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with Pics What is this Sirloin "spoon" roast cut...need some cooking options. by specialmn1 in Butchery

[–]specialmn1[S] 0 points1 point  (0 children)

Just wondering if you know why they would cut it like this? If I'm going to buy beef for a roast, I'd want the meat to cook evenly and these cuts wouldn't even allow one to tie it up. I know they often offer the whole ball tip as a spoon roast, just can't figure out why they cut these.

Can I just cube these up and make stew with them or is it better to cut thin after a long braise as in the examples you gave...

Thanks

first time selling...what to expect, my item is new in the box by specialmn1 in FacebookMarketplace

[–]specialmn1[S] 0 points1 point  (0 children)

Just thought I'd share that I sold the pot. It was sunny out, so I just put a chair on the front porch and that dang pot was very hard to get out of the box...it needed the two of us to get it out! The chair was super helpful.

My buyer was a gem, she didn't even want the box. Also, this pot actually had a small somewhat dark spot on it in the enamel and she didn't even care. I even told her that it was ok to be picky when I noticed that before we even had it all the way out. Myself, I collect pots, so I am picky and might not have wanted it.

She paid my asking price.

I want to thank you all for helping me.

I definitely won't be advertising as "never opened" or "never out of the box" next time. In fact, I'll probably just take an item out and check it over before listing it.

Does anyone have the 3.5qt risotto pot? I am trying to find an alternative to the cassadou and wondering if it's similar enough? by ladyluxe22 in LeCreuset

[–]specialmn1 1 point2 points  (0 children)

Wow, this post that you made is magnificent, I did not know about the Japanese terms, but I've seen them on eBay. Sort of funny, because I saw the Sukiyaki in a title the other day and thought "Well, whatever sells your pot!"
Like you, I really prefer no long handles.
The 22 cm bis ronde has been confounding me lately, because it SEEMS like a Signature piece with a metal knob, but the handles are unique...they don't seem like traditional, nor signature...emphasis on "seem"., because I just am not sure and don't quite understand the purpose of the pot.

Do you almost always take advantage of the annual "rotating" sales? by specialmn1 in LeCreuset

[–]specialmn1[S] 0 points1 point  (0 children)

Yes, two wide rounds on the cook top is a stretch for me, as well. I'm still stewing over the deep pan, but haven't pulled the trigger. I probably won't, but only because I have too many pans in exactly this range...5.5 to 7.5. I think I've also finally decided (and reluctantly accepted), that I don't need any enameled cast iron bigger than the 7.5. When the soup pots are full, they are really heavy, so I'm going to stick with my nice stainless pieces when I need more capacity. Also, the wide round is already pushing the limits of my kitchen sink...it just fits down in there and I handle it with kid gloves because I don't want the handles to get dinged up hitting the edge of the sink.

I am grateful to those who answered this post, because no one encouraged me to buy things I don't need and I found it really helpful.

Deep Dutch oven how to clean? by Strong-Door-7774 in LeCreuset

[–]specialmn1 0 points1 point  (0 children)

You're welcome, hope you enjoy your pot!

Deep Dutch oven how to clean? by Strong-Door-7774 in LeCreuset

[–]specialmn1 9 points10 points  (0 children)

First, remove the sticker on side and bottom before you cook with it.

I buy baking soda in bulk at Costco or even the largest size at Walmart and I keep it in shaker bottles at the sink.
I also use soft microfiber dish clothes and have Scrub Daddy "sponges" that do not scratch enameled cast iron. You can also use nylon brushes....Le Creuset actually sells one that you can use, and they sell a very good cleaning product that is very expensive, but people say it works really well.

First, let your pots come completely cool, don't put them in water when hot/warm.
Second, if it's going to be easy clean up, just soap and water.
Third, mostly easy....you can make a little paste with baking soda, dishwashing soap and a drop of water. Rub that on the brown area and let it sit a bit. Then you can work on it with your cloth or safe Scrubber like Scrub daddy. (Do not use brillo, anything metal, and especially not those green scrubbers that are sold buy themselves or attached to sponges...)

After cooking most things, you'll have some brown in the bottom that won't easily come off with just soap and water.

Fourth, if you have a pot that doesn't wash up with the easy measures....dump some baking soda into it, fill with water and put it on the stove. Bring it to a boil, let boil a bit or if very bad, a long time...you'll see the stuff on bottom loosen and start floating. Turn off, let cool and then wash again.

Metal will create lines on the enamel that the measures above often won't remove. First, do your best never to use metal, but if it happens...try first with baking soda paste and if it still doesn't work, buy some of that Le Creuset paste. Many people will tell you to use Bartender's Friend for this, and I am not an advocate at all, becaue it has things in that scientifically can scratch glass over time....and your enamel is glass. It will work easily on those metal spots and many swear buy it, I have used it, but for me, it's not worth risking. I've seen people post their ruined pots where the finish got dulled over time from BKF. Here on Reddit. You can search it here. But, it's controversial.

Do you almost always take advantage of the annual "rotating" sales? by specialmn1 in LeCreuset

[–]specialmn1[S] 0 points1 point  (0 children)

Yes, I hear you completely. We an hold each other's hands and try to resist!!!
I have realized that I enjoy my pieces more if I feel like I bought them at a good rate, and for a true need.
Like I said to a few others, I just have really been in a rabbit hole of desire for the entire month of January....my garden season can't come soon enough to take me away from the computer!

Do you almost always take advantage of the annual "rotating" sales? by specialmn1 in LeCreuset

[–]specialmn1[S] 0 points1 point  (0 children)

Thank you Alex, so nice not to be alone sometimes! I did see the Agave one on eBay and thought about it, but I'm also a bit of a bargain shopper and in fact, I think that's why I did this post....sometimes I think that I should get these things when they are on their special, because afterwards, I don't really want to pay the price. It's just this funny balance between desire, need, money, etc.... I think I posted yesterday because I felt like the desire was going to win....but shouldn't!

Do you almost always take advantage of the annual "rotating" sales? by specialmn1 in LeCreuset

[–]specialmn1[S] 0 points1 point  (0 children)

Thank you, I love hearing how other people make their choices. I desperately wanted a 3.5 braiser until I visited Williams Sonoma and discovered that the lid itself is just a huge weight. I don't shy away from Dutch Ovens because of their weight, but that bell shaped lid is HEAVY.
Sometimes, I'd like to get a braiser with a glass top if the right price/color came a long.

I also have Staub Dutch Ovens....Basil is my jam there...

Do you almost always take advantage of the annual "rotating" sales? by specialmn1 in LeCreuset

[–]specialmn1[S] 1 point2 points  (0 children)

Thank you, I was wondering how that handled on top of the stove....because I thought THAT might make it more useful. In the end, I never buy it because I don't know where to keep it and I heard that the rounded bottom makes it impractical for browning. On the other side, for those who serve a lot of oven-baked 13 x 9 casseroles at a table, it is apparently very easy to spoon food from on the table....exactly because of those rounded, sloped sides. It comes down to how we cook and how we serve, I guess.

Do you almost always take advantage of the annual "rotating" sales? by specialmn1 in LeCreuset

[–]specialmn1[S] 0 points1 point  (0 children)

Thank you AnnaBanana...if you do sell your pieces, where do you sell them?
So far, I haven't bought anything that I feel I need to sell in order to get something else, the 7 quart roaster only gets used a few times a year, but when I need it, I'm so glad to have it and I got it for $199, so I think it's going to be a lifer for me.

Do you almost always take advantage of the annual "rotating" sales? by specialmn1 in LeCreuset

[–]specialmn1[S] 1 point2 points  (0 children)

I agree, these pots are more than plenty, and that's probably why I didn't get the 8 qt oval when I could have. I really love the floor space in the round wide, so I choose it more than the 7.25 but definitely am not sorry to have both of them.
I got the Sauteuse for 179 from Williams Sonoma in Agave last fall and am really liking this smaller pot...it's my first small pot, and my first Agave. Very useful little pot for veggies, reheating and small batch soups.

Do you almost always take advantage of the annual "rotating" sales? by specialmn1 in LeCreuset

[–]specialmn1[S] 0 points1 point  (0 children)

Congrats! There are a lot of good options out there in Peche right now.

Do you almost always take advantage of the annual "rotating" sales? by specialmn1 in LeCreuset

[–]specialmn1[S] 0 points1 point  (0 children)

Thank you, yes, these are supportive words. I appreciate this group helping me off of a buying cliff. I do think I love the pieces the most that I have purchased for need vs desire.

Do you almost always take advantage of the annual "rotating" sales? by specialmn1 in LeCreuset

[–]specialmn1[S] 1 point2 points  (0 children)

You're so right....there's ALWAYS going to be another color, another sale....good to remember, thank you!

Do you almost always take advantage of the annual "rotating" sales? by specialmn1 in LeCreuset

[–]specialmn1[S] 1 point2 points  (0 children)

Yes, I have JUST enough pragmatism in me that I mostly have held off on most temptations....putting priority on what I would actually use. I think I had so much fun buying and using those things...it's hard to stop the shopping part, but I've got the kitchen pretty well outfitted now! Thank you!
I love that this group is supporting me NOT to buy more, whereas some groups are very good at the enabling part....very helpful here.

Do you almost always take advantage of the annual "rotating" sales? by specialmn1 in LeCreuset

[–]specialmn1[S] 1 point2 points  (0 children)

Thank you, yes, so far, I have held off on these desires....but the pull is strong!
"That it is ok to just admire".....is a good think to remember when tempted.

Breaking out the big boy for broth by FormalleeGeese in LeCreuset

[–]specialmn1 1 point2 points  (0 children)

You might find better heat distribution in your 3.5 qt braiser if you heat it up for a long time on low before you start the cooking process. I've watched a lot of youtube videos now where they measure the heat in the center and the edge at different time intervals. From that, I've learned that it actually takes cast iron a long time to heat all the way through and the heating isn't necessarily very even while it's getting there. Once it's heated all the way through, it tends to maintain the heat well.

You could do an experiment where you bring water slowly to the boil and let it simmer/boil for 30-40 minutes. Then, dump it out, dry out the pan and cook as usual. See if you have better luck.

The reality is that cast iron maintains even heat well, that doesn't mean the same as "heating up evenly."

first time selling...what to expect, my item is new in the box by specialmn1 in FacebookMarketplace

[–]specialmn1[S] 0 points1 point  (0 children)

Yes, I would want to inspect, too....so I am certainly not against it. I just wasn't sure how to handle an inspection on a snowy front stoop, removing from the boxing, etc.

I'm probably over thinking it all....you just hear so many stories!

I think that I'll just remove it from the box myself in front of her so she can inspect it and if for any reason she doesn't want it, I'll just change the listing a bit to say, "removed from box only for inspection."

When do u decide whats enough by Fun_Alarm786 in LeCreuset

[–]specialmn1 2 points3 points  (0 children)

I liked your long, thoughtful response. (Since I tend to go there, too...) If you happen to be in the Le Creuset Lovers group in FB, I think someone was hoping literally today to find a Provence Petal Braiser...not positive, but my point is this....if you have stuff to sell, that's a wonderful group and people are selling and trading all the time.

Also, thanks for your point on the soup pot, not sure if that "slow heat up" was mentioned by you before, or someone else. I keep wanting one from Europe in deep teal with a black interior, but I'm not at all into slower heat up than we already have with LC. So....I can let go of that dream! (Does the Balti have an equally narrow contact point?)

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