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Old 10-30-2010, 02:02 PM   #11
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....forgot to add to above post.... Having said that, I have 2 different sized/style LC enameled cast iron stove top griddles which I love very much.
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Old 10-30-2010, 04:45 PM   #12
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I'm a cookware junkie. Get yourself a Le Creuset. You won't be sorry. If you prefer Straub, that's fine. Either is top line.
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Old 10-31-2010, 05:15 AM   #13
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Hi All,

Thanks for all the replies! There's a bit of good info for me to think over.

One thing I need to be clear on is: The value proposition to me is not in the cost - for me function and storage are my primary considerations.
As to why LC? If I find its something that can help expand my cooking horizons, and I can afford to go for it, I figure I'm better off buying higher end products that will perform well now, and last.

Currently, my tagine is serving as a good vessel for making stews. Both western and traditional. In fact, Ive used it lately more for western style stews than anything else.

The electric frypan is also quite large, and Ive made several stews in it (prior to the tagine acquisition). It also does roasts.

I have a tall stainless pot that I cook my pasta in, but it also serves me well to make stocks and soups.


So this brings me back to my question of duplication. Ive never used a French oven before, and I dont know anyone else who has. So if I'm doing stews, stocks, etc as it is today, is it wise to go and get a French oven? This is where I look to the people who use these things to offer their thoughts. Unfortunately, all of my reading to date seems to be about either; (a) the value/quality of LC sometimes with respect to other brands, or (b) the recipes which can be cooked in one of these vessels.

If anyone can offer any insight into French ovens, especially with respect to the gear I currently own, I would really appreciate it.

Thanks!
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Old 10-31-2010, 05:50 AM   #14
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Dutch oven is a wonderful casserole. It is great for cooking rice. It is great for dishes that are started on the stove top and then go into the oven. It lovely for making a tomato sauce that wants to be simmered a long time.

I would still want a Dutch oven, if it were me that had the tagine and electric skillet. I like the fact that a stew, or my rice, or my reheated soup can be brought to the table in the Dutch oven and stay warm for a reasonable amount of time at the table. Though an electric skillet can be used for many of the same things, I don't think it is actual duplication. An electric skillet won't be as deep and that can be very useful.
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Old 11-02-2010, 08:47 AM   #15
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Thinking laterally for a minute, do consider buying one of these.

Amazon.com: Universal Housewares Pre-Seasoned Cast Iron Camping Dutch Oven: Kitchen & Dining

Pre-seasoned, it would also sit quite happily in your oven and its lid can be turned upside-down and set on its legs. The top could also, I reckon, be used as amakeshift skillet. It's keenly priced, too, and over time its cast iron will take on a beautiful patina all of its own.
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Old 11-09-2010, 05:02 AM   #16
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Thank you all for your responses to this thread. I'll be at a decision point in the next month or so. If anyone else has any virtues of French Ovens to put forward, I would appreciate it....

Thanks!
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