Enameled Cast Iron

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...

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, ...

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'...

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...

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 ...

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...

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...

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...

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 ...

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...

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...

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...

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...

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...

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...

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 ...

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...

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...

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...