly more than the scorching in a SS pan. "

                                      Can you point me to the posts you are talking about. I have only seen the one below which is not a saute and involves cast iron and aluminum.

                                      "The logic is that if one puts flour in a twelve inch pan that is placed on a 3 inch burner, one will get slightly more scorching that what one sees in a SS pan."

                                      If this is this is one you are talking about, the flour is just a visual indicator of a difference in CI and aluminum heating. It almost looks like they use a bunsen burner not a burner for cooking.
                                      http://www.seriouseats.com/2010/02/ev...

                                      "Do you people actually cook?"

                                      This would be irrelevant, as the properties of the metals used in the cookware stay the same whether someone can cook or not.

                                      "There are various constructions for pot and pans that yield marginal differences in actual cooking."

                                      If you see it that way then that's the way you see it, but consider that there are others who discern quite a few differences in how pans affect the way food is cooked.

                                      1. re: wekick
                                        law_doc89 RE: wekick Jan 25, 2014 09:14 PM

                                        Empty pans coated with flour on small burners is a sign of something stupid.

                                        Check out this:

                                        http://forums.egullet.org/topic/25717...

                                        People will spew disconnected factoids of science that have no relation to actual cooking practice.

                                        The properties of the metals are important, but not the sine qua non.

                                        More interesting is how so many decide that there is one uber pot, and all else is heresy, I must have 100 pots and pans of differing materials (I gave away my copper tin lined) and enjoy all the marginal differences.

                                        1. re: law_doc89
                                          Chemicalkinetics RE: law_doc89 Jan 25, 2014 09:42 PM

                                          law_doc is able to cook what he wants and the foods turn out great, and he is happy. I think that pretty much hit all the important points.

                                          As I have mentioned before, I have a stoneware (real granite stone). It is definitely not an even heating material, but it performs exactly how it is designed for:

                                          http://chowhound.chow.com/topics/8451...

                                          1. re: Chemicalkinetics
                                            law_doc89 RE: Chemicalkinetics Jan 25, 2014 09:45 PM

                                            There are stone pots that cooks declare are the orgasmic ultimate!

                                            Fired clay is also good.

                                          2. re: law_doc89
                                            kaleokahu RE: law_doc89 Jan 26, 2014 04:52 PM

                                            Yeah, you've convinced me Sam Kinsey doesn't know what he's talking about...

                                    2. c
                                      Cam14 RE: law_doc89 Jan 24, 2014 10:33 PM

                                      Congratulations! A couple of years ago I bought a tiny 1 qt LC saucepan with fry pan lid set on Ebay, $24 & free shipping. In great shape, no chips or stains, still glossy. I agree, it's great for oatmeal or cocoa. Also use with lid as a mini dutch oven meal for one. I try to stay away from Ebay lately. Too much temptation. But I've had some great meals out of that tiny pan.

                                      1. law_doc89 RE: law_doc89 Jan 25, 2014 04:42 PM

                                        So I made a tomato sauce in the little pot, letting it simmer all day; wow! Not only a nice slow cook of tomato, onion and mushroom and garlic, but I never stirred and there is no scorching, and again the cleaning a little more than rinsing.

                                        2 Replies
                                        1. re: law_doc89
                                          kaleokahu RE: law_doc89 Jan 25, 2014 07:58 PM

                                          You must have a Wolf with a 300Btu simmer hiob, otherwise "all day" in a 1.2Q saucepan is impossible. You might as well sous vide your sauce in a Coleman cooler.

                                          1. re: kaleokahu
                                            law_doc89 RE: kaleokahu Jan 25, 2014 09:15 PM

                                            Nope.

                                        2. iL Divo RE: law_doc89 Jan 25, 2014 09:29 PM

                                          very happy for you law☝.
                                          for sure it's great stuff indeed.

                                          1. iL Divo RE: law_doc89 Jan 25, 2014 09:48 PM

                                            I'm getting a headache please help-

                                            SS= Stainless Steel
                                            LC= LeCreuset
                                            CI= Cast Iron
                                            ECI= ? Enamel Cast Iron

                                            6 Replies
                                            1. re: iL Divo
                                              Chemicalkinetics RE: iL Divo Jan 25, 2014 09:54 PM

                                              ECI = Enameled cast iron, like Le Creuset or Staub...etc.

                                              https://www.google.com/search?q=ename...

                                              1. re: Chemicalkinetics
                                                iL Divo RE: Chemicalkinetics Jan 26, 2014 09:31 AM

                                                driving home from San Diego I wrote that. hubby was driving so no foul ..... but I figured it out

                                                1. re: iL Divo
                                                  Chemicalkinetics RE: iL Divo Jan 26, 2014 09:54 AM

                                                  <hubby was driving so no foul>

                                                  Good to know. :)

                                              2. re: iL Divo
                                                m
                                                mikie RE: iL Divo Jan 25, 2014 09:55 PM

                                                ECI = Enameled Cast Iron

                                                1. re: iL Divo
                                                  law_doc89 RE: iL Divo Jan 25, 2014 10:02 PM

                                                  Headache = HA from SS but not LC ECI instead of CI, but TLC and CSS but not AA.

                                                  1. re: law_doc89
                                                    iL Divo RE: law_doc89 Jan 26, 2014 09:33 AM

                                                    ^^^ bigger headache now^^^

                                                2. grampart RE: law_doc89 Jan 26, 2014 07:11 AM

                                                  Just out of curiousity, is this the pot being discussed?

                                                   
                                                  6 Replies
                                                  1. re: grampart
                                                    r
                                                    rasputina RE: grampart Jan 26, 2014 07:23 AM

                                                    That's the older rendition of it. Yes.

                                                    1. re: grampart
                                                      wekick RE: grampart Jan 26, 2014 07:34 AM

                                                      I have that pan a little smaller that I bought years ago at a thrift store for $2. It is cobalt blue and in perfect shape.

                                                      1. re: wekick
                                                        grampart RE: wekick Jan 26, 2014 07:36 AM

                                                        I've had one for at least 25 years and, while it is a very nice pot, it is only a pot.

                                                        1. re: grampart
                                                          DuffyH RE: grampart Jan 26, 2014 10:00 AM

                                                          That's one of the set I had, too. Perhaps it was the gas ranges I had, but it was too small to simmer anything without scorching.

                                                          1. re: DuffyH
                                                            grampart RE: DuffyH Jan 26, 2014 10:02 AM

                                                            Agreed. Low heat and regular stirring a must.

                                                            1. re: DuffyH
                                                              r
                                                              rasputina RE: DuffyH Jan 26, 2014 10:22 AM

                                                              I have the one with the phenolic handle, not the wood and it has a little different shape, no pouring spout but a rim designed not to drip. Mine works great and I use it all the time. It's never scorched ever, in fact it still looks brand new on the inside.

                                                              http://cookware.lecreuset.com/cookwar...

                                                      2. m
                                                        metalgrannie RE: law_doc89 Jan 27, 2014 12:34 AM

                                                        This is not a reply, but a question/comment. I have several pieces of LC. Probably over 25 years old. A couple of years ago, the medium pot got a crack. It hadn't been dropped or mishandled. I mailed it to LC - USA, following their instructions for replacements. After not hearing from them, I called and asked about the status. I can't remember what they told me exactly, but was told they had "discarded it." Hello??? Well, I raised hell. If they weren't going to replace it, they had no right to discard my property without my consent. They sent me a replacement - a "one time" customer goodwill gesture. Well, this replacement, which is only a couple of years old and doesn't get as much use as the smaller or larger pot, has a crack and the enamel is peeling off - both outside and inside the vicinity of the crack. I would have never expected the old piece to crack, and can't get over the fact that the replacement cracked as well. Has anyone had a problem like this with their LC?

                                                        4 Replies
                                                        1. re: metalgrannie
                                                          law_doc89 RE: metalgrannie Jan 27, 2014 09:37 AM

                                                          Oh, I am so sorry to hear. Enamel and CI have some very properties, and when you anneal them together, you get so tension between the properties. If you heat it or cool it too quickly it will crack. I am guessing, but don't know, that LC blamed you for misuse, Did you ever do something like put the pot hot into the fridge? Think over your practices as bare CI can be subjected to extremes that ECI cannot.

                                                          1. re: metalgrannie
                                                            Chemicalkinetics RE: metalgrannie Jan 27, 2014 10:59 AM

                                                            <but was told they had "discarded it." Hello??? Well, I raised hell. If they weren't going to replace it, they had no right to discard my property without my consent.>

                                                            There is a reason for this. I know it seems odd. The reason that they discarded it is because they probably deem it is "no longer safe" to use. As a company, they have obligation not to send you back anything that they deem unsafe. Imagine this. Imagine I send a partially broken glassware with a sharp edge to the manufacturer. The manufacturer cannot send the glassware back to me. The simple act of them sending it back to me means that they approve the glassware is still safe to use.

                                                            1. re: metalgrannie
                                                              kaleokahu RE: metalgrannie Jan 27, 2014 11:10 AM

                                                              Hi, metalgrannie:

                                                              If you read the boilerplate of LC's return policy, you will find that they warn that they my not send the piece back to you if they deem it unreturnable. They couch this in terms of *contract*--the implication being that if you choose to return it to them for evaluation, you impliedly consent to them junking your pan at their whim.

                                                              It would therefore be stupid for anyone to say that LC has an "obligation" not to return your pan. They are obviously free to do so. The policy has more to do with managing LC's risks of getting sued later IF a returned pan fails and injures someone. For all the bad feeling this policy creates, if I were general counsel to LC, I would advise returning all pans, but with a warning that, in LC's opinion, the pan should not be used because it may no longer be safe.

                                                              Aloha,
                                                              Kaleo

                                                              1. re: metalgrannie
                                                                iL Divo RE: metalgrannie Jan 27, 2014 03:41 PM

                                                                I have some old ones that have chipped over the years.
                                                                I don't want to toss any of them. but you know if I do toss them I'll toss them to Salvation Army or GoodWillingness.

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