We have several Le Creuset items (skillet, French oven, pan, braiser) from our wedding that I love but rarely use as it takes forever to cook anything because of the instructions to not use high heat). Am I using it wrong? How do you cook with your cast iron? Extra credit for favorite recipes!
-
Are you referring to a typical Le Creuset French Oven like this: http://www.lecreuset.com/cookware/french-ovens---braisers/round-french-ovens/mariner-star-round-french-oven or a cast iron like this: http://www.target.com/p/lodge-cast-iron-pre-seasoned-skillet-12-inch
Just want to make sure because I use them very differently.
-
I make soup in my large pot quite a lot. I have also made baked pastas that can be mixed on the stove then right into the oven. Oh and I've done braised short ribs in there too - starting on stove and right to the oven.
For what it's worth I use high heat on my cast iron... and I worked at a cooking store selling Le Cruset. I've never heard of that being forbidden! What happens to it if you use high heat?
-
We almost exclusively use a cast iron skillet to cook. It took us a while to get a good seasoning on it (but just recently I KILLED our seasoning and we're having to start over
), but once we had it, cooking with the skillet is a dream! We can fry/scramble eggs with no sticking, get amazing sears on chicken breasts, cook fish without it sticking or flaking... anything we want!I don't have any recipes, per se, because I just do normal cooking it. We mostly have meat + steamed veggies + salad, so it's usually just used to cook meats, but I have cooked almost anything in it (saute veggies, cook rice/quinoa, etc)
-
I use cast iron for pretty much everything. It's great for getting a good sear.
I think you use it on low because cast iron conducts heat really well and you don't need to use such a high heat.
-
@locavore_mama: I only have LC cast iron, so the pan and skillet are black inside and the pot and braiser are enameled inside.
-
@psw27: Mostly there are warnings about scorching the food.
-
I want some Le Creuset so badly!
Right now, I have a Kitchenaid cast iron Dutch oven, and we love it. Usually used for soups/stews or braising things. DH makes an awesome chicken cacciatore in it.
-
I use my enameled dutch oven to bake no knead bread!
), but once we had it, cooking with the skillet is a dream! We can fry/scramble eggs with no sticking, get amazing sears on chicken breasts, cook fish without it sticking or flaking... anything we want!Reply
Subscribe to our newsletter
- Google Plus
- Stumbleupon
- Twitter
- Facebook
- Pinterest
- Favorite0
8 comments