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Old 03-30-2011, 08:43 PM   #51
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Oh, yes, I love my Clay Pots. I have about 4 of them in different sizes. I mostly use it for cooking a roasted chicken but I have cooked fish, turkey and other main dishes in there. I add vegetables right in there with the meat or poultry. Chicken come out very moist when cooked in a clay pot. But you have to soak the clay pot for about 15 minutes before each time using it unless it is glazed.
I only have one. It is glazed (I think, it is in its box at the moment and hard to get to). I soak it for about 15 minutes. I use it for German pork roast. I basically take a boneless pork roast, smear it with Dijon mustard, roll it in flour (to which salt and pepper are added), brown it. Then I put it with a bottle of beer (not the bottle, the beer that is in the bottle <g>) and apple cider, apple, onion, raisins, carrots, and potatoes, and pop it in the oven at 350 until it is done. This was something we'd eat on Sundays when I was an exchange student in Germany. I have also used it for chicken cattatorie (sp) and chicken paprika, but usually use it for the pork roast.

A friend of mine did pork roast on the BBQ using new clay flower pots that he soaked and then "tied" together. The pork was amazing.
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Old 03-30-2011, 08:57 PM   #52
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Funny thing--I've had friends complain about my knives (I have some good knives, some not so good...on my list...but am still struggling with which knives to buy), but none have ever complained about my pans...except that when the lasagne pan is full, it is heavy <g>. Like my Birkenstock hiking boots (and my DH), I have friends who've jokingly said that when I die, they want my boots, my pans, my DH (even the one who wears 3 sizes smaller than I do--she vowed to stuff socks in the toes if I'd leave her my boots). My boots go with me--I'd never spent that much on footwear before (it was a long summer of working 100+ hours/week for 12 weeks--my treat to me) and I plan on wearing them until the end (and thereafter).
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Old 03-30-2011, 10:29 PM   #53
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I only have one. It is glazed (I think, it is in its box at the moment and hard to get to). I soak it for about 15 minutes. I use it for German pork roast. I basically take a boneless pork roast, smear it with Dijon mustard, roll it in flour (to which salt and pepper are added), brown it. Then I put it with a bottle of beer (not the bottle, the beer that is in the bottle <g>) and apple cider, apple, onion, raisins, carrots, and potatoes, and pop it in the oven at 350 until it is done. This was something we'd eat on Sundays when I was an exchange student in Germany. I have also used it for chicken cattatorie (sp) and chicken paprika, but usually use it for the pork roast.

A friend of mine did pork roast on the BBQ using new clay flower pots that he soaked and then "tied" together. The pork was amazing.
Sounds good. I make a roast chicken and I coat the chicken with Olive Oil, then season it. I put an onion, an apple and some cut up celery in the cavity of the chicken. Then I cut up potatoes, carrots, sometimes zucchini or other veggie, and another apple or two and place that around the chicken. I don't put anything else in, put the cover on the clay pot and cook in convection oven for about 1 hour to 1 1/2 hours and it comes out delicious and makes its own gravy.
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Old 10-08-2014, 10:46 AM   #54
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Bump!

I have a "size D" LeCreuset dutch oven. I figured out I've had it for 36/37 years. It pitted. So, I contacted LeCreuset Canada (this was purchased in the US), sent a picture of the inside and the bottom (to prove it was a LeCreuset pan). I just got an email with an attached form that it will be replaced as per the lifetime guarantee. This was not normal wear-and-tear (and I have used that pan a lot--it is the one I probably use most often). So, for the $, it is nice to know that 36/37 years later, the company will replace it.
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Old 10-08-2014, 11:17 AM   #55
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Nice Good to know. I have several Le Creuset items, too.
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Old 10-08-2014, 05:34 PM   #56
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Nice Good to know. I have several Le Creuset items, too.
I do have to pay to ship it to Montreal...can't deliver it next time I'm there "for security reasons, drop offs are not accepted." I'm going to ship it from Cornwall (which is close to the farm and not too far from Laval, which is where it has to go).
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Old 10-08-2014, 10:59 PM   #57
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Interesting that you bump this thread right now. Are you sure you didn't put hot water into it and void the warranty?

Cooking turkey sausage without ruining pan?
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Old 10-08-2014, 11:05 PM   #58
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I have a dutch oven that has badly worn enamel. The bottom has become very dark. It still works well, but I'd like a new one too...
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Old 10-09-2014, 12:20 AM   #59
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don't hesitate to take a company up on its lifetime warranty.

that's what lifetime means.

i read recently that less than a fraction of a percent of all items sold with "lifetime" warranties are ever replaced by the company, so it's not a big deal to them and they get great advertising bucks out of both ends of the transaction.

if you're lucky enough that they're still in business in some cases.
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Old 10-09-2014, 04:53 AM   #60
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I have a dutch oven that has badly worn enamel. The bottom has become very dark. It still works well, but I'd like a new one too...
Have you tried what is recommended using a mild bleach solution to clean it? The catch is the warranty is only good if you bought it or received it as a gift (read between the lines, you are the one who has cared for it since it was new according to the instructions included with it). I'm in my office working right now (deadline). I'd have to dig out my "user manual" for the ratio of bleach to water. I have done the bleach thing many times over the years to restore the interior.

Go to the website to get the information on the warranty. My newest piece I have registered, although I doubt I'll ever use the warranty. Good luck!
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