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Old 12-09-2015, 12:52 PM   #21
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I like the idea of the black interior as my "no name" pot is white and the color is less than perfect now.
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Old 12-09-2015, 01:00 PM   #22
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I like the idea of the black interior as my "no name" pot is white and the color is less than perfect now.
My LeCrueset has a cream colored interior that has discolored over the years.
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Old 12-09-2015, 01:41 PM   #23
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My LeCrueset has a cream colored interior that has discolored over the years.
This seems pretty normal. Both my "good" 9 quart and my cheapo 6 quart are discolored. I actually prefer the lighter color because it helps me know that I've gotten it as clean as I possibly can.
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Old 12-09-2015, 01:43 PM   #24
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My LeCrueset has a cream colored interior that has discolored over the years.
Mine, too. I think of it as patina
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Old 12-09-2015, 01:45 PM   #25
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Cooks Illustrated suggests using pots and pans with light-colored interiors because it's easier to see how browning is coming along and adjust before something scorches.
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Old 12-09-2015, 01:59 PM   #26
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Cooks Illustrated suggests using pots and pans with light-colored interiors because it's easier to see how browning is coming along and adjust before something scorches.
Hmm, that makes sense.
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Old 12-09-2015, 02:01 PM   #27
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Cooks Illustrated suggests using pots and pans with light-colored interiors because it's easier to see how browning is coming along and adjust before something scorches.

I agree. I always make roux in a light-colored pan.
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Old 08-11-2016, 03:25 AM   #28
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Hey Andy, what a good one!
We also can try another option from this site which (remove spam link) in plastic.
Pardon my ignorance.... what language is that?
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Old 08-11-2016, 04:08 AM   #29
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I keep an eye out at our Canadian Tire Stores for KitchenAid enameled cast iron pots. What might cost 2 or 300$$ for Crueset or Staub I've gotten 2 oval Dutch Ovens for 45$ or less - marked down from 120+. Canadian Tire can be expensive but if you watch, WOW when they have a sale it can often be 50% or more off.

They have white interiors but if you use those blue & white "Mr. Clean" scrubbies they will take out most of the stains, not all but most. Just remember try and not to use metal in them to make your scrubbing easier(although it does take out those marks too).

I also purchased a Remy Olivier cast iron grill pan (enameled on the outside) with a grill lid for stove top grilling, from Stokes (also same store as ThinkKitchen - lots of gadgets ). Got it on sale, of course, (not as good a sale as Cdn Tire but still) then exchanged it as the cast iron was really very rough. Turns out the second one was rough as well and by this time I didn't feel like going back again so kept it.
I thought with time it would smooth out - stupid me ... the thing is cast iron - where was my brain! So I stopped using it for a while. No more kabobs during the winter!

But I have solved the cleaning problem - I use the wire brush from my BBQ. Works perfect!!! and I bet with time and use - that wire brush will smooth it out. hopefully by the time my great-grandchildren inherit it.
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Old 08-11-2016, 04:14 AM   #30
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Pardon my ignorance.... what language is that?
Spam, Spam, Spam, Spam...Spammity Spam
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