I would like to start a thread where we all can discuss cookware and techniques used by professional chefs and amateur cooks in their kitchen.
I would like to start by sharing this video with you, where 2-Michelin star chef Edouard Loubet is making his Provençal Lamb using a classic roasting technique first in the pan, using a 30 cm Mauviel M250c frying pan, which he then puts into a hot oven and finally placing the lamb in a 32 cm Le Creuset roasting cocotte in the oven.
This is the quite rare Le Creuset ECI roasting pan with the Staub like dark enamel, which I also happen to own. It’s sort of a fusion between a round cocotte and a wok shape. It’s a big vessel - 7.2 liter.
Chef Edouard Loubet then makes a sauce reduction in the big Mauviel M250c frying pan ending a quite simple yet delicious looking lamb dish.
The side looks like a mashed potatoe also finished in the oven.
Link to video:
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