Le Creuset Black Enamel Cast Iron vs. White Enamel Cast Iron
maddiemoo
16 years ago
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maddiemoo
16 years agoRelated Discussions
Fontignac enameled 'steam cooking' cast iron cookware
Comments (4)Thanks for the comments. I just noticed on some ads for Staub similar dimples or protrusions on lids... I guess it helps to make the water/liquid drips more evenly dispersed. And yes that would be for braising, but I was wondering if enameled cast iron is great for any other method of cooking (besides "lid off" roasting & baking) that the Fontignac cookware wouldn't perform well. There was another even cheaper brand (couldn't see a brand name) at the same store... seemed lighter though. That would be nice for my weak-ish hands, but I'm kind of lusting after one of the pretty heavier ones... would probably keep it to either a 3-4 quart size, or maybe one of those shallow round casserole items with lid. In any case, I don't go much to the stores so will read more and probably take some time to decide.... especially since I'm reasonably well-stocked with stainless steel cookware. And also have Romertopf clay bakers that I picked up super cheaply at garage sale/second hand store. But that's not for stove-top use, and our oven's on the blink right now.... hmmm.... Meanwhile, I've learned a ton & really enjoy browsing some of the posts here - thanks!...See Moredutch oven: stainless steel clad vs. enameled cast iron
Comments (6)I can't speak to enameled cast iron Dutch oven versus clad stainless steel Dutch oven. As for cast iron skillet versus clad stainless skillet, they would be ideal for different tasks. Cast iron is a poor conductor of heat, but will hold (store) a lot of heat. When you put a cast iron pan on the burner, it will take a significant time to heat up and may have hot spots while it is heating. After a while (on my burner, 2-3 minutes), it will be evenly hot. When meat is placed in the pan, the pan will stay hot because it has so much stored heat. This makes cast iron great for searing and browning. After the cast iron pan gets seasoned with oil, it is also practically non-stick, if you wash it properly (no soap). However . . . cast iron pans do not change temperature quickly. If you cook something more delicate than a ribeye and it starts to scorch, turning down the heat won't quickly cool down the pan. Rapidly getting to a particular temperature is a bit tricky. They are heavy, so flipping and tossing is hard. Clad stainless steel is almost the opposite. The aluminum inside is an excellent conductor of heat, but does not hold much heat. So the pan will heat up quickly on the burner, and cool quickly when you lower the flame, it is responsive. You can get the desired temperature - say, a medium-low heat - right away, and the pan will have an even temperature without bad hot spots. But when you put the cold meat on the pan, the pan cools down quickly, until the burner brings the heat back up. So it is not as good for heavy searing. Stainless steel is sticky, protein (meat, fish, egg) sticks immediately and stays stuck until it gets browned and releases. Even then, bits of crusty food are left on the pan. That is a good thing - it is ''fond'', the foundation of a pan sauce - but if you weren't planning to make a pan sauce it can be a pain. You can avoid stickage by using plenty of oil, of course. If you get a stainless pan really hot, food and oil will scorch onto it, making for a cleaning job. Basically, you should have both, and use each for what it is best at. I use my cast iron pan at full-hot, for searing meat mostly. I use my clad stainless for more medium and low heat cooking, or at high heat if I want fond. If I could only have one, I'd get the clad stainless....See MoreFontignac enameled cast iron dutch ovens
Comments (2)I think I've seen those and BB&B, and thought they were reasonably priced for something from France. That said, Le Creuset cast iron has the best enamel. I have some Staub, another French company, and I like the black insides, but Le Creuset's exteriors are the best. My favorite oven is the larger Staub, my favorite smaller piece is a Le Creuset shallow oval that I use for au gratin potatoes....See MoreEnamel coated cast iron - Brands and varying quality
Comments (21)I discovered enameled CI here on the forum Mom had a small enameled saucepan as did my MIL. I wasn't enamored. After being here for awhile, I began to jones for my own CI soup pot Happlly someone here on the CF alerted me to a sale on Mario Batali's CI Dutch Ovens and I adore them! They are available on Amazon and at Crate & Barrel. Recently I yearned for a few more pieces. There was nothing more I wanted in that line. Each time I went into a kitchen store I'd look at the LC and hm and haw. Finally DH went a bit overboard when we were in LC outlet store. I now have a couple of saucpans, a small skillet and a brasier. I love the brasier and use it quite often, the small skillet is also very handy. Both clean up easily too! For my well used MB pots I use a weak clorox solution which brings back a whiter finish. I also have a lovely little Staub Dutch oven that was a gift from Sheshebop, a former poster. Although my Mario Batali pots are at least 5 yrs old, I wouldn't hesitate to recommend them to you. If the quality is at least as good as it was 5 yrs ago, they're a much cheaper, well made alternative!...See Moremarys1000
16 years agoJoe Blowe
16 years agomarys1000
16 years agoJoe Blowe
16 years agomarys1000
16 years agoMark Huntington
2 years ago
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