Kitchen

[CinNC]

I got my Le Creuset cast iron dutch oven w/my credit card points. I'm not a big fan either. I much prefer my ScanPan CTS piece for stove top cooking - it seems the ScanPan simmers without needing as much attention to stirring. The dutch oven is a  better piece to use in the oven. 

I did try cooking spaghetti in the dutch oven once.......the combined weight of the water and the pot was way too much!  LOL 

[BunSnoop]

THANK YOU!  Wow - thank you so much for taking the time to help me.  The suggestions are fantastic.  Yes, after reading all of your helpful hints, I agree probably my biggest mistake is cooking too hot.   

Thanks again - much appreciated!!!

[novamc1]

@BunSnoop

A primary rule for cooking with LC cast iron (in addition to not using high heat) is to let the pot heat a little on the stove before adding any food and even the oil.  Don't get it hot, just a little warmed  for about a minute or two before you add anything.

 This pre-warming of a pan is also recommended for stainless steel cookware.  This  supposedly allows the metal to expand before adding food or fats.