Chiliman
500+ Head-Fier
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go cast iron, you won't regret it.
Originally Posted by wavoman /img/forum/go_quote.gif Yep -- I cook with All Clad (see earlier post), but my wife cooks with enameled cast iron, in particular Le Creuset (which has factory outlet stores in nearly every outlet shopping mall). We have a lot of both. Le Creuset can't be beat for slow cooking, etc. The dutch ovens and the fry pans (especially the new ridged ones with a sandwich press weight) are fantastic. But for flashy saute and one-handed flipping and flambe (lighting the booze you've poured in), it's All Clad all the way -- I cook only for show (and have burn marks on the wallpaper to prove it)! |
Originally Posted by Bob_McBob /img/forum/go_quote.gif The difference between Lodge and Le Creuset is that Le Creuset stuff is ENAMELLED cast iron, which means it's non-reactive with acidic sauces containing stuff like tomatoes or wine. I use a Le Creuset dutch oven more than any other single piece of cookware. It is pretty much the gold standard. As far as skillets go, the Lodge 12" cast iron skillet is an excellent choice if you are prepared to deal with cast iron. I don't use anything else for cooking up bacon and eggs. The All-Clad 12" pan here is just as good. I do keep non-stick frying pans around for some stuff, but my skillets get used a lot to pan-sear steak and fish, which you can't do properly with a non-stick pan. |