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Old 07-11-2006, 09:27 AM   #21
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Quote:
Originally Posted by Gretchen
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.

Yes.

I consider the two terms to be interchangeable.

Dutch oven = French oven = large covered saucepan.

Gretchen, have you seen the Mario Batali line in person? I'm wondering if they're as heavy as a LeC.
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Old 07-11-2006, 10:55 AM   #22
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Quote:
Originally Posted by Drama Queen
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!!!

But what about the fond?

Barkeeper's Friend should pretty easily clean your LC, btw.
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Old 07-11-2006, 01:40 PM   #23
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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!!!

Not a problem at all. Just a little clorox water will clean up the discoloration. There is really no reason to have two pans for browning. The heavier LC is far superior. Plus the discoloration does nothing anyway.
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Old 07-12-2006, 09:37 AM   #24
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Good for you! I always wanted one, but unwilling to spend the money. Instead, I bought a look alike from Target, believe me, not the same. Sticks on the bottom all the time. Can't even make a good pot of sauce in it.
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Old 07-12-2006, 09:45 AM   #25
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Re the MB line, on another board there is a cooking school chef/ instructor and cookbook author who says they are of excellent quality--and she owns about every LC there is.
There are many enamel cast iron lines available. I have an Innova 7 1/2qt. that I paid $45 on amazon. It is every bit as good as my LCs. Daniel Bolud has a line that is very affordable. Tuesday Morning sells Staub and LC at big discounts. Marshall's and TJMaxx and SteinMart, etc. all have them from time to time. Amazon has amazing sales on them sometimes with coupons that will take$25-30 off.
As for burning and sticking (I assume this was an enamel cast iron and not just plain cast iron), some dishes require more attention than others, even in an LC.
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Old 07-13-2006, 10:44 AM   #26
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Quote:
Originally Posted by jennyema
But what about the fond?

Barkeeper's Friend should pretty easily clean your LC, btw.
There is a great deal of fond left in the Farberware skillet. I just pour a little wine into it and when it sizzles I pour the whole thing into the LeCreuset along with the shanks. Can't leave the fond behind!!
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Old 07-13-2006, 12:56 PM   #27
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Update...

It shipped out yesterday. Hopefully it will be here in time to make a great Sunday dinner. Now for suggestions (except for Osso Vuco which I made last Sunday).
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Old 07-13-2006, 01:59 PM   #28
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Make Chili
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Old 07-13-2006, 02:00 PM   #29
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Make a batch of chili.
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Old 07-13-2006, 03:07 PM   #30
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now you've done it. gone and bought a good piece of cookware. you'll be hooked forever...it's addictive!
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