Thursday, September 20, 2018

Don’t Hate Me Because I Love My Le Creuset!

I would first like to say that I am not a sponsor for “Le Creuset,” nor am I looking to give them a free plug. However this is a testimonial, because I love my collection of Le Creuset!

I will warn you that these suckers are heavy—they are made of enameled cast iron—so the shoulders and the traps get a real workout having to lift them, to and fro; and it is a real chore when it comes time to clean them too. Washing these behemoths in the first place is bad enough, but in a cramped little sink is a total bummer!

We have a large collection, from small to really big, with the biggest pot, a 15-quart “Goose Pot” or “French Oven,” weighing in at 25.5 pounds. The lid alone weighs 7-pounds. Phew!

Recently, I braised pot roast in the oven—three hefty pieces of melt-in-your-mouth 7-bone chuck—and before potatoes and vegetables, 14-pounds of meat was added to my 25.5 pound pot, making a total weight of almost 40 pounds. And because my hubby, my Lancelot Knight, was working and not nearby to help me, as I bent with a grunt to put my “goose pot” with meat into the oven (carefully squatting and leveling my back, to be sure), I offered a quick but heartfelt prayer, “Dear God, please, don’t let me throw my back out!”

But I would not give up my collection, or ever quit cooking with them, for anything or anyone. Instead, I make sure to lift weights on a regular basis to keep my back and arms and shoulders in strong shape.

These awesome pots wash very easily—rarely requiring a soak—and a short soak is only needed, for example, because I’ve braised meat for an extended amount of time, and harsh soaps and anything that is an abrasive cleaner is not recommended. The bottom line is that they are the best cookware to have when cooking slowly and long because not only are they heavy but are impervious to any acids you put in your sauces. The flavors that meld from the slow, long process are amazing; there is a depth of flavors that develop with a notable characteristic in the foods, unlike what you’ve ever tasted before. And the pot roasts and stews and oven barbecues you’ll cook will tenderize to absolute perfection.

In a nutshell, I receive rave reviews from anything I cook in my Le Creuset ware.

We dream a life to be; we live to dream that life! (vka)

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HomeRearedChef is a writer for BrooWaha. For more information, visit the writer's website.
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9 comments on Don’t Hate Me Because I Love My Le Creuset!

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By riginal on March 03, 2013 at 01:10 am

HRC how could anyone hate you girl! Mum used to cook in an aluminium pot these terrible stews. Scientists later said that ingested aluminium causes dementia. But i refute that Bill. My wife signed up for an $800 set of pots n pans by a door t door salesman when we first got married and didn't even have any furniture.Had to send them back.So that's your secret. We have 100% genuine Chinese 'cast tin iron'no name pots with genuine one rivet fits all and breaks off after 5 lifts. I kid you not i have five cast tin iron lifts in my garage. I don't dare take them above the first floor. cheers...

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By Barbara MacDonald on March 03, 2013 at 10:20 am

No hate allowed here or I will be kicking some bu__...just a question dear friend? "Do you have these registered as a lethal weapon? "...All joking aside, I love cast iron cookware. I had a wonderful pot I used for years to make all my stews and soups and many other things. I passed it down to my daughter, as I just do not do the cooking I use to now. :-) xoxo

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By Annie44 on March 03, 2013 at 04:24 pm

William Sonoma had a sale on Le Creuset a few years back so I bought "the package" for my daughter. She's quite the chef, and she swears the food tastes better in her new pots. Along with being heavy...they are expensive, but well worth it. I will have to wait for another sale and maybe I can buy some too!

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By HomeRearedChef on March 22, 2013 at 12:21 pm

LOL! Sorry that you had to give back your pots. I am sure your better half was not too happy about that.

And I do remember reading on not cooking with anything aluminum, so I did away with all my pots that were...just be safe. :)

Thank you for stopping by, Amigo!

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By HomeRearedChef on March 22, 2013 at 12:25 pm

Hi Barbara! I have to tell you that I LOVE my cast iron cookware. And everyone that writes or talks about them swear that stews and spaghetti sauces taste so much better. I do agree. But what I love about them is how easy they clean up.

As always, Amiga, thank you for the visit! :)

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By HomeRearedChef on March 22, 2013 at 12:31 pm

Annie44, the Le Creuset are expensive, but so worth the buy. I can tell you this, that my husband and I have bought each piece over the course of many years. If we saw them on sale, then that is when we picked ours up. That is also what we did with our cutlery. We were exercised patience. :)

Thank you for the visit!

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By riginal on March 22, 2013 at 12:56 pm

hi HRC! Forget about the aluminium pots driving me potty. It's too late. Now our neighbourhood is being forced by the power company to have New technology via 'smart meters' installed! Apparently they give off electromagnetic waves and my head will be a metre from the box. If i grow a smarter head i'm going to sue...if i can remember where i live. I may be forced into politics. Apparently anybody with a brainless thought is welcomed with open indecision! Cheers girl...

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By HomeRearedChef on March 22, 2013 at 02:04 pm

LOL! OH, dear Riginal, you are hoot!! Thank you for always coming by and cheering my down-cast spirit. You are simply an awesome friend.

And hey, I really hope your head will be alright. We can't afford to lose you and your stories. :) ~Hugs!!

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By Uttam Gill on March 22, 2013 at 10:31 pm

There you are with the arsenal of your kitchen…Now this time with kitchen ware…ting…tong…bing… ting…tash…tash…clink…clink…The sound from the Kitchen too can act as an appetizer…The cooking pots have their own history… wrought Iron pots, stainless steel pots, Brass pot …From these pots…I have been served delicious food for last 53 years…Do you know here In India and other part of the world too Clay pot was once extensively used…We here in India cook “Handi Meat” on Clay Pot and that’s a delicacy itself…Handi means clay pot…

Let me hold the patent right of Clay Pot as Gillset…Next time Virginia please write about Gillset…lol…May I send the assignment to you of this Gillset free of cost…Believe me it will be a great hit…lol

Virginia, have a great cooking time…

An extract from Wikipedia about clay pot for your information please:

“In the southern states of Tamil Nadu and Kerala in India, the traditional clay pot used for cooking is called a chatti. This is usually used in the villages by the working classes, especially for cooking heavily spiced, hot fish curry. Interestingly, this word is also used in Punjab, in Northern India, where traditionally the black lentil (dal makhani) and mustard leaf (saag) are cooked on a slow fire for hours.

There is another type of chatti, called a kal chatti, which means “a pot made of stone”. In this case, it is a kind of chalkstone where the pot is carved out compared to the clay pot where clay is molded and baked. Typically, a kal chatti is used for making South Indian dishes like vetta kozhambhu, kirai masayil, etc”

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