Everything sticking to le crueset style casserole dish

BOBS

Treated myself to a large casserole dish for making stews etc. Everytime they seem to stick and catch on the bottom. What am I doing wrong ?

NewShadow

Hmm... well, when I use my le crueset for a casserole it comes out of the oven with a thick but not burnt layer at the bottom.

I generally consider this the best bit, as it's where all the broken down tasty has settled while slow cooking as the liquid has bubbled to the top.

Is this the same thing?

If it is, I just stir it in before serving.

BOBS

yes thats whats happening to me ..... i have scraped it with wooden spoon and stirred into dish !!

Petula

Agree with NewShadow, best bits! Always scrape off around the sides on from the bottom and mix it in

BOBS

Petula wrote: »

Agree with NewShadow, best bits! Always scrape off around the sides on from the bottom and mix it in

and there was me worrying I was going to destroy it scraping the bits off.

Petula

As long as your using a wooden or silicon/plastic utensil I wouldn't worry, just don't go chopping at it with metal, if it's that burnt on just put it to soak :rotfl:

jackyann

I would also wonder if you have the heat too high - I have used my Le Creusets so long that I can't really remember cooking without them (really, wedding present 40+ years ago!) but I do cook on quite a low heat - high to get it all started, then down low, and they don't stick.

suki1964

i too would consider the heat

I use my shallow casserole dish for just about everything. Its takes long low warming to get it to temp then once Ive browned the meat, added the stock, bought it to a simmer, its turned down even lower and left to do its thing

The only sticking would be the flour and meat juices which I de-glaze with the stock or wine

NewShadow

jackyann wrote: »

I would also wonder if you have the heat too high - I have used my Le Creusets so long that I can't really remember cooking without them (really, wedding present 40+ years ago!) but I do cook on quite a low heat - high to get it all started, then down low, and they don't stick.

I don't think we're talking burnt, so much as starting to caramelise?

It happens in my slow cooker if I leave a chilli or bolognese for long enough (12 hours) - quite quickly the liquid bubbles to the top, the solids breakdown and start to settle at the bottom, and eventually the bottom layer and around the top edges goes a bit thick and can brown (still not burnt though).

Definitely adds tasty flavour to the dish.

Petula

Again, agree with NewShadow

Pipkin

I never win anything usually, but I was lucky and won a voucher for £75 after buying someone a present at a local Le Creuset outlet store..I already had the pans, so I treated myself to one of their heart shaped casserole dishes..I'm not a great cook all things considered,but I've never had this problem with it..it cooks beautifully and cleans up like a dream too xx