Wife was craving comfort food so I made us some goulash in the Lecruset last night.

  • justhach@lemmy.world
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    1 year ago

    They are a bastard cookware hiding behind a fragile veneer of porcelain.

    But for real, it just seems like its another thing to chip/crack/break. I personally like cast iron because its one giant piece of metal that’s practically impossible to damage under regular use. I don’t see why I would give that up just to have a candy shell around it.

        • youRFate@feddit.de
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          1 year ago

          Yes that is what OP is talking about. The LeCreuset pans have black enamel inside, colourful enamel outside.

      • justhach@lemmy.world
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        1 year ago

        Contrary to popular belief, you can scrub your cast iron, too. The seasoning (if done correctly) is bonded at a molecular level to the cast iron, so even a hard go with a steel scrubber wont take it off.

        Should you do this regularly with a strong soap? No, but its better to scrub off some burnt on bits than leave it on because we think cast iron seasoning will be ruined is we look at it funny.

        But if you’re cooking with it right, that shouldn’t happen too often.

      • PiecePractical@midwest.socialOP
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        1 year ago

        Is there a trick to getting stainless to release food in a reasonable way? I’ve tried it a couple times and whatever I cook ends up feeling like it’s epoxied on. I assume it’s a me problem since so many people speak positively about it.

        • thepianistfroggollum@lemmynsfw.com
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          1 year ago

          Throw some water and dish soap in it and simmer for like 5-10 minutes. It’ll loosen everything right up.

          Or, what I usually do is fill it with hot water and soap as soon as I’m done with it so by the time I’m done eating it’s good to go.