Comments on: Le Creuset or Cast Iron?

By: Michael Keller

Michael Keller — Thu, 08 Oct 2009 18:40:19 +0000

Cast-iron cookware is grrrrrrrrrrrrrreat! A MUST for blackening, searing pot roast, and making a quick roux. I also roast all my poultry in a cast-iron pan; by initially browning the dark meat side and then roasting the boidy right in the pan, both dark & white meat are fully cooked at the same time. No more risking salmonella city from the dark meat just to get juicy white meat, nor perfectly-cooked dark meat at the cost of white meat requiring the gum that squirts refreshment. I got all mine “naked” (easy, fella!) – no enamel, no pre-seasoning. Over time, they’ve become virtually non-stick. And I’ve had no problem cleaning them with warm water, mild soap and a soft sponge. The trick is to dry it first, then put it back on the range (or into the oven) and heat it as high as it’ll go. Then, turn off the heat and immediately oil it with a thick layer of paper towels. By oiling it when it’s hot, it literally absorbs the oil as it cools – forming a natural coating.

By: Jeanette

Jeanette — Wed, 07 Oct 2009 22:56:00 +0000

Yes, the prices can be astonishing – that’s why I was so pleased to find this sale. And I didn’t even know that Le Creuset currently made so many colors! The few that I own are the plain old black, I’m afraid.

By: Mary Blackburn

Mary Blackburn — Wed, 07 Oct 2009 22:27:20 +0000

I have about 6 cast iron skillets in a variety of sizes thanks to my mother and mother-in-law. I love them, and I clean mine like The Hillbilly Housewife and they work just fine. If you use the oil after they are dry, you don’t get the rust.

I would love to get the Le Crueset, just can’t afford it right now. I did purchase a 5 quart Martha Stewart look a like at K Mart at a much more budget friendly price, the down side it was only 5 quarts. I long for the day when I can purchase a Le Creuset in one of the really big family sizes. Always wanted the old blue, but I really like that Caribbean Blue.

By: The Hillbilly Housewife

The Hillbilly Housewife — Thu, 01 Oct 2009 21:56:45 +0000

I did the same thing when I first started cooking with cast iron pans. I do use hot soapy water on them to clean mine and they are working just fine. They still keep their slick finish. I do add a little vegetable oil on mine after they are completely dry, then wipe out any excess with a paper towel.

By: Angie (Losing It and Loving It)

Angie (Losing It and Loving It) — Tue, 29 Sep 2009 03:22:05 +0000

I totally had to laugh when I read about the cast iron and using water and paper towel to clean it. Hubby says his mom probably freaks out from heaven when she sees me put soap and scrub the ONE and only cast iron pan she gave him. I simply CANNOT just wipe and rinse, no way!

That Caribbean blue pot is so pretty! Maybe we’ll splurge when we remodel our kitchen. We keep putting it off because we would much rather vacation in the Carribbean than spend the money to redecorate LOL