How are Le Creuset recipes different from regular caserole

[mickeydownunder]

recipes?

Apparently the Le Creuset have to be warmed for about 5 minutes before using but is there anything I should know that is different in preparation of a stew or foods

there are only 3 recipes for Le Creuset so it made me wonder why

thank you in advance and look forward to any replies

Cheers!

WHOO HOO!

[Snowbunny Andorra]

Hey Mickey.

I don't own any Le Creuset stuff, but I do use very good quality pans for all of my cooking. The think I noticed when changing from cheaper models was how much more the good quality ones hold their heat.
For example, let's say we're simply frying up some onions in a little oil, as soon as the heat is turned off under a cheap pan, the onions will stop sizzling, whereas with a good quality pan, they will continue sizzling for quite a while. Also, you'll find that with good quality pans, there's less of a "hot spot" under the direct heat, as you get with cheap pans. The heat is much more evenly dispersed throughout the base by the quality of the materials. This is why you pre-heat the pan.
Since Le Creuset are so solid, I imagine this is the case with them, too.

This means that you may have to make some minor adjustments when cooking, in order to compensate for this residual heat. For example, if it's crucial to heat those onions until they're transparent but not caremelised, you will have to stop heating just before you normally would with a cheap pan.

However, it's not something that you think about after a couple of times. You'll just be enjoying the quality of good pans.

Enjoy!

[mickeydownunder]

Gday and thanks for that...

my other pans are good quality pans too so I know what you are talking about ..just this one seems to be different...am sure will work it out

and thanks for your time and reply

WHOO HOO!

Hope u have a great day!