Discover how Brooklyn Chef Patrick Connolly and his family find adventure with food | Watch the 3rd episode ›

Cookware LC!!!


Cookware 37 LC!!!

tim irvine | Apr 9, 2010 09:29 PM

I have amassed a fine aray of cookware over the years...lots of copper: saucepans. a big saute pan, and a few skillets; some blue steel and some cast iron frypans; a big SS stockpot. I have a casserole that is copper, about 6 qts., my only piece of fairly light gauge copper...but no LeCreuset, Staub, or the like. When I want to make something most people would make in a Dutch oven if it requires browning I use a frypan and then transfer to and bake in the casserole. Some dishes get baked in a ceramic casserole. Am I really missing out by not having a workhorse enamelled cast iron Dutch oven? Everyone who has one seems to rave about it. (Not asking to open up the Staub/LC debate),

Want to stay up to date with this post?

Recommended From Chowhound