Monday, August 3, 2009

product may stay: anything from Lodge that I've used

I cook a lot--gosh, a couple times a week or more, I'd reckon--and I'm lazy and sort of cheap. So that's the given information to plug into the geometry equation of my remarks.

Five or six years ago for Christmas John gave me a ginormous Le Creuset pot--the baby cooker I've mentioned. He gives the best Christmas presents. But everyone, including John, scoffed at me for wanting such a yooge pan, because what would I ever cook in it? Well, like Milo in The Phantom Tollbooth, they would have chosen their words more carefully if they'd known they would have to eat them. Because I use that pan all the time. Like the taste of humble pie, family? EAT IT.

Even though my kids are still young, when my boys really get behind a meal it gets kind of scary how much they eat (they come by it naturally--their uncle Daniel would eat fifteen slices of French toast in a sitting--I'm concerned), and the baby cooker can handily fill their gaping pieholes. But you know what? That pan was grossly expensive. It's okay, because no one else makes a French oven that big, and I promise that I needed it. However, once you get into the smaller sizes there are a lot of other brands that promise similar results. I'm partial to Lodge because I'm a hillbilly who grew up on Dutch oven cooking, so when I saw their six quart enameled oven I signed myself on up. And it's every bit as good as my Le Creuset, from a usage standpoint. The iron is thicker and it's quite heavy--heavier than a Le Creuset of similar capacity--and the look is less refined, but I love it all the same. We'll wait and see if it has the my-grandma-brought-this-across-the-plains (or would have if she could afford it) heirloom quality of Le Creuset, but for fifty bucks at Fred Meyer (or sixty on Amazon) I can take that bet.

Now: a while ago Lodge introduced their Logic line, which comes pre-seasoned, and I don't know why it took me so long to buy a decent skillet from them. I lovelovelove my new pan (we made some fried green tomatoes in it just last night, and holy cow, the scores of tomatoes that thing will hold without crowding!). None of the eye- and throat-searing grease fire potential that comes from seasoning an old-school cast iron skillet, and it really will last until you accidentally drop it in your blast furnace or hit a coyote in the face with it. For John's birthday the first year we were married I evidently had not met him yet and bought him a traditional Dutch oven, which sat in the unopened box until I pulled it out last year to try a batch of no-knead bread. Seasoning aside, I have no complaints, and it too will be passed on to my children. Hopefully they're not so eager to inherit it that they hurry us off the mortal coil before our time.

I haven't tried the "L Series," and it looks sort of smurfy, but there's just so much shoddy cookware out there that the people who still make good quality thingamabobs should be praised. Product may stay.


tipsybaker said...

i, too, have a Le Creuset baby cooker and now will never be able to use it without thinking of. . . that.
It was a wedding present from my mother. I thought I would use it every year or so, but use it every few days.