Cast iron cookware makes food taste better.

Triker

In my humble opinion anyway....:D


I have a variety of gadgets to cook with and I have to say that my Remoska comes a close second for intensifying flavours, then the slowcooker.

But I've been lucky enough to get a couple of cast iron enamelled casseroles and pans, bargains either from charity shops, car boots or ebay and they are brilliant.

Food doesn't burn because the heat is evenly distributed, the cast iron stays hot so a gentle heat cooks things to perfection, the taste, especially from the casseroles is out of this world.....hard to describe just beyond lovely.

I have some Le Creuset, some Chasseur and some un-named but made in france and even my family have commented on how nice everything tastes. Just more flavourful somehow.
Its also really easy to clean, no problems in that department and it looks good.

The only negative is that the really big pans are heavy but manageable.

I've got rid (car boots and charity shops) of all my old pans, pots and casseroles because they were redundant because I use my cast iron all the time. In fact I had a massive clearout which surprised my family as they know I've a [STRIKE]obsession[/STRIKE] bit of a thing for kitchen equipment.;):D

Also as this stuff tends to last forever I've already told my chidren that they'll be inheriting it.:rotfl:

greenbee

Trying to justify your obsession in writing now are you :rotfl::rotfl:

I've inherited all my cast iron stuff, and I have to say that I agree its great for soups, stews etc, for cooking in the oven, and also for cooking on agas/rayburns etc where a solid hotplate can be hard on thinner pans.

However, I still use conventional stainless pans for cooking pasta or boiling water for veggies as life is too short to wait for water to boil for peas in a le creuset pan

Triker

greenbee wrote: »

Trying to justify your obsession in writing now are you :rotfl::rotfl:

I've inherited all my cast iron stuff, and I have to say that I agree its great for soups, stews etc, for cooking in the oven, and also for cooking on agas/rayburns etc where a solid hotplate can be hard on thinner pans.

However, I still use conventional stainless pans for cooking pasta or boiling water for veggies as life is too short to wait for water to boil for peas in a le creuset pan

Its called 'spreading the word'

Which reminds me I do have my old fave knackered old pan which came from a charity shop about 15 years ago which hung around the Judge Stainless set but they've gone and it's still here.

Is it wrong to feel affection for a pan, a battered, knackered looking one at that?:D

Going to make a stew in a mo for tea. Mmm now which casserole to use, shall I go blue or aubergine?:rotfl:

thriftlady_2

I agree. I'm a Le Creuset girl myself and was lucky enough to have some more given me for my birthday last year.

Mind you I thought the reason everything I cooked tasted so good was because I was a genius in the kitchen, but it seems I just have the right kit:rotfl:

Triker

thriftlady wrote: »

I agree. I'm a Le Creuset girl myself and was lucky enough to have some more given me for my birthday last year.

Mind you I thought the reason everything I cooked tasted so good was because I was a genius in the kitchen, but it seems I just have the right kit:rotfl:

Oooh what colour have you got?

I love Le creuset but I'm very happy with the Chasseur brand too. I love the colours, they look great on the stove and the table.

I've managed to get some green, volcanic, cerise, blue, aubergine, cream, pink, brown and granite.:D:D:D

hex2

I had two cast iron caserole dishes. The one that died was a Chasseur - no more than seven years old. Sniffs. My Le Creuset is about twelve years old and still going strong. Need a big new one but can't find one I can afford. Is the Ikea stuff any good?

BTW Saw the thread title and knew it was you Triker.

Triker

hex2 wrote: »

I had two cast iron caserole dishes. The one that died was a Chasseur - no more than seven years old. Sniffs. My Le Creuset is about twelve years old and still going strong. Need a big new one but can't find one I can afford. Is the Ikea stuff any good?

BTW Saw the thread title and knew it was you Triker.

Am I really that transparent?:rotfl:

Amazon do some really good deals every now and then, ebay is quite good too. Dunno re the Ikea ones, they look good though.

I know that Aldi had some cast iron in last year, I don't know if its an annual thing though.

I'll keep an eye out for you.;):D

Just put a mince beef stew on in mine, blob of red wine, mince, potatoes, onions, carrots amd Robert's your Mothers brother.:D

valk_scot

I have lots of Le Creuset, courtesy of wedding gifts, charity shops and some deceased relatives. I used them a lot when I still had my old gas Rayburn. (It died...) Have to say I can burn the !!!! out a Le Creuset pot just as efficiently as I can any other kind! Currently though I'm using a set of Tefal non-stick pans that date from the 70's and which came from my late mum's house. I don't think the food tastes any different, and my wrists are a lot happier!

One thing I do miss is the big orange Le Creuset kettle on top of the Rayburn. It did look great. Ah well...

Debt_Free_Chick

My Le Creuset exploded on the hotplate of the AGA :eek: Literally all the enamel popped off!

Triker

Debt_Free_Chick wrote: »

My Le Creuset exploded on the hotplate of the AGA :eek: Literally all the enamel popped off!

Gawd, that's dodgy.

Debt_Free_Chick

Triker wrote: »

Gawd, that's dodgy.

Have to admit I was surprised, but it was the only piece of Le Creuset I owned and even if I had another, I'm not sure I want to repeat "the experiment". Particularly worrying to wonder whether I was going to be hit in the eye by a piece of red-hot enamel :eek:

I love my John Lewis S/S pans. They go in the AGA, as well as on top, as they have metal handles. I can turn the lids upside down and stack them inside the AGA. They have solid bases (a must for a range) and they go in the dishwasher!

I have some of the AGA pans too but ..... they are ssssoooooo expensive :eek: