All about Le Creuset and cast iron cooking

[Daisyflowers]

Chenonceau:

Daisyflowers:

I just bought the enamel coated cast iron frying pan at a steal from Isetan and regretted it somehow. For some reason, the stirfries and omelets keep getting stuck to the pan. Putting more oil before frying doesn't help. Can anyone advise?

Did you oil the pan first? You pour a lot of oil on it, then you heat it up... and cool it down and heat it up and cool it down. This will leave a patina of oil. Try not to wash with soap to get rid of this patina. It is what makes it non-stick and also protects it from rust.

wow, I didn't know that. May I ask what kind of oil is best? and do you use a new batch of oil each time you heal/cool? & how many times do you repeat this procedure?

how do you wash an oily frying pan without soap? :scratchhead:

unfortunately I've scrubbed it a little and now there are 'shadows' of leftover omelettes on the surface that I haven't been able to get rid of :slapshead:

[nemofc]

Hey to compare LC vs Black claypot, which better?For soup, porridge use

[b2b3m4]

Nemofc,

I think its a bit different between the 2. For cast iron pots, u can brown your meats, saute, stir fry in the pot before deglazing. You can’t do that with clay pot as it may cause the pot to crack. However, due to it earthern properties, somehow claypot rice and soup seems to taste better in these claypot esp when cook over a charcoal.
For me, i cook soup and porridge in my cast iron, no issue. But when it come to claypot rice, it becomes a bit tough to get the crusty burnt rice at bottom.

[b2b3m4]

Nemofc,

I think its a bit different between the 2. For cast iron pots, u can brown your meats, saute, stir fry in the pot before deglazing. You can’t do that with clay pot as it may cause the pot to crack. However, due to it earthern properties, somehow claypot rice and soup seems to taste better in these claypot esp when cook over a charcoal.
For me, i cook soup and porridge in my cast iron, no issue. But when it come to claypot rice, it becomes a bit tough to get the crusty burnt rice at bottom.

[nemofc]

Hello all…


Tomorrow, Thurs 17 Nov, Tangs 12% rebate…
for those keen to get LC, can go grab

[nemofc]

b2b3m4:

Nemofc,

I think its a bit different between the 2. For cast iron pots, u can brown your meats, saute, stir fry in the pot before deglazing. You can't do that with clay pot as it may cause the pot to crack. However, due to it earthern properties, somehow claypot rice and soup seems to taste better in these claypot esp when cook over a charcoal.
For me, i cook soup and porridge in my cast iron, no issue. But when it come to claypot rice, it becomes a bit tough to get the crusty burnt rice at bottom.

Thank you! still considering if i should get one... since i'm waiting for my Happy call pan...

[kylene]

Hi,


I saw a promotion for La Gourmet Cast iron pan/pot at OG - wondering if there are any reviews about this particular brand? thanks

[jtoh]

Reviving this thread. Anyone has any comments on the La Gourmet range of cast iron cookware? It’s a lot cheaper than the La Creuset and Staub. Wondering about the quality.

[Jennifer]

jtoh:

Reviving this thread. Anyone has any comments on the La Gourmet range of cast iron cookware? It's a lot cheaper than the La Creuset and Staub. Wondering about the quality.

I feel that La Gourmet pdts do not hv a smooth finish at the edges compared to other brands.

[jtoh]

Jennifer:

jtoh:

Reviving this thread. Anyone has any comments on the La Gourmet range of cast iron cookware? It's a lot cheaper than the La Creuset and Staub. Wondering about the quality.

I feel that La Gourmet pdts do not hv a smooth finish at the edges compared to other brands.

Is it made in china?