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Rusted Le Creuset-- I think??? Pic attached

Thanks! I ended up soaking it in boiling water and baking soda... and the stain came off with a little scraping with a wooden spoon. Thanks all for your advice!

May 17, 2011
schmaltz in Cookware

Rusted Le Creuset-- I think??? Pic attached

It is enamel and it does feel pretty smooth to me. Looking up close though, it's hard to tell if the coating is scratched off. The circle shape is definitely from the flame of the stovetop (my stove kind of sucks) and I've gotten this shaped mark on my LC dutch oven-- but that one has the sand-colored interior, which is much easier to clean. It happened after I made a frittata, which covered the whole surface, so it's odd to me that the stain from the food would be exactly where the flame from my stove is. If it is a stain, any suggestions on how to clean it?

May 14, 2011
schmaltz in Cookware

Rusted Le Creuset-- I think??? Pic attached

Forgive me-- I know there are a lot of Le Creuset problem posts on this site, but I couldn't find any with my same problem. Anyway, I think I may have taken off the black enamel from my LC skillet. I made a fritatta the other day on the stove top, then put it in the oven to finish it. I probably didn't use enough fat. When I washed it, there was this rusted-looking, bright orange circle, clearly where the flame was. I tried Bar Keepers friend and soap and water, but it's not coming off. I can't tell if it's on top of the enamel, or if the enamel is gone? Any advice on cleaning this thing? And is it safe to still use?

May 14, 2011
schmaltz in Cookware

How do you decide what to cook?

Based on all of this advice, I ventured out of my comfort zone and bought a bunch of empress plums-- a fruit that I wouldn't have otherwise tried, but it was new, in season, and on sale at Reading Terminal. I did an epi and google search and found a Plum Torte recipe:
http://events.nytimes.com/recipes/378...
Ridiculously easy and delicious and something I never would have made if not for this advice, so thanks!

Oct 05, 2010
schmaltz in Home Cooking

How do you decide what to cook?

These are great tips. I definitely need to become more comfortable and confident not using a recipe (if I had a kabocha squash, I'd look through every recipe on epi for what to do with it). One thing that's enabled my indecision problem is that I just started a job across the street from Reading Terminal Market in Philadelphia, which sells pretty much everything: produce, meat, fish, poultry, hard to find ingredients, spices, etc. I'm not complaining. I love it, but it's totally overwhelming.

Sep 23, 2010
schmaltz in Home Cooking

How do you decide what to cook?

One of my biggest problems as a home cook (I admit, there are several) is trying to decide what to make. I spend way too much time reading recipes and blogs and stories about food, but when it comes down to choosing what to make for say, a weeknight dinner, a small dinner party or a batch of something baked, I'm often struck with major indecision. By default, I look for recipes that are a) quick, b) call for most ingredients I already have in my fridge/pantry, and c) don't involve too many pots and pans to clean afterward. (Okay, I'm kind of a lazy cook). Once in a while I'll try something that takes time and effort, but then I'll just make that one thing and nothing else. ("Hi, honey, we're having sourdough bread from the starter I've been feeding for weeks! If you put some peanut butter on for protein, it's dinner! Bon Appetit!")

So, my question is part a plea for advice on getting over my indecision and part just curiosity. How do you choose what to make with so many freaking recipes out there?

Sep 23, 2010
schmaltz in Home Cooking