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Old 07-10-2006, 03:25 PM   #11
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My LC browns BEAUtifully--better than anything else--one big reason that I love it so much. Will also point out that while the Lodge may be a "Dutch" oven, the LC is a "French" oven--and is actually called that in its listing.
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Old 07-10-2006, 03:34 PM   #12
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Quote:
Originally Posted by Gretchen
...Will also point out that while the Lodge may be a "Dutch" oven, the LC is a "French" oven--and is actually called that in its listing.

Hmmmm, could it have anything to do with the fact that LeC is a FRENCH company??
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Old 07-10-2006, 03:57 PM   #13
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I do the same with my Staub pieces and have as much succes as in my "browning" skillets, with the added plus of having one less pan to clean!
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Old 07-10-2006, 04:11 PM   #14
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To Andy. Yes, it DOES. It was an attempt to say that not all ovens are Dutch ovens and especially LC. The previous post referred to them as "dutch ovens". Were you aware of it? Just wondering.
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Old 07-10-2006, 04:13 PM   #15
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While there is a difference between Dutch ovens and French ovens technically, that distinction is not longer used that often. The terms have become interchangeable (like stock and broth).
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Old 07-10-2006, 04:32 PM   #16
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My wife got me a set of LeCruset from American Express Advantage points. The 7.25 Bulbaise (sp), 5.5 round, baking dishes, and sauce pots. I think they are great.

later
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Old 07-10-2006, 05:14 PM   #17
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I totally agree that they are interchangeable. I just thought some might find it interesting--and educational.
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Old 07-10-2006, 07:11 PM   #18
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you know I actually have an answer about the term french oven but I've decided to keep it to myself since no one here seem's to give a **** what I say anyway. hahahah !!!
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Old 07-11-2006, 01:20 AM   #19
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I have nothing useful to add...but I wanted to tell you I'm wilting with envy!

Poor law-students cannot afford even one much-desired Le Cruset pot/pan/casserole/oven...

But some day! Some day I will own them all!!!!! An entire set in periwinkle (which I don't think they make yet...but they will! Oh yes, for me they will!)!
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Old 07-11-2006, 09:24 AM   #20
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ANDYM: Yes the LeCreuset does a great job of browning, however, my family loves my Osso Buco and when I make it I have to make a huge batch and have to brown the shanks in separate batches. If I brown too many shanks in the LeC it stains the bottom and is hard to remove. I use my LeC for browning small (normal size) batches of meats and poultry but for large batches I use the Farberware stainless skillet then transfer to the LeC. Awesome!!!
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