Best piece of Le Creuset?

[GB]

LeCruset has a white interior - Staub has a black interior.

I am curious if you are saying the black interior is better. I would think white would be better because it is easier to see color changes take place. It would be hard to see the color of a roux in a black interior I would think. I learn something from almost all your posts Michael so I am sure I will learn something here too

 

[Michael in FtW]

I am curious if you are saying the black interior is better.

Not at all GB! Nope - just noting the interior color as one of the differences between LeCruset and Staub.

Personally, I don't have a problem seeing color changes cooking in a dark colored pot/pan - but, I grew up cooking in cast iron. Some people do have a problem with color perception depending on the background - so for some a light color (white enamel, bright aluminum, or stainless steel) would be better for the visual color cues. Others who can judge better against a dark color background would be better off with cast iron, dark anodized aluminum, or a black enamel surface.

 

[GB]

Thanks Michael

 

[choclatechef]

Now I must disagree! Black interiors are better!

According to the Cook's Catalog, black interiors allow for better browning than light interiors.

 

[GB]

I am not sure I would believe everything I read. I have never had a problem getting perfect browning in my white interior. I am sure black can do just as good as white, but I don't see how it can do any better as I already find I get perfect browning.

 

[choclatechef]

Ok.

But since the authors of Cook's Catalog are Burt Wolfe and James Beard, I have trouble not believing what they write.

 

[GB]

No doubt about it, they are very knowledgeable. I just prefer to use there words as a guide and not the end all be all, and use my own experiences as the final word.

 

[Michael in FtW]

Boy, CC, don't take what I said as an endorsement for the browning capabilities of one color over another .. because I never said anything like that!

But, in the FWIW column - I have had white enamel interiors and NEVER had a problem with browning. Well, actually I did, but then I learned to use "the knob" and not try to cook everything on high.