Le Creuset

[ksmith]

I've taken le plunge. The round French oven, 7.25 qt, in Kiwi. I like the pale green--it reminds me of young herbs or fresh celery.

Merry Christmas to me.

It's a cold evening. I've built the first fire of the winter, and am waiting for the Blackhawks game to start.

Comments

[(Anonymous)]

Happy cooking!!! I love the Le Creuset. But I recommend double oven mitts for moving those big pots around. Especially when full.

A

[galeni.livejournal.com]

You'll love it. One thing, don't deep fry in it as mine rot the porcelein when I did and now things stick. Too high a heat.

Fab for stew and soups and chili.

[dpeterfreund.livejournal.com]

If I'm very good, Santa's leaving me a 5 qt in Flame.

[kristine-smith.livejournal.com]

Ohhh...

I debated the size, 5 or 7 or 9. Chefscatalog.com simplified the decision by only offering the Kiwi in the 5 and 7.

[kristine-smith.livejournal.com]

Ack. I ordered a bunch of little stuff along with the oven. Didn't think of better pot grips.

[kristine-smith.livejournal.com]

Thanks for the tip!

[madmoravian.livejournal.com]

Awesome! May your meals constantly improve!

[lrcutter.livejournal.com]

I didn't get Le Crueset, but I did get a Staub. I adore it. (I got it half-price on eBay. I figure it was a wedding gift that someone got and never used -- it was from a person, not a shop, and it was dusty.)

[kristine-smith.livejournal.com]

I dug some kielbasa out of the deep freeze, and I have a load of dried beans. The first thing I make may be a sausage & bean soup/stew.

[kristine-smith.livejournal.com]

I've never heard of Staub, so I Googled. Wow, looks like in some areas of the intarwebs, LC vs Staub is like PC vs Mac. If I had it to do over, I would still try the LC because I like the light enameled surface better than the dark. I did buy some special cleaner for it. We'll see how it goes.

I have heard a number of good things about Lodge enameled cast iron as well, and that stuff is much less expensive.