In partnership with CBSSports.com
Online Now 1700
The largest and most active MSU Spartans board on the web
The place to ask questions to SpartanTailgate's recruiting experts
"The Duff" is dedicated to Michigan State football recruiting discussion
"The Bres" is dedicated to Michigan State basketball recruiting discussion
This is your pulpit to preach to the masses about everything from politics to religion
The place to buy, trade or sell Michigan State tickets
For fantasy football and other fantasy sports discussion
You have no favorite boards.
The most viewed topics.
The most replied to topics.
The most up-voted topics.
The most down-voted topics.
The most up-voted posters.
The most down-voted posters.
The most followed posters.
wish I had the big one.
They call it a "goose pot." As if Americans actually cook geese in pots.
But I might get a good sized roast or chicken in there.
trade secret to all my RCMB cooking buddies:
scrub a little with a wet cloth and use Barkeepers' Friend. It gets fatty stains out of steel and enamel like a breeze.
This post was edited by Diodotus 10 months ago
Just going by memory, but I believe he call the Oval one a dutch oven and the round one a french oven.....
I have one of each, but they do the exact same thing. Use the round one more for sunday gravy or chili than anything else
One thing that makes the LC awesome, is if I make a pot of Chili, the metal retains heat for a tremendous amount of time and keeps the Chili warm as it sits out.
It's my favorite feature.... just put the pot on a trivet on the serving bar, and it stays warm forever
You mean $325 is too much to pay for this???
Apparently Trevor is making a lot of chedda from his VIP's...
I have a red round one. I like making boeuf à la Bourguignonne in it while talking in a bad French accent.
i'd rather just eat out.
LC is overrated and overpriced. That said, enameled cast iron is awesome and ridiculously versatile in the kitchen.
Other than cost, I see no downsides to enamel coated cast iron compared to cast iron. Same even heating. Plus cost isn't an issue when it's something I'm going to keep for 20+ years. Some people still use LC dutch ovens handed down by their grandparents.
There are some disadvantages to straight-up cast iron. You have to season it and I wouldn't cook anything acidic like wine or tomatoes in it until it is properly seasoned. Plus the enamel makes it easier to clean generally.
The grill pan is only enameled on the outside. It's still very easy to season though.
it chips if you aren't careful.
I have a LC dutch oven and a grill pan. Both unbelievably heavy.
By the way, its pronounced "Lay Crusay" right?
Nah, it's just LC marketing. What 95% of other companies would call an enamel coated dutch oven, they call a french oven.
No, it's not "Lay"...
Sounds too French for my liking. Hell if I'm supporting some damn Frenchie company.
Who pays full price at Williams-Sonoma when you can buy on sale and then with a 40% off coupon at the LC outlet? You can easily get that pot for under $200. Sure, still a lot to pay for a pot, but again, if you can use it for decades...
The most credible source and likely the most definitive essentially agrees. The "French" oven is nothing more than typical french arrogance. The enamel coating being more decrorative than functional (cleaning ease being excepted)
This post was edited by rob 10 months ago
"I think the world is run by C students"
Doesn't that screw up the electronics in your fleshlight?
Don't post poop!
for people who like to cook buying the most beautiful cookware available is a small price to pay relative to the time spent using it.
It doesn't make food taste better. That requires skill. But it does add to the pleasure of cooking.
...and I thought the thread was about this...
The act of trapping a person under bed covers after releasing vile ass fumes
This post was edited by CheesySpartan 10 months ago
"love unconditionally". Princess Lacey
The enamel also lets you see the degree to which you're browning stuff as opposed to a regular cast iron. And despite how much research I've done, I still have trouble with keeping cast iron well-seasoned.
And who the hell buys LC instead of Lodge (60 bucks)?
i just take out the batteries. now the sybian is a pain in the ass because i have to remove the upper rack.
The upper rack on your dishwasher, or the upper rack on your sybian?
Just curious if there's something out there I'm not aware of...
Discovered how great cast iron is about 20 years ago...started out with a couple Weber griddle/grill inserts (unseasoned). Have Lodge skillets of about every size, a griddle/grill (2-burner size), and a 10" grill pan. With the exception of the grill pan, bought all of them unseasoned.
The only way cast iron gets seasoned well is through proper care and many uses. The initial seasoning is important . Looked at Lodge's website. It appears they no longer sell anything that's not pre-seasoned. Lodge pre-seasons with vegetable oil. IMO that's only good to keep their stuff from rusting before it's sold. My advice for cast iron:
Initial seasoning, new (pre-seasoned or not) or used :
1) Pre-heat oven to 200-225
2) Scrub the pan vigorously with a Brillo pad and hot water, inside and out...everything, including the handle(s)
3) Rinse thoroughly with hot water
4) Dry excess moisture and put in the oven for 30 minutes
5) Remove and let cool to room temp
6) Put heavy duty foil on the bottom rack of the oven and pre-heat to 450
7) Using a paper towel, rub a coat of lard into the pan surface...again, everything. Remove any excess lard
8) Put in oven upside-down on the top rack, centered over the foil (to catch any drippings) for 1 hour
Cook nothing but fatty cuts of meat or poultry the first 20-30 times after the initial seasoning to help get the patina going. Bacon is awesome. Like was said, don't cook with anything acidic (i.e. lemon juice) until the seasoning is well developed.
1) Never use soap after the initial seasoning
2) Scrape off any stuck on stuff with a metal spatula
3) Wash with hot water, only
4) Dry immediately
5) Wipe on a light coat of oil (I use either olive or peanut) before putting away
jezuz krist, i'm just trying to eat dinner. i don't need a new hobby.
247Sports In partnership with CBS Sports