RE: [CH] Residual heat in cookware
Riley J. McIntire (Riley@ChileGarden.com)
Wed, 11 Oct 2006 14:20:39 -0700
Scott Peterson [scottp4@mindspring.com] wrote:
> At 11:52 AM 10/11/2006, Dave Drum wrote:
>> Le Creuset is enameled cast iron. Except the ones that are Teflon.
>> (yes, I KNOW it's blasphemy).
> Not to me. I'm far to pragmatic a cook. The real answer to the
I like my non-stick. And damn the fumes! Birds belong in mines, not
kitchens.
> Not all of them are coated. I've a couple Le Creuset pots (not
> frying pans) that are plain iron on the inside. Photographs on
> request if you don't believe me. <g>
I thought they were. All that I've seen have been. Going back to original...
http://img.photobucket.com/albums/v311/HabaneroHead/Open%20Fields%202006/sau
ce_stove.jpg
...it seems to be enameled. So, we have a few possibilities;
1) Alex doesn't know how to wash;
2) Enamel has enough porosity to absorb some residual flavor; or
3) It's not enameled and the organic seasoning allows significant
absorption.
> The problem is that the chile oil works its way into the seasoning
> surface on the pot. The only way to get it out is clean off the
I vote for 1 & 2. Alex?
Riley
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