(no subject)

[ksmith]

Does anyone have any experience with Lodge cookware? The enameled Dutch Oven has received an excellent review from America's Test Kitchens and 5-star reviews on Amazon. From what I've seen, they're considered a lower budget version of Le Creuset.

I am planning to replace the current cookware with something. Probably a Lodge Dutch oven, and a few other pieces as well. The current collection is scattershot--a complete set of Revere ware and a couple of Calphalon non-stick frypans. The Revere ware saucepans are OK, but the frypan is no longer level. The larger stockpot is ok.

So, I could settle for a Dutch oven, and maybe a cast iron frypan or two.

In gardening news, I moved some of the seedlings to 3-inch peat pots. Tomatoes, squash/zucchini, and kohlrabi were all thinned. On the herb front, the parsley and sage is sprouting well, but there's only one lone basil sprout after two plantings, and the chive and cilantro pots are bare. For those, I may need to resort to plants.

Happy Easter to all who celebrate. Pork tenderloin is in the crock pot, along with the old reliables--browned onion/garlic, carrots, celery, fennel, thyme, rosemary. Cooked down some cabernet with tomato paste, and added that. Will serve it with mashed red skin potatoes and a veg to be named later. We'll see how it goes.

Comments

[kristine-smith.livejournal.com]

Lodge sells pre-seasoned cast iron, which might be worth looking into.

[torrilin.livejournal.com]

Well, that's the thing about cast iron. Preseasoned isn't *seasoned*, it just takes about half as long to get it to seasoned. So instead of 3-5 years, my new stuff took 1-2. Enamel is nice because it saves you all that time.

Once it's set tho, it's great. Damn near impossible to make stuff stick. And enamel lined stuff will never be nonstick in the same way.