Kitchen

[LonestarBabs]

For years I've had a little 2qt Le Creuset round enameled cast iron Dutch oven in red and use it several times a week. I have loved it, but was ready for a bigger pot. Today I scored the 5-1/2 qt round Dutch oven in red on sale! Even with $120 off it's still a substantial purchase, but I know I will use it for eternity. Got me thinking about other pieces to someday add to my collection -- for those of you who own Le Creuset cast iron from France (I'm not interested in the lighter stuff made in China) what pieces and sizes do you use most?

[faeriemoon]

I have several of the 5 qt round French ovens, a couple of smaller ones 2 and 3 qt I think, a braiser, a lasagne pan, a grill pan, and numerous stoneware pieces. I use them all.

[chickenbutt]

I'm not sure if I should be embarrassed about this or not, but I have pretty much every increment from 1qt to 13.25qt.

My first one was a 6.75qt oval. That's a great mid-size and shape. I also like having a 5qt round (or is it 5.5? not sure), but I have used the 9qt round a lot lately. When I make stuff like stews, chilis, or spaghetti sauce, I like to make a bunch. Then I portion it out in Lock & Locks, freeze it, and pop each portion out and vacuum seal it individually.

What's nice about that is that my little 1qt round Le Creuset is the perfect size to heat up one of those portions. So that's mainly what I use that one for. I just put the whole block o food in there frozen and slowly simmer it with the cover on, until it's hot.

I think the 5-7qt sizes are great mid-range sizes. I like my 9qt and 13.25qt for when I want to make a whole lot of something that freezes well. Storing frozen food, vacuum-sealed, allows you to keep it pristine for a VERY long time. If I didn't have a vacuum sealer I would not do this.

[Just Plain Crazy]

On 2/14/2014 chickenbutt said:

I'm not sure if I should be embarrassed about this or not, but I have pretty much every increment from 1qt to 13.25qt.

My first one was a 6.75qt oval. That's a great mid-size and shape. I also like having a 5qt round (or is it 5.5? not sure), but I have used the 9qt round a lot lately. When I make stuff like stews, chilis, or spaghetti sauce, I like to make a bunch. Then I portion it out in Lock & Locks, freeze it, and pop each portion out and vacuum seal it individually.

What's nice about that is that my little 1qt round Le Creuset is the perfect size to heat up one of those portions. So that's mainly what I use that one for. I just put the whole block o food in there frozen and slowly simmer it with the cover on, until it's hot.

I think the 5-7qt sizes are great mid-range sizes. I like my 9qt and 13.25qt for when I want to make a whole lot of something that freezes well. Storing frozen food, vacuum-sealed, allows you to keep it pristine for a VERY long time. If I didn't have a vacuum sealer I would not do this.

Hi Chicken,

This is OT but was wondering what you do to get your frozen food out of the LNL??? I have frozen some things but have a hard time getting it out of the container once frozen. Didn't know if there was a trick to it or what.

TIA on any advise you can give me on this

JPC

[NHPanther]

Love the quality of Le Creuset. I own several, but my favorites are the braiser which I use constantly on the stove top and the 7 quart oval Dutch oven. It is fun to plan for your next purchase, which ever one you choose, enjoy!!

[depglass]

For the person that wanted Easy Pay, there are three featured right now. I'd rather have a sale price.

[TrishTX]

I Have the 5-1/2 quart pot and used it all the time until I got the 7 quart.

Just love the 7 quart. Use it for spaghetti sauce, chili and other big pot cooking. Just made Lasagna yesterday and used it to make a big pot of sauce. My husband bought it for me one Christmas and I still tell him how much I love and appreciate that pot.

I also like the Utensil holder.

I just LOVE the batter bowl with handle. I use it for lots of stuff, but especially for melting chocolate in the microwave. I have used other bowls, but always complained that the bowl was too hot to handle, but since these bowls have handles, I can take it right out of the micro and handle the content without burning my fingers....absolutely love it. Of course I frequently use it to mix batter, like for brownies and for making frosting, or pudding and JellO I pour the JellO right into 1 cup Lock and Lock bowls. Works perfectly. The bowl costs around $40 and is worth every penny! , or

[chickenbutt]

On 2/14/2014 Just Plain Crazy said:

On 2/14/2014 chickenbutt said:

I'm not sure if I should be embarrassed about this or not, but I have pretty much every increment from 1qt to 13.25qt.

My first one was a 6.75qt oval. That's a great mid-size and shape. I also like having a 5qt round (or is it 5.5? not sure), but I have used the 9qt round a lot lately. When I make stuff like stews, chilis, or spaghetti sauce, I like to make a bunch. Then I portion it out in Lock & Locks, freeze it, and pop each portion out and vacuum seal it individually.

What's nice about that is that my little 1qt round Le Creuset is the perfect size to heat up one of those portions. So that's mainly what I use that one for. I just put the whole block o food in there frozen and slowly simmer it with the cover on, until it's hot.

I think the 5-7qt sizes are great mid-range sizes. I like my 9qt and 13.25qt for when I want to make a whole lot of something that freezes well. Storing frozen food, vacuum-sealed, allows you to keep it pristine for a VERY long time. If I didn't have a vacuum sealer I would not do this.

Hi Chicken,

This is OT but was wondering what you do to get your frozen food out of the LNL??? I have frozen some things but have a hard time getting it out of the container once frozen. Didn't know if there was a trick to it or what.

TIA on any advise you can give me on this

JPC

Hi JPC! Well, if you know me at all, you know I have a system. I think out everything.

Here's what I do - take the containers out of the freezer and put them UPSIDE DOWN on the counter. Then I start gently pushing on the bottoms with the heel of my hand. Don't be rough, as frozen plastic breaks more easily than non-frozen plastic. But you can tell that you can give a good amount of pressure.

Every couple of minutes, while I'm in there doing other stuff, I'll just press the bottom of each container with the heel of my hand until, after they have been out of the freezer for several minutes, you'll feel the block of food cut loose.

Then I just unlatch the seals, pick up the containers just an inch or two off the seals (well, one at a time), and kind of shake the contents out, in a downward motion, and it will slide out onto the seal that's sitting on the counter.

It sounds like a real pain, but it just takes a few minutes and it's worth it to get your stuff vacuum sealed.

Hope that made sense, and hope it helps.

[Just Plain Crazy]

On 2/14/2014 chickenbutt said:

On 2/14/2014 Just Plain Crazy said:

On 2/14/2014 chickenbutt said:

I'm not sure if I should be embarrassed about this or not, but I have pretty much every increment from 1qt to 13.25qt.

My first one was a 6.75qt oval. That's a great mid-size and shape. I also like having a 5qt round (or is it 5.5? not sure), but I have used the 9qt round a lot lately. When I make stuff like stews, chilis, or spaghetti sauce, I like to make a bunch. Then I portion it out in Lock & Locks, freeze it, and pop each portion out and vacuum seal it individually.

What's nice about that is that my little 1qt round Le Creuset is the perfect size to heat up one of those portions. So that's mainly what I use that one for. I just put the whole block o food in there frozen and slowly simmer it with the cover on, until it's hot.

I think the 5-7qt sizes are great mid-range sizes. I like my 9qt and 13.25qt for when I want to make a whole lot of something that freezes well. Storing frozen food, vacuum-sealed, allows you to keep it pristine for a VERY long time. If I didn't have a vacuum sealer I would not do this.

Hi Chicken,

This is OT but was wondering what you do to get your frozen food out of the LNL??? I have frozen some things but have a hard time getting it out of the container once frozen. Didn't know if there was a trick to it or what.

TIA on any advise you can give me on this

JPC

Hi JPC! Well, if you know me at all, you know I have a system. I think out everything.

Here's what I do - take the containers out of the freezer and put them UPSIDE DOWN on the counter. Then I start gently pushing on the bottoms with the heel of my hand. Don't be rough, as frozen plastic breaks more easily than non-frozen plastic. But you can tell that you can give a good amount of pressure.

Every couple of minutes, while I'm in there doing other stuff, I'll just press the bottom of each container with the heel of my hand until, after they have been out of the freezer for several minutes, you'll feel the block of food cut loose.

Then I just unlatch the seals, pick up the containers just an inch or two off the seals (well, one at a time), and kind of shake the contents out, in a downward motion, and it will slide out onto the seal that's sitting on the counter.

It sounds like a real pain, but it just takes a few minutes and it's worth it to get your stuff vacuum sealed.

Hope that made sense, and hope it helps.

Hi chickenbutt,

I try to not to miss any of your posts, you come across as someone who is very well versed in all you do. Love reading what you have to say so I knew you could come up with a good description for me to follow.

Your directions were great and I will give that a try next time I got to vacuum seal a frozen item that has been put in lock n lock. Thanks for taking the time to get back to me on this and for the great explanation.

JPC

[chickenbutt]

JPC - Glad to help. I've done it that way a hundred times and find it to be pretty easy. Just make sure that if you are going to handwash your Lock & Lock, put them in the sink without any hot water for long enough to thaw out. If you put hot water in a frozen piece of plastic it is likely to crack it. (yeah, learned that one the hard way)

Been cooking for what seems like forever and I'm one who likes to learn things every time I do something, so I am always happy to share. Plus I'm big on 'helpful hints'. Should have written a book. hehe - Thank You for your very kind words!