Safran

They sell these handles separately...I always have two extra ones ( two different sizes), just in case...and don't , don't, don't tighten them with all your strength. I think the reason so many of us have Le Creuset is because they've been handed down...they're that tough.

My oven is an older electric 27 inch GE...so I changed the fuses before starting. And yes, I had done a trial run with the size and fitting on Sunday and had to change plans as the chosen pots did not fit. So, finally, I did four short rib samples, the first in a LC round , the second in a round Corning, the third in a round stainless steel casserole with alum. bottom and the fourth in a Pyrex 5 x 8½ loaf pan with a makeshift foil cover. The first three were approximately the same size: 8 to 8½ inches in diameter and from 3½ to 4½ high. I have a hot spot in the back left side of the oven so I made sure to rotate everything. All pieces were 200 grams (I took a bit off some to get the weight). The first one to be done was the LC, by a good 20 minutes. It also had the nicer texture. The last one to be done was the stainless steel pot. I started with ½ inch of stock in all pots. The LC lost the most. I finished with 3/16 of an inch. The stainless steel and the Pyrex both ended with 3/8 inch liquid while the Corning had 1/4 of an inch. I had not used parchment with the lids. I hated having to take the Corning in and out of the oven. It was a round model with no handles. The meat was very good in the LC, good in the Corning and the Pyrex and I think I would have left it longer in the ss had I not been on a deadline. It was cooked but not as falling off the fork delicious as it could have been. Also, trying to get an even simmer within all four pots wasn't easy. If the LC was happy, the Corning and Pyrex weren't, so some adjustment and constant monitoring had to be made.

Containers for all these things: I used 4in by 3½ in bistro glasses. They were great for the liquid - I can then measure how much fat tops each quantity of liquid. Covered ea glass with Glad Press'n Seal (finally have use for the stuff...). Did the same for the pieces of meat. Each glass is labelled with a different color post-it that corresponds to the pot it was cooked in.

One more sleep and the wait is over! Good luck tomorrow!

Indeed we do!

The butcher had so many questions about how I wanted these things cut!!! I would have needed a laptop to show him your pictures. Eventually, I think I got what I needed and am ready.... I do have one question: each "vessel" has 4 pieces, right? And we keep 3 from each "vessel"...??

Good morning Therese! Looking forward to your blog. Breakfast looks yummy!! What's in it? Is it like a soufflé??

Oh Chufi, thank you so very much for this blog. I have come to realize how much work a blog is, and yours came at the right time: it was like a mini-holiday! I really enjoyed the drink-music link also. It IS important!! Again, merci!!! Hope you post the outing you were to have somewhere when it happens. I'll be watching.

Fine! That means I have to bring chocolate...or have pots that are shinier. All kidding aside, I'm ready...an inventory of pots/pans has been performed. Tomorrow, a trip to the butcher. Am looking forward to this course very much.

...and tonight's drink and music...?

By the way, what was tonight's cooking music????

Oh Chufi, another excellent food day! Wow, those spices!!!!! The soup looks wonderful. Off to the kitchen I go!!!

Oh good, blovi! All is well...

Pan is right, Chufi. You're an excellent ambassador.... oh and I love your kitchen! Dinner looked fab again tonight! And thank you for introducing your little furry friends, the rats. Cute little guys!

Oh Chufi, dinner looked really good!!!! Count me in for the week!

Yes! and it IS your contest....I think this would be great fun...but better check with the officials first...

Oh Marlene! Pot roast looks good. What time do you want to serve it? You could probably bring it down a wee bit if you feel it's bubbling too much. BTW: Nice, nice, nice Le Creuset! I had completely forgotten Costco! You're set for life. (are these Valentine gifties??)

Hum, the shape of this pan is like nothing I have in my kitchen...this could be interesting! Regarding a name for your new baby: perhaps a contest?? BTW, the Falk pans look really nice among the cookbooks...

Thanks for sharing the market pictures, Chufi! Loved the pics of the café also! Looking forward to this blog very much and yes, we do want to see the rats!

Oh, I DO like their lids!!

Um, no. In fact I don't. Ok, that's not completely true. I have this no stick thing that doesn't have a lid that I sometimes use. But it's not a saute pan. Now what? ←

I too would really really like to know. I've emailed Bourgeat, en français, but as I am not part of the industry, no answer. There has to be a way of finding out...

Marlene, life is short. You LIKE the Le Creuset and yes, you'll use it. Use that beautiful All-Clad for the Pot Roast. Period. Now, start planning on what you'll be cooking in that gorgeous Le Creuset, no matter what they call it. Just imagine the rice dishes, etc...wow....

Ah, Dave, I was just thinking of nudging this thread! You've rewarded our patience. Seriously though, this is one neat kitchen - it makes one want to cook in that space. What is the "best" point of the kitchen and what is the "quirky" point? All kitchens have them... Anything you'd like to change in the future? Does the canine friend play around the baking sheets etc. on the Metro shelving?? I DO like the knife storage, tucked away yet readily reachable. As for baskets, I think they're the best storage investment ever: inexpensive, interesting in texture, movable and roomy.