Enameled Cast Iron

Le Creuset’s New Color 'Cosmos' Is Hauntingly Beautiful

Pretty much everything about 2020 is dark and scary, so why not Le Creuset’s new cookware color, too? The major difference is, unlike most of this cursed year, “Cosmos,” the moody and mysterious new...

Convince me to keep my 28cm Le Creuset Dutch Oven

by mkqq 2 days ago

Ok I'm going to keep it no matter what, but after some objective and scientific consideration, I no longer see a practical need for it. I made Beef Bourguigon in my new 24cm 5.2L Atlantis, and i...

Fall and Winter Sales, Specials

by drrayeye 4 months ago

Here ae some opportunities to get us started: All Clad VIP seconds sale is going on right now. Looks interesting--but no spexcial bargains I noticed. Zwilling/Hencles has a Fall sale for Staub, ...

Sur La Table Private Label

by kaleokahu 14 days ago

This just in: https://www.retaildive.com/news/sur-la-table-launches-private-label-cookware-collection/617143/ 5-ply, clad, ECI and ceramic nonstick! Really pushing the envelope. Bonus for ID'...

New Santoku Knife

by olunia 3 months ago

Hello Everyone, Looking at purchasing a new Santoku kitchen knife and really like the Wüsthof knives and most of the knives that I own are from the Classic line. I'm ready to upgrade and am l...

What are your thoughts on the new cast iron braisers?

Sid Post
by Sid Post 2 months ago

I have tried various stainless Dutch Ovens (All-Clad was one I had high expectations for) and I really like my Le Creuset and Staub dutch ovens. The Stainless Dutch Ovens and Roasting pans I have ...

Hazan’s Ragu (Bolognese)—What cookware?

by Iluvcooking 4 years ago

She recommends using earthenware, ECI, or heavy bottomed pots. I don’t own any stove-safe earthenware. I could have used my ECI, but I just got my new m250 24cm sauté pan, so it is an excuse to...

Is Browning At Bottom of Enameled Cast Iron Permanent Damage?

by westes 1 month ago

When an enameled cast iron pot is overheated, and when the interior uses a white or light-colored enamel color, a brown stain forms. Is this permanent damage, due to the burning of the paint pigm...

Why does this inexpensive IKEA Stainless Pan not develop fond?

by mkqq 1 month ago

Hello all, I have this inexpensive (30 EUR) 28cm stainless steel Saute Pan (or Rondeau) from IKEA. It is fairly light weight with a disc bottom. https://www.ikea.com/nl/nl/p/ikea-365-hapjespa...

Would would your cookware set look without CH?

by mobiledynamics 1 month ago

I might still be very content with my AC and CI set had I not stumbled upon this board. Is that what is called the WS duo-fecta . The starter set that is the 1st upgrade when you get into cookware ...

Would you pay $1000 for 1 piece of cookware?

by ceasar2k6 1 month ago

Assuming that it does everything you want/need and made out of perfect material to your exact requirements. I am not talking about a bespoke piece, but more a specific product in a size or color or...

What Are Reasons Enameled Cast Iron Cracks or Chips in Heat?

by westes 1 month ago

Most enameled cast iron pots come with warnings to not heat in the oven above 400F to 450F. Above that temperature, the paint will crack or chip. What is the basis for this limitation? One po...

Is Le Creuset Sauteuse Oven Being Discontinued?

by westes 1 month ago

I noticed that the Le Creuset Sauteuse Oven is being "discounted" online to about half the original price. Is the product being discontinued? Is the $180 price I am seeing for this considered a...

Looking for Knob Cover for Stainless Knob on Cast Iron Pot

by westes 1 month ago

A common design for enameled cast iron pots is to use a stainless steel knob. This supports a higher oven temperature than using a thermally resistant plastic knob. But it also means the knob g...

Why is enamel cast iron marketed as "non-stick"?

by mkqq 2 months ago

I don't understand why some manufacturers/websites say that enamelled cast iron is "non-stick", because to my understanding it is clearly not non-stick? I never have trouble with sticking with m...

Williams Sonoma Oven Mitts

by cookingofjoy 2 months ago

My favorite oven mitts and potholders are from Williams Sonoma from maybe twelve years ago. The reviews for the current oven mitts and potholders are not so favorable (shrinking, thinner, falling a...

Cast aluminum cookware

by ar1338 2 months ago

I am wondering the properties of cast aluminum cookware. Particularly, you seem to see these pieces as an alternative to cast iron dutch ovens, though they also come in other shapes. Often, they ...

ECI max temp?

by ar1338 2 months ago

Anyone know the safe max temp to pre-heat an ECI pan? I wonder if ECI can substitute for CI for searing steak, or the enamel will craze or chip with repeated exposure to high heat. I found one on...

Please help me find a large brasier/rondeau

by rach777 3 months ago

Hello! I'm a longtime lurker who's finally ready to splurge on some nice cookware. Please help me find a large (10 to 12 qt) brasier/rondeau with a diameter of about 12in. I meal prep and cook most...

Smith and Clark Cast Iron

by jammy 4 months ago

I'm trying to find information on Smith & Clark cast iron cookware. I saw a cute pumpkin cocotte at Homesense that looked well enough made, but I can't find much information on the product line. ...

Which one is more nonstick, ECI or stainless?

by curiouspeter 5 months ago

Between enameled cast-iron and stainless steel, which one is "nonstick" at a wider range of temperatures? I am looking to get a frying pan. I can use stainless for things without the food sticki...