Search results

The guy who said a chicken in every pot--well, I don't think that's what he had in mind! :ohmy:. You should have told her the pot was for dead chickens--not live ones! I think you were right, and your friend should respect how you want your property used.

Has baking the no knead bread at 450-500 degrees hurt the LC ovens cosmetically? I've read where some have said it permanently darkened the enamel of their ovens at those temps after making it in there many times.

I have the Exopat ones. Can these be used under a heavy enameled iron dutch oven to avoid scraping up the bottom of it on the oven racks do you think? I'm afraid the cast iron sitting on it might generate too much heat and melt it. Anyone try that?

Before you get any more Pyrex you might want to take a look at this. They are true stories. Countless numbers of people who have been burned, cut, and hurt by shattering and exploding Pyrex. Dinners ruined, dishwashers ruined, ovens ruined. People and pets traumatized by these exploding for no...

With limited space you have to be creative and think outside the box, or in this case the kitchen ;-). Do you have room for an armoire outside the kitchen? A nearby closet. An etegare inside the kitchen? What about a corner for a Le Creuset iron multi level rack for your cast iron? Do you have...

I'm afraid there is no cure once you have the affliction. There are only periods of brief remission when you run out of funds or room. I'm writing this as I lovingly look at my own collection of Staubs and Le Creusets. The only solace is that most of us here have the same disease...LOL. With...

Cuisinart just came out with a new line called Green Gourmet. It's only at Bed Bath & Beyond, and is one their website. I wasn't allowed to post the link. It's ceramic based nonstick cookware and has no PTFE, or PFOA which are the bad things in Teflon, and which the government has mandated must...

My weakness is stainless All-Clad and enameled cast iron, especially Staub, and cookbooks. I haven't been really cooking that much so it's strange that I have all this, but I want it---AND it makes me very happy. Does anyone know the rhyme or reason behind cookware junkie-dom? Why do we want...

I would have to say my Staub and All-Clad stainless cookware. I love the shapes and design of the All-Clad cookware. I used to think the Le Creuset was gorgeous, until I saw a piece of Staub. I especially love the colors with the lighter highlights in the lettering and the bands like the Basil...

I believe All-Clad makes the bottoms that way to allow for natural expansion when the metal is heated. After the pan reaches temperature it should flatten out. You might want to check that with All-Clad before you return anything. BarKeepers Friend is abrasive and really should be mixed into a...

If you want the stainless steel rooster knob, I'm afraid you will have to buy the $200 pot that comes with it from Staub!

I replaced the 2 qt. All-Clad saucepan with the 2 1/2 qt. AC Windsor pan. I don't like the tall narrow shape of the 2 qt, and the Windsor has a pouring lip. I feel it's much more versatile. Any reason the Windsor can't sub for a regular saucepan?

Robo, can you direct me please to that forum you mentioned on Yahoo where they were discussing the enameled cast iron made in China? I've looked but was unable to find it. I'm always looking for great cooking forums to read. Thanks much :rolleyes:;-)!

You're doing all this worrying about how toxic your cookware is, when the food you're placing in there is also toxic. Nature provides plants with toxins to ward off insects. Even pure, organically grown fruits and vegetable contain these natural toxins. Just stick with good quality stainless, or...