Love to cook in this pot! Food cooks evenly,easy to clean! Have absolutely nothing negative to say. I keep the iron edges well oiled while in storage (olive oil) to prevent rust.
Love this dutch oven! I have cooked so many great soups and dishes in in during the past month. Such a great quality. I know that I will use it for many years.
After Buying a few Le Cuistot pots i see that they are very worth and hope to collect them all with time. I made some research on Cans Iron Cookware and learned the following. Cast iron's ability to withstand and maintain very high cooking temperatures makes it a common choice for searing or frying, and its excellent heat retention makes it a good option for long-cooking stews or braised dishes. Because cast iron skillets can develop a "non-stick" surface, they are also a good choice for egg dishes. Other uses of cast iron pans include baking, for instance for making cornbread, cobblers and cakes. Most bare cast iron pots and pans are cast from a single piece of metal in order to provide even distribution of heat. This quality allows most bare cast iron pans to serve as dual-purpose stovetop fryers and oven baking dishes. Many recipes call for the use of a cast iron skillet or pot, especially so that the dish can be initially seared or fried on the stovetop then transferred into the oven, pan and all, to finish baking. Likewise, cast iron skillets can double as baking dishes. Cornbread in particular is seen as a food item that is best prepared in a cast iron skillet: the iron pan is heated beforehand in the oven, the ingredients are first combined and mixed in a mixing bowl, then added to the heated pan, and the dish is then placed directly into the oven for fast baking. This differs from many other cooking pots, which have varying components that may be damaged by the excessive temperatures of 400 °F (204 °C) or more. Cast iron is a very slow conductor of heat and forms hot spots if heated too quickly, or on an undersized burner; however, it has excellent heat retention properties, and the entire pan will eventually become extremely hot, including the iron handle or handles. Health effects: An American Dietetic Association study found that cast iron cookware can leach significant amounts of dietary iron into food. The amounts of iron absorbed varied greatly depending on the food, its acidity, its water content, how long it was cooked, and how old the cookware was. The iron in spaghetti sauce increased 2,109 percent (from .35 mg/100g to 7.38 mg/100g), while other foods increased less dramatically, for example the iron in cornbread increased 28 percent, from 0.67 to 0.86 mg/100g. Anemics, and those with iron deficiencies, may benefit from this effect. People with hemochromatosis (iron overload, bronze disease) should avoid using cast iron cookware because of the iron leaching effect Seasoning A seasoned pan has a stick-resistant coating created by polymerized oils and fats. Seasoning is a process by which a layer of animal fat or vegetable oil is applied and cooked onto cast iron or carbon steel cookware. New cookware should be vigorously washed in hot water with a strong detergent to remove any casting oils from the cookware's surface. A light coat of oil is applied and the cookware is placed upside down on the middle rack and on layer of newspaper (to drain for an hour), the newspaper is removed, then the oven set to 350 degrees (F) and baked for 30 minutes. Some cookware comes pre-seasoned from the factory. The seasoning layer protects the cookware from rusting, provides a non-stick surface for cooking, and prevents food from interacting with the iron of the pan. However, frequent use of acidic foods such as tomato sauce will remove the seasoning and the cookware will need to be re-seasoned frequently. Enamel-coated cast iron pans do not need seasoning, as the enamel coating prevents rust in most instances. Television chef Alton Brown advocates re-seasoning cast iron cookware yearly to ensure a non-stick surface and to protect the surface from rust. Cleaning Because ordinary cookware cleaning techniques like scouring or washing in a dishwasher can remove or damage the seasoning on a bare cast iron pan, these pans should not be cleaned like most other cookware. Some cast iron aficionados advocate never cleaning cast iron pans at all, simply wiping them out after use, or washing them with hot water and a stiff brush. Others advocate washing with mild soap and water, and then re-applying a thin layer of fat or oil. (a can of spray cooking oil is a convienent way to oil a pan). A third approach is to scrub with coarse salt and a paper towel or clean rag.
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