Quote:
Originally Posted by Nonny J. Nonnington, Esq.
OK, I'll give you the dishwasher - any honest person will tell you that cleaning a Dutch oven is a pain in the ass from a process standpoint even if it's easy on its own. There's definitely a value to being able to abandon the pots and pans to the next morning or throwing them in the DW and forgetting about them. But cooking-wise, is there a real advantage? I won't judge if you find the cleaning advantage sufficient to justify the price premium, I promise. I just want to know if there's a pot that will improve my braised lamb over the Lodge.
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We quit using the cast iron dutch oven and put it in the garage with the camping stuff. The Le Cruset seems to brown things much nicer and a lot of the recipes we do in it involve an initial browning step. Mrs. Larsen has made me promise that if it ever gets dropped and shatters, I will buy a new one.