Our New Enameled Cast Iron French Oven
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Thanks for the video bud. Been contemplating interior enameled cookware for awhile now and that burnt look on the bottom of that pan did it for me lol. I dont think more oil is gonna fix that problem.
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i don't think that was a Le Creuset. that is probably why it burned on the bottom. look at the lid and the knob. i don't see any le creuset branding. and my le creuset have never done that.
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Cooking in le Creuset pans is different than ordinary pans. Usually you need to add more oil FIRST before anything else, and get it to temperature with oil only. Then add the various ingredients. Also - that black is easily removed by pouring water in the pot and heating it on the stove for a while. Some people bring it to a boil. Then the debris cleans up great. My favorite spaghetti sauce pan is an 11" LeCreuset. Brown the meat, caramelize the onions, then simmer for hours and hours.
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Just curious what brand of cookware you're using? Palao looks delicious!
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No! This is not Le Creuset ... This is from World Market. The reason why the onions look burnt in the begging stage of this cooking session is because there were just a few drops of olive oil used to sauté onions. As soon as other ingredients were added in later stages of cooking it all comes together and gives a very rich flavor for the dish. I also own and love Le Creuset and it does exactly the same thing with little or no oil. (Operator Error!) But I like to cook with no or very little oil.
workout228 3 months ago