Until I can afford Le Creuset, what is going to be the best inexpensive standby? What is going to be the best, inexpensive option for a sturdy, fireproof casserole size dish that can go from stovetop to oven?
130932
Lodge Color Enameled Cast-Iron 6-Quart Dutch Oven, Island Spice Red I love my lodge! I'm not going to bother with Le Creuset
1016022
I'd consider a grill pizza stone. Just set it on the grate without worrying about the cast iron pizza pan.You may also like the KettlePizza insert. I splurged and I love it. Keeps the temp up for great pizza.
196233
I bought a remanufactured unit, which was less then the new unit. 349.00 new and 279.00 remfg. I don't know where you found the new unit for 249.00? I have to tell you that I am very pleased with the one I bought. Have not used my regular stove oven since. The convection feature is great. Pizza is the best. Pies are wonderful Cookies are even better. VERY PLEASED.
1733647
Buy yourself a good set of cast iron cookware. Lodge makes the best. Use "Ringer" to clean it. After dinner, wait until the pan is warm enough to touch and add a little water. Remember, cast iron holds heat VERY well,--you may have to wait until morning. Okay. If you do it in the morning, add a little water, put the pan on the stove, and heat it until the pan is warm enough to touch, just like last night. Remove the pan from any heat and use the Ringer (scrunched up in your hand) to scrub out the cast iron. Remember--NO SOAP! Just scrub it out with the Ringer. You might have to go over some of the more tenacious bits, but just do it. This tool does the job and doesn't ruin your precious cast iron by removing the seasoning like soap would do.
68710
Practice and oil. Do not expect stainless steel cookware cook easily like nonstick . I can make good omelette, maybe 80% of time only. Have not tried crepes yet.
514757
Le Creuset pots work nicely, but do require more time to heat the pot, lid and food through, so keep that in mind. Stainless steel is another great option. Use with copper, steel, aluminum, enameled cast iron, or glassware pots in standard sizes with short handles and tight fitting lid. Use the right sized pot for the food you want to cook in order to best retain heat.Also, glass lids work, but do not retain heat as well as the metal lids. Also, we always recommend placing a dish towel and a potholder (silicon is best) beneath the pot to protect your bag from the heat and spillage,Hope that helps! Feel free to email us with any questions: ussales@nb-wonderbag.com Le Creuset pots work nicely, but do require more time to heat the pot, lid and food through, so keep that in mind. Stainless steel is another great option. Use with copper, steel, aluminum, enameled cast iron, or glassware pots in standard sizes with short handles and tight fitting lid. Use the right sized pot for the food you want to cook in order to best retain heat.Also, glass lids work, but do not retain heat as well as the metal lids. Also, we always recommend placing a dish towel and a potholder (silicon is best) beneath the pot to protect your bag from the heat and... » Read More Le Creuset pots work nicely, but do require more time to heat the pot, lid and food through, so keep that in mind. Stainless steel is another great option. Use with copper, steel, aluminum, enameled cast iron, or glassware pots in standard sizes with short handles and tight fitting lid. Use the right sized pot for the food you want to cook in order to best retain heat.Also, glass lids work, but do not retain heat as well as the metal lids. Also, we always recommend placing a dish towel and a potholder (silicon is best) beneath the pot to protect your bag from the heat and spillage,Hope that helps! Feel free to email us with any questions: ussales@nb-wonderbag.com « Show Less
272496
ALL of my cast iron le creuset pans work GREAT on this cooktop! what an energy/time/added-kitchen-heat saver! enjoy the combo!!i wouldn't recommend "scooting" the pan [ANY cast iron pan] across the cooking surface, just in case of rough spots on the pan that might damage the cooktop.[special note: of course, the stoneware/bakeware won't work, but i'm sure that isn't your question.]
1311971
Dear TJ, the Le Creuset website states that one can use their cookware on a glass top stove. Great, isn't it? They just state the obvious, that you should lift the pot, while moving it on the stove top, not slide it. You know that it could scratch the glass, I'm sure. Cheers, Marsha
1802229
I put my hot casserole (out of the oven) into the carrier at 2:30 on Christmas day. My daughter's roast was delayed due to operator error by a whole hour and I was worried that my dish would get cold. We finally ate at 6:30, and I couldn't believe it - the casserole was still HOT to the touch. I love this thing!!!!
808957
I originally started my search after looking at the stainless cookware by Wolfgang Puck. However, after reading the reviews for "celebrity cookware" (not good), I considered Caphalon and Cuisinart. I have not heard of Tramotina. I made my decision based on cost and the online reviews. I am very pleased with my decision to go with Cooks Standard.
1227769
So, the LCS3 (which is currently priced at 22 and some change) is only a 10 inch diameter and has sloped sides measuring only at 1 3/4 in (might be 1 1/4 in I'm going off memory). The LK8S3 is 10.25 diameter and the sides are not sloped they are straight and measure 2 inches high. I just used the LK8S3 this morning for a fritata with eggs, red bell peppers, baby bellas, chopped kale, and sharp cheddar on top. I have a five person family and it is big enough to produce a yummy fritata that will feed us all. I start the meal on the stove top and finish in the oven. I like the high/straight sides of this dish because you could even bake a cake in it or a pot pie etc. I have a pan comparable to the LCS3 but it is smaller in diameter (I think an 8 or 9 in). Pans with a sloped side are great for sauting and performing cooking tasks that require moving the pan around to flip the food about. The LK8S3 is quite heavy so I could only assume the LCS3 "chef's" series skillet might be more pricey because it might be lighter weight for performing tasks that require flicking of the wrists and flipping without compromising the length of the diameter and the quality of the cast iron. Don't quote me on that, the last part is only an assumption. If you want an exact explanation I'm sure someone at Lodge would be happy to assist you. They probably have a contact link on their website. Hopefully I helped, I tried my best. Have a lovely day!
1383685
maybe at a saint vinnys. i am also looking for one. i melted the handle on the stove, oops!good luck
1312731
try Liberty Mountain Westwind Stove Set without Burner. Haven't tried it out yet, waiting for summer campout in July.
1204268
The Le Creuset website states that stoneware can go in the oven. The maximum oven-safe temperature is 500°F / 260°C. But this isn't a garlic roaster. This is just to store garlic in to keep the garlic from getting moist. Personally I wouldn't try putting this in the oven, especially not with the lid on it.
1802232
Depending on condition of oven, and how close dish is to heating element, heat rises. I don't care for electric ovens. I find electric cooks to quick. I buy vintage casserole dishes, and bake and cook on a gas stove or oven. I use a rimmed edge cookie sheet slightly larger than the glass baking dish, underneath all my pyrex (old and new) and as long as I monitor my timing and check my item I am making, I have never burned, scorched or broken a pyrex product in 55 years. The cookie sheet is an extra safety measure for me, for remove from oven to stove (gas) for pan to cool and keep warm until being served. You can also cool a pan by placing standard bath towel doubled, on your counter top, and letting your pan cool. I like the cookie sheet under my pans to avoid scratching the glass pan's (metal against glass in oven and on gas burner grate when cooling) I also love glass for baking my Pineapple UPside Down Cakes, with the cookie sheet underneath the pyrex dish, because it browns the top evenly during baking and leaves a crunchy sweet edge around the cooled cake. I than use my baking, sheet cover it with foil and flip my cake on it. I usually don't get a chance to do this last part since everyone in my house fights for the edge of the cake, while it is cooling (husband and 3 boys). I hope this helps, the only time (one time) I blew up a casserole dish was cooking it in a Convection Air Oven cooking a roast @ 350 with a lid on it and I cracked the lid, and ruined my dinner, in 1979, Never Again!!! Barbara SELLER OF VINTAGE KITCHEN ITEMS ON AMAZON @ BeeBargains Thank You!
82767
Try one of the Imusa casseroles. Imusa Enamel Dutch Oven, 4.5 Quart, TurquoiseThey don't do heat diffusion very well (you will appreciate the difference when you get the LC), but they have the same easy-to-clean enamel advantage, they're made in Mexico, not China, and for the price of a LC dutch oven you could buy ten of them.
687917
I would check Amazon if I were you with those specifics in your search for just type in Wearever pans. I swear by this pan & we will be buying more. My husband even "overcooked" his macaroni & cheese & it didn't hurt it at all! Best of luck!