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The ten best cooking pots

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WHAT A TOTAL CROCK OF CRAP.
[info]gr8pop wrote:
Thursday, 10 September 2009 at 08:06 am (UTC)
Several (well, most) of your "10 best cooking pots" are seriously BS. Some of those "specialty" pieces are a total waste of money and time. Get real ... th best cookware is cast iron, and if you're gonna have cast iron, you may as well have it porcelain coated ... like LE CREUSET. Just try to find it in the old and rare brown (chocolate or chestnut?) color. It's the best ... the rest is BS!
Re: WHAT A TOTAL CROCK OF CRAP.
[info]blether2 wrote:
Thursday, 10 September 2009 at 10:13 am (UTC)
Yeah, Le Creuset is crap for many purposes, too. Bloody expensive, too damn heavy, uncontrollable heat - all right for the odd soup or stew, but that's your lot. And at that price ? What's the point ? Nor does the enamel finish last more than a year or two, and then it starts to look worse than plain cast iron, and is no longer non-stick. A victory for the marketing people, that one.
Re: WHAT A TOTAL CROCK OF CRAP.
[info]kuma2000 wrote:
Friday, 11 September 2009 at 08:49 am (UTC)
We've had some Le Creuset casserole pots over 5 years and there is no damage to the enamel finish despite regular use. If your one has damage to the enamel I would suggest you contact the manufacturer as it should be covered by the lifetime warranty - we had one that had the enamel crack off the handle on first use and they happily replaced it, unlike the store who sold it to us who treated us like scum. They are a bit on the expensive side but you can get similar copies a lot cheaper these days - try Ikea... I've got some unbranded non-enamel cast iron that were very cheap too, for example a crepe pan which I use to cook pizza on which was ten quid.
You also say you find it gives uncontrollable heat but that is one of the advantages of using cast iron in that it evenly and consistently transmits heat - your problem might stem from something else - do you have a proper oven thermometer instead of relying on the dial on the front of the oven?
But a total crock anyway
[info]blether2 wrote:
Thursday, 10 September 2009 at 10:19 am (UTC)
Stew, pie and cake... in one of those wee ramekins. Don't make me laugh. And a casserole dish... that's just for things that need a final browning in the oven, i.e. it's a gratin dish ? Independent, couldn't you get at least one person involved in this piece who actually knows about cooking ? What a waste of space. Whither O'Reilly's money now ?

When management decided to take 'Independent Argument' down, that was it. The writing was on the wall.
Jamie's cookware is renowned for being topclass in ...usability
[info]kerrygold wrote:
Thursday, 10 September 2009 at 11:45 am (UTC)
Have you tried his garlic shaker?

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