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Old 01-21-2013, 09:51 PM   #10
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Originally Posted by Hungry Caterpillar

I really don't see a huge difference in stainless versus a GOOD dutch oven, because the point is that it conducts heat very well, and very evenly. I have a terrible Cuisinart dutch oven that was gifted to me in a gift exchange thing in college, and it's just not made well. Le Creuset is amazing and does what it's supposed to do with conduction. I don't think you will be disappointed.

Get yellow. It's so happy.
I think the difference is the heat level mentioned earlier in the thread - for a true sear, you want high heat. I am definitely a lover of my LC cookware, but I would never put one on High the way I do with my All-Clad. Browning properly requires a minimum 300 degree surface, optimally around 500. That gets you the intense flavor that carries the meat through slow-cooking.
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