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New to Le Creuset: special tips/advice?

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New to Le Creuset: special tips/advice?

Lizochka | Apr 14, 2006 08:10 PM

I just bought my first Le Creuset, a beautiful 6.75 quart oval french oven. I think my boyfriend is getting jealous, I love it so much!

I'm planning on breaking it in this weekend, but first have some questions:

1) There is a white sticker type thing on the long side of the oven with the Le Creuset logo. This is supposed to come off pre-cooking, correct? I ask because it wasn't coming easily, and now I'm worried that I've tried to pull off something that is supposed to be there.

2) I know that Le Creuset is great for stews and pot roasts where a signifcant quantity of liquid is involved. Can I also use it for those occasions where I'd like to use a dry-rub cut of meat or pork tenderloin, or must there be liquid in the pot?

Anything else I should know before I start? Suggestions are welcome, as are recipes! Thanks in advance, everyone.

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