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SVTPerformance's Chain of Restaurants
Road Side Pub
High or Higher End Cookware?
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<blockquote data-quote="JPKII" data-source="post: 16871724" data-attributes="member: 12867"><p>Good advice on the cast iron stuff. </p><p></p><p>I use All Clad (copper core) frying pans for things like scallops or fast searing things. Mostly I use my 10" and 12" Lodge cast iron. Like almost every dish. And I abuse the crap out of them. They are perfect and nearly indestructible. And cheap. </p><p></p><p>Having spent hundreds on a SS frying pan vs. my cast iron? I'll take the cast iron any day of the week.</p><p></p><p>Same goes for the enamel dutch ovens. I splurged and bought a Le Creuset. Pretty color. But it does the same damn thing the Lodge enamel stuff does. The Lodge is 1/4 the price and I don't have to be as concerned with screwing it up. Maiden dish in the Le Creuset was a roast beef with taters, etc. Everything comes out great, go to make my gravy and used my All Clad metal whisk. Enjoy dinner. Start clean up and notice the bottom of my brand new Le Creuset all scarred up from the metal whisk. Crap... My Cuisinart dutch oven has survived a decade of abuse. So same concept, the expensive stuff just isn't worth it in the long run. You have to be careful using them. I'd rather have something cheap that I can abuse and not stress about. The Le Creuset sits on the shelf and looks pretty while I use my Lodge or Cuisinart dutch ovens to actually cook with. lol</p></blockquote><p></p>
[QUOTE="JPKII, post: 16871724, member: 12867"] Good advice on the cast iron stuff. I use All Clad (copper core) frying pans for things like scallops or fast searing things. Mostly I use my 10" and 12" Lodge cast iron. Like almost every dish. And I abuse the crap out of them. They are perfect and nearly indestructible. And cheap. Having spent hundreds on a SS frying pan vs. my cast iron? I'll take the cast iron any day of the week. Same goes for the enamel dutch ovens. I splurged and bought a Le Creuset. Pretty color. But it does the same damn thing the Lodge enamel stuff does. The Lodge is 1/4 the price and I don't have to be as concerned with screwing it up. Maiden dish in the Le Creuset was a roast beef with taters, etc. Everything comes out great, go to make my gravy and used my All Clad metal whisk. Enjoy dinner. Start clean up and notice the bottom of my brand new Le Creuset all scarred up from the metal whisk. Crap... My Cuisinart dutch oven has survived a decade of abuse. So same concept, the expensive stuff just isn't worth it in the long run. You have to be careful using them. I'd rather have something cheap that I can abuse and not stress about. The Le Creuset sits on the shelf and looks pretty while I use my Lodge or Cuisinart dutch ovens to actually cook with. lol [/QUOTE]
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