I just got myself a le creuset dutch oven. It looks great, but this being my first enamelled cast iron pot, I'm not sure how to use it.
The instruction manual states that it shouldn't be used for cooking at high temperatures. Do you know if that's the case for induction hobs as well? I want to use it to cook curries and stews, but if I set my induction hob to 4 (out of 9) it takes ages to heat up. It makes it impossible to fry things like garlic and onions before simmering.
Or maybe I should be frying those on the side, add them to the dutch oven when ready, and use it only for simmering?
Updated 23 days ago | 1
Updated 5 months ago | 11
Updated 5 months ago | 15
Updated 5 months ago | 17
Updated 1 month ago | 43