I'm in need for a 6 quart covered soup pot. This past year I gave away too many pots and pans to friends...woops! The Le Creuset Round Dutch Oven 5.5 would be just right however I'm looking at VSalon to tell me what else is out there worth considering.
My 6 quart copper / stainless pot has been getting a workout and I want to stop using it every tuesday for yogurt / milk heating. I'm looking for something easier to clean up and heavy enough not to burn milk.
I've been using a Staub braiser recently that I've really liked. I don't know if it's better than Le Creuset stuff, but the black interior does a nice job of hiding scratches and not discoloring.
For soup, chili, stews the 7.25 quart enamel cast iron soup pot by Le Creuset is really a great pot and a versatile one. I do not think there is a better pot for the job.
I bought a 5.5 quart Le Creuset dutch oven this year and I don't know how I lived without it. Some stews and sauces fill it pretty high, though. I think a 7 1/4 quart one would be perfect as long as you're amenable to hauling around the extra weight.
The tower of Le Creuset. I really like the big oval shaped Dutch Oven. You can fit a whole turkey in there .....
And my newest purchase, a glazed clay Tajin from Spain. One of the wineries here is owned by a German family who bring in both Olive Oil and pottery from Spain as well. Looking forward to trying this out. bought it this week, $25.
Very nice, Jim!
Funnily, we have been looking at Tajins lately.
If you don't mind me asking, which winery did you get that from?
Bodega 1117 out in Summerland.
He does some wines ( which I am not crazy about) but his main business is vinegar. He brews vinegar and has a lot of this Spanish pottery. The Balsamic is very good and he has spanish olive oil in 5 litre cans.
Just the other side of Giant's Head, not far from Dirty Laundry (BTW - I had never been to Dirty Laundry before - that is quite an operation, wow). I have to admit that a visit to Hainle pretty much spoiled me for a lot of the wines in the valley as what they are selling are generally not last years production ....
I know that area but I haven't stopped yet to sample anything. It's always straight to Naramata Bench.
Maybe we'll visit Hainle after we pick up our Tajin. Thanks for the info!
Right now I only have the bakeware (ramekins, tart pans, pizza stone) because they were sale items, but the Revolution 2 stuff looks pretty cool: chip-resistant, half the weight of the cast iron, and works on any heat source, including induction.
The production quality of the few items I opened up is pretty fantastic -- easily as nice as Emile Henry, probably a bit better finish -- the 'basalt' and asymmetric bits are a joy to behold. I'll burn something and report back.
Right now I only have the bakeware (ramekins, tart pans, pizza stone) because they were sale items, but the Revolution 2 stuff looks pretty cool: chip-resistant, half the weight of the cast iron, and works on any heat source, including induction.
The production quality of the few items I opened up is pretty fantastic -- easily as nice as Emile Henry, probably a bit better finish -- the 'basalt' and asymmetric bits are a joy to behold. I'll burn something and report back.
now that looks neat, if a bit beyond my price point. I'm curious how they make it induction-ready--iron dust in the glass? those dang French
now that looks neat, if a bit beyond my price point. I'm curious how they make it induction-ready--iron dust in the glass? those dang French
I haven't a clue how they make it induction-ready... iron-rich clay? I'm hoping to catch it on sale next year -- the basalt-colored baking dish is fabulous, and on close-out was a great buy. At retail....?
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