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Le Creuset and oven

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Le Creuset and oven

Honza | Jan 22, 2008 01:40 AM

Hello,
many people here and elsewhere sing praises of enameled cast iron cookware and Le Creuset in particular. Quite a few say they have a round French oven for stovetop and an oval one for oven. This I find puzzling - since in an (reasonably good) oven the heat comes from all sides anyway, is there any reason to use enameled cast iron pot? Does not one get comparable results with some cheaper cookware (e.g. glass)? If there are any advantages other than the "coolness factor" I would like to know (I'm in the process of upgrading my cookware). Thanks, Honza

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