Also, just an added tip, when you change out a phenolic knob for the stainless one (or vice versa) to use stainless version in oven at high temps, loosen with a screwdriver, but only tighten the knob by hand so it is snug but not overtightened. Tightening it by hand is better as you are less likely to accidentally overtighten and stress or crack the enable on the inside of the lid.
Well I discovered this beautiful bread making technique ! What I do differently I do second prof in a bowl lined with parchment paper. Fist I hear the pot in the oven on 450F. I transfer bread into very hoe Le Creuset with that paper and bake for 30min covered. After that I open the pan and pull the paer and bake around 15 more minutes. Everyone love it! Great discovery! No more unhealthy store bought bread.
I could never bring myself to put my Le Creuset in a hot oven empty, neither would I light a flame under an empty pot for 30 minutes. Like Ruhlman, I put the bread into the DO before applying the 450 to 500 degrees to these wonderful but EXPENSIVE DO.
LC's maximum temp is 500, and I usually bake bread traditionally no higher than 425, so I am going to try this technique out, but at my usual bread cooking temp. As for the knob, he is using the phenolic knob in the oven, which is a no-no, and I wouldn't even do that at 300. However, LC makes a metal knob that is actually good up to 500, and I highly recommend them when using LC inside an oven. Just be sure to screw on the knob snug, but don't overtighten as you risk chipping inside enamel.
His pot has the newer "Signature phenolic knob," and it is rated to 500°F. It was the thinner, old-style "Classic phenolic knob" that was only rated to 390°F.
I am not sure what you suggesting by saying the knob is "shiny". In any case, there are two types of knobs LC makes: the phenolic knob that comes standard with all LC cast iron cookware that has a lid and knob, and then there is the stainless steel knob (sold seperately). The phenolic knob may hold up, but LC says they are rated only up to 375. The stainless steel knob is rated up too 500, and is what I would recommend for this bread technique.
I realize your comment is (as of now) six years old, but I want to make a correction: the stainless knob is not "rated up to 500," it is rated to "any oven temperature." What is rated up to 500°F is the "Signature phenolic knob," which is what was on the pot used in this video. It was the thinner, old-style "Classic phenolic knob" that was only rated to 390°F.
I haven't tried this technique yet, and I am very interested in doing it. I hadn't considered what would happen to any part of the bottom inside, not covered by the bread, and heating up at that high of a temp, but it makes sense (unfortunately).
The recipe on the website states to coat the sides and bottom of the pot in vegetable oil, do you think this will fix the problems of staining the pots?
I use 1 kilogram flour 780 ml or grams of water 2 teaspoons of yeast 4 teaspoons of salt Sometimes I exchange some while flour for almost the same amount of whole wheat or ray or backweet. But no more than 300grams flour exchange Hope this helps There is a breadtopia website and they have measurements it cups I tried 3 cups of flour 1 teaspoon yeast2 teaspoons salt and I am not sure about water but it should be like 70-75% of flour waith
most of the bread recipes i've seen using the le creuset have you preheat the dutch oven before putting the bread in...but it doesn't seem as though you did here. Is there a difference?
@@reidmcnaughton5035 If he's referencing the same thing I saw, he means the LC french (dutch) oven is preheated. In other words, doing the rise in a separate dish and putting the risen dough in a hot LC.
I have already made two of these and they seem to cook fine. The process did, however, seem to stain the inside of my pot terribly. What about the "Le Creuset pots were not designed for dry cooking" thing I read on the Le Creuset site?
Sorry about the typo in the first sentence of my original reply. That should have been "...their policy to NOT reply publicly (as I haven't heard from them)."
Listened just recently to Michael Ruhlman's podcasat interview on Michael Smerconish's FB page with TC and found him interesting and a cook/chef to check out. Intereseting ideas but not all that informative and found it a big much to be pushing advertisement for a product that evidently he does not come and check out the comments to find out what people are saying. Guess when you are at the top it is hard to look down.
Hi Reb - I did (almost verbatim) but I think it may be their policy to reply publicly. Like I said though, their customer service was excellent when it came to replacing the pot. I just wish I knew how they made this bread without damaging either any uncovered bottom surface, or the phenolic knob. I really was a good loaf, and I'd like to make another if I could figure that out!
mizmonnj "I just wish I knew how they made this bread without damaging...the phenolic knob." His pot has the newer "Signature phenolic knob," and it is rated to 500°F. (The thinner, old-style "Classic phenolic knob" is only rated to 390°F.)
On the original Le Creuset website, go to the care and use section of the cookware you own. It will have detailed information on everything you need to know! I have copy-pasted it below! Cooking with cast iron Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing. Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings. Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation. Before first use Remove all packaging and labels. Wash the pan in hot, soapy water, then rinse and dry thoroughly. Your pan is now ready to be used and does not require any further preparation. Heat recommendations Le Creuset cast iron cookware can be used on all heat sources including gas, electric solid plate or radiant ring, vitro-ceramic glass, induction, and ovens fired by gas, oil, coal or wood. When using any glass-topped stove, always lift the pan when moving it; never slide it, as this may damage the stovetop or the base of the pan. Always match the pan’s base size to the stovetop heat zone to maximize efficiency, and to prevent overheating of the pan sides or damage to the handles. Gas flames must always be confined to the base area, and must never extend around the sidewalls of the pan. Long handles should be positioned safely where they do not hang over the front of the stove or other heat zones. Cooking heats Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings. High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick. Oils and fats With the exception of Grills, the enamel surface is not ideal for dry cooking. Your choice of liquid, oil, fat or butter should completely cover the base before heating begins. Do not leave the pan unattended, and do not allow a pan to boil dry, as this may permanently damage the enamel. For deep frying, the maximum oil level must not exceed 1/3 full. This depth allows sufficient height above the oil for it to rise once foods are added. An oil frying thermometer should be used for safety, and a lid should be readily available in case of overheating or flaring. Food storage and marinating The vitreous enamel surface is impermeable and therefore ideal for raw or cooked food storage, and for marinating with acidic ingredients such as wine. Tools to use For stirring comfort and surface protection, Le Creuset silicone tools are recommended. Wooden or heat-resistant plastic tools may also be used. Metal tools, spoons or balloon whisks may be used, but require special care - they should not be scraped over the enamel surface. Do not knock these on the rim of the pan. Hand-held electric or battery-operated beaters should not be used. Their blades will damage the enamel. Knives or utensils with sharp edges should not be used to cut foods inside a pan. Handles Cast iron handles, stainless steel knobs and phenolic knobs will become hot during stovetop and oven use. Always use a dry thick cloth or oven mitts when lifting. Hot pans Always place a hot pan on a wooden board, trivet or Le Creuset silicone mat-never on an unprotected surface. Oven use The black phenolic lid knobs on our Signature range of enameled cast iron are heat-resistant to 480°F / 250°C. The black phenolic lid knobs on our Classic range of enameled cast iron are heat-resistant to 375°F / 190°C. Products with integral cast iron handles or stainless steel knobs can be used at any oven temperature. Pans with wooden handles or knobs must not be placed in the oven. Do not place any cookware on the floors of ovens with cast iron linings. This will increase the cooking temperature inside the oven, resulting in an increased cooking rate with detrimental effects on food. Do not drag cookware across the floor of the liners. For best results always place on a shelf or rack. Cooking tips for grilling Grills may be preheated to reach a hot surface temperature for searing and caramelization. This advice does not apply to any other products. For correct grilling and searing, it is important that the cooking surface is sufficiently hot before cooking begins. Sear lines from ribbed grills will not be produced if the pan surface is too cool, or if the food is too wet. Place the empty pan on medium heat and allow it to heat for several minutes. Do not add oil to the cold pan-the oil may become too hot and smoke. Take a few drops of water on your fingers and scatter over the hot surface. If they sizzle and evaporate almost immediately it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan a little longer and repeat the water test again. When the surface is hot enough, lightly oil it with cooking spray or brush it with oil using a Le Creuset silicone basting brush. Vegetable, ground nut or corn oils are recommended. Olive oil may cause excessive smoking. Once a patina covers the cooking surface very little oil will be necessary. For distinct sear lines, leave the food undisturbed on the surface for several minutes. If the food is moved too quickly the lines will be poor, and steam from the food may be released onto the surface. Any food for grilling or searing must be quite dry before it is placed on the hot surface. Wet foods will not achieve good sear lines and may result in a steamed appearance and flavor. Use paper towels to pat off excess moisture from foods. Oil can then be brushed over the food if desired. Foods that have been marinated should also have excess moisture removed with paper towels. Cooking tips for shallow frying and sauteing For frying and sauteing, the fat should be hot before adding food. Bring the pan and fat or oil to the correct temperature together. Oil is hot enough when there is a gentle ripple in its surface. For butter and other fats, bubbling or foaming indicates the correct temperature. If either begins smoking, or if butter begins browning, it is too hot and should be cooled slightly before proceeding. The quickest way to do this is to remove the pan from the heat source for a few moments. For longer shallow frying a mixture of oil and butter gives excellent results. General care Always cool a hot pan for a few minutes before washing. Do not plunge a hot pan into cold water. While Le Creuset’s enamel is designed to be the most durable on the market, thermal shock may still occur, resulting in cracking or loss of enamel. If there are food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing. A brush can be useful for removing small food deposits, or for cleaning between the ribs on grills. Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. To avoid damaging the enamel, do not use metallic pads or harsh abrasive cleaning agents. Light stains or metal marks caused by metal tools can be removed with Le Creuset cookware cleaner. An occasional cleaning with this product will also retain the new appearance of your pans. It can be purchased on this website or from your local retailer. Never store pans while they are still damp. Store pans in a dry cupboard or airy space away from steam. Maintain the tightness of all handles and knobs by checking and retightening them regularly. Le Creuset enameled cast iron is extremely durable but it may be damaged if accidentally dropped or knocked against a hard surface. Please note that this is not covered by our Lifetime Warranty. Dishwasher use All pans with integral cast iron, phenolic handles or stainless steel knobs can be washed in the dishwasher. However, constant dishwashing may lead to some dulling of the enamel finish. This is not harmful and will not impair performance. When using the dishwasher always allow the cycle to finish before opening the door. This will ensure the pans are dried thoroughly. Pans with metal handles can be washed in the dishwasher, but this greatly reduces the development of a patina; as a result, grills and skillets will require oiling for a longer period. Pans with wooden handles are not dishwasher-safe. Satin Black Satin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of round and oval casserole dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat. With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing. Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling. With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats. - See more at: www.lecreuset.com/5-piece-signature-set#sthash.Duvj2kGw.dpuf
When I made this it ruined my LC. The bread dough did not cover the bottom completely, and the uncovered enameled surface was destroyed in the 500-deg oven. Then I read that the phenolic top nob is not supposed to be in that hot an oven either. LC was very good about replacing my pot promptly and with no hassles. But why would they post a recipe that goes against recommendations listed on their own web FAQ page? And how did they make the bread in this vid without ruining their pot, like I did?
mizmonnj "Then I read that the phenolic top nob is not supposed to be in that hot an oven either." His pot has the newer "Signature phenolic knob," and it is rated to 500°F. (The thinner, old-style "Classic phenolic knob" is only rated to 390°F.)
I've been making this Ruhlman recipe for years. I do 500 grams of all purpose flour, 350 grams water, 10 grams kosher salt, and 4 grams yeast. His calls for 2 grams yeast, which I would recommend if you are going to let it sit in the fridge overnight. He also doesn't mention that you keep the lid on for 30 minutes at 450 degrees F, then remove the lid and lower the heat to 375 so that the bread can brown. You want the internal temp to be 200 degrees F. In my oven that takes about 20 minutes. Then you want to let it cool on a rack for 30 minutes while it continues to cook on the inside. Then slice and enjoy. My family likes it best when I add lemon zest and chopped rosemary to the flour. Tonight I didn't have rosemary so I used tarragon instead. I used the bread to make Croque Madame (another of his videos) and it was a hit.
Hey LeCreuset! Have you seen the comments below? What size French Oven is this video and what about the two destroyed pots this recipe caused? If you're going to have social media- be more social! Thanks (*please reply and give us French Oven prizes!)
Also, just an added tip, when you change out a phenolic knob for the stainless one (or vice versa) to use stainless version in oven at high temps, loosen with a screwdriver, but only tighten the knob by hand so it is snug but not overtightened. Tightening it by hand is better as you are less likely to accidentally overtighten and stress or crack the enable on the inside of the lid.
Well I discovered this beautiful bread making technique ! What I do differently I do second prof in a bowl lined with parchment paper. Fist I hear the pot in the oven on 450F. I transfer bread into very hoe Le Creuset with that paper and bake for 30min covered. After that I open the pan and pull the paer and bake around 15 more minutes. Everyone love it! Great discovery! No more unhealthy store bought bread.
I could never bring myself to put my Le Creuset in a hot oven empty, neither would I light a flame under an empty pot for 30 minutes. Like Ruhlman, I put the bread into the DO before applying the 450 to 500 degrees to these wonderful but EXPENSIVE DO.
I couldn’t make a good bread until I receive my French oven. Best pot I ever owned.
I used this technique with an all-clad 8 qt - worked well! Still eying a Le Creuset, but seems to work in the meantime.
Nothing stands up to Le Creuset's cookware. It really is the best of the best.
Merci! Great recipe and yes it works great with Le Creuset ;)
LC's maximum temp is 500, and I usually bake bread traditionally no higher than 425, so I am going to try this technique out, but at my usual bread cooking temp. As for the knob, he is using the phenolic knob in the oven, which is a no-no, and I wouldn't even do that at 300. However, LC makes a metal knob that is actually good up to 500, and I highly recommend them when using LC inside an oven. Just be sure to screw on the knob snug, but don't overtighten as you risk chipping inside enamel.
His pot has the newer "Signature phenolic knob," and it is rated to 500°F. It was the thinner, old-style "Classic phenolic knob" that was only rated to 390°F.
Odd that he doesn't cut the bread up to show you how beautiful the loaf turned out...
I wish I can own a Le Crueset , I am working hard to get My life in order.
I am not sure what you suggesting by saying the knob is "shiny". In any case, there are two types of knobs LC makes: the phenolic knob that comes standard with all LC cast iron cookware that has a lid and knob, and then there is the stainless steel knob (sold seperately). The phenolic knob may hold up, but LC says they are rated only up to 375. The stainless steel knob is rated up too 500, and is what I would recommend for this bread technique.
I realize your comment is (as of now) six years old, but I want to make a correction: the stainless knob is not "rated up to 500," it is rated to "any oven temperature." What is rated up to 500°F is the "Signature phenolic knob," which is what was on the pot used in this video. It was the thinner, old-style "Classic phenolic knob" that was only rated to 390°F.
Thanks a bunch Poody49. I'll try that soon.
I haven't tried this technique yet, and I am very interested in doing it. I hadn't considered what would happen to any part of the bottom inside, not covered by the bread, and heating up at that high of a temp, but it makes sense (unfortunately).
That sucks. Did you post this question in the comments area on the contest site? I want to make the bread but I'd hate to ruin mine.
The recipe on the website states to coat the sides and bottom of the pot in vegetable oil, do you think this will fix the problems of staining the pots?
Do you mind sharing the exact measurement in cups, tbsp and tsp?
I use
1 kilogram flour
780 ml or grams of water
2 teaspoons of yeast
4 teaspoons of salt
Sometimes I exchange some while flour for almost the same amount of whole wheat or ray or backweet. But no more than 300grams flour exchange
Hope this helps
There is a breadtopia website and they have measurements it cups
I tried 3 cups of flour 1 teaspoon yeast2 teaspoons salt and I am not sure about water but it should be like 70-75% of flour waith
most of the bread recipes i've seen using the le creuset have you preheat the dutch oven before putting the bread in...but it doesn't seem as though you did here. Is there a difference?
The guy said "straight into a hot oven" I asume it is preheated.
@@reidmcnaughton5035 If he's referencing the same thing I saw, he means the LC french (dutch) oven is preheated. In other words, doing the rise in a separate dish and putting the risen dough in a hot LC.
What size pot do you recomened using to bake bread? What size pot is that in the video?
Thanks
I think most of the bread recipes are for the 5.3L oven.
Le Creuset now publishes the ingredients for multiple sizes of DOs.
I have already made two of these and they seem to cook fine. The process did, however, seem to stain the inside of my pot terribly. What about the "Le Creuset pots were not designed for dry cooking" thing I read on the Le Creuset site?
Possibly stupid question.....
Will this work in a Braiser?
If you're making a flat loaf, yes.
Yes
But not too high
Probably it will be more flat bread but same flavor
Hit 0:51 to skip the intro.
Sorry about the typo in the first sentence of my original reply. That should have been "...their policy to NOT reply publicly (as I haven't heard from them)."
Listened just recently to Michael Ruhlman's podcasat interview on Michael Smerconish's FB page with TC and found him interesting and a cook/chef to check out. Intereseting ideas but not all that informative and found it a big much to be pushing advertisement for a product that evidently he does not come and check out the comments to find out what people are saying. Guess when you are at the top it is hard to look down.
Hi Reb - I did (almost verbatim) but I think it may be their policy to reply publicly. Like I said though, their customer service was excellent when it came to replacing the pot. I just wish I knew how they made this bread without damaging either any uncovered bottom surface, or the phenolic knob. I really was a good loaf, and I'd like to make another if I could figure that out!
mizmonnj "I just wish I knew how they made this bread without damaging...the phenolic knob."
His pot has the newer "Signature phenolic knob," and it is rated to 500°F. (The thinner, old-style "Classic phenolic knob" is only rated to 390°F.)
Other Le Creuset bakers use smaller pot or bigger bread, that fills the pot
What about spelt flour?
Need more water?
Someone help! Can I put Le Creuset pot on top of electronic stove to cook or fry anything?
yes
On the original Le Creuset website, go to the care and use section of the cookware you own. It will have detailed information on everything you need to know! I have copy-pasted it below!
Cooking with cast iron
Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing.
Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings.
Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation.
Before first use
Remove all packaging and labels. Wash the pan in hot, soapy water, then rinse and dry thoroughly. Your pan is now ready to be used and does not require any further preparation.
Heat recommendations
Le Creuset cast iron cookware can be used on all heat sources including gas, electric solid plate or radiant ring, vitro-ceramic glass, induction, and ovens fired by gas, oil, coal or wood. When using any glass-topped stove, always lift the pan when moving it; never slide it, as this may damage the stovetop or the base of the pan.
Always match the pan’s base size to the stovetop heat zone to maximize efficiency, and to prevent overheating of the pan sides or damage to the handles.
Gas flames must always be confined to the base area, and must never extend around the sidewalls of the pan. Long handles should be positioned safely where they do not hang over the front of the stove or other heat zones.
Cooking heats
Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings.
High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick.
Oils and fats
With the exception of Grills, the enamel surface is not ideal for dry cooking.
Your choice of liquid, oil, fat or butter should completely cover the base before heating begins. Do not leave the pan unattended, and do not allow a pan to boil dry, as this may permanently damage the enamel.
For deep frying, the maximum oil level must not exceed 1/3 full. This depth allows sufficient height above the oil for it to rise once foods are added. An oil frying thermometer should be used for safety, and a lid should be readily available in case of overheating or flaring.
Food storage and marinating
The vitreous enamel surface is impermeable and therefore ideal for raw or cooked food storage, and for marinating with acidic ingredients such as wine.
Tools to use
For stirring comfort and surface protection, Le Creuset silicone tools are recommended. Wooden or heat-resistant plastic tools may also be used. Metal tools, spoons or balloon whisks may be used, but require special care - they should not be scraped over the enamel surface. Do not knock these on the rim of the pan.
Hand-held electric or battery-operated beaters should not be used. Their blades will damage the enamel. Knives or utensils with sharp edges should not be used to cut foods inside a pan.
Handles
Cast iron handles, stainless steel knobs and phenolic knobs will become hot during stovetop and oven use. Always use a dry thick cloth or oven mitts when lifting.
Hot pans
Always place a hot pan on a wooden board, trivet or Le Creuset silicone mat-never on an unprotected surface.
Oven use
The black phenolic lid knobs on our Signature range of enameled cast iron are heat-resistant to 480°F / 250°C. The black phenolic lid knobs on our Classic range of enameled cast iron are heat-resistant to 375°F / 190°C. Products with integral cast iron handles or stainless steel knobs can be used at any oven temperature. Pans with wooden handles or knobs must not be placed in the oven.
Do not place any cookware on the floors of ovens with cast iron linings. This will increase the cooking temperature inside the oven, resulting in an increased cooking rate with detrimental effects on food. Do not drag cookware across the floor of the liners. For best results always place on a shelf or rack.
Cooking tips for grilling
Grills may be preheated to reach a hot surface temperature for searing and caramelization. This advice does not apply to any other products.
For correct grilling and searing, it is important that the cooking surface is sufficiently hot before cooking begins. Sear lines from ribbed grills will not be produced if the pan surface is too cool, or if the food is too wet. Place the empty pan on medium heat and allow it to heat for several minutes. Do not add oil to the cold pan-the oil may become too hot and smoke.
Take a few drops of water on your fingers and scatter over the hot surface. If they sizzle and evaporate almost immediately it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan a little longer and repeat the water test again. When the surface is hot enough, lightly oil it with cooking spray or brush it with oil using a Le Creuset silicone basting brush. Vegetable, ground nut or corn oils are recommended. Olive oil may cause excessive smoking.
Once a patina covers the cooking surface very little oil will be necessary. For distinct sear lines, leave the food undisturbed on the surface for several minutes. If the food is moved too quickly the lines will be poor, and steam from the food may be released onto the surface.
Any food for grilling or searing must be quite dry before it is placed on the hot surface. Wet foods will not achieve good sear lines and may result in a steamed appearance and flavor. Use paper towels to pat off excess moisture from foods. Oil can then be brushed over the food if desired. Foods that have been marinated should also have excess moisture removed with paper towels.
Cooking tips for shallow frying and sauteing
For frying and sauteing, the fat should be hot before adding food. Bring the pan and fat or oil to the correct temperature together.
Oil is hot enough when there is a gentle ripple in its surface. For butter and other fats, bubbling or foaming indicates the correct temperature. If either begins smoking, or if butter begins browning, it is too hot and should be cooled slightly before proceeding. The quickest way to do this is to remove the pan from the heat source for a few moments. For longer shallow frying a mixture of oil and butter gives excellent results.
General care
Always cool a hot pan for a few minutes before washing.
Do not plunge a hot pan into cold water. While Le Creuset’s enamel is designed to be the most durable on the market, thermal shock may still occur, resulting in cracking or loss of enamel.
If there are food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing. A brush can be useful for removing small food deposits, or for cleaning between the ribs on grills. Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. To avoid damaging the enamel, do not use metallic pads or harsh abrasive cleaning agents.
Light stains or metal marks caused by metal tools can be removed with Le Creuset cookware cleaner. An occasional cleaning with this product will also retain the new appearance of your pans. It can be purchased on this website or from your local retailer.
Never store pans while they are still damp. Store pans in a dry cupboard or airy space away from steam.
Maintain the tightness of all handles and knobs by checking and retightening them regularly.
Le Creuset enameled cast iron is extremely durable but it may be damaged if accidentally dropped or knocked against a hard surface. Please note that this is not covered by our Lifetime Warranty.
Dishwasher use
All pans with integral cast iron, phenolic handles or stainless steel knobs can be washed in the dishwasher. However, constant dishwashing may lead to some dulling of the enamel finish. This is not harmful and will not impair performance. When using the dishwasher always allow the cycle to finish before opening the door. This will ensure the pans are dried thoroughly.
Pans with metal handles can be washed in the dishwasher, but this greatly reduces the development of a patina; as a result, grills and skillets will require oiling for a longer period. Pans with wooden handles are not dishwasher-safe.
Satin Black
Satin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of round and oval casserole dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat.
With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing.
Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling.
With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats.
- See more at: www.lecreuset.com/5-piece-signature-set#sthash.Duvj2kGw.dpuf
Yes
Try Staub......like it better.
i love that cheese shop goat.sheep.cow
When I made this it ruined my LC. The bread dough did not cover the bottom completely, and the uncovered enameled surface was destroyed in the 500-deg oven. Then I read that the phenolic top nob is not supposed to be in that hot an oven either. LC was very good about replacing my pot promptly and with no hassles. But why would they post a recipe that goes against recommendations listed on their own web FAQ page? And how did they make the bread in this vid without ruining their pot, like I did?
mizmonnj "Then I read that the phenolic top nob is not supposed to be in that hot an oven either."
His pot has the newer "Signature phenolic knob," and it is rated to 500°F. (The thinner, old-style "Classic phenolic knob" is only rated to 390°F.)
This 'green' pot looks too pastel for fennel, is this a retired color?
My heart was compromised when I heard about Anthony Bourdain still here but WTF
How much yeast and salt?..he never said...
I've been making this Ruhlman recipe for years. I do 500 grams of all purpose flour, 350 grams water, 10 grams kosher salt, and 4 grams yeast. His calls for 2 grams yeast, which I would recommend if you are going to let it sit in the fridge overnight. He also doesn't mention that you keep the lid on for 30 minutes at 450 degrees F, then remove the lid and lower the heat to 375 so that the bread can brown. You want the internal temp to be 200 degrees F. In my oven that takes about 20 minutes. Then you want to let it cool on a rack for 30 minutes while it continues to cook on the inside. Then slice and enjoy. My family likes it best when I add lemon zest and chopped rosemary to the flour. Tonight I didn't have rosemary so I used tarragon instead. I used the bread to make Croque Madame (another of his videos) and it was a hit.
Heather Pack Thanks great tip about to replicate
Too bad that they dont give any warrenty on the internal emaled chipping. So no warrenty on this 200 - 450 euro signature set.
Hey LeCreuset! Have you seen the comments below? What size French Oven is this video and what about the two destroyed pots this recipe caused? If you're going to have social media- be more social! Thanks (*please reply and give us French Oven prizes!)