/ck/ - Food & Cooking

>>16260449
I literally couldn't fit that thing up my ass but he'll if I won't give it a shot, never give up on your dreams Anons

Is le creuset actually worth the hype? I know it's not good for weak wrists but I don't mind heavy cookware

>>16260463
You can buy cookware for 25% of the price that functions 90% as well. In fact it functions probably 100% as well unless you're subjecting it to extreme situations like cramming it up my ass.

>>16260572
based stanleyposter

>>16260449
You can bake bread in it

>>16260463
Enameled cast iron is good stuff but you don't need to pay Le Creuset prices for it.

>>16260572
ah yes go get that cheap ass tchernobyl-tier cast iron and chinese enamel boy

>wife will just take it all one day anyway
don't do it

>>16260741
Maybe he lives somewhere more modern than USA.

>>16260741
Just buy some fakes on aliexpress, if she doesn't use it she won't know the difference

>>16260797
just use cardboard cutouts then

>>16260741
imagine being retarded enough to enter a marriage contract without prenuptuals.

>>16260814
imagine being retarded enough to not know that wife just has to say that she signed it under duress and the judge will use it as toilet paper

>>16260804
imagine not being able to understand tiers of counterfeit products

>>16260878
Imagine not having a full Le Creuset set

>>16260880
you got me there
The full kitchen set on their website only costs, what, $7000 or so? Is it worth delaying my retirement by half a year when I factor in the compound interest?

>>16260899
imagine all the quality stews in so many different quantities

>>16260870
That's not what under duress is but OK.

>>16260908
when I get one of the french ovens I'm going to braise some beef with wine and mushrooms, low and slow, a little butter, maybe some carrots and tomatoes.
damn, I should get a second one so I can make lasagna at the same time. french onion penne. and a third smaller one so we can start with mussel and shrimp stew.
God damn I'm going to do it. I'm going to buy three of these fucking things

>>16260449
Just get some good ceramic cookware.
Ceramic is god tier non-stick.

>>16260934
I just notified the FBI anon

>>16260934
Dangerously based

I know a guy who puts his $600 LC dutch oven on a $2 rag instead of a trivet
why

>>16261004
because why spend money on that when a rag does the exact same job
probably has much less chance of chipping it

>>16260797
ah yes, cast lead cookware

>>16260449
>need to fill out my kitchen

>>16260449
This kinda house?

>>16261573
no it's a 2197 sq. ft. house on a 3944 ft lot

>>16261956
Kinda small lot, I would use one third , at least, for herbs.

>>16260463
Le Creuset and Staub are definitely higher quality. Lodge or other cheap brands will work pretty much the same, but the enamel will chip more easily and not impress bougie thots

>>16260934
I'm making moules frites this weekend :))

Fries in the Le Creuset, mussels in the Staub

dutch ovens are such a blackpill. you need like 3 different sizes of them, good luck making bread in one of those huge ones

>>16261996
>I use my cookware to impress uppity twats in hope of reward...

What are you? A Bower Bird?

>>16262005
A ~6qt is a great all-rounder

>>16262006
>What are you? A Bower Bird?
I have been described that way before, yes

>>16262006
Not that anon, and I know it's shameful, but I enjoy having nice things and having other people get envious over them.

>>16260899
>The full kitchen set on their website only costs, what, $7000 or so?

Not even close, the 11-piece cast iron set is like $1200, not bad when a single dutch oven is like $400.

>>16262035
Ah, I meant the full sets with like a dozen of each plate/cup/bowl and all the pans/pots/ovens. This is in Canadabux but it's out of stock
I've since changed my mind on the LC plates and bowls, though, I see them chip and scratch quite easily and that's just too expensive for me. I might buy a single set someday just to put in a display case or something if I can find the room. That enamel is real pretty.

>>16260463
The cost to functional improvement isn't worth it, but it's nice to own some nice things.

I got gifted Hardened Aluminumas a house warming gift. I'm worried about the aluminum for safety, but I've also heard if they're hardend/adoninsed then it's safe.

Any expierences? How short a time is it rude to keep a set for until it's okay to replace them?

>>16260814
imagine just not taking care of the problem like a man

>>16264603
based /g/ tard

>>16260463
Ironically the only thing I don’t like from Le Creuset is their oven, which is supposed to be their signature item.
I have their enamelware skillet, some bakeware, a lidded casserole, some utensils, and other random shit.
But when it came time to buy an enamelware oven, I went with Staub. The lid is heavier, the rim design makes a better seal, the interior coating is better (less pretty but more functional IMO), and the pot itself is heavier and more substantial.

Of course that’s just me; I’d suggest you inspect both for yourself.

>>16265075
Hmm that's very surprising, oval or round?

>>16260449
Why do all the cheaper brands use red? You'd think some of them would go for an audience that likes other colors.

>>16265906
Red (and to a lesser extent yellow) heavily stimulate appetite. Who knows why.

>>16260463
I think it is, my 10 year old stuff is going strong with regular use. Pre covid you could pick stuff up from uppity soccer moms fairly cheap, now I guess having le creuset is a new tiktok trend or some shit so used prices are damn near retail.

If you're by an outlet store it's worth it. Get a 12" skillet, 4 qt dutch oven, and 1.5 qt saucepan and that's really all you need.

>>16262075
I love my LC cookware to death and 100% recommend it but their dishes are absolutely a meme, and now all their ceramic stuff is made in China or Thailand.

Will never understand why cunts buy anything new when Facebook marketplace exists. I get this Ill feeling when someone buys me brand new cookware or dinner sets when I know I can get higher quality sets cheaper from Facebook.
I know people find it weird to gift stuff like that without th box it came in, but if you just give it a good clean and wrap them in colourful wrapping paper you can't tell the difference. Especially if it was owned by an older lady

got my hands one of these dank Dansk vintage oven thingy

>>16266095
I buy new cars and new cookware because psychologically I enjoy knowing that nobody else has owned something before me.
>>16266099
NGL those handles look like shit but I'd still give it a try

>>16266105
they're great, super light, excellent color (green).
Problem is guests like with my Debuyer steel pans, they just can't treat them with enough care. Always have to remind them not to use their fucking forks on the enamel good dammit

>>16266095
But something like le creuset? If you live in any type of medium sized city that shit would be gone instantly. Looking for used cookware in the city is fucking hell. Online markets are stripped, eBay is overpriced, and 99% thrift stores are filled with cheap chink garbage not even fit for cooking on.

>>16266105
>new cars
Imagine the smell.

>>16260463
They're really nice to cook with. I prefer the enamel frying pan for most applications, but for braising meat I will use the cast iron surface pan.

I've ordered a few of the Williams Sonoma handles that come in animal shapes, but they take forever to ship.

>>16265906
Because LC is the “default” enamelware. Everyone knows the product, and it’s what most people who buy the cheap stuff wish they could be buying instead.

The most commonly sold LC color is red, by a large margin.
So if you’re making what’s effectively a knockoff, and making it as cheaply as possible, part of that cheapness is going to be lack of color variety.
So of course you’re gonna go with the most popular color of the product you’re making a cheap version of.

>>16265820
Round, 7qt.
I initially bought the 5.5qt, but then when I got ready to use it I realized I really should have gotten a larger one, so I took it back and exchanged for the next size up.

>>16267207
Those are some thin looking hooks.

>>16260880
imagine not having inherited mismatched le creuset stuff from your grandmas

>>16267603
It's a wall mounted pot rack I got for $50 a few years ago. It holds up everything I need and is sturdy enough. My kitchen doesn't have very much storage space, so I opted for a pot rack to save space where I can.

>>16267207
based Flame set
I've been leaning towards Blueberry lately but you just can't beat the classics

>>16267662
>imagine having dead grandmas

>>16268205
I really like the flame set. Some of the pans are limited in what colors they offer, but every pan has a flame option.

>>16268267
your youth is showing :(
i miss you gramma.

I'm pretty happy with my two ovens but this set does things to my dick,

>>16268314
>every pan has a flame option.
Same reason my LC color is cherry. Even the butter dish and spoon rest.

>>16268378
>that feel when each golden knob is an additional $25 USD to replace the standard black ones
Yeah.....I know I shouldn't buy them....but blue and gold are a great combo.

>>16268330
I'm 36 and I just live in a country with a decent life expectancy and a good healthcare system

>>16267207
>I've ordered a few of the Williams Sonoma handles that come in animal shapes
>putting Staub knobs on Le Creuset lids
Definitely some trolling potential in that.

>>16268436
And a high rate of teen pregnancy

>>16268442
well it was the 50s it wasn't that uncommon to have 3 kids at 20

>>16268395
This thread got me thinking about buying some of their stoneware, and I was disappointed there weren't more dishes in flame. I would really like to have some of the lidded square casserole baking dishes, but only the lidless ones come in flame. I'll probably pick up one of those Pate Terrines they have while they still sell them though. It's a really fun dish shape to have for cooking family dinners.

>>16268440
Someone posted a thread a few months ago about Le Creuset pans, and I had no idea they even existed until that point. I was in the market for some new cookware, and I wanted them to last a long time so it made sense to buy some.

I thought the handles were made by Williams Sonoma though, I didn't know Staub made them until I got one delivered to me. I just think they look pretty; personally I don't care what brand pan it goes on.

>>16265944
>Red (and to a lesser extent yellow) heavily stimulate appetite. Who knows why.
Really? George Washington painted his dining room green because it is supposed to help with digestion.

>>16268504
I have their lidded oval casserole (and a couple of their open ones) and have been happy with it.
Like I said, that’s partly why I went with cherry. It’s the one color they seem to make *everything* in.

Does /ck/ have kitchen threads similar to battlestation threads on /g/? We should. Also bought a home recently and want to get some ideas for fitting it out and what products are good and what are shit.

>>16268732
Most of us live in slums. A very high portion of us don't clean up after ourselves. You won't be getting many of the pretty pictures you're imagining.

>>16268732
Fuck no.
The difference is /g/ can appreciate higher-end things with better performance.
Most of /ck/ has an autistic meltdown when people own nicer things than them.
>X is just an overpriced meme crutch for cooklets who can’t cook
Etc.

>>16268751
That's too bad. I'd love to see what people use and their reviews of them. I just offered this anon some advice for a rice cooker >>16268584 because I've found the older ones, or a newer/cheaper one with a glass top, are way better than the ones with all of the settings nobody uses.

>>16268732
yes there's that dude who has like an 8 burner stove and a shit ton of equipment
also that dude with a shit ton of steel pizza pans

>>16268766
Damn, does he run a catering service or something??
I'm looking to install a second dish washer (one on each side of the kitchen sink). I have a decent fridge and a double oven, but want good cookware. Also looking into smokers and making an out door brick oven and setting up a sink/bar on the back patio.
Really just looking for cool ideas from people, how they setup their kitchens, and reviews on decent products and appliances.

>>16268792
it's autism

>>16260449
I don't see the value in a full set.
Like most people who like to cook, I don't buy any sets but rather pieces.
I have and love the one le creuset I have. It's maybe 35 years old, showing the age of a lot of whicked sauces, but still great.
Definitely get a piece or two as you can afford them.

>>16268759
And I’d have to respectfully disagree, as I once had a cheap glass-lid rice cooker when I was a broke student eating cheap shitty rice, and now have a top-end Japanese rice cooker with “all of the settings” and actually use the correct rice for it.
There’s literally no comparison.

>>16268964
The main point was not to get one with rubber in it, and then pay over double for it just because it has features 99% of people don't use. Protip: you can steam in a basic rice cooker with a little grated tray that fits inside of it. If you need a timer, use an oven or a microwave or your phone.

>>16268989
All of the good ones have a rubber gasket to keep steam in or induce pressure.
The different settings are for different types/preparations of rice, or for things like quicker cooking.
It isn’t the rice cooker’s fault if idiots don’t actually use those features, same as it isn’t an oven’s fault if the owner never uses its broil setting.
And the “expensive” rice makers available in the west are cheap as shit compared to the expensive rice makers in actual rice-based countries.
Pic is from a department store near my apartment.

>>16260449
Spice rack should be first on the list

>>16269047
He can just put spice jars in one of his excess Le Creusets.

>>16269039
Rubber gasket is nasty, fuck that. Especially if you plan on cooking something other than rice in it.
A $20 rice cooker with no gasket fuckery is perfectly fine if you're cooking rice every day. If you want to cook stews or make broths, buy a crock pot.
You made my point regarding the useless shit no one uses and the extra price they pay just to have those features on the product. Buy an old, simple, rice cooker. Otherwise, cook rice in a pot on the stove and let it take all of your attention.

>>16269097
Nah, I’ll continue enjoying much better rice than anything you get out of your ‘old’ cooker or stovetop.

>>16269047
You don't need spices when you have expensive French Ovens

>>16269067
>not having a separate crock for each of your herbs and spices
ISHYGDDT

>>16261996

I used to swear by my lodge for the price...but 6 years later the enamel just really is starting to break down.

But I use it as my main pot as a very heavy cook, the pot has seen near daily use in this time. I'll probably opt for a LC Dutch oven to replace it, as per the harbor freight rule (if you use a tool enough to break it, then you buy the nice one), but I definitely got my money's worth out of the lodge Dutch oven and would recommend it for anyone's first enameled Dutch oven. The only qualm I have with the lodge is the angle of the bowl. The LC is much better in this regard.

The way I see it, if you have to question if a LC is worth it for you, it's not. And even then, it's probably not. I've just got more disposable income than I do frugal sensibility anymore.

>>16269403
I'm just scared of dropping an LC piece and the enamel just shattering everywhere

>>16262075
>$6,999
>minimalist

>>16269447

If you drop a cast iron Dutch oven you should be far more worried about what it hits than the pan itself.

>>16269463
Cast iron shatters, my dude. But yes, it'll probably be fine.

>>16269462
I think the only difference between the Classic and Minimalist sets is the plate edging - Classic has several decorative grooves on the outside ~inch of the rim, while Minimalist is basically a flat disc with a slightly upturned rim.

>>16269105
Oh this meme again. Do your parents know you don't know how to cook rice on the stove? That's pathetic anon.

>>16269610
>it’s because you don’t know how
Oh this meme again.
Not everyone wants to eat uncle ben poverty rice, anon. Whatever the fuck comes out of your pot isn’t comparable to what comes out of mine.
That applies to both my high end rice cooker, as well as my traditional clay pot. both of which likely cost more than anything in your kitchen.
So simmer down, faggot.

>>16269610
I'm Chinese (Hong Kong born and raised) and it boggles the mind that anyone would try to cook rice on stoves in 2021. Do you put bread in an oven instead of a toaster, or use those pans instead of a waffle maker? Do you hate sous vide cooking?
Sometimes technological improvements really have no downside.

>>16269631
I don't know what you're talking about, and frankly it sounds like cope. I've cooked more varieties of rice on my stovetop than you probably know exists faggot. Not only that, I guarantee that all of them were made better than whatever comes out of your lazy pot because I'm not fucking retarded enough to screw up rice. I've also used more rice cookers than you have across my entire family and restaurants I've worked in, and they don't do anything I can't. Or really, that anyone can't.
>t. vietnamese/lao
>>16269657
I can usually make it faster. My girlfriend likes to use ours. But the main point is that they aren't fucking better, Americans are just shit at making rice.

>>16269657
I do use my grill ("broiler") to make toast, waffles are a meme, and sous vide is even memer.

>>16260449
STAUB MASTERRACE

>>16269668
>writing all this fanfiction
Okay anon. You win. It takes a lot of bravery to be an off-topic poorfag in a fucking Le Creuset thread.
I’ll punish myself by eating far better rice than you’ve ever tasted.

>>16269710
Yummy rice liberally seasoned with placebo and cognitive dissonance. What a treat.

>>16269669
sous vide is not a meme, although I have no particular love for it, it really does work well for recipes that involve it

>>16269727
Whatever you say, Dum Phuc.
I literally posted an image showing I have both the highest and lowest tech rice cooking methods available to me. Both of which are superior to whatever “rice” you make on your stove.
You wrote a shit fanfic and threw in a quip that you’re some halfbreed mix of poverty-asian as if that means anything when we’re talking about good rice, not cheap shit.

>>16269752
I'm not that guy, and your photo proves nothing. I've eaten rice at enough restaurants to know the difference between professionally cooked rice and rice that is cooked on the stove at home. There isn't one.

>>16269710
>noooo!! You can't just make better rice than me!!
So I told you I can make rice and your first cope was to just call me a liar? For knowing how to make rice? Hahaha jesus you're fucking pathetic. Should I take a picture of rice in my le creuset for you?

what is a good bang for the buck dutch oven? not le creuset, but not amazon basics/lodge. I don't want some crap quality thing.

>big fat fucking dumbfuck faggot morons think their store-brand rice cooked in a steel pot is in any way comparable to rice made in even the simplest rice cooker
every fucking thread these retards show up and derail every fucking thread talking about I DON'T NEED NO DADGUM TECHNOLOGY I GOT A POT
faggot
kys

>>16260449
Don’t buy a set, buy each individually and think through your use cases for each. Probably you’ll want three, two of which aren’t in the set. For example, the grill pan is 100% useless AIDS

>>16270373
which three?

>>16270373
>implying I don't eat paninis for every meal
ISHYGDDT

>>16270364
> wants quality
> wants it cheap

Pick one. Either accept that you're buying a cheap piece of garbage or opt for something more expensive that lasts. There's nothing wrong with either option, but deluding yourself into thinking there's some magical brand that is great AND cheap is just reddit tier shit.

>>16262020
I wish penguins had a less stressful life.

>>16270527
The three you will use regularly. For me, the jumbo (guests + main dish), the large (guests + side dish or just us w/ main dish), and the medium (curry, side dish, soup, chili, pastas, etc). The best thing about them is they are also beautiful, perfect serving dishes, just put down a trivet/silicon pad/thick cutting board and stick a serving spoon or tongs in it. Get maximum use out of what you buy, it will last forever (mine are 8+ years old, mixed and matched Le Creuset & Staub) and don’t buy what you don’t have an immediate need for. Pic related is my large glossy steel grey Staub with a few plastic spacers as to not trap air, I love this fuckhead thing. Had it for so long I can’t remember exactly when I bought it. Absolutely perfect for gatherings.

>>16270641
This is my medium size, a blue Le Creuset workhorse. This little fucker has at least 1,000 meals through it at minimum. This is perfect for 4 mouths or less for just about anything you can imagine.

>>16270705
A NEW CHALLENGER APPEARS

This beautiful All Clad D5 knocked out a Le Creuset for the small championship. It is absolutely perfect for everything. You could even put a salad in it and nobody would bat an eye. Does this come in ANY All Clad set? You guessed it, nope. But it is IMO the best pan/pot/dish combo ever invented.

>>16270371
>a...all rice was bad before muh millennial appliances!!
After using many rice cookers across my life, they do literally nothing better or different. This is some mega cope that kitchenlets tell themselves to cover up for their shitty skills. I'd recommend you some good rice, but we both know you won't be able to find it since it isn't stocked at wal-mart.

>>16270641
People always say they're great for serving straight out of the oven, but when I pull my dutch oven out of the oven there's usually brown staining on the internal sides above the liquid that I don't think looks very nice. I've never served guests, but doesn't that spoil the effect?

>>16270364
Just get lodge, it's like 85% as good as any LC. Or if you want even more expensive, get Staub which is probably like 90-95% just as good. And if you're a casual user, you'll never notice the differences.

>>16270641
Why don't you want to trap air in a French oven? I thought keeping it sealed helps with moisture retention

>>16270705
How big is this? 4 litres?

>>16270715
Asians cook more rice than anyone, they literally have it for every meal. I've literally never met an Asian family that doesn't use a rice cooker.

>>16270717
As long as it's inside the pot and not outside, I think it's fine. As long as it looks good on the plate is the more important thing.

>>16270717
You would think so, but the very reason your guests are present is to have a home-cooked rustic meal. They actually want it, maybe even crave it. You just get some greenery on it, dress it up a bit, and celebrate it.

My wife originally thought as you did. We had guests with some braised beef ribs and when it came out it looked like Auschwitz but a handful of green onion, ditch the lid, maybe a sprinkle of shallot. Her friends still talk about it like it was some kind of culinary achievement. Really, it’s a celebration of the mundane, kind of like having an old Italian woman make you pasta in the middle of buttfuck Italy. Hope that makes sense.

>>16270735
I am Asian. I have a rice cooker. That does not invalidate the fact that making rice on the stove is the easiest fucking thing ever, and comes out just as good if not better. Not only that, but it's faster. I'll use the rice cooker if I have to throw in some rice and go away from the kitchen for a good length of time, and their keep warm function usually works better than the pot as well. But aside from that it's really not different.

>>16270724
This one is not enameled, you wouldn’t for example want to trap water inside.

>>16270731
I think it’s the 4.5 quart, so basically 4.2 liters

>>16270747
If you’re Asian you’d know Zoro quick cycle

>>16270762
I'm guessing it brings the speed up to that of a pot. My current one is pretty standard.

>>16270785
Yep, exactly

>>16270747
>making rice on the stove is the easiest fucking thing ever, and comes out just as good if not better.
Asiananon here - no, rice cooker rice is literally perfect, as long as you can 'stir' it after it finishes instead of leaving it on 'keep warm' for hours after it's done, because then you get that browning 'crust' on the bottom which is a mark of poorly cooked rice. Rice cookers consistently produce perfect rice with no room for error, as long as you get the ratio of uncooked-rice-to-water correct at the start. This is not up for debate. You can easily get worse results by cooking rice on a stove, but it is not possible to get better than a rice cooker. It's steamed to perfection, not too mushy, not too hard.
I hate people like you who act like candlelight is better than a lightbulb. Fuck off.

>>16270959
It's all about the water to rice ratio no matter what vessel you put it in. Get that right and it doesn't matter whether you put it on a stove and turn it off to finish after boiling for a few minutes, or put it in a rice cooker to set and forget. A rice cooker won't make the rice good if you put in too much or too little water.

>>16270959
Uh, I've seen people fuck up rice in a rice cooker too. It's not a miracle machine you retard, it literally just does what the pot and stove does. Just get your ratio right, with the right time, and you make perfect rice. It's. Fucking. Rice. Besides, you can't even cook rice correctly on the stove, what makes you think you have any authority on what's better? Honestly the amount of Mexicans and Asians I work with who don't know how to make rice without an appliance is sad.

Nothing like Asians fighting about rice on a Saturday.
>Clicks seat belt

Hijacking OP's thread with a similar topic.
What are the ideal materials for each piece of cookware?
Pots = stainless steel
Woks = carbon steel
Pans = one light pan (i.e. PTFE/non-stick probably) and one heavy pan (stainless steel or cast iron?)
I'm most uncertain about the pans. I see some people have stainless steel and cast iron but when would you use cast iron that you couldn't use stainless? Is it really worth having 3 pans?

>>16263728
I'm a chemist/biochemist, the fear people have of aluminium is unfounded. They're fine but I personally prefer other materials.

>>16271104
>but when would you use cast iron that you couldn't use stainless?
You use cast iron when you DO NOT want responsiveness to small changes. Cast iron at a temperature is cruise control. I have the All Clad D5s skillets and they react very, very quickly. Any jump or decrease in heat and it responds due to the copper core. Sometimes you want this, sometimes you don’t.

>>16271104
Cast iron becomes great when you finally get it to that god tier non stick state. Eggs, whole meats, etc are just easy and fun to cook with iron. It's just a great durable pan you don't have to baby for anything. I use my allclad for pastas or high acid things that you wouldn't cook on unenameled iron.

>>16271113
Yeah that's about what I use mine for too. I have a non-stick for quick shit. Stainless for saucy things and the cast iron for things like steaks.
What are people's motivations for cast iron pots though?

>>16271137
>eggs
If it's just a quick couple eggs I usually use the non-stick.

>>16271141
>What are people's motivations for cast iron pots though?
Very even cooking. The heat doesn’t go straight through, it diffuses and spreads outwards. So the whole thing is hot, not just where the heat was applied.

>>16271141
I've seen so many non sticks go to shit over the years so I have a strong aversion to them. You don't have to worry about scratching iron either. But anyways eggs is just one example. Pan fried salmon on my cast iron is one of my favorite simple meals, and it literally never sticks. That surface is like ice.

>>16271150
What would you be cooking that you need that? So the walls of the pot are getting more heat than you'd get with something like ss?

>>16271160
Non-sticks are cheap and made to be replaced every ~5 years. I've even been given some from the supermarket because I spent X dollars during some promotion period. I use my ci for the same things. I'm just in the process of reevaluating my kitchen and working out what's worth keeping/replacing/giving away/getting. Makes me wonder if I use the ci because I have it or if I would genuinely miss it, I've not had any issues using my ss for the same tasks (I let it get up to a higher heat first than I would for the ci).

>>16271160
Nonstick is great but the coating wears off

>>16271194
Yeah they're really best for light duty tasks at not-high heat.

>>16266105
Consoooooom brother

>>16271194
>>16271189
Yeah that's why I'm not fond of them, hate buying things that have to be replaced. Meanwhile I love my 12" cast iron from the 50s still going strong. The real question is what's the point of enameled cast iron skillets.

>>16271206
People who can't be fucked seasoning*. It's not as good as true seasoned stuff but it's better than raw cast iron.
I still don't really understand why you would get a full range of cast iron cookware like this >>16260463 are people searing things in the bottom of the pots which won't work with ss? Why not just change from a pan to a pot then?

* My mum has one and she puts her pans in the dishwasher.

>>16271206
I think it's more for large skillet-full recipes like breakfast hash with eggs, or chicken pot pie filling over noodles, that sort of thing. You can get great searing and browning with non enamel ci or even regular pans but assuming you're cooking on medium, the LC pan will be more forgiving and even

>>16271206
The benefit of a cast iron skillet is that it holds significantly more heat than, say, a Walmart pan. You drop a cold piece of meat or egg in there and the wally pan drops to room temp, while the cast iron sears away. Enamel makes it a little bit less sticky but it's still a pain to cook eggs
Le Creuset items are primarily a decorative piece with functional capability.

>>16271200
Why is it bad to buy things

>>16271233
>Good to buy new:
Safety equipment, underclothes and bedding, low cost items which don't go down in price when second hand
>Good to buy used:
Anything hard surface, long-lasting materials, repairable items

It's a good rule of thumb that'll serve you well if you don't want to have to work until you're 80 (or trash the planet if that's the kind of thing you care about).

>>16266095
Some areas it's very hard to find certain pieces you might want. I don't think cast iron ever got popular here, all the old stuff you find at op shops/marketplaces is shitty alumium.

>>16260463
>>16260449
garbage. paying for a brand and "made in France"
Their frying pans are decent but all of the cast iron is overpriced

>>16271233
Because just as there are people who like to show off how much the spend on things, there’s people who like to show off how little they spend on things.
Oddly enough, they’re both insufferable faggots who see themselves as superior to normal people who spend money on things they enjoy.

>>16272150
>t. Cast iron comes from Walmart.

>>16272162
>normal people who spend money on things they enjoy.
This is a truly based attitude.

>>16260463
>weak wrists
Soy detected

>>16272789
We are truly living in the darkest timeline.
Can't wait until Le Creuset comes out with an enameled version, I will buy it.

>get a free nonstick pot from my mom
>needed one, cool now I don't need to buy one
>make a FUCKLOAD of stew
>shits good
>go to put stuff in containers for fridge
>bottom of pot flaked off
>didn't see any as I was putting it in containers
Should I panic guys? The flaked off part is as big as a half-dollar coin. I should probably toss out the pot but do you think the food is bad?

>>16273050
I dunno about that, I'd be sketched out. Google the pan and see what the bottom is made out of and if it's strictly toxic.

>>16273050
If its teflon, then its just the gases that are bad for you, but if you're still worried toss it. I personally wouldnt take the chance not knowing how it will be changed in my body.

>>16271215
>dishwasher
I can't put cast iron in it? I'm confused. Is there anything I should be aware of when using a dishwasher? I've never used one before.

>>16273218
>I can't put cast iron in it? I'm confused. Is there anything I should be aware of when using a dishwasher? I've never used one before.

Cheap dishwasher detergents basically wet sandblast your stuff.

>>16273218
>Is there anything I should be aware of when using a dishwasher?
Place everything upside down.

>>16273230
Yeah, what's the problem?
>>16273242
Correct, I am aware of gravity.

>>16260449
>I just bought a house and need to fill out my kitchen. Holy fuck I want to buy a full set of this shit
No point to own more than 1 or 2.
3qt is nice for a single person or couple, for their stews, moving them to the oven, else the bread baking. I make a lot of corn chowder and other quick soups, most of the time. A 4-5qt for if you wish more parking of bigger roasts in there, like a whole chicken or pork loin, esp if you are hispanic, and doing that lechon. I actually prefer my graniteware roaster to using my 5qt for a damn thing, because the dark interior is superior browning (staub works) and lid doesn't lose as much moisture (graniteware best therefore).

Very poor people who get whole sets as gifts, think they like the upside down saute pan that sits on top of the skillet as a lid, so they pretend they have nice things that don't have toxic nonstick chemicals, but regret the unfortnate amount of sticking and scarring that inevitably happens in the middle from the higher heat in short order cooking in it. It's okay for deep frying.

If you do holiday entertaining and want a cute pumpkin/pepper/heart tureen for casseroles/soup, or you do steakhouse night/seafood boil dinners with a need for onion soup crocks/melted dip bowls, get those coquette pieces.

>>16260814
>imagine being retarded enough to enter a marriage contract without prenuptuals.
it goes both ways, idiot

>>16269039
>All of the good ones have a rubber gasket to keep steam in or induce pressure.
the gasket is for storage only, wtf
it prevents chipping and rusting along the unprotected non-coated rim, when you place it in the cabinet lid-on

>>16269657
>>>16269610
>I'm Chinese (Hong Kong born and raised) and it boggles the mind that anyone would try to cook rice on stoves in 2021.
I eat rice probably once a month. My stovetop rice is perfect everytime, and my nonstick 2qt nonstick goes into my dishwasher with the lid.

Another example, though I think an electric smoker is probably more handsoff for hours with my brisket or ribs, easier than my 4 zone propane grill, and my komodo, I still haven't bought an electric smoker with "superior technology", because I don't need 3 items along my pool deck, or else look like a hoarder, with 3 covered items blocking my ocean view.

Your logic sucks, seriously. And yes, sometimes I broil garlic bread in my double oven on a cookie sheet. I don't own the superior gadget for it because I'm smart enough to care that I can throw aluminum foil lining my tray into the garbage and put the tray immediately away.

>>16260449
You don't need a full set, only the ones that are useful to you. I have 2 14cm, 1 20cm, 1 28cm and a small skillet.

>>16269657
Nobody in the west eats rice everyday. This is how I cook rice, it does the exact same job as your fancy machines that will be broken after 5 years of use.

>>16273735
Rice cookers are cheap and last a lot longer than 5 years, two decades or more is very normal

Just get a tri ply stainless steel set and call it a day. It’ll last beyond your lifetime

>>16273735
that looks like shit

>>16273912
Not him but that looks good. Post your rice cooker rice and tell me why it's better faggot.

>>16274060
If you need to be told why that photo is bad then you will never understand how to cook

It's my birthday today and I got $300 canadabux so I'm going to try to get a french oven for me and my fiancee, might be a bit small but we'll save up for Christmas

>>16274114
That's adorable.
Unironically and respectfully.

>>16260463
Yes. I own 3 of them and they've all been passed down to me from aunts who never used them because of the weight. The oldest one is from the 70's and looks brand new.
Durability really is amazing and they're worth the price tag.
I mean you can cook amazing stuff in it, it's super useful, but the fact that your grandchildren will be able to cook for their children with your old creuset just shows how good the craftsmanship is.

>>16274459
>your grandchildren
Heh heh, yeah, right... really coming along...

>>16274521
Just donate sperm and leave your details so your little cuckoos can collect their inheritance.

>>16274521
Yeah I should've phrased that better. Maybe nieces or nephews?

lc prices are just nuts. almost $100 more than staub for the 5.5 quart round enameled. both are made in france. $300 for a pot is one thing but approaching $400 is just nuts

Ok, ultimate Crueset user here. I've got semi-wilds. They eat chicken like germans eat jews. It is an very efficient machine. Set it and forget it. Low temps, read the manuals. But if you want to get your grill on I think plain cast iron is preferable. Lifestyle choices eh.

>>16273050
It would be fine. Are sure the black shit is the non-stick coating and not polymerised food residues? Just because it's non-stick doesn't mean you won't get a layer of polymerised gunk if you had the heat too high (if anything it seems to happen more because non-stick are so thin that the bottom overheats before the sides).

>>16273218
>>16273263
Don't put in knives/sharp edges. Don't put in non-stainless steel or iron (it will rust to fuck). Don't put in things with delicate surfaces (like seasoning on cast iron, enamelled would be fine). Try not to put in things sensitive to heat and alkaline conditions (rivets can have shortened lifespans because of all the expansion/contraction, a lot of patterns/logos will be destroyed within a year when they would last indefinitely with hand washing).

>>16273735
That's some horrorshow looking rice jesus christ. Are you indian by chance?

>>16274675
yeah. why is there like 3 wild rice specs in it?

>>16274698
Basmati with...Oil? Ghee?
I wouldn't worry about it. They're probably talking about the oily sheen on it.
It's always amusing to me how egotistical people get here about RICE!!
Perfect rice can be cooked in a pan on the stovetop easily, If you have the skill. Many don't. Many who do will also use a rice cooker anyway. I have a cheapo $20 one that cooks it just fine. It really is the quality of rice in this case. A $500 Zojirushi will NEVER make cheap, off tasting Pampa brand rice taste any better than the cheap cooker. You want good rice? Buy it from an international market,(Grocery stores might have good rice varieties, but you'll WAY overpay for it.)
Having good cookware IS important, but it seems to me, too many here place too much status on "Muh top-o-de-line" shit, and not enough emphasis on either maintaining it, nor trading processes/techniques.
Kek! But what do I know...I've only ever made it to sous chef at a one star.

>>16274521
Im getting married next Friday, hope it's in the cards

>>16274857
>..I've only ever made it to sous chef at a one star.
But was that in East Asia? They've very particular about their rice. It has to be pressure cooked, stovetop method is no good for them, long grains are no good.

>>16274857
Only a one star? How embarrassing for you.

>>16274916
No. It was not in East Asia. But I'd trust the Laotian's opinion.
Never heard of it being pressure cooked, unless puffed rice. Usually med grain, washed and in a standard rice cooker. But I also haven't been in the biz for 20 years. Kitchen Burnout is a real thing.
>>16274936
How many do you think there are?

>>16274944
>standard rice cooker.
As in something like pic related or a shitty western one? These are pressure cookers. Western ones just work the same as stovetop.

>>16274965
Shitty western one.
I wouldn't say they're the same as stovetop, as they are dump and cook, but I'm not going to claim any kind of superior knowledge on rice cookers.
I do believe if you use a quality rice, and proper proportions to water, you get excellent results no matter which you use.
If any anons haven't tried forbidden rice, give it a go. Just don't try to serve it with something highly savory, as the rice kid of tastes like marshmallows and is very sweet.

>>16274987
>I wouldn't say they're the same as stovetop, as they are dump and cook, but I'm not going to claim any kind of superior knowledge on rice cookers.
I meant the function. Stovetop you should cook until all the water is evaporated. The automatic ones use the same principle but have a thermocouple that detects when the temperature at the bottom goes above 100C (therefore all the water is gone).
East Asians are not satisfied with that kind of rice no matter how you make it. It doesn't cook the same without pressure. There's a reason everyone and their mum uses one of those rice cookers.

>>16274965
>>16275008
Well, I may have to try one sometime then.
I believe you.
Korean?

>>16275031
You might be somewhat let down by it if you weren't raised on that type of rice. Personally I prefer my rice having a bit of texture to it, so for the price difference ($20 for a western automatic vs $300 for a cuckoo cooker) I just don't see the value. You will be able to get brown rice as soft as sushi rice without it becoming gluggy though if that's something you're after.
Yeah cuchen/cuckoo from Korea are good. Japan also has some well regarded brands (Zojurishi and Tiger iirc).

>>16275061
In the pic I posted, I did notice that glutinous sheen. I like my rice similar to you, a very slight bit of chew, and separate. It is a matter of taste though, and I'd posit, application. I've made sushi rice probably about 60-70 times in my life, and tried the rice cooker twice...Not the same as stovetop for me, as I wanted more control of it. I even bought the large wooden bowl for folding in the vinegar.
That particular one you posted sells for $360 here. Doubt highly I'm willing to spend that for a food I eat maybe 5 times a month. But I could see why it you ate it every day, It would be important.
I actually have used an Zojirushi before,(Girlfriend from 15 years ago had one--Guess who was always cleaning it, kek,) but it wasn't at all a pressurized one.
I also love that scorched rice "pancake" you can get using the shitty ones. I did see the Cuckoo you posted has a setting for that. hehehe
Good info-TY

>>16260449
Consider serving dishes that can also be used for storage.

>>16261996
>chip more easily
Well when it does you can buy a new set of the cheap shit

>>16275194
When you do something a lot you kind of develop an emotional attachment to some of the main tools you use.

>>16275190
Any good brands to recommend?

>>16274944
I would trust a Chinese/Korean/Japanese opinion on rice a thousand times before I would stoop to asking a Laotian for theirs
No offence to Laotians but East Asian rice is the gold standard

>>16275203
Truth.
My Henckels have been my familiar friends through the last 30 years.

>>16275219
Ok...Point taken.

>>16275203
Why? It's a fucking hunk of cast iron covered in a carcinogenic coating.

>>16275231
>cast iron covered in a carcinogenic coating.
WEW! Fuck, you're doing it WRONG!

>>16275238
>lead and cadmium
Sure thing bro

>>16275277
not your bro faggot. those are not used on the interior cooking surface.
Do you even cook?
Unless you're buying your cookware from China, or using old Mexican pottery with acidic foods, this isn't even an issue.

>>16275301
>If it's french it must not be toxic
Sure thing bro. Those yuros never lie or cheat or anything just as volkswagen.

>>16275355
You gonna blow the lid off the Le Creuset conspiracy? The tests wouldn't be that expensive.

>>16275355
That's NOT what you fucking said. You claimed it had Cadmium and Lead in it.
Prove it.

>>16275372
I don't care if Le Creuset is bad, actually, it's widely known to be expensive so I can post pictures of my french ovens on social media and everyone knows I'm doing well

>>16275386
fuck off salesman

>>16275425
yep...hot air

>>16275434
Eat shit

>>16275434
takes 2 seconds to google this shit and it is widely known that le creuset enamel has lead and cadmium in it.

>>16275438
I don't think I will:
>>16275449
>takes 2 seconds to google this shit
indeed, 2 seconds. 10 more to SS and strip exif
https://www.dutchovenscookware.com/le-creuset-safe-review-lead-cadmium-free/

>>16275470
Yeah the place that sells the items posts safety reviews on it and you trust it blindly because it agrees with you.

>>16275470
So basically this says that it has lead and cadmium in it.

Why are you posting this to 'debunk' his claims?

>inb4 it is within allowable amounts so he's wrong
No, there is lead and cadmium in it.

>>16275470
https://tamararubin.com/category/le-creuset/

Here have a source.
Also remember that the older it gets the more lead and cadmium it's leaching out.

>>16275491
I'm really not that invested. There is literally NOTHING that you can cook in that has zero toxicity.
https://naturalbabymama.com/leach-testing-cookware-heavy-metals/
You seriously get more lead just by inhaling the fucking air in the dust parts of town. Many of you may not realize this, but gasoline had lead in it until the beginning of the '80s.
That shit is EVERYWHERE, and while I'm all for being careful about what you put into yourself, this amount of "sensitivity" is ridiculous and unfounded.
Face it, If you were to have your organic vegetables tested via mass spectrometer, you'll probably find comparable levels of Heavy metals. Don't get me started on mercury...you know how much of that shit you've likely exposed yourself to over the years when you switched over to helical fluorescents? How about when a house burns down? you know what's in that gas meter?
My point is most enameled cookware is safer than your immediate environment. I don't for a second trust Chink shit. but that wasn't the point.
You wanna know what leaches out of Stainless steel?

>>16275543
Just shut the fuck up with your 'if it's expensive it is safe fallacy'

A fucking lot of the le creuset shit has lead and cadmium especially the older versions. If you inherited your grandma's set it fucking has lead and cadmium and is probably leaching into your food.

https://www.newideafood.com.au/new-bunnykins-warning

Just because it's expensive doesn't mean it's safe.

Not saying chink shit is safe, without testing it you can't say it's safe moron.

>>16275543
>muh shifting goalposts after you get found out

Take a gander at this massive faggot

>>16275502
>tamara rubin
GTFO. THIS is your SOURCE???
>pic related
>>16275559
>'if it's expensive it is safe fallacy
THINGS that NEVER happened.
Show me where I said that.

>>16275577
oy vey

>>16275564
>those are not used on the interior cooking surface.
This is what I posted
No post positions were harmed in this post.
Your one of those fucks who can't admit they're making shit up to "BE Right"
KYS
>>16275585
Just for the record--YOU brought /pol/ into this..

>>16275585
AH, I revisited context--My apologies.

>>16275577
>>16275585
Yes her jewishness is affecting the testing results.

>>16275598
No, dipshit, I looked into those links you gave, and did something more than the apparently cursory glance you did. I looked into her background.
She doesn't even test the shit herself. She sends samples off to a company. She's also HEAVILY invested in her hand wringing campaign against all things the least bit toxic. AND advertises the company on her website.
Again, I'll posit that enameled cookware is safe. You do do what you want. EVERYTHING you cook with LEACHES into your food in miniscule amounts. I'd almost guarantee your food has more toxins in it than the cookware adds regardless.

>>16262033
same desu but i try and keep it under control

>>16275121
>But I could see why it you ate it every day, It would be important.
Yeah, in these families you're not just eating it every day, you're eating it every meal. Breakfast has rice, lunch has rice, dinner has rice, even desserts can be made with rice. So you fill up the rice cooker and cook a batch then it keeps it warm and airtight for everyone the rest of the day, you just scoop out as needed.

>>16275190
>>16275215
For me it's pyrex (or any other local borosilicate brand). Maybe it's because I'm a chemist but I much prefer glass to ceramic (and definitely plastic).

>>16275671
Glass really is so close to being a perfect material. If only it was more drop-proof.

>>16275671
Totally, Anon. I don't eat enough rice to warrant it. But the investment for a family who eats that much is about a dollar a day for the first year. Worth it, I'm sure.
I'm a big fan of pyrex too.
As a chemist, what is your opinion on what those guys are arguing about enameled cast Iron? I don't own ant, I use SS, which does leach a bit of chromium and nickel, but I also don't worry about such small amounts. I would never make marinara in fiesta-ware, but that should be common knowledge by now.

>>16275691
To be honest I didn't read any of their posts. I just skip schizo posting on 4chan because there's nothing to be gained from reading it. I'm not going to change anybody's mind.
I avoid uncoated copper cookware if I'm making anything acidic, although I wouldn't be concerned if it were a one-off. I avoid overheating PTFE coated surfaces because they can release unpleasant fumes. I try not to use plastic when heating where it would contact food, but I still occasionally do for takeaway I can't be bothered re-plating. I do use a water filter but that's because my local water has a decent bit of manganese and has a slight yellow tinge without filtration (I don't bother filtering for boiling/cooking). I rinse all fresh produce under the tap (with rubbing for solid surfaces) except mushrooms. I also rinse my rice but I'm not in the US, I've heard the rice there is pre-rinsed and vitamin fortified so I probably wouldn't rinse it there.
All that said, I've never spared a moment of concern about other metals like lead unless I was going to be using something made from unknown-origin pewter. Those are chronic poisons which you can easily get a blood test for if you're concerned.
And I'm probably overkill on a lot of this stuff, there's not much evidence regarding the level of harm for many things at the amounts we're exposed to these days. But I'm hoping for a multi-century lifespan so try to avoid any problems that might crop up in 200 years.

>>16270713
>rivets
LOL

>>16275730
Thank you for your well thought out and level headed response.
S.M.I2.L.E-- I hope you make it.

>>16274090
I already cook better than you. I don't see no rice faggot.

>>16275215
Pyrex makes this set. Not ad durable as original Pyrex, but the Duralex set is not airtight, so I make do with this. So nice to have dishes for serving that save on leftovers container. Also great for potlucks and such. I have some of the 1, 2, and 4-cup containers as well. The people in my house only eat leftovers they can see (labels do nothing) so I have found this to be a good system. In retrospect, so OXO pieces might have been more desirable, but they were not available at the time. OXO goes straight from freezer to oven.
>>16275684
I do have two of pic related by corelle for work lunches, but they are opaque, which is a major downside.

>>16260797
>using chinese cookware

>>16277237
Chinese stuff is good now, if you can find a reputable dealer (there's the rub)
They're turning the corner much like "jap crap" started becoming amazing in the 90s

>>16275031
>cuckoo
what did they mean by this?

Do you guys buy your own le Creuset stuff or do you wait for boxing day sales?

>>16280182
buy the beat up used shit at the goodwill and salvation army and then take advantage of the lifetime warranty and they’ll send you a new pot

>>16280182
I wait for whatever sale. I got the plum dutch oven for a good price last year.

>>16280411
Pretty sure you need the receipt to use the warranty, fool

>>16280411
Where the fuck do you live? My Goodwills, ect, have absolute fucking garbage in them. Not even any cast iron shit before hipsters buy it up. We only have chink shit and literal aluminum trash.

>>16280509
If you live close to a decently sized city then you are blessed with easy access to international foods and cursed with never finding good deals when thrifting