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WickedIslandWickedIsland Posts: 153
edited July 2012 in EggHead Forum
Straight blueberry and soooo good! Uploaded from the Photobucket iPhone App

Comments

  • travisstricktravisstrick Posts: 5,001
    Looks good. What kind of enameled pot is that?
    Be careful, man! I've got a beverage here.
  • BYS1981BYS1981 Posts: 2,497
    Looks delicous!
  • WickedIslandWickedIsland Posts: 153
    Looks good. What kind of enameled pot is that?

    Thanks. It is a LeCruset(sp?) Sometimes you can find them for a decent price at TJMaxx or Marshalls
  • travisstricktravisstrick Posts: 5,001
    I got a nice Cuisinart for half off at TJMaxx. I'd jump on a Lecurset if I found one. My aunt has a full set that is 20 years old and it still is in top condition. Once my $800 Calphalon set wears out, I'll be getting some Lecurset.
    Be careful, man! I've got a beverage here.
  • WickedIslandWickedIsland Posts: 153
    I got a nice Cuisinart for half off at TJMaxx. I'd jump on a Lecurset if I found one. My aunt has a full set that is 20 years old and it still is in top condition. Once my $800 Calphalon set wears out, I'll be getting some Lecurset.

    It is pricey but worth it. This one is now my egg pan
  • LizzieSampsLizzieSamps Posts: 894
    I was worried about the enamel on the egg, so no worries about that?  I just got my first cast iron dutch oven.  
  • WickedIslandWickedIsland Posts: 153
    I was worried about the enamel on the egg, so no worries about that?  I just got my first cast iron dutch oven.  

    I have only used it twice at no higher than 4-450 but from what I can tell no problem. I already had it and figure it will be good for everything since regular CI shouldn't be used for acidic food. I haven't used the cover yet but have switched from the stock knob to the metal one just in case (actually did that for my oven long ago but not sure when I will be using that again, lol)
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