I inherited my grandmothers dutch oven (center), it’s probably 70 years old now. Still cooks up a storm!

Then I found I lived an easy drive from an outlet store and, well, yeah, that happened. :)

I use it regularly, I used to be in the Le Creuset sub on reddit, but then reddit went to hell. :(

So… any other fans out there?

  • Jordan Lund@lemmy.oneOP
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    1 year ago

    Bonus: Shakshuka:

    Recipe:

    https://www.themediterraneandish.com/shakshuka-recipe/

    Only change I made to it was cooking up some maple sausage first, then adding that to the mix with the tomatoes and tomato sauce.

    OH! And I used a red/yellow/orange pepper combo instead of 2 green peppers.

    The smell of the peppers with the onion, garlic, coriander, cumin and paprika is AMAZING!

  • Storksforlegs@beehaw.org
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    1 year ago

    Oh man, I wish I could afford these. I always cheap out with cookware and it never lasts.

    But until I can afford the real thing, does anyone have any recommendations for decent knock-offs or imitations?

    • jcarax@beehaw.org
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      1 year ago

      I used to recommend Anolon, but unfortunately they discontinued their enameled cast iron. I much prefer the slightly rough, black enamel style of Staub. I find it sears much better, at the cost of being a bit tricky to keep clean.

      You can often find sales on individual Le Creuset and Staub pans on Amazon, bringing them down to around $100. I do have my eye on a Le Creuset skillet that has a black enamel.

      All-Clad often has individual D3 pans on sale on their site, and they regularly have factory seconds and packaging damage on sale at https://homeandcooksales.com/. You can subscribe and get notified when they have an event, they don’t go overboard with emails.

      Don’t feel like you need to buy everything at once, or even stick to one brand. You might get a 9" skillet here from All-Clad, see a Fissler Original-Profi sauce pot on sale there. Then decide you want to splurge on a saucier, because a saucier is worth splurging on, from Falk when they have a 15% sale. There’s something to be said for having the bulk of your collection from a single brand for the sake of lid interoperability, but there’s also something to be said for sniping the best in class for each piece when you find a deal.

      Just don’t buy sets, it’s a sure way to get stuck with pans you don’t really use.

    • Icarus@beehaw.org
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      1 year ago

      Lodge’s enameled cast iron pots are great. The enamel is made in China, but surprisingly so are some staub and Le creusets.

      • Storksforlegs@beehaw.org
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        1 year ago

        Ill have to check them out. I bought a cast iron lodge years ago (and I ended up wrecking it, hehe) but it was great while it lasted. Didnt know they did enameled stuff!

          • Storksforlegs@beehaw.org
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            10 months ago

            I left it to soak after making bacon. It became a greasy rusty mess… (of course now I could have saved it) but at the time i tried steel wool and gave up. The experience has led me to buy enamel coated iron instead

    • RosemarySolomon@beehaw.org
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      1 year ago

      America’s Test Kitchen recommended Misen as an alternative for the Dutch oven: https://misen.com/products/dutch-oven

      I got it, it works well, and I like it. I think we made bread in it a few times before. Small disclaimer though, we’re pretty casual cooks and had a World Market brand Dutch oven for several years before this one.

      Outside of that we got a knife block and their scissors but I haven’t tried anything else of theirs (Misen).

  • apis@beehaw.org
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    1 year ago

    My grandmother got a massive set as a wedding present, then when she died it went to my mother, whom I live with. Most of it gets used a lot, but we gave some pieces that had never been used to a charity shop some years ago.

    Must be nearly 75 years old now.

    Added to that in recent years is one of the shallow casseroles with enamelled interior.

    All goes in the dishwasher.

  • catsdoingcatstuff@lemmy.nz
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    1 year ago

    That’s a really nice collection! I love the orange flame color.

    My first dutch oven is over 20 years old, and I’ve picked up a few pieces at the le creuset outlet and thrift stores since then. They are pricey, but mine are really holding up well. I pull out the big pot whenever I make soup or chili.

  • dakerDraws@pawb.social
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    1 year ago

    I’m slowly trying to build up my collection. While I like the benefits of cast iron, I know I’ll slip up and not be able to maintain one. Then enameled cast iron swoops in with bright colors to the rescue.

    • GBU_28@lemm.ee
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      1 year ago

      You won’t slip up, just don’t let it rust, which is easy. Dry after cleaning.

      You can use soap. It’s fine. Don’t believe people who freak out. It’ll be ok.

      A small dash of soap, a brillow pad, scrub, then some oil to finish it, ez pz.

      I seasoned it when I bought it by peeling a bunch of russets, throwing the skin in with a bunch of coarse salt and veggie oil. Brown the skins, stir constantly. Get the oil and salt everywhere using the skins like a mop. Once browned, wipe out and store.

      I treat mine like described above, and mine are extremely non stick, durable and ez.

    • Jordan Lund@lemmy.oneOP
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      1 year ago

      It’s an interesting mix, a cast iron base with a ceramic cone. Totally unlike all the rest which is all cast iron or ceramic. +1 glass lid.

  • tierelantijntje@feddit.nl
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    1 year ago

    That’s an amazing collection! I’ve got the tajine, tea kettle and a frying pan in red/black ombre. I love the matching coasters you have!

  • jmbmkn@beehaw.org
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    1 year ago

    I don’t know how you keep yours so clean, we use ours for everything so they are always in and out the oven. Ours are all covered in hard to remove black marks.

      • kaidevis@beehaw.org
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        1 year ago

        Powdered versions of Barkeepeer’s Friend will also work in place of Comet. Just takes a bit more rinsing because of the PH of Oxalic Acid.

  • Pulptastic@midwest.social
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    1 year ago

    I love my LCs. I have the large Dutch oven, pie dish, casserole dish with lid, butter dish, and coffee mug.

  • Derin@lemmy.beru.co
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    1 year ago

    I have an LC Dutch oven. Lovely piece of cookware.

    Nowadays I pretty much do all my cooking in cast iron, but everything else I have is non-enameled, so whenever I need to make an acidic dish - bam - Le Creuset to the rescue.

  • Fedegenerate@lemmynsfw.com
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    1 year ago

    That is AMAZING… I want a LC Dutch oven, but I know i’d never use it out of fear of chipping it. I abuse my cookwear so I buy sturdy and cheap for my own mental health… But LC is just so pretty, I’m envious.

    • Jordan Lund@lemmy.oneOP
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      1 year ago

      You can get a Lodge dutch oven pretty inexpensively if you want to try out enameled cast iron. Fred Meyer here in the NW is the local Kroeger affiliate sells them, and I think Target has them too. Around $80 to $100 depending on size.