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Even today, after casting, each mold is destroyed and the cookware is polished and sanded by hand then scrutinized for imperfections. Are you still using le creuset or other enameled cast iron pots and pans, or do you find they've become too heavy for aging hands.arthritis, bone spurs etc.? I love le creuset, for all the reasons mentioned above

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Mostly cleanup, although it's also nice to have a good looking cooking vessel that you can take to the table and serve from as well It will also get rid of any sticky residue left behind by previous attempts at label removal. You know there's an outlet store for lc in vacaville, right?

I've always wanted a le creuset dutch oven, so i was wondering, could enameled iron also be used over a flame

I wouldn't feel as bad about the expense and the space it takes up, if i could justify the purchase by saying we could use it to cook over the fireplace The le creuset doufeu takes the idea two stages further than the tagine, making provision for exaggerating the condensation by allowing more cooling (from ice or cool water), and returning the condensate distributed across the centre of the pan, rather than simply having it run down the outside. Home the kitchen kitchen consumer le creuset getting sticky Welcome to the eg forums, a service of the egullet society for culinary arts & letters

Home the kitchen kitchen consumer le crueset or chantal Home the kitchen kitchen consumer did i ruin my le creuset pan Obviously le creuset knows how to make the integral loop handles because here is one on a terrine And here's a casserole on ebay with the loop handle

Edited april 17, 2011 by andiesenji (log)

At home, i use it regularly on all sorts of troublesome stickers, but it's been especially helpful with those tenacious le crueset labels