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On impulse, I bought a 4 quart Staub enamel cast iron French oven. It's really pretty, but I'm not sure if I'll really use it enough to justify the price tag, or if I should switch it out for something else.
Some background: I currently work from home, and I have young kids, so I tend to be around the house enough to cook in this method. I have a crock pot that I use now and then for stews or the occasional pork or chicken dish. I enjoy cooking, although I don't usually have time to cook elaborate meals because I'm chasing after the kids.
So, for anyone who has a French oven:
Is it different enough from crock pot cooking that I should keep it and use it?
Does anyone have experience with this brand or similar styles and have any tips?
Any great recipes you'd like to share to get me started?
On impulse, I bought a 4 quart Staub enamel cast iron French oven. It's really pretty, but I'm not sure if I'll really use it enough to justify the price tag, or if I should switch it out for something else.
Some background: I currently work from home, and I have young kids, so I tend to be around the house enough to cook in this method. I have a crock pot that I use now and then for stews or the occasional pork or chicken dish. I enjoy cooking, although I don't usually have time to cook elaborate meals because I'm chasing after the kids.
So, for anyone who has a French oven:
Is it different enough from crock pot cooking that I should keep it and use it?
Does anyone have experience with this brand or similar styles and have any tips?
Any great recipes you'd like to share to get me started?
Thanks!!!
I had to look up French oven. Not sure why you compare it to a crock pot. It's closer to a Dutch oven. Heavy iron pot. I have a Dutch oven and love it. Stews, chili, pot roast, whole chicken, etc. Stove top or in the oven.
I'd say keep it. Take care of it and it should last forever.
I had to look up French oven. Not sure why you compare it to a crock pot. It's closer to a Dutch oven. Heavy iron pot. I have a Dutch oven and love it. Stews, chili, pot roast, whole chicken, etc. Stove top or in the oven.
I'd say keep it. Take care of it and it should last forever.
I had to look it up too!
I would keep it if I were you. Actually now I am thinking I need one too!
French ovens have nothing in common with crockpots besides their both being vessels in which you make something to eat.
When you make chili or sauce for pasta in a cast iron pot, you need to stir fairly often. Cast iron gets hot spots otherwise, and you can burn something you cook on direct heat. I prefer to use All-Clad for this purpose (or tin-lined copper, if you've got it) to either Le Creuset or Staub, and I prefer Le Creuset to Staub. I don't like Staub because of the black enamel interior. I like to be able to see the fond when I'm cooking, so I prefer Le Creuset's beige interior.
The French/Dutch oven is better for stews, daubes, etc., that you make in the oven, which don't need stirring. Coq au vin or boeuf bourguignon are two classic recipes for braising. I love to cook beans this way. Look up different braising recipes online. Molly Stevens and Jean Anderson are two good cookbook authors to google.
I had to look up French oven. Not sure why you compare it to a crock pot. It's closer to a Dutch oven. Heavy iron pot. I have a Dutch oven and love it. Stews, chili, pot roast, whole chicken, etc. Stove top or in the oven.
I'd say keep it. Take care of it and it should last forever.
I had to look it up as well. Looks like a Dutch oven.
I have a Le Creuset Dutch oven, typical orange...it's worth close to $300...huge...
I found it for $50 at an indoor Flea Market...You couldn't pry it from my cold dead hands.
I did the turkey in it ...not one drop of liquid escaped it...perfect fitted cover!
Heaven....all the controversy about my iron,non-enameled Dutch oven....and I sold it.
'Rust leeching, too much iron oxidating in our blood'...I didn't know what was TRUE
anymore. I thought it was a good thing and it helped us with iron!!!
You'll find it's also good for baking no-knead bread in it as well. They're lovely cooking pieces, and if you're around most of the days to be able to check in occasionally on a long braised dish, keep it.
Le Creuset is a French oven.
Dutch ovens are the non-enameled type, while French ovens are enameled.
Ah...Ha!
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