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BoneChill's Profile

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Staub Basix and Fontignac

I bought the Fontignac 6.5 quart round. In my opinion, it's better made than the comparable LC. The cast iron thickness/density seems really well balanced in the Fontignac--it's finer in profile than the LC (thinner handles, has a French nimbleness to it that the LC just doesn't have). In using it several times, the F also seems more durable than the LC. You can even put it in the dishwasher (although I have only done this once). Both enamel coated LC pieces have chipped, stained and cracked over time. LC was nice enough to replace my 4 qt dutch free of charge, but I'd rather own a piece that lasts and that is durable.

I personally like Fontignac better than Le Creuset. LC is nice cookware, but overhyped and marketed. It should be less expensive-but that's marketing for ya.

Sep 02, 2012
BoneChill in Cookware

Losing faith in cast iron cookware

kaleokahu, thanks for the tip! I'm going to try it perhaps this Sunday evening!

Apr 01, 2011
BoneChill in Cookware

Losing faith in cast iron cookware

Dear gemeril, I'd prefer Dr. BoneChill (sounds better!), but thank you for the considerate response. I wonder what combo/sequence of sandpaper would work well on a relatively new lodge. 60, 120, 320, 600, 800, steelwool?

Mar 31, 2011
BoneChill in Cookware

Losing faith in cast iron cookware

I agree that fish can smell it up. Personally, I would have a separate pan for seafood.

Mar 31, 2011
BoneChill in Cookware

Losing faith in cast iron cookware

In theory though, wouldn't sanding the surface like that change the thickness of the pan slightly and render it not as effective in holding heat? One of the beauties of cast iron is its ability to delivery constant, non-fluctuating heat. --Perhaps some might consider this difference to be minor-- but physics is physics.

Mar 31, 2011
BoneChill in Cookware

Roasted Rack of Lamb

I made this, with a three rib chop rack of lamb, and used a metal skewer to prop the lamb up in a cast iron skillet. I used curry leaves instead of the rosemary and added garlic. Turned out amazing! Better than a 5 star restaurant.

If using a cast iron pan, take the chops out and let rest on a plate.

Dec 15, 2009
BoneChill in Recipes

Middle Eastern Lamb Burgers

This recipe is delicious. I made four burger patties and froze the others. About a week later, my friend came over and I made some fresh cumin cucumber yogurt sauce (which by the way is similar to the Raita originating from India but this one is much less spicy, and I would say more greek or mediterranean). The second time I put tons of fresh mint in, and it was so soothing, and delicious. Scrumptious!

The ingredients remind me of Merguez, a lamb sausage which is also delicious, except the lamb and the yogurt fuse the ingredients together at plating time!

Jul 26, 2009
BoneChill in Recipes

Dry rub recipes for pork?

rrrrr. So what do you use, Two Tablespoons of Chili powder or Chile power?

May 18, 2009
BoneChill in Home Cooking