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- The Le Creuset Doufeu - Kitchen Consumer - eGullet Forums
The Le Creuset "Doufeu" takes the idea two stages further than the Tagine, making provision for exaggerating the condensation by allowing more cooling (from ice or cool water), and returning the condensate distributed across the centre of the pan, rather than simply having it run down the outside
- Identifying and Using Old Le Creuset - eGullet Forums
The Le Creuset factory is at Fresnoy-Le-Grand in Northern France In 1925, the foundry began producing Cast Iron by hand-casting molten cast iron in sand molds-still the most delicate stage of the production process Even today, after casting, each mold is destroyed and the cookware is polished and sanded by hand then scrutinized for imperfections
- Enameled iron cookware over an open flame? - eGullet Forums
I've always wanted a Le Creuset dutch oven, so I was wondering, could enameled iron also be used over a flame? I wouldn't feel as bad about the expense and the space it takes up, if I could justify the purchase by saying we could use it to cook over the fireplace Thanks Sorry for being so long-winded!
- Did I Ruin My Le Creuset Pan? - Kitchen Consumer - eGullet Forums
Home The Kitchen Kitchen Consumer Did I Ruin My Le Creuset Pan? Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts Letters The Society is a 501 (c)3 not-for-profit organization dedicated to the advancement of the culinary arts These advertising-free forums are provided free of charge through donations from Society
- Le Creuset - Kitchen Consumer - eGullet Forums
I love Le Creuset, for all the reasons mentioned above Mostly cleanup, although it's also nice to have a good looking cooking vessel that you can take to the table and serve from as well You know there's an outlet store for LC in Vacaville, right?
- Le Creuset getting sticky? - Kitchen Consumer - eGullet Forums
Home The Kitchen Kitchen Consumer Le Creuset getting sticky? Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts Letters The Society is a 501 (c)3 not-for-profit organization dedicated to the advancement of the culinary arts These advertising-free forums are provided free of charge through donations from Society
- Le Crueset or Chantal? - Kitchen Consumer - eGullet Forums
Home The Kitchen Kitchen Consumer Le Crueset or Chantal? Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts Letters The Society is a 501 (c)3 not-for-profit organization dedicated to the advancement of the culinary arts These advertising-free forums are provided free of charge through donations from Society members
- Dutch oven braising cookware - Kitchen Consumer - eGullet Forums
What about "Chasseur" cast iron cook ware? Basically the same as Le Creuset, but cheaper and the colours are better Also in regards to the saucepand and frying pans, the handles are still wooden, not that sucky plastic that Le Creuset has gone for in the last 2 years or so Chasseur Plus, who has ever heard of Chicken "Le Creuset"?
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