ironchef said:I think that's only if you're using it in a professional kitchen doing high volume. I don't see how this would happen in a home kitchen unless you absolutely abused your Le Creuset.
Those are very comforting words IC. Thanks!
ironchef said:I think that's only if you're using it in a professional kitchen doing high volume. I don't see how this would happen in a home kitchen unless you absolutely abused your Le Creuset.
Chopstix said:By the way, I've noticed that the inside of the cover of a Staub dutch oven has many round nubs that are equally spaced out. I gather this is to evenly redistribute condensed steam back into the food as water. The LC cover doesn't have these nubs.
Can anyone say if there's any difference in performance? TIA!
> A cast iron dutch oven with a tight fitting lid will make perfect rice or other grains every time because the sides (and top, if it also is cast iron) as well as the bottom retain the heat and the rice cooks with even heat on all sides. If your stove cannot maintain a gentle simmer (many can't), use an inexpensive heat diffuser between the burner and the potPamC said:my question is: What does a Dutch Oven do that neither a casserole, slow cooker or regular pot can do
Pam