I have 3 Le Creuset pans sitting in my cabinet, taking up space. They are
smallish -- a 2-qt saucepan and a 2 qt. Dutch oven-type tying. And a small
(8"?) frying pan with a grey coating on it (not sure whether it's a
non-stick coating, or a promotes-browning coating). I was under the
impression that Le Creuset was best suited for braises and baked things
(lasagna, scalloped potatoes). These pans are too small for those kinds of
things. They seem suitable for heating up soup, chili, etc., but that's
about it...they're kind of heavy to keep in my crowded pan cabinet, so I've
moved them out.

How would you use these pans? I hate to see such nice pans go unused, so I
thought I'd see if there's some use I'm overlooking. (Hmm...they are
pretty....guess I could do some Martha-type centerpiece with a bunch of
lemons in one of them or something...)

Thanks,
Chris

On Sun 01 Jan 2006 12:04:11a, Thus Spake Zarathustra, or was it Chris?

> I have 3 Le Creuset pans sitting in my cabinet, taking up space. They
> are smallish -- a 2-qt saucepan and a 2 qt. Dutch oven-type tying. And
> a small (8"?) frying pan with a grey coating on it (not sure whether
> it's a non-stick coating, or a promotes-browning coating). I was under
> the impression that Le Creuset was best suited for braises and baked
> things (lasagna, scalloped potatoes). These pans are too small for
> those kinds of things. They seem suitable for heating up soup, chili,
> etc., but that's about it...they're kind of heavy to keep in my crowded
> pan cabinet, so I've moved them out.
>
> How would you use these pans? I hate to see such nice pans go unused,
> so I thought I'd see if there's some use I'm overlooking. (Hmm...they
> are pretty....guess I could do some Martha-type centerpiece with a bunch
> of lemons in one of them or something...)

Since I'm almost always cooking for only two, the 2-quart sizes are very
useful. I have a large collection of Le Creuset and find that I use the
smaller pieces most often. Casseroles, pot-roasting, slow-cooking either
on stovetop or oven. I use a smallish skillet for southern cornbread.

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

"Wayne Boatwright" > wrote in message
...
> On Sun 01 Jan 2006 12:04:11a, Thus Spake Zarathustra, or was it Chris?
>
> Since I'm almost always cooking for only two, the 2-quart sizes are very
> useful. I have a large collection of Le Creuset and find that I use the
> smaller pieces most often. Casseroles, pot-roasting, slow-cooking either
> on stovetop or oven. I use a smallish skillet for southern cornbread.
>

Maybe I'll have to start cutting those chuck roasts in half. I usually get
a three pound roast, cook the whole thing, and then get sick of the
leftovers. Might be better to cook half (I can use the two qt. Dutch oven,
whoo whoo!) and freeze the other half to cook another time. I'm not really
wild about freezing leftover pot roast -- the veggies (esp potatoes) don't
seem to hold up well. Thanks Wayne, for that thought.

Happy New Year!!

C

Chris wrote:

> I have 3 Le Creuset pans sitting in my cabinet, taking up space. They are
> smallish -- a 2-qt saucepan and a 2 qt. Dutch oven-type tying. And a
> small (8"?) frying pan with a grey coating on it (not sure whether it's a
> non-stick coating, or a promotes-browning coating).
<snip>
> How would you use these pans? I hate to see such nice pans go unused, so
> I thought I'd see if there's some use I'm overlooking. (Hmm...they are
> pretty....guess I could do some Martha-type centerpiece with a bunch of
> lemons in one of them or something...)

I use my 2-quart saucepan to make improvised soups, but its perfect
application is for hot chocolate.

I use my 2-quart Dutch oven for stove-to-oven applications like pork chops
with vegetables. It's also good for gumbos.

The small skillet is a tougher call...maybe some kind of breakfast scramble,
or for corbread as Wayne says.

Bob