@Sooner
Thanks for the tips....I have one of those pans and I was not thrilled with the results I got in it...so much so, I never order Le Creuset that has that dark interior coating...I just didn't think LC got that coating right.
The light enamelled coating is superb for cooking and my favorite way and vessels to use. I have all shapes and sizes and hope the TSV is one I'll want to add to my collection.
I get different colors....
I like Staub too...and thier dark interior coating are excellent.
I may have heated up that grill pan too hot. Will try again on less heat, when I unpack it for the summer use. I was using it outside at time ( not always) on an open fire, and it did stick horribly, but the food was excellent. I just soaked it and used the hose and a bucket of hot soapy water to clean it up so the mess was outside!!!!
On another note...I hope IF this week's TSV from LC has a lid, it's cast iron and NOT that cheap glass, which reallly negates the purpose of using a cast iron vessel to cook in.
The glass lids are also vented....for YEARS LC's claim to fame was keeping the moisture IN the vessel while it cooked, so that makes no sense.
I got some LC items with glass lids, and promptly ordered the correct cast iron lids off E-bay. You order the lid based on the number stamped on the bottom of your vessel, and if it's round or oval.
I was lucky. I got perfect lids. BUT...they are different colors than the pots themselves!!! But that's OK....they just cook so much better than that cheap glass lid!!!
If you decide to buy a cast iron lid for your LC, read up on chipped or scratches in cast iron that cannot be repaired. THere are lids on E-bay that have chips...a little cheaper, but I'd stay away.
I see why LC, and now Staub, are going to those cheap glass lids.... the lids alone on E-bay are 50-100 dollars. So it adds to the cost substantially.
Glass lids are light, and OK for what they can be used for. But in MY opinion, if you use a glass vented lid on a cast iron vessel, you might as well just use a stainless steel pot and be done with it.
O yes. PLEASE QVC ....Signature line ....the Classic line is the OLD line of Le Creuset. Please don't try to pass that off on customers without telling them it's what you're getting.
( The Classic line is OK, but the loop handles are smaller, and allegedly, the interior enamel is lesser quality than the newer Signature line. You can see the comparison on You Tube Video called Le Creuset Classic vs. SIgnature line.)
OK rant over!!!
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