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Newbie ?

EgginTigerEgginTiger Posts: 101
edited 6:18PM in EggHead Forum
After my mom passed away my dad gave me my mom's set of Le Creuset cookware knowing that he would never use it and that I would. I'm wondering if anyone has had any issues using this type of cookware on the egg, thinking that the egg is like an oven I can't imagine there would be any problems using it on the egg but I would like further input from those that have used cookware such as Le Creuset on the egg.

respectfully

Comments

  • vidalia1vidalia1 Posts: 7,091
    Le Creuset is fine to use on the BGE. There may some slight discoloration after using but a good scrubbing usually takes care of that...bake away...and remember the pics. ;) :)
  • fishlessmanfishlessman Posts: 17,482
    i use mine but only with indirect setups and temps not higher than around 350 for soups, stews, chili, gumbo, potroasts etc
  • vidalia1vidalia1 Posts: 7,091
    and baking bread... :lol: :silly:
  • EgginTigerEgginTiger Posts: 101
    this is exactly what I was thinking but needed confirmation, plenty of pics will be forthcoming after this weekend. Thanks for the input
  • EgginTigerEgginTiger Posts: 101
    I thought indirect was best and not use it direct.

    Thx :)
  • EgginTigerEgginTiger Posts: 101
    baking bread? I never thought about that, fab idea :)
  • WooDoggiesWooDoggies Posts: 2,390
    Le Crueset will work fine on the egg. If you don't want to worry about cleaning the build-up that will inevitably occur on the outside bottom, covering it in a layer of aluminum foil will help.


    john
  • BordelloBordello Posts: 5,926
    Hi John,
    Hope all is going well with you. I alway look forward to the pictures you post regardless of what the subject matter is.

    Have a great week.

    Regards,
    Bordello
  • Direct is fine, too--it will just make the outsides quite sooty. The soot is easily removed with a scrubbie and a sprinkle of Barkeep's Friend (available at WalMart). I've used mine to cook everything from pie to roasted potatoes to cornbread to baked beans. One thing to remember: the black phenolic knobs are only rated to 475 or so. If you're planning a higher-temp cook, either remove the knob & plug the hole w/a twist of aluminum foil, or buy the replacement stainless steel knob.
  • vidalia1vidalia1 Posts: 7,091
    Ashley,

    Baking bread, pizzas, pies, cookies, etc are great on the BGE. Just make sure you give the BGE plenty of time for the smoke to clear.
  • WooDoggiesWooDoggies Posts: 2,390
    The Le Crueset will cook perfectly fine on a direct set-up. You will just have to be more careful of temp control as there is more chance of burning whatever you are cooking.
    Filling the firebox with lump just above the air holes will give you a little more distance between the fire and pot.... and give you more ability to control the temp.


    john
  • Carolina QCarolina Q Posts: 8,667
    Hmm, I thought the max temp for the knobs was 350°, not 475. Could be wrong, but I think the info is on their website.

    Everybody knows there’s three acceptable condiments for a hot dog; there’s mustard, onions and stagnant cart water! That’s IT!   ... Jon Stewart


    Michael 
    Central Connecticut 

  • dhuffjrdhuffjr Posts: 3,182
    John,
    Someone told me a long time ago to rub a little dish soap on on the outside of the pot. The times I've tried it I was amazed it works. The dirty/smoke/whatever build up cleaned off much easier. I'm normally in a rush and forget that step though and have dirty pots. I use cheap Tramaneta ware so I'm not too worried about it.
  • dhuffjrdhuffjr Posts: 3,182
    I have some cheaper versions. The only thing to watch for is the temp. Your cookware will have a composite handle which is only good for so high a temp. My cheepo brand enameled cast iron has some handles that obviously have gone past that temp with user error.
  • EgginTigerEgginTiger Posts: 101
    My mom's set has stainless steel knobs that I believe my mom bought to replace the black ones
  • I've used the phenolic knobs to bake a whole bunch of no-knead loaves at 475 without the knobs melting, warping, or giving off any weird smell. YMMV.
  • vidalia1vidalia1 Posts: 7,091
    I cover my knobs with HDAF...just because it is easy.
  • WooDoggiesWooDoggies Posts: 2,390
    I've heard of that trick but never used. Always thought the soap would make more of a mess than without. Good to know it works.
    Like you, I use my lowly stuff on the egg and keep the higher end enamels in the kitchen.
    Cheers!



    john
  • WooDoggiesWooDoggies Posts: 2,390
    Hey NewBob!

    I haven't been photographing many cooks lately. Too dark in the evening and I hate the flash.

    Here's one from not too long ago.

    IMG_2202.jpg



    john
  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    I use mine in the egg. Sometimes it gets a bit hard to clean the smoke off of the ceramics.

    GG
  • fishlessmanfishlessman Posts: 17,482
    we used ivory soap in cub scouts, used to let a bar sit in water overnight to soften and smear it on the pots
  • fishlessmanfishlessman Posts: 17,482
    places like marshals home goods stores have inexpensive knockoffs for around 40 dollars if you dont want to risk the good stuff, the cheap stuff works just as good in the egg as the 300 dollar stuff.
  • BordelloBordello Posts: 5,926
    Hi John,
    As always, very nice indeed. You may not be taking a lot of pictures but I know you're eating well. :woohoo:

    Thanks John,
    Bordello

    or Old New Bob :silly:
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