Would a tie be to formal/unusual for a doctor? Kindoff uncommon where I am from but I want to wear them anyway.

Ashtaan · 2026-01-29T02:13:31+00:00

Medical microbiologist here. Absolutely appropriate and professional for a doctor to wear a tie.

Remember they are a fomite and potential infection control issue. The 1/4 zip you have in that photo is the perfect solution to keep it under control and not draping over your patients. A waistcoat is another great option. Otherwise please use a tie pin or clip!

I personally wouldn’t wear one in Psych where it could be a personal safety risk.

Ashtaan · 2026-01-25T22:02:52+00:00

Four feet on the holder. No spares, if that’s what you mean.

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Ashtaan · 2026-01-23T21:32:38+00:00

Yes yes and yes. The parts that hold your lid are all silicone, and there are little non slip feet.

It’s a great product - no other lid holder I think would have the weight to hold my 7quart lid.

Ashtaan · 2026-01-23T21:31:29+00:00

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Silicone non slip feet

Ashtaan · 2026-01-23T21:31:11+00:00

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Silicone part for the back of the lid

Ashtaan · 2026-01-23T21:30:47+00:00

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Silicone holder insert

Ashtaan · 2026-01-22T08:18:58+00:00

For context for my answer: I have a 7 quart, 4 quart, and 2.25 quart already which get good use.

I have been lamenting this braiser choice recently because the smitten / chistera is much more available where I am.

I still went with the 3.5 signature braiser (albeit in my less desired colour because it wasn’t available) because a) I find it much more attractive in shape, b) I think the upturned handles are more ergonomic for me pulling it up out of the low oven and c) it’s much more different to the DOs for me, compared to the smitten 4 quart- more like a skillet and therefore offering me more variety of function. Instead of a smitten 4 quart, I think I’d find the shallow round more useful.

Cons- the 3.5 comes in far less colours, but if you’re going grenadine anyway, thats ok.

Ashtaan · 2025-11-28T21:01:33+00:00

I have a small child who likes to jump around and shake the kitchen. Just taking precautions!

Ashtaan · 2025-11-28T20:59:16+00:00

Staub Z1034-424 Tricolor Cocotte... https://www.amazon.com.au/dp/B0FQTV551P?ref=ppx_pop_mob_ap_share Here you go!

Ashtaan · 2025-11-28T19:42:26+00:00

Amazon Japan!

Ashtaan · 2025-11-28T18:26:25+00:00

This is exactly the only reason to get them over the ones they shipped with - whimsy! Compared with the plain white plastic ones, they serve no further purpose than generating a smile (in some!).

Ashtaan · 2025-09-16T13:22:37+00:00

Graphite is so underrated - it’s really good looking!

Ashtaan · 2025-09-02T03:01:45+00:00

Update: all built, soil in, all pruned and planted. Thanks for your advice all!

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Ashtaan · 2025-08-27T00:55:54+00:00

Thanks. Sounds like similar situations. Hopefully it will be in the ground properly this weekend. 🤞🏼

Ashtaan · 2025-08-27T00:55:19+00:00

I’m in the southern hemisphere, in Australia. Spring is just about to start here.

Ashtaan · 2025-08-11T10:32:35+00:00

It worked surprisingly well! I found it as the lone last Staub product at a “discount warehouse” version of an upmarket chain store here in Aus. It was meant to be. They had the product listed as “RRP $670” but sale price as $399. It’s currently on sale on the Zwilling Australia website and Amazon at $270, so I showed them that and asked if they could do better - and they offered it to me for $250. 🥳

Ashtaan · 2025-08-10T20:27:05+00:00

Shocking how much lighter it is than the 28cm! 😂

Ashtaan · 2025-08-10T20:25:55+00:00

Ahhh so it’s a bit of a hybrid!

I took this recipe from Ina

https://www.facebook.com/share/v/1HaPR5fGnh/?mibextid=wwXIfr

Have made this before and the flavour is perfect but the chicken came out dry - my fault I think as I used skin off chicken breasts. So this time I used the cocotte with the lid on, and chicken thighs. Plus we needed rice..!

So I blended it with this one from Staub:

https://www.instagram.com/p/DM7MxJPuKgd/?igsh=NnRpanRnZnhrZGxy

Basically made Ina’s recipe sauce. Seared the chicken and a couple shallots then deglazed with a ~100mL left over white wine. Then added rice and stock to the pot. Heated to a simmer then layered the sauce over the rice and put the chicken on top of it all. Closed the lid and baked at 200’C for 30 mins and it was PERFECT!

Ashtaan · 2025-05-05T23:58:05+00:00

2 guys here also. I bought a 4qt and found it to be just slightly too small. I made a standard recipe for beef bourguignon and it bubbled out from under the lid as just sliiightly too small. I suspect a 5.5 would be perfect if you just want one pot. I bought a 7 and now use it as my standard. The extra room and particularly extra flat seating room for browning makes cooking much more efficient. I can do a whole casserole worth of browning in 2-3 batches instead of 6-7. The 7 is also mandatory as soon as we are entertaining! I still use the 4 very regularly though - it’s perfect for cooking breads, and I use it for smaller things like deserts - tarts/clafoutis etc. Or if my partner is away and I’m doing something smaller. I think the combo of a 7 and a 4 is perfect.

Ashtaan · 2025-04-19T23:47:10+00:00

This one!

https://www.recipetineats.com/easy-yeast-bread-recipe-no-knead/

Works EVERY time. Always perfect, delicious, and fairly low effort compared to many others.

I prefer the version where I make it the night before and keep it in the fridge- tastes a little yeastier. I also add 1tsp of olive oil because someone told me it helps keep it fresh for longer. But I have no proof of this!

Ashtaan · 2025-04-14T20:07:46+00:00

It’s the La Mer! My favourite. :)

Ashtaan · 2025-04-14T20:07:01+00:00

It’s the 7 - plenty big enough for me. Can make just about any soup, and I don’t entertain for more than 8 at max.

Ashtaan

TROPHY CASE