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How to fix loose wooden Le Creuset handles?
Thank you all, I tried years ago to turn it but had no luck, I guess I didn't really try hard enough. I'll jimmy it around with a wooden spoon and see how I get on. Thanks again everyone.
How to fix loose wooden Le Creuset handles?
Hello everyone, it's been a while since I was last here.
After breaking my upper-arm 6 months ago I've decided to sell my heavy vintage Le Creuset saucepans and as I'm now using a lighter SS type I don't really use them anymore. One of them however has a loose handle that rotates by about a quarter turn when you try to pour from it. This has never really bothered me but is there anything that can be done to fix this?
This is the type of saucepan in question:
http://www.lostandfoundclothing.com/blog/wp-content/uploads/2010/08/101_6578.jpg
Has anyone come across this and been able to fix them?
Cheers
1970's (or '80s I suppose) Braun Kitchenmachine
I think the item that you were after might be designed by Dieter Rams if so it will probably always go for premium prices.
Viel Glueck
1970's (or '80s I suppose) Braun Kitchenmachine
You might want to try ebay.de or search ebay internationally. Once you have the model number you might be able to find a seller who will ship internationally.
Germany is unsurprisingly full of great vintage german designs! :)
Sorry, actually ignore that if you aren't in europe, i believe the electricity is set differently in the US. :(
Just Bought LeCreuset 8 quart oval oven in Cobalt-hard to find!
For what it's worth the 33cm (7.5L/8Q) is still available in europe, I doubt it will be fake - probably a discontinued line or direct import...
Do chicken winglets = wings?
It's just for some gravy or more properly Jus of Thyme :)
I'm trying for the first time some fine dining recipes - the recipe for double chicken stock also asks for chicken winglets so I suspect they are used to super enhance the stock base.
--Although cheapskate that I am going to see if I can rescue any meat leftover from the winglets to fry in breadcrumbs for lunch!
Do chicken winglets = wings?
Thanks, I think that must be right - if the winglets were the tiny finger parts at the end I'd hate to see how many were needed to get the 250grams I need...
Do chicken winglets = wings?
Simple question really, what are winglets? Are they the wings or just the last joint on the wing to the tip?
Thanks!
Chocolate Question: Does Dark = Bitter?
To add to the confusion, this link http://www.cacaoweb.net/chocolate.html seems to show bitter/unsweetened chocolate as 99% cocoa solids. This seems to make the most sense to me, going from sweet and milky to dark and nuanced through to bitter and earthy...
I have a few to choose from in the store cupboard and will probably choose the most savory one, I would like to hear from anyone on what they recommend for Spanish or Mexican cooking...
Chocolate Question: Does Dark = Bitter?
Thanks for the reply, I'm still a little confused as we don't really use any of those terms from the link in the UK.
I think I should probably just use the darkest chocolate I can find.
Bamix Immersion Blender -- Is Its Weight a Problem?
I can't say it has ever bothered me, I have one and was actually just given a Braun so can compare them. I have just weighted the Braun at 21oz and the Bamix at 28oz... My Bamix is from the 60's and still going strong so I can recommend their quality :)
Chocolate Question: Does Dark = Bitter?
Hello all,
I just have a very simple question. Is plain ordinary dark chocolate (approx 70% cocoa solids) the same as bitter chocolate? If not can some explain what bitter chocolate is?
I have a spanish recipe book that asks for bitter chocolate but that isn't a description I have come across before...
Does anyone know?
Creuset roasting pan, not in catalog....
I remember seeing them so they are probably a discontinued colour.
Can you taste the metal from cookware and knives?
I have a carbon steel opinel which I can taste on certain fruits - most annoyingly apples which I like to slice. It makes them taste zingy.
What is the difference between mineral steel and carbon steel?
I don't know for sure but I think the mineral pans are just be their recycled / green line - and otherwise they are the same as either the force blue or carbonne plus lines...
White Corning Vision France Cookware
I'll say; the first time I used it was just boiling some peas - only it took so long to come to temperature it never got to the boiling point in time. What is usually a few to a five minute job seemed to take a quarter of an hour!
The next thing I used it for was making ghee, a perfect job for a little milk pan I thought, gentle to moderate heat and then the hot fat started to spit out of the pan with great popping cracks sounds.
I haven't ventured sugar with it yet but I was so hoping the white would be perfect for seeing caramel as it colours - but not if it is going to be bursting out of the pan!
It is only just about good enough to gently warm things in (its currently on porridge duty), but I'm only really on keeping it because it the design is quite sweet and the colour is nice, not usual reasons for keeping cookware I know. It is fun to try different materials and see how they perform though, I dream of cooking on tin lined copper one day :)
Donna wants a Magimix
Nigel slater I think calls them the ugliest creature in the kitchen. They are however invaluable for all the worst parts of preparation drudgery. Chop, puree, mix, blend. It will do everything you don't want to... They're especially useful for processing large quantities of produce - do you really want to hand chop half a kilo of shallots by hand? Puree litres of soup with a hand mixer? On a weekday? It can do these types of jobs seconds that you might otherwise only do for occasions...
I'd say that every cook needs a blender or a mixer or food processor of some sort, and a food processor covers the most range out of the three gadgets.
Magimix being part of Robot-Coupe is imo the best you can get new. If you are looking for something cheaper then Braun used to make a very good mutli-processor which I think might have been originally designed by Dieter Rams. That might be worth chasing down if you want some prestige on a budget.
White Corning Vision France Cookware
I've used this piece a few times now and cooking on glass is a very different experience. The heat transfer properties aren't all that great tbh and so I wouldn't recommend this material for anything other than for small amounts 'warming up'. I can certainly see why this material has fallen out of use!
It really does seem to suck up heat energy and just magically lose it somewhere, boiling water seems to take forever and requires much more heat to do so. The sides of the pan not in direct heat contact will stay cool for ages which cools the contents back down just as the base will begin to scorch even though it is by far the thickest base I have (roughly 1cm).
Also I think because surface is so smooth when liquids do get to boiling point the bubbles don't appear to form in tiny evenly distributed amounts, but in rather large and random spitting pops. Not quite the ideal pan for sugar work despite the colour...
Still, it does look nice in kitchen and will just about warm things adequately enough to warrant a place among my collection, at least for now.
Revol porcelain
I've had pieces from all three and they have various methods different markings, some are stamped in ink and some indented. The large Revol piece I did have had an indented stamp mark, but this may well be different on the smaller pieces.
Have you checked the piece against the website? http://www.revol-porcelaine.com/
White Corning Vision France Cookware
Thanks for your answer, it definitely more reassuring to know that. I was worried it would explode at the first hint of a hat being dropped.
Do you know if you have to let them heat up slowly from a cold hob before using or if it is safe to put hem on an already hot hob/surface?
Would going from the refrigerator to stove top be an issue? Presumably it would be best to let it settle at room temperature for a while first?
Thanks Chemicalkinetics you always bring some enlightenment to a subject.
White Corning Vision France Cookware
I just picked up this rather cute little white Corning Vision milk pan from a charity shop for a few pounds (£). Does anyone know anything about the care and usage instructions for this range of glass/pyrex cookware?
Can it be used on Gas/Electric/Ceramic/Halogen/Microwave? Can it be used from the fridge? Presumably thermal shock is a issue - how should I avoid that?
I'm not planning on using it for much (I have whole ranges of cookware in other materials), I got it mainly because a) its white! b) I've never cooked on glass before! c) I like the design! d) cheap!
Can anyone give me some advice on what is and isn't safe with this type of cookware? I've never used it myself.
Thanks!
Guide to LC colors?
On the off chance this is a 23cm skillet in Granite, I'd know a buyer who might interested in it!
Le Creuset White enamel - EGGS STICKING!
I've never used a cooking spray so I don't know. I usually use either butter or canola oil or a mix but I do use enough though so once it is hot and starts to thin out it just about covers the entire base of the pan.
Le Creuset White enamel - EGGS STICKING!
Try pre heating for a while longer, like 4-5 minutes to ensure the heat is coming through, Add the oil to the hot pan and when it starts to shimmer, try adding the eggs then. I have the black satin version which has a rougher surface and that works for me. Good luck.
A couple of Le Creuset questions
The unfinished bases are the old style, this was apparently because the enamel wasn't strong enough to prevent chipping in the areas that took the most wear, such as the base and rims, so they didn't enamel them.
I think small chips are fine, as long as it doesn't look like it will chip further into your food it should be a-okay. I would heat some liquid in it and give it a gentle bash or two with a wooden spoon to judge if it was safe or not,
Has anyone ever seen this dutch oven before?
I think the guy selling those was looking for about $400-700 a piece, so they are definitely for the well heeled cooks.
The handle design is actually similar to the sitram catering/pro line and I find it actually works really well although it really doesn't look like it will. The curve is prefect for your thumb on one side and palm on the other.
I did think about the covered skillet though - I love it. It's not often cookware appreciates in value ;)
Has anyone ever seen this dutch oven before?
They used to make a whole range - an oblong one which I think must have been for fish.
Hmm trying to add a photo of the range...
http://i.ebayimg.com/24/!BhB6Erw!mk~$(KGrHqUH-CkEsMRCS1FzBLHYJscs(Q~~_3.JPG
Has anyone ever seen this dutch oven before?
Clarissa Dickson Wright used one in one of her shows and I remember she made a special point of commenting on what nice casserole pot it was.
FWIW, You just missed out on one today on ebay I think for £150.
