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NAWLINSGAL's Profile

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Red Beans and Rice

I am a New Orleans native and I have never used tomato paste in my red beans and rice. I can't find Camelia beans where I live, so I just use whatever brand of dry red kidney beans that I can find. I recall seeing a recipe that called for a little worcestershire sauce for a richer color, but I've never tried it. My method is very simple...Put beans, diced onion, celery and bell pepper in the pot. Cover with 8 cups water, bring to a boil and simmer for about 2 hrs. I add in the sausage later and season to taste with salt, pepper and cayenne and Crystal hot sauce. Enjoy!

Jan 19, 2009
NAWLINSGAL in Home Cooking

Sur La Table stainless skillet

Yes, I love the ease of cleaning with LC. Regular cast iron seems too high maintenance for me. With the SLT pan, I used maybe a tablespoon of oil. I just drizzled some on the bottom and swirled it around. I don't like using a lot of oil, so maybe stainless isn't right for me.

Jan 15, 2009
NAWLINSGAL in Cookware

Scan Pan? or Best Non-Stick Pan?

My husband tends to be rough on pans, so he has his own Wal-mart non-stick pans and he leaves my LC and Calphalon non-stick alone. I got my Calphalon non-stick set 14 yrs. ago and the pans still have their coating because they are nice and thick and I baby them!

Jan 14, 2009
NAWLINSGAL in Cookware

Sur La Table stainless skillet

roxlet, I have an LC enameled cast iron skillet. Would that give the same result? I've had it for over a month and haven't done much with it. It was great for cornbread, though.

Jan 14, 2009
NAWLINSGAL in Cookware

Sur La Table stainless skillet

I bought a Sur La Table brand 12" skillet and tried it on a piece of tilapia. I thought I did everything right...I heated up the pan on med. heat, waited a few minutes to put my oil in (canola) and after a minute or so, put the fish in the pan. I cooked it on each side for a few minutes and it stuck a lot. I was discouraged, so I returned the pan. It probably wasn't the pan, but something I did! The salesperson tried to talk me out of it and said it is tri-ply just like All-Clad. I found that hard to believe since All-Clad is 3 times the price! I don't know whether to give up on stainless or try something else. I really want a pan that will allow me to get a nice sear on meat or fish and be able to deglaze the pan for a nice sauce. Is hard anodized the "middle of the road" between stainless and non-stick? Any suggestions would be great. Thanks.

Jan 14, 2009
NAWLINSGAL in Cookware

Do I need anything else?

I would like to try searing steaks in my LC skillet. Do you have to preheat the pan with the oil in it, or can you add the oil later? I am afraid of ruining the pan since it's expensive.

Jan 11, 2009
NAWLINSGAL in Cookware

Do I need anything else?

I've got the saute pan which is the Cuisinart and has a lid which I am guessing is stainless steel. It is non-stick, so I when I try to sear meat, I am not getting a nice "crust". Is stainless good for that?

Jan 11, 2009
NAWLINSGAL in Cookware

Do I need anything else?

I would like to have a well-rounded assortment of cookware and it seems like a lot of stores are having sales, so look at my list below and let me know what you think.

-Calphalon non-stick 10 3/4" skillet- part of set about 14 yrs. old; is still NS, but needs PAM
-Calphalon NS 8 1/2" skillet- not used as often, has retained NS properties
-Calphalon non-stick 1 1/2 qt. sauce pan
-Calphalon non-stick 2 1/2 at. sauce pan
-Calphalon non-stick 5 qt. Dutch oven
-Calphalon non-stick 8 qt. stock pot
-Cuisinart 11 3/4" hard anodized non-stick saute pan with lid
-Le Creuset 10 1/2" black enamel coated skillet--new piece
-Le Creuset 5.5 qt. Dutch oven--**My favorite new piece

Also, do I need something stainless steel? If so, what are the advantages? I don't want to have to use a lot of oil in the pan.

Thanks in advance.

Julie

Jan 11, 2009
NAWLINSGAL in Cookware

Le Creuset and rust

My Le Creuset French oven is about one month old and I noticed that the rim on the underside of the lid might be starting to rust. I handwash and dry both pieces, but can they rust on the rims of not dried completely? I have seen previous threads in which posters dry their cast iron in a warm oven before putting it away. Is it o.k. to do this with enameled cast iron such as LC? Happy Holidays and thanks in advance for your help.

Dec 24, 2008
NAWLINSGAL in Cookware

Le Creuset and Its Imitators

I wanted an LC French oven for Christmas, so I ended up buying mine at an outlet. I bought the 5.5 quart round one in red and I love it! So far, I've made stew, pot roast, roast pork loin and chili and every dish has been delicious. It has been so easy to clean and a joy to use. It is so beautiful that I leave it on my stovetop. I purchased a second, but the salesperson and I couldn't find the flaw. What a great gift! I hope your wife enjoys her LC as much as I enjoy mine.

Dec 23, 2008
NAWLINSGAL in Cookware

Enameled cast iron dutch oven

I just bought an LC 5.5 qt. French oven (my first LC piece) 2 weeks ago and I love it. So far, I've made stew, pot roast, a barbecued pork loin and baked chicken in an artichoke and mushroom sauce. It has been a pleasure to use and very easy to clean. My understanding is that with proper care, this pot should last a lifetime. It also has a lifetime warranty, which shows that the company stands behind their products.

Dec 14, 2008
NAWLINSGAL in Cookware

Cookie Press That Works

I just bought a vintage Mirro screw-type aluminum cookie press on ebay. I made some cheese straws with them and the dough was very thick, but I had no problems and they turned out great! My mother has tried numerous cookie presses with plastic components and they all broke.

Dec 14, 2008
NAWLINSGAL in Cookware

Le Crueset and sticky roux

Yes, I have previously prepared a fat-free roux by toasting the flour in a 400 degree toaster oven and stirring constantly. Then, I mixed it in a measuring cup with some beef broth and then incorporated into the stew, gravy, etc. Maybe I should use that method when I am using my LC. I used one of the larger burners since it's a large pot. In reponse to beauxgoris, yes, I was making the roux for my beef stew.

Dec 04, 2008
NAWLINSGAL in Cookware

Le Crueset and sticky roux

First, I browned my meat in a few tablespoons of oil which left additional drippings and brown bits in the pan. I added about 1/2 Cup of vegetable oil and 1/2 cup of flour. I used a wooden spoon and stood over it stirring it constantly. My gas range was set on the (2) on the dial.

Dec 04, 2008
NAWLINSGAL in Cookware

Le Crueset and sticky roux

Hi, I am new to this board and happily found it when doing a Google search on Le Creuset. I am also new to LC and used my new French oven (early Christmas present!) yesterday to make beef stew. I also have a relatively new stainless GE Profile gas range. When making my roux, I had the range on low (2) and the browned roux was sticking to the pot. I lowered the fire even more and it still stuck. I never had this issue with my non-stick Calphalon Dutch oven. When I called the Le Creuset outlet to inquire about the sticking, the helpful manager told me that I might need to get a diffuser. Where do I get one that will fit my burners? Do any of you use diffusers with your LC? I'd appreciate any other tips that you have for LC also. Thanks for your help.

Dec 03, 2008
NAWLINSGAL in Cookware