I ordered some smoked and some chile salt from that website too, can't wait to get it and try it!

Oh dear, now I need to order that one, too :-) although from a quick search, I think I may be able to find that one in a specialty store here...thank you!

I found a web store that sells it, along with a myriad of other salts! http://www.salttraders.com/
I just had to order it and a couple others...

Thank you for the salt article, too!

Well maybe I will try crushing up the Maldon....

:-) that's the recipe:-)

Oh, thank you, then it probably would make a big difference, since it's a topping on the bread. Any idea if I will be able to easily find the Cornish sea salt at the grocery store, or will I need to go to a specialty store?

I found a recipe that I want to try that calls for Cornish Sea Salt...do you think I could use Maldon Salt instead (I have Maldon Salt already...) It's for the sprinkling on the top of the bread dough before baking...should I invest in some Cornish Sea Salt?

Would it be OK to freeze pie crust in a pie plate? I have the ceramic crock-like plates. I do a fancy edge with leaf cut-outs, so would like to save time Thursday morning by having these assembled. Or should I just make the dough today and freeze it...doing the assembly on Thurs? I have plenty of room in my freezer for the pie crust in plate if it would still come out OK?

I'm sure it would look nicer in the Au gratin dish, but it was tasty just the same!

I have not made potatoes Anna, but from googling the recipe, looks like more of a cream sauce in the recipe I used. Might try that Anna one!

I didn't have my dish yet, but that's the size it calls for. I'm sure you could use the 32. I used my 12-in fry pan (the one time I've used that!). I used half and half instead of whipping cream and that was just fine!

The recipe on www.lcstores.com under the gratin section turned out great here!

Thanks Jay, that's the problem, I didn't pull it while it was still a bit soft the middle. in always worry too much about undercooking and go the opposite direction! Well, I do understand about some people being "rough on things" I raised 2 boys...trying to think right now if anything has been broken around here since the younger (23yr) one moved out? The one time I let him drive my car (which I purchased new and have taken very good care of) he wrecked it $6K of damage! As far as kitchen stuff...well, try finding any of it after he unloads the dishwasher! He would be considered a stacker :-) good thing I have acquired most of the good stuff post-kid!

Hi Jay. Two things, first, you inspired me to make a bacon and asparagus fritatta in my 10" skillet last night and it was pretty good, although a tad overcooked(my fault!-how long do bake yours for?) 2nd, chips...it's surprising to me how many lightly used pieces on eBay have chips in them! How are they being handled that they get that messed up? I did catch myself banging the spoon on the rim of the pan the other day, and thought "oh, that's the answer for the chips on the rims!"

Thanks Jay, I am happy that it's a matching one, maybe hubby won't notice that I have 3 sizes! Hehe. I printed your chicken recipe and will definitely try it. Will be fun to challenge my hubby's grill version. Used my 36 for roasting spaghetti squash and my 24 for chicken marinara last night. I'll post a photo later...

That Descoware one sounds intriguing...don't blame you for that! Gotta love that these tools last forever! I've been "cooking" for 35 years (as soon as I was old enough to reach the burners, I cooked for my parents and I) However, it's just over the last few years that I've started collecting proper quality tools and branching out in my cooking.

Hi Cindy...what color is it? Maybe you need to sell it :-).

I love the 3 1/2 qt braiser! I think the regular enamel makes the difference or maybe its just a learning curve? I'm leaning toward letting the fry pans go. I have All Clad Stainless fry pans that get tons of use (the heavy WS d5 ones) and a couple of Scanpan nonstick for when that's necessary. Need somebody to convince me otherwise...haha!

Do you love yours? I have two of the Skillets, with the black enamel surface. I've had them for about 2 years and only used the 12" twice (for a gratin, and now I have a gratin dish) and the 10" once for searing tuna (and it took lots of elbow grease to clean after). I'm considering letting them go on eBay, since, so far, they haven't lived up to my expectations (compared to my other LC) and are taking up valuable cupboard real estate. Am I missing something obvious?

Thanks! After poking around a bit, I think I might pick up some organic vanilla syrup, and add that to the cream next round. This model is specifically labeled for "whipped cream". The more versatile model, that I think you probably have, that you can do hot too, is triple the $55 price tag, so for now, I passed...

Spent some time in William-Sonoma yesterday (always VERY dangerous) among our purchases, I convinced my home bartender hubby that we need one of these for fresh whip on our hot toddies. I used it last night, per the enclosed instructions and it works fabulous. Question is, can you add flavoring (like vanilla) and/or sweetener to the cream in the can? Would this affect the quality of the whip foam? What is your experience?

Hi! Do any of you use your Le Creuset cast iron cookware on the grill or Traeger?

Jay, roasted chicken sounds wonderful! I will have to try using mine for that. I usually use the French oven, that's more like baking it though.

I "won" my like-new #32 in cherry yesterday! Can't wait to get it! It was the first #32 I had seen in cherry on there so I was not about to lose on it! I'm a monster when I have a mission! Of course today in my inbox I get a recipe that uses a 1 1/2! Haha! Does anybody have or need 4 different sizes of gratin dishes? Wait, that would be 5 with the 20's! That would be crazy, although they certainly don't take up much room since they all nest nicely...

Thanks Ellabee. I find a few 28's and 32's on eBay but so far no 30's. As a side note...I have now "won" 2 - 20's this last week, since I saw those and thought they would make great individual sized portions! eBay is so frustrating though, the auction bidding can make you crazy! I was bidding on two from the same seller (same color) and only won the first one! Oh well, now I'll have a couple more colors in the kitchen, yellow-orange(not flame) and cobalt blue. Should be OK with my cherry collection!

Sounds perfect! There's only the 2 of us here at home now. Now for my search! I'll let ya know what color I get!

Hi, that is why I have to get it in eBay. They don't make them anymore. Thanks!

Thank you for doing that Sherri! That is so helpful! I'll probably get the 32 since I have the 36 already and will have 1, 2, 3 qt then. Maybe some #20's...for individual servings...

Hi, Candy, yes I have the new 1 and 3, but am shopping eBay for the 2 qt and am not sure if it would be a #28 or #32...do you know?