Blondelle

I don't know if that's true. In this video you can see that the Staub name and Nomar are both shown on top of their factory. They also show a cocotte in the video that looks just like the Staub one, but the name 'Nomar' is on it, instead of Staub. Here's a link to the video that shows the factory and how they are made. One detail: Nomar is not made by Staub but commercialized by Staub. Nomar is a small company located in Saint-Etienne while Staub, which acquired it, is in Alsace.

I see so many recipes that use wine that I pass by as I don't want to buy a whole bottle to use a 1/2 cup or so. I was thinking that the flavor of white and red should be in some sort of extract that you could add to the dish to give it that flavor. Doing a search on the net I see there are such products but they are mainly used by processed food producers. Has anyone found a smaller quantity source for these, and are they worth using? I'm not interested if it's something akin to cooking wine. I see they are offered in extract and powdered form. It looks interesting and would let me try more recipes if the taste is decent. Thanks!

Thanks for your replies. What would you call then just rubbing a chicken with some oil, some seasoning and a few herbs and placing it inside a covered enameled pot in the oven. It's not braising as there's no liquid, and it's not roasted technically as it's moist heat. Some say the meat still browns a little, and some say not. It is supposed to make a flavorful chicken or roast. Have no idea what it called though. I still thought it was called roasting as many say they are roasting a chicken in their LC ;-).

Anyone? If thought if anyone would know it would be you guys. You seem to know everything about cooking here ;-).

So many people have said they were making the same recipe for years and then cooked the exact same recipe in enameled cast iron and it tasted so much better. That got me wondering if there's a difference in the same size log shaped roast, for instance, cooked in an oval Dutch oven with less space around it as opposed to cooking it in a round DO with more space. Would anyone know if there's a difference in the final result? Someone had mentioned if you're using it to roast, it's better to have more space around the food. In braising would a tighter fit be an advantage, or would the results be about the same with a round or oval oven? Thanks!

You mean I don't need my 27+ pieces of Le Creuset, All-Clad & Staub, not counting the Emile Henry tagine and about 15 pieces of LC and EH stoneware, in my small Manhattan kitchen? Sheesh!!! Now you tell me. I don't even cook that much. It makes me happy though ;-).

Hate to ask a stupid question, but does "satin finish" mean that they are not enameled? I noticed that their list price is less that the Creuset's specifically labeled "enamled", and wondered why their was a difference. ← Yes, the piece is fully enameled. Only a few pieces are reduced in this color. Most are the same price or even more than the colored ones. The interior is their high temp enamel, which will hold up better over time and take higher temps without damage. The exterior is a different matte black enamel. It's very stylish if you don't mind all that black, and a great deal. Nice to not have to worry about the light interior staining or losing it's shine over time. If you look to the right on that page you will see cooking.com has it for $259.99 now, which is the usual price. It's quite a buy!

Did this deal just end or something? I get "We're sorry, this product is not available. Product number: 11270087" when I click that link. ← You can get a 7.25 qt. Le Creuset oven in Satin Black only for $149.99 shipped. They also have a 6 piece set with a 5.5 oven for $279.99. Both great deals as other Satin Black pieces are full price! As of 6:35 PM EST it's still there at that price. I just checked! http://www.amazon.com/Creuset-Quart-Round-...03982405&sr=1-7

Buy an inexpensive shower cap, and try putting that over the alarm before you cook!

Bloomingdales has the 12" Calphalon ONE nonstick fry pan on special now bundled with their glass lid for only $49.99. Their regular 12" fry pan has a helper handle, while this one does not. The glass lid also fits the All-Clad 12" fry pan very nicely which is an added bonus. They just had a 20% off sale so it costs only $39.99. A GREAT deal for the pan and lid which is the standard heavy Calphalon glass lid.

I've read that you can season stainless somewhat by using salt. I've never tried it and thought salt will pit stainless. I have though been able to season an anodized aluminum grill pan. It has layers of polymerized oil on the interior just like cast iron. It even looks the same. The coating is hard, and is semi nonstick.

The marble is probably carrera if it was used in a bakery. You would have to plane it down quite a bit to remove the pits, and I don't think you can do it evenly yourself. You can pick up a slab that size cheap in perfect condition at a stone yeard that sells odds and ends that are leftover from other jobs. Carrera is a pretty inexpensive marble. I really don't think it pays to bother with it. The marble served it's use. Let it rest in peace ;-).

I think the cover must weigh at least 6-7 lbs., if not more. Just remove the cover first, and then lift it when it's filled with food. Won't be too heavy then, I don't think.

Pouncy, what size and color did you order? A note on the Sunflower. Staub discontinued this color as they couldn't produce a consistent glaze. Some of them are a deep and rich color with ocher shading as shown on their site, and some are a pale yellow where the lighter highlights don't show as much. It's a matter of luck on that color if you prefer one to the other. Staub replaced it with their original yellow which is a very bright, opaque, taxi cab yellow shading a touch into the yellow orange. That's color is just called Yellow. I don't think it's as pretty, as I love the white under glaze where the rings and letting are lighter.

The Coq Au Vin is the same as the round except in an oval shape. It just has a different knob. I think it's the most versatile for everyday cooking. If he's cooking for a lot of people with leftovers, or if he likes to cook very large batches for freezing then go with the 8 qt. I think the CAV though would be better for everyday cooking, and will still serve 6+. It's not that large of a piece where the ends would hang over the burner too much and cast iron distributes heat very well. It's the perfect size for a 4-5 lb. chicken, or a medium to good size roast. It's about as long as the 8 qt. is wide. About 12".