...For instance, if you're going to use it for something like beef stew where you use high heat to sear the meat first, I recommend doing that in a regular saute pan and then transferring the meat to the DO...
+1I have a Le Creuset that's almost identical. No problems at all with food sticking. I just wouldn't recommend using it for any heavy frying. For instance, if you're going to use it for something like beef stew where you use high heat to sear the meat first, I recommend doing that in a regular saute pan and then transferring the meat to the DO. It just makes things easier. Light frying (sauteing mirepoix, onions, etc.) is not a problem, though.
I've had mine for about 15 years and it still looks like new.
I disagree, Steve, when I make pot roast or chili I sear the meat in my LeCrueset then carry on by adding the liquids and other ingredients to braise. The braising process lifts all the fond and dissolves it into the liquid.
It's easy enough to deglaze the pan.
Somebunny said:I used my new DO to make my chili for the cook-off at work. I loved it! Btw I WON!