By an odd coincidence, I made a huge Stifado (Greek beef-or-rabbit-with-oregano stew) yesterday for a guest, in the big Le Creuset. Cooks great. But requires considerable scrubbing after 5 hours of stewing. -T
On Mon, Jan 31, 2011 at 1:35 PM, Larry Colen <[email protected]> wrote: > > On Jan 31, 2011, at 8:24 AM, John Sessoms wrote: > >> From: Steven Desjardins >>> You should just spend your money on better pans. >> >> Funny you should mention that; a new commercial grade stock pot is on my >> short list. > > Speaking of equipment versus skill at cooking, I absolutely love my Le Cruset > cookware. It is enameled cast iron. The trick is to find an outlet store > which starts out with better prices than list, plus the more pieces you buy, > the bigger the discount you get, so go there with a friend or two, so you can > combine your purchases to get a bigger discount. The closest one to me is in > Gilroy, and totally worth the drive. > > Not only does it have all the advantages of cast iron for cooking, but I've > found the surface to be easier to clean and more durable than either teflon > or calphalon. > > -- > Larry Colen [email protected] sent from i4est > > > > > > -- > PDML Pentax-Discuss Mail List > [email protected] > http://pdml.net/mailman/listinfo/pdml_pdml.net > to UNSUBSCRIBE from the PDML, please visit the link directly above and follow > the directions. > -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
