this post was submitted on 12 Jan 2024
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Cooking

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I’ve bought a new pot, red, beautiful and enameled. The old one I used to have was cracked. And my two cast Iron pots are not enameled. (files.mastodon.social)
submitted 10 months ago* (last edited 10 months ago) by [email protected] to c/cooking
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I’ve bought a new pot, red, beautiful and enameled. The old one I used to have was cracked. And my two cast Iron pots are not enameled.
So I ended up cleaning that cupboard & sorting pots and pans (not really what I planned to do today). And I have loads. Some from the bottom and back are really dirty & need a thorough clean.
I will have to decide which should go for keeping in the basement. For a single person the amount is ridicules & I’ve not even got to the lids on the top shelf 😱
@cooking

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[–] jordanlund 29 points 10 months ago (4 children)

I may have a problem:

[–] [email protected] 8 points 10 months ago

What a beautiful problem to have!
(งツ)ว

[–] bhmnscmm 6 points 10 months ago (1 children)

Uranium: my favorite flavor.

Kidding. That's a really nice display.

[–] jordanlund 7 points 10 months ago

I set it up for the photo, my wife thinks it's weird keeping cookware in the living room. :)

[–] Anticorp 5 points 10 months ago (1 children)

Is that like $6k worth of Le creuset on display?

[–] jordanlund 5 points 10 months ago (1 children)

I haven't added it up. Frankly, I don't want to. ;)

Fortunately most of it was discounted through their outlet store.

[–] Anticorp 3 points 10 months ago (1 children)

I was on the fence between their Dutch oven and a Cuisinart that was 1/4 of the price. I ended up getting the Cuisinart. I'm very glad I didn't get the Le Creuset because the first time I used it, my kid scrubbed it with the chainmail we use for cast iron and put deep scratches in the enamel. Some day I may replace this with the fancy one, but this Cuisinart is doing okay so far.

[–] jordanlund 6 points 10 months ago (1 children)

You know, there's nothing wrong with Cuisinart or Lodge for that matter.

The only reason I went with Le Creuset is the pot in the middle, with the loop handle? That's my grandmothers from the 1950s. I inherited that one and built out everything around it.

[–] Anticorp 2 points 10 months ago* (last edited 10 months ago)

The Le Creuset is 1-2 pounds lighter if I recall correctly. That's a big benefit, especially for my tiny wife.

[–] Candelestine 6 points 10 months ago (3 children)

My favorite workhorse is just a large, enameled piece of lodge logic in that exact same color. Absolutely love it.

[–] [email protected] 5 points 10 months ago

@Candelestine
This one was on sale, so really cheap too.❣️

[–] [email protected] 5 points 10 months ago (1 children)

It really will do just about anything well. I used to prep stews in a bonafide slow cooker, but I find I get a better result from my enameled pot, slow cooker probably wins out on the energy bill though.

[–] ChunkMcHorkle 5 points 10 months ago* (last edited 6 months ago) (1 children)

deleted by creator

[–] evasive_chimpanzee 4 points 10 months ago

I made a lot of sourdough in my old enameled Dutch oven. I will say that preheating it like you should is not good for it. At least my original cheap Dutch oven has been chipping and losing some enamel. I'm not sure if my more high quality Dutch oven (Staub) would also be losing enamel in the same conditions, but I don't want try

[–] [email protected] 3 points 10 months ago (1 children)

@Candelestine
I’m instaling my new pot by cooking a substantial amount of Bengal Chicken curry. My last batch was finished recently https://docs.google.com/document/d/1DssGI5u44wSguMGsqS1-VU-93IVZf19rn4SqyAsQS0M/edit
This is more like two chickens as I had 5 large frozen whole clubs.
Added a carrot and exchanged the yellow onion for red.

[–] [email protected] 2 points 10 months ago (1 children)

@Candelestine
Bulk food. Ready to heat up

Best result would be a grown hen or roaster, better and more flavorful and I don’t like the more or less factory produced ones, @[email protected]. is right about that, but home raised are hard to find in the shops. You’d have to know someone with a chicken coup.

Already time for the cinnamon and cardemum pods…

#Cooking

[–] Candelestine 1 points 10 months ago

Sounds delicious. I love cooking large portions and freezing later. One of my favorites is kinda a bastard chicken cacciatore I got from food network ages ago, some fireman cooked it for all his buddies in the firehouse. So, huge portions if you follow the recipe as-written, which I don't recommend unless you know a lot of firemen or something.

https://www.foodnetwork.com/recipes/keith-youngs-chicken-cacciatore-recipe-1946896

It's good though, a fairly mild variation. I usually toast the tomato paste for some better depth, and serve mine with angel hair.

[–] henchman2019 4 points 10 months ago (1 children)

Cabinets and drawers get filled up quickly in my kitchen. I feel like I'm always trying to find more room. It's a never ending process. Beautiful pot :)

[–] [email protected] 3 points 10 months ago

@henchman2019 well after sorting and cleaning the heaviest and doublet items will go elsewhere. They have their purposes. That large cast iron pot for really huge things like a lamb leg or turkey for example. But how often? Very seldom… And that grill pan, I think I’ve used it trice.

[–] Anticorp 1 points 10 months ago

That's a beautiful Dutch oven.