Le Creuset--Castoflon
Dan Madison Byrd
thick teflon to me, but what do I know (which is to say, not much).
I'm mostly interested in if it really is non-stick, and whether or not
its durable (i.e. won't peel off when you turn the heat above 300 degrees,
etc. etc.).
Dan Byrd
Ian G Batten
> Has anyone out there used Le Creuset with Castoflon. It looks just like
> thick teflon to me, but what do I know (which is to say, not much).
Yes, I've had one of the superb Marmitout pots for about six years.
It's a medium-sized casserole with one saucepan-style handle,
oven-proof, with a lid that doubles as a skillet. I used it as my only
serious pan for three years and now it's used four or five meals a week
for curries, tomato sauces, two-person stews and casseroles, melting
chocolate, whatever. I've also got a castoflon frying pan. The rest of
my LC stuff is enamel.
It seems pretty durable. Obviously, with a cast-iron lid there's a
rough interface, and the cooating is thin there. It never sticks. I
think there is one pin hole appearing in the base coating, it might just
be a depression in the cast iron.
The only catch is that over the past year it has taken to smelling of
the previous dish slightly. This may mean the surface is getting
porous. I love it though. The skillet is superb for Pommes Anna.
The frypan is, well, a frypan. It never sticks, but I don't fry very
much!
[[ Parenthetically, why do people have so many pans? I use
Marmitout, a generic Aluminium pan for boiling, a small LC pan and a set
of Chinese steaming baskets for about 90% of my cooking. I use a pair
of large LC caseroles for larger dishes, and a couple of earthenware
dishes for Gratin, once in a while. Same with knifes; I own two. But
they are good ones. ]]
ian
--
Ian G Batten, BT Fulcrum - i...@fulcrum.bt.co.uk - ...!uunet!ukc!fulcrum!igb
What`s in a name?
>[[ Parenthetically, why do people have so many pans? I use
>Marmitout, a generic Aluminium pan for boiling, a small LC pan and a set
>of Chinese steaming baskets for about 90% of my cooking. I use a pair
>of large LC caseroles for larger dishes, and a couple of earthenware
>dishes for Gratin, once in a while. Same with knifes; I own two. But
>they are good ones. ]]
Well... If I had lots of money, I would spend some on equipping my kitchen
a little better... One needs some room to prepare for big dinners, etc. As
it is I use two good stainless 3qt saucepans (I would have six if I could
afford it, and the space to keep them) One stainless electric wok (I would
use a regular if I had a gas stove or a better electric). I would
definietly like more woks, and as more than two don't fit on a stove, a
couple would be electric. I also use an 8qt dutch oven for stews, soups
or large curries, etc. If I had my druthers, I'd get some casseroles
(though I can use my dutch oven for that right now). For knives? I'm with
you. I use one in the kitchen: My trusty chinese cleaver. Nothing else
matters. The only thing I can't do well with it is carve. When I'm at my
parents I use my mother's, when I'm at school I borrow one. Many people
cringe when they see me peeling ginger with my chinese cleaver, but until I
can afford a set of real knives (Henckel, Forschner or equivalent) that
works better than most knives for small jobs.
What is it with chinese cleavers??? For twenty dollars, I get a knife that
compares with all but top quality kitchen knives, and works for nearly every
purpose??? It stays sharper longer than any knife I've ever seen costing
less than $75. I've owned mine for five years, rarely steel it, never
sharpened it, and it's still wonderful...
Well, that's my story. I see your point, and follow it, but admit that were
I wealthy, I would succumb to the pleasures of having a kitchen of earthly
delights...
--mike
--
Mic3hael Sullivan, | "Who's paying 20 grand a year to go here,
Society for the Incurably Pompous | and who's calling whom *stupid*??"
University of Rot and Fester | --to someone calling UR admins stupid.
-*-*-*-*-*-*-*-*-*-*-*-*-*-
Gary Allen
......
>Well, that's my story. I see your point, and follow it, but admit that were
>I wealthy, I would succumb to the pleasures of having a kitchen of earthly
>delights...
I think there is some axiom analagous to the software axiom that "program expands
to fit available memory" that your kitchen equipment (or your shop equipment, or
your ham equipment, or whatever you're "into") expands to fit your income - and
once you become "middle class", your Visa limit :-(
I'm in the midst of trying to figure out how to buy enough more shop tools
to remodel the kitchen so I have room for all the stuff that's stacked in the
kitchen corner in boxes - the blender, the food processor, the wok, etc.
This weekend, I'm gonna go get a pasta machine, and while I'm there....
Gary Allen
Apollo Computer
Chelmsford, MA
gal...@apollo.HP.COM