icanwatermyplants

I have a pretty old second hand le Creuset no 5. It looks beat, enamel has a chip here and there, but is still my go to pot for simmering. Full cast iron lid so no problems putting it in the oven. Even baked bread in it. I was very skeptical at first when someone told me it was a great pot for simmering meat, but oh boy did I learn to appreciate it after my first attempts at goulash!

Ok, now I'll have to try that! Not familiar with the lagostina brand. What are your experiences with it?

This reminds me of how I start my paella, with a bunch of chicken thighs in a big pan! Good picture too. I have a spatter lid which really helps in the beginning.

Sounds tasty! Do you have a recipe?

It really depends on the quality of the bread and the loaf packaging. Bread and bread packaging differs greatly across the world. The lighter the bread, the more likely it is too dry out quickly. The packaging needs to prevent it from freezer burn, a high quality bread bag does more then a piece of plastic that's supposed to let the bread air out.

Give it a try, buy a heavier bread and stick it in a good plastic bag. Should last a week easily. Make sure your bread is pre cut as cutting frozen bread is not fun.

I've baked eggs on stainless for a while, best advice I have is to get the eggs out of the fridge like 15 mins before you bake them. That way the temperature difference is less when they hit the pan. The same goes for baking eggs in any other type of pan.

Fish, now that takes practice and patience.

I learned that the biggest difference between cheap and expensive non stick pans is basically the amount of non stick coatings. Regardless, the non stick coating will wear off over time. This was the conclusion from a documentary I once watched on whether it was more economical to bit a cheap pan every so often or an expensive pan less often.

Personally I would strongly recommend cast iron from a reputable brand or carbon steel if you can afford it. Stainless steel also works, but is more tricky to not stick. Cast iron is heavier, but very forgiving and will last you a generation or more.

Most interesting, I checked 2fa.directory and lo and behold, one of them shows that use 2fa! It's the dinky SMS one, but still better then none! Sad part is that a) they never informed me and b) it's completely optional also c) this must be something from the last year or so as I'm one of those people who actively gives feedback

Yup, corrected the title. Thanks!

There are some that do, true, but also a boatload that don't. In my personal experience, most don't.

Oregano, thyme, basil, rosemary. Finely chopped and mixed in the dough. I try to use fresh when I can. If I can't, which also happens, then I "soak" the herbs in a little well of water before mixing.

I never had the luxury of using either brand, though they are highly rated and nicely finished. Can you tell us a bit more how heavy they are? I've a few send cast iron skillets as gifts to family around the world and my only way of assessing quality was by weight.