How do oval dutch ovens or coq au vins (cast iron) do on induction?
scrappy25
9 years ago
last modified: 9 years ago
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Staub Coq au Vin Pot
Comments (26)LOL Tricia - franks in a blanket (thats what we call them in the catering business so we can charge more!) if you want to be oh so fancy - but wait your serving it in that hog! I'm sure it will be a hit! I think Miss Piggy should stay inter-species and stick with Kermit! Susan - so when was this thread on topic!!! LOL - I personally prefer when treads go OT - much more INTERESTING!...See MoreOther Brands of Enameled Cast Iron?
Comments (92)I'll just put in my Le Creuset experience for future searcher/readers. Bought a set 30 years ago; Large Dutch Oven, Small/Med Dutch Oven, Medium soup pan, small soup pan, both with the wooden handles, med and small fry pan. Great stuff, love it and used reliably for many years...fast forward I burnt up the med soup pan (and btw the wooden handles were never a problem since I dont put things in the oven and they stayed fine over the years) making sugar water. The bottom had become a little rough over the years and so could not be salvaged - sent it in and got back one of the new all metal sauce pans. I liked the size and weight and shape and handle of my OLD pan better, plus for a sauce pan this seems to get a ring of hot spot on the bottom (I do cook on higher heat than I should or maybe its my elec stove?) anyway this is heavier, much longer handle, don't like or use it as much just due to the shape/weight issue. Then I do the same thing with the small soup pan. Send it in, replacement comes with the new black phrenolic handle, no big deal but they've changed the shape and size, its narrower at the bottom and taller and weighs more. I liked my old one better. So while I still think Le Creuset is the best enameled cookware, and perhaps just plain the best cookware with the no kidding greatest lifetime guarentee (I put in a letter saying I ruined it and that I'd be happy to buy a discounted replacement), I don't like their revamped shape and style of their soup/saucier pots. I don't know why they just didn't change the handles from wood to the black ovenproof stuff. If I could figure out how to make my old Paypal acct work I think I'd try buying the old style on eBay. (But you never know what people cooked in them and that creeps me out a little:)...See MoreNew set of cast iron pans. What to choose ? Sizes ?
Comments (6)I have both some Le Creuset items and some less expensive competitors' items as well (Lodge, some other Chinese stuff). They all seem to work well. LC is great stuff, as is Staub, but you do pay a premium for those brand names. I don't know if in the long run the less expensive stuff will last as long, but right now I don't see much of a difference in the performance. Cooks Illustrated compared some of these a while back, and found they liked a $40 enameled cast iron pot from Target just about as much as a $200 LC item. All enameled cast iron (ECI) items are good at long, slow cooking. The cast iron holds heat well and isn't super fast at changing temperatures; that's why they're so good for unfussy slow braises. One of my favorite cold weather dishes (I've posted this several times, frequent readers please forgive the repetition) is a great application for your new ECI. This is a perfect dish for a day when you have a lot of laundry or housework to do. You have to be in the house anyway, so you may as well have a no-stress supper cooking while you're doing other work. You put it in the oven at lunchtime, and after seven hours you have some juicy and scrumptious lamb. Gigot de sept heures (Seven hour leg of lamb) 1 leg of lamb, about 6# 4 garlic cloves, sliced, plus 20 whole garlic cloves 1/4 cup olive oil salt & pepper 2 small onions, thinly sliced 4 carrots, peeled 1 bouquet garni 1 cup dry white wine 1 cup flour, 1 cup water Preheat oven to 300ÃÂ F. (If necessary, trim most of the external fat off the lamb. Some legs of lamb will come with a heavy fatty connective tissue, called the "fell", covering a lot of its surface. Remove as much of it as practical--leaving it on will make the dish gamier because a lot of the gamy flavor is in the fat and connective tissues.) Make many small stab incisions in lamb and place slivers of garlic in each incision. Rub lamb well with olive oil, season with salt & pepper. Place it in Dutch oven and add onions, carrots, bouquet garni, garlic, wine. Put lid on Dutch oven. Combine flour and water, make a 'caulk' and use it to seal the lid to the dutch oven. (Note: That's not necessary if you have a casserole or Dutch oven with a fairly snug-fitting lid.) Place it in the 300ÃÂoven and cook for 7 hours. Yes, 7 hours. NO PEEKING--leave it alone. A half hour before it's done, fix some noodles or rice or couscous to soak up the juices. Remove the Dutch oven and break the seal. You don't eat the cooked flour paste. That's it. About a half hour to an hour of prep, then you leave it the heck alone for 7 hours. It's nearly foolproof. Serve it with whatever else you want, and a medium bodied red wine goes quite well with this (say, a nice Zinfandel) but a dry white (such as the remainder of the bottle you opened to get the cup of wine in the recipe) is fine as well if that's your preference....See MoreA Better Or Faster Coq Au Vin?
Comments (22)LOL John; actually, the poultry industry practices a huge amount of gender discrimination. All the chickens you buy in the stores are female (with the exception of capons, which are neutered males). One of the higher paid positions at a poultry production facility is the chicken sexer. Yup, it's just what it sounds like. Within a few days of hatching, a highly trained specialist looks at the chicken's nether portions and determines if it is a female--in which case it goes on to get fed and grows up into a chicken--or a male, in which case it is killed. A very few males are allowed to live to propagate the species, but most of them are destroyed. In some places they might let a few males live to become caponized, but if you're a chicken with a Y chromosome, chances are your life span is measured in hours. The chicken sexer is important to the profitability of the operation. You don't want to needlessly destroy any tender female chickens, and don't want to waste food on any males. Ladies, don't get any ideas....See More
scrappy25
9 years ago
Melissa Kroger
9 years agoMelissa Kroger
9 years agolast modified: 9 years agomakmartell
9 years agotalairys
9 years agoUser
9 years agolast modified: 9 years agoscrappy25
9 years ago
Holly- Kay
9 years ago
a2gemini
9 years agoscrappy25
9 years ago
a2gemini
9 years agohappyallison
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Jeannine Fay
9 years ago
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