Le Creuset Enameled Cast Iron Signature Oval Dutch Oven, 15.5 qt., Marseille

Ich habe sehr viel damit gekocht. Es ist ein sehr schönes und wirklich praktisches Teil. Es könnte natürlich etwas günstiger sein.

Después de hacer mil comparaciones en mi búsqueda online de este artículo, encontré en Amazon el mejor precio y servicio, me llegó en 1 día y es un producto auténtico! Es preciosa! Si conocéis Le Creuset ya sabéis las maravillas de guisos y asados que se pueden hacer con ella. Escogí el modelo oval 29cm porque cabe un pollo enero! La comida no se pega mucho y se limpia muy fácilmente.

Gelocht met 45% korting. Hele goede deal.

Comprobado, es un perfecto utensilio para cocinar

Flame (aka Volcanic) is one of the classic Le Creuset colours. The benefit of buying it is that it would be very surprising for Le Creuset to stop offering it, so if you're building a matched set a piece or two at a time over the years, you'll always be able to get more pieces in the same colour. Other colours go in and out of style, particularly in Australia where we get a limited subset of colours available in other countries, and discontinued colours go out of stock quickly because greedy resellers buy them to resell in a few months at very inflated prices. I'm using this twice per week to make soups, stews, or pulled pork. I find that if I start the pot on low heat while I'm prepping ingredients, then once it's a bit warm move it up to medium heat (level 3) and put the food in, after a while I can transition back to low heat (level 1) and let it cook for hours and the cast iron retails the heat really well without my having to pop it into the oven to get similar results. The "start hot, finish slow" method is one I've used successfully for stews in my Philips pressure cooker for years. The benefit of cooking on the stovetop rather than in the pressure cooker is that I can set the pot lid a bit ajar to let liquid evaporate, to thicken and concentrate flavour of the stew/stock. (My pressure cooker doesn't do that, but the benefit of it is that it's set and forget, so if I don't really have time to deal with cooking, it works well enough, though its results are not as good as when using the stovetop method.) What's up with the oval pot? My aunt used to call hers a "duck oven" years ago, because if you think about it for a second, it's shaped in a way that's pretty ideal for roasting duck. The French like duck. It's highly likely IMHO that this really was originally designed for that. Because I am careful to never "shock" my cast iron with high heat (or cook on the highest heat settings at all), I don't worry about using an oval pot on a round electric hob. because due to it being made of cast iron, the heat distributes really well across all of the cast iron bottom and sides as long as you have the patience to let it heat up gradually. If you cook longer roasts (pork, lamb, tenderloin, flat chickens), the oval shape is very convenient because you'd have to go up to a heavier, larger round pan to accommodate the length of the meat. (Yes, warning, Le Creuset is HEAVY, and the larger pots get VERY heavy when full of food, IMHO. So choose your size(s) carefully. Consider the stated weight of the item a starting point, and factor in that once it's full of food it will weigh a couple kilos more.) Although round pans are made in just about every size from 14cm to 30cm, going up 2cm at a time, the oval ovens are more limited, coming mostly in 29, 31, and 33cm sizes, with occasional 27cm and 35cm ones available in some colours. The 29cm size (this one) is recommended for versatile everyday cooking.