Le Creuset vs other brands
Annette Holbrook(z7a)
7 years ago
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Kim G
7 years agoekscrunchy
7 years agoRelated Discussions
Le creuset satin black enamel vs LC 's enamel
Comments (16)Hi Blondelle, well I took back the Sauce pan, I just couldnt find that good enough of a reason to keep it, It has a hole in the lid, this is not good for most of the things that you would use it for so i traded it for a Calphalon one grill pan, ( not the non stick), we will see how that works out. I figure i would stick with the soup pot and get the newer model down the road,that should be a good combination...See MoreFlaw in discount Le Creuset?
Comments (3)The overall quality and cooking performance of a slightly flawed Le Creuset pan is often much superior to that of other enameled cast iron cookware. I would have purchased it without hesitation if I needed one and the price was right........a minor casting flaw will not affect the pan performance in any way other than its looks. Dan...See MoreLe Creuset Black Enamel Cast Iron vs. White Enamel Cast Iron
Comments (8)The white color has been discontinued replaced with Dune. The lighter enamel interior is actually a sand color. The black enamel is better for high temp cooking so it's used on their frypans, grill pans and woks. It's better for that purpose. It's definitely not inferior, just better suited for the job. The only line that has the black enamel on all the pieces in the black matte or satin black. The advantage is the black will season with use, and doesn't show staining as the sand enamel will over time....See MoreStaub vs. Le Creuset: How I burned stew
Comments (17)Here I am putting on my kitchen detective forensic hat :-) What determines water evaporation rate for a cookware? Assuming identical food is being cooked, and there is a cover: 1. The BTU output of the stove fire. 2. The thermal conductivity of the bottom of the cookware. 3. The thermal conductivity of the side wall of the cookware. 4. The thermal conductivity of the cover. 5. The size of the cookware. 6. The temperature of the room when the food is being cooked. 7. The leakage of the cover. ---------------------------------------------------------- 1. There is no way to make sure that you are getting the same BTUs with gas or electric stoves. The controls for both are highly inaccurate. The only way to compare is to use an induction cook top. You can get the same BTUs from the induction cook top using the dial or push button control. For low temperature cooking, a small amount of BTU difference renders the cookware comparison meaningless. 2 & 3. How thick, what kind of cast iron and enamel, and the shape will make a big difference on how many BTUs the cookware can capture from the stove heat. 4. Likewise, the cover determines the rate of BTUs escaping and ability to condense water vapor back to water into food again and again. 5. The larger the size, the more BTU escaping by conduction and radiation to outside. 6. Of course, the room temperature should be the same for the comparison. 7. The leakage - I believe the leakage of the cover has very little effect, almost zero, to the evaporation rate of the food being cooked. If the total BTUs supplied by the stove are less than the BTUs lost by the cookware, the food will be simmering without ever reaching 212 F boiling. There will be no steam pressure building up. In this case, any small leak by the cover will have no effect because there is no pressure to push water vapor out. If not, the BTU build up will cause the food to boil, and steam will cause the pressure to build up inside the vessel. How will a little leak affect the rate of evaporation? A10 inch cast iron cover is about 78 sq. in. and weighs about 3 to 4 lbs. Atmospheric pressure is at 14 lbs/ sq. in. Over a 10 inch cover that comes to 1099 lbs. A pressure cooker to effectively change the boiling point works at 15 lbs / sq. in. and that comes to 1177 lbs. So how much pressures/temperature change can happen by a cover weighing only 3 to 4 lb against 1099 lbs? I say not much at all. It is interesting for some recipes the time and food wasted in forming dough around a cover to prevent steam from escaping. I believe a well designed cookware cover should allow a small amount of steam to escape. A perfectly fitting cover will cause the cover to rhythmically open and close, making non-stop banging noise during the whole cooking time. dcarch...See Morefriedajune
7 years agolast modified: 7 years agojwvideo
7 years agolast modified: 7 years agocookingjojo
7 years agoAnnette Holbrook(z7a)
7 years agoMiranda33
7 years agolast modified: 7 years agocoruscatingsea
6 years agolast modified: 6 years agoekscrunchy
6 years ago
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