Shel_B

Where are you located? I checked your profile and see that you're one of the completely anonymous people in this group. If you're nearby, I invite you to my kitchen to make caramelized onions in a Le Creuset oven and, if you have the time, in a stainless steel sauté pan.

Friends introduced me to the system yesterday, and one of the things that interested me was the recycling program for the aluminum pods. Here's one link and here's another. There's yet another link that I could not find again, but it describes how the used pods can be collected in a provided bag or box and sent back to be recycled at no charge to the consumer. OK, found it ... here's that third link.

The Best Thing I Ever Done Nice video about what some say is the best pizza in NYC

Never had that problem, and I've caramelized lots of onions over the years, using both the Le Creuset (my other one, not the one pictured above), All-Clad stainless steel skillets and sauté pan. I don't know what Tom Keller's technique is, so I can't speak to that, but my caramelized onions are done in a very traditional way. I'd be happy to share the technique with you. ETA: I checked out Keller's technique, and it's very similar to mine. Here's a pic of the onions towards the end of the cooking cycle in a Le Creuset. I don't see any scorching, or pasty looking onions. Perhaps you need to hone your technique, or maybe enameled cast iron is just not your thing. Some people have difficulty with certain cookware for a variety of reasons. For example, a lot of people have difficulty cooking with stainless steel. Click here ... you're not alone in your frustration.

I take care of my things, very good care. As I said, the pot spent years in my garage gathering dust and used for storing assorted items. IMO, that's not babying ... you say that as if it's unacceptable to take care of one's tools. Frankly, I don't care if you're colored cynical ... that's who and how you are. The pot is colored white, and that's how it is.

No ... the local pizza places are either chains whose crusts I don't like or some locals whose crusts I don't like, and TJ's is far more convenient.

Trader Joe's Pizza Dough ... Has anyone tried it? Satisfied with the results? I'm thinking of making some small pizzas for Toots, but I dislike working with dough, and space is at a premium in our kitchens. Pre-made dough seems to be a solution, and TJ's is convenient and well-priced.

Well, in the FWIW Dept, everyone I know that uses enameled cast iron (and I mean that literally) uses it in the oven, where it works very well, although they also sometimes use the pots on the stovetop. I've had excellent results with it on my cooktops as well (talking about the Dutch ovens here). Between my two Le Creuset ovens, which I've owned for a collective period of almost fifty years, neither has chipped, cracked, or scuffed, and one was used as a storage container in my garage for eight or ten years. That pot certainly was not babied. Contemporary Le Creuset ovens have larger, more ergonomic handles that provide a sure grip, even with oven mitts. Here's my Le Creuset pot that I purchased around 1975-1978. It looks to be in pretty good shape after all that time and having been used as a storage container in my garage: It really comes down to how one uses the pot. There is probably no single type of cookware that excels at every task, or should be used for every task.

For quite some time I used an 8-inch Wustoff chef's knife, and ultimately found that I didn't always like the heft and the shape of the blade. Staying with the 8-inch theme, I acquired a Victorinox which I liked better for most uses because of it's thinner blade and lighter weight. But after using that for a while I realized that for most of my uses, a smaller blade was a better choice, so now I'm using a 6-inch Victorinox and enjoying it every time it's used. I also use two smaller blades, both Henkels, one forged and the other stamped. 95% of my knife use is for vegetables and fruit, so these knives work great in that they are easy for me to handle and allow for excellent control. These are certainly not fancy or expensive blades, but they do just what I want them to do effectively and efficiently.

Wasn't necessarily thinking about buying a bottle of vermouth, rather, choosing a brand or style at a restaurant or pub. I sometimes use vermouth in cooking, but that's not very often. Can't recall when I last used the bottle I have now ... it's Noilly Pratt French Dry I believe. It's nice to know vermouth doesn't keep well for long periods ... thanks!

From David Lebovitz's Blog, Homemade Tonic Water

This morning I received notice of an open box sale for Thermoworks. Two or three different infrared thermometers are on sale, and the prices seem reasonable. I was wondering if by using an infrared thermometer, cooking results can be improved. I've always been curious about what is going on while cooking, and I know that temperature control can be an important factor, but never having used (or seriously considered) an infrared thermometer, I don't know how worthwhile they are. For those who have used them, have you noticed better results? In what ways, and for what foods or cooking techniques, have you used these thermometers? Are they better for certain cooking tasks?

Thermoworks Open Box Sale ends Monday ....

It's nice to know that you like the pan. Have you compared it to any of the D5 pans? I'm wondering how the two versions might compare WRT evenness of heating, heat retention, clean up, etc. I have two D5 pans and like them a lot. The ones I have seem to clean up easier than the regular tri ply, but they are different pans put to different uses. The lack of a nonstick surface is not an issue. I've pretty much stopped using my nonstick skillets.

Thanks! More than I thought I needed to know, but you know what they say, "The more you know, the better your luck." I truly appreciate your input.

While poking around this morning, I discovered that All-Clad now has a seven layer line of cookware. It's available at Williams-Sonoma. I'm a big fan of All-Clad - everything I've purchased over the past 40 or so years has worked well and lasted through the years. I cannot say the same for some other cookware I've owned. However, this seven layer design seems a bit of overkill, yet I am nonetheless intrigued. The 3 1/2 quart Dutch oven has piqued my interest Has anyone tried this cookware yet? Any comments or thoughts about it from anyone?

Yes, I know that ...

That tube and using pellets are of no interest at this time. However, it's good to know of the options. Thanks!

I know that there are two sizes of pan liners. What I'd like to know is if each size (in this case, specifically the mini liners) is standardized, or does each manufacturer have their own size of liner. Yes, the pans are non-stick, but I prefer to use them with the appropriate liners. Plus, I will be using the pans for more than muffins, including some meat items. As for parchment paper, I don't want any with a Quilon (I think I got that right) coating.

I have this All-Clad 8-quart pot and I'm happy to have it, primarily because it's a lot lighter than the comparably-sized Le Creuset. It works well as a Dutch oven ... probably about the same as the Le Creuset except that I need a slightly higher oven temp with it than my Le Creuset pot to get the same results. However, my Le Creuset is black, and it even needs less oven temp than my white Le Creuset. I don't think the greater weight of the Le Creuset lessens the quality of the cookware, but I guess that's a personal conclusion. If the weight of cast iron is a determining factor, then one might conclude that all cast iron cookware would be mediocre.

A couple of ideas worth considering. I may still have a good supply of fruit wood ....

I think I'd like to find parchment liners ... didn't know such a thing existed. Thanks!

Just to clarify ... do you mean that mini muffin pan liners come in different sizes?

Some time ago, I picked up a couple of mini muffin pans at a yard sale. They are the perfect size for the little Breville oven that lives in the kitchen. I want to get some liners for these pans. Do muffin pan liners come in standard sizes? Is one brand of liner the same size as another? Are the cups in the muffin pan the same size for all pans? Thanks!

No one's going to shoot you ... You've made a proclamation that Le Creuset is mediocre cookware, but you offer no explanation. How about letting us know why you feel the way you do? Perhaps some specifics?