What do I need?
Discussion
Currently using a Le Creuset TNS 28cm deep frying pan for most cooking, curries, paella, risotto etc but it is JUST about big enough. It does have a lid & is safe to go in the oven so it is very versatile apart from being non stick & not liking high heat & having to be handled carefully.
Keep looking at alternatives but do I need a cast iron casserole dish, a 3 ply saute pan or 3 ply casserole?
Le Creuset are very expensive but I am a big fan & their after care is very good so tempted to invest again but I'm not your average PH'er so budget is limited!
Keep looking at alternatives but do I need a cast iron casserole dish, a 3 ply saute pan or 3 ply casserole?
Le Creuset are very expensive but I am a big fan & their after care is very good so tempted to invest again but I'm not your average PH'er so budget is limited!
LordHaveMurci said:
Currently using a Le Creuset TNS 28cm deep frying pan for most cooking, curries, paella, risotto etc but it is JUST about big enough. It does have a lid & is safe to go in the oven so it is very versatile apart from being non stick & not liking high heat & having to be handled carefully.
Keep looking at alternatives but do I need a cast iron casserole dish, a 3 ply saute pan or 3 ply casserole?
Le Creuset are very expensive but I am a big fan & their after care is very good so tempted to invest again but I'm not your average PH'er so budget is limited!
Get to Aldi quick, they have a 32cm Le Creuset copy for £30. I got one in store but I think they are also online.Keep looking at alternatives but do I need a cast iron casserole dish, a 3 ply saute pan or 3 ply casserole?
Le Creuset are very expensive but I am a big fan & their after care is very good so tempted to invest again but I'm not your average PH'er so budget is limited!
LordHaveMurci said:
Went for the 32’’ shallow casserole, only slightly larger than my Le C but should help & it should take higher temps Ok?
Anything I need to know before I use it, and in general use, do’s & don’ts?
Dont plunge it in cold water when its hot. Thermal shock will crack the cast iron. Anything I need to know before I use it, and in general use, do’s & don’ts?
The ceramic coating inside will make it very easy to clean.
Crackling on the glaze and brown narks will happen over time. These are just marks of flavour.
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