Wife was craving comfort food so I made us some goulash in the Lecruset last night.
I recently got a 28cm cocotte from Staub and I love it.
I have to be more careful and avoid metal spoons and spatulas to not damage the coating.
But I like that I can abuse simmering with lemon juice, tomato, vinegar, wine without weakening the seasoning.
I don’t use it for pasta though, unless I’m making sauce that takes hours to cook. For quick pasta sauce dishes (that stay on the pan for 10-30 min, not several hours ) I use one of these.
can i be your wife too
I inherited a small enameled Le Creuset and I don’t know how to work with it. Scrambled eggs stuck even with plenty of oil. I could probably make naan or tortillas; just not sure what the best use is. I tend to grab the Griswold or the Lodge first.
Yeah, I’ve read so many reviews that talk about Lecruset like it’s non-stick and I’ve never found mine to be that way. I mostly use mine for making pan sauce (can’t beat this one for sausage gravy IMHO) or stuff that simmers a good long while. This goulash for example simmers for like an hour. The hamburger stuck pretty bad while I was browning it but after the simmer with the tomatoes and everything else in, it all came out clean and the burnt stuff on the bottom gives the whole dish just a hint of charred flavor which I’m personally a big fan of.
But yeah, for something like fish or steaks where you need stuff to come off in a single piece, I’m reaching for my lodge or even the wife’s non-stick. I think I’d get dressed and go out for breakfast before I’d try to make eggs in my enamel skillets.
