Gravy's Cooking Thread

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Erronius

Erronius

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Soygen said:
First, start with a 5 gallon bucket of cottage cheese...
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Ao-

Ao-

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So my wife found an old enameled oval dutch oven. On the bottom it says "Made in France" and has the number 31. I feel like it's a le creuset, but it doesn't have a the emblem or anything.

edit: is there any way to tell? it looks unused but just old.


Also what's a good recipe to try it out with? Was looking for something "one-pot"ish to try out.
 
Mrs. Gravy

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Ao- said:
So my wife found an old enameled oval dutch oven. On the bottom it says "Made in France" and has the number 31. I feel like it's a le creuset, but it doesn't have a the emblem or anything.

edit: is there any way to tell? it looks unused but just old.


Also what's a good recipe to try it out with? Was looking for something "one-pot"ish to try out.
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Do a search "how to identify genuine le creuset"...most pieces have the name. The size number should be in a circle in the center on bottom of pan and there may be a diamond shape mark. Either way, if it seems to be good quality that is great. I am sure one of these amazing cooks or chefs will.give you a great recipe. Maybe a cassoulet...
 
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Soygen

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Y'all giving Errn real lasagna recipes...

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Soygen

Soygen

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Dude, you can get good Italian cheese anywhere in the world(if you want to pay the price). That said, cottage cheese seems to be the go-to lasagna cheese in this thread.
 
Noodleface

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Ok I know the cast-iron pan thing is past it's prime now that everyone makes food fag-vide but what's the proper care technique?

I finally got a nice one yesterday. It weighs about 1700 pounds and it was made in america, that's all I cared about. What do I do bros
 
Soygen

Soygen

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Noodleface said:
Ok I know the cast-iron pan thing is past it's prime now that everyone makes food fag-vide but what's the proper care technique?

I finally got a nice one yesterday. It weighs about 1700 pounds and it was made in america, that's all I cared about. What do I do bros
Click to expand...
Cast iron is never past its prime. It's my go to pan and I'm like King Fag-Vide.

There are tons of resources on how to take care of them on the internet. Did you buy it new or is it old and rusty? If new, is it pre-seasoned?
 
Noodleface

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It's new and it said it was pre-seasoned but I don't know how to check the legitimacy

I don't mind reading - but is there a goto guide?
 
Lanx

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Noodleface said:
Ok I know the cast-iron pan thing is past it's prime now that everyone makes food fag-vide but what's the proper care technique?

I finally got a nice one yesterday. It weighs about 1700 pounds and it was made in america, that's all I cared about. What do I do bros
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sous vide and cast iron goes hand in hand actually

also some ppl like cleaning with chain mail, some don't
 
Deathwing

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I got an enameled version just so I wouldn't have to deal with that cleaning bullshit(that I knew I would fuck up).
 
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