Wife was craving comfort food so I made us some goulash in the Lecruset last night.
this post was submitted on 21 Aug 2023
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I inherited a small enameled Le Creuset and I don't know how to work with it. Scrambled eggs stuck even with plenty of oil. I could probably make naan or tortillas; just not sure what the best use is. I tend to grab the Griswold or the Lodge first.
Yeah, I've read so many reviews that talk about Lecruset like it's non-stick and I've never found mine to be that way. I mostly use mine for making pan sauce (can't beat this one for sausage gravy IMHO) or stuff that simmers a good long while. This goulash for example simmers for like an hour. The hamburger stuck pretty bad while I was browning it but after the simmer with the tomatoes and everything else in, it all came out clean and the burnt stuff on the bottom gives the whole dish just a hint of charred flavor which I'm personally a big fan of.
But yeah, for something like fish or steaks where you need stuff to come off in a single piece, I'm reaching for my lodge or even the wife's non-stick. I think I'd get dressed and go out for breakfast before I'd try to make eggs in my enamel skillets.