Le Creuset pans - small ones

On Sun 01 Jan 2006 12:04:11a, Thus Spake Zarathustra, or was it Chris?

Quoted message said:

I have 3 Le Creuset pans sitting in my cabinet, taking up space. They
are smallish -- a 2-qt saucepan and a 2 qt. Dutch oven-type tying. And
a small (8"?) frying pan with a grey coating on it (not sure whether
it's a non-stick coating, or a promotes-browning coating). I was under
the impression that Le Creuset was best suited for braises and baked
things (lasagna, scalloped potatoes). These pans are too small for
those kinds of things. They seem suitable for heating up soup, chili,
etc., but that's about it...they're kind of heavy to keep in my crowded
pan cabinet, so I've moved them out.

How would you use these pans? I hate to see such nice pans go unused,
so I thought I'd see if there's some use I'm overlooking. (Hmm...they
are pretty....guess I could do some Martha-type centerpiece with a bunch
of lemons in one of them or something...)

Since I'm almost always cooking for only two, the 2-quart sizes are very
useful. I have a large collection of Le Creuset and find that I use the
smaller pieces most often. Casseroles, pot-roasting, slow-cooking either
on stovetop or oven. I use a smallish skillet for southern cornbread.

--
Wayne Boatwright *¿*
__________________________________________________________________
And if we enter a room full of manure, may we believe in the pony.

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun 01 Jan 2006 12:04:11a, Thus Spake Zarathustra, or was it Chris?

Since I'm almost always cooking for only two, the 2-quart sizes are very
useful. I have a large collection of Le Creuset and find that I use the
smaller pieces most often. Casseroles, pot-roasting, slow-cooking either
on stovetop or oven. I use a smallish skillet for southern cornbread.

Maybe I'll have to start cutting those chuck roasts in half. I usually get
a three pound roast, cook the whole thing, and then get sick of the
leftovers. Might be better to cook half (I can use the two qt. Dutch oven,
whoo whoo!) and freeze the other half to cook another time. I'm not really
wild about freezing leftover pot roast -- the veggies (esp potatoes) don't
seem to hold up well. Thanks Wayne, for that thought.

Happy New Year!!

C

Chris said:

I have 3 Le Creuset pans sitting in my cabinet, taking up space. They are
smallish -- a 2-qt saucepan and a 2 qt. Dutch oven-type tying. And a
small (8"?) frying pan with a grey coating on it (not sure whether it's a
non-stick coating, or a promotes-browning coating).

<snip>

Quoted message said:

How would you use these pans? I hate to see such nice pans go unused, so
I thought I'd see if there's some use I'm overlooking. (Hmm...they are
pretty....guess I could do some Martha-type centerpiece with a bunch of
lemons in one of them or something...)

I use my 2-quart saucepan to make improvised soups, but its perfect
application is for hot chocolate.

I use my 2-quart Dutch oven for stove-to-oven applications like pork chops
with vegetables. It's also good for gumbos.

The small skillet is a tougher call...maybe some kind of breakfast scramble,
or for corbread as Wayne says.

Bob