OT What are you cooking?

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Should also mention the le creuset was a gift. Do not spend full price. Either go to an outlet where they run sales or check TJ Maxx/Homegoods as they often get seconds that just have minor cosmetic imperfections
 
Most of my pots and pans are 15 years old, purchased at a huge discount in undergrad because the box was water damaged.

About a year ago I got a Staub enameled cast iron skillet for my birthday and I love it. I find it easier to maintain and clean than traditional cast iron and it’s prettier. Mine’s blue. I also got a matching Dutch Oven for Christmas and I like it for soups and stews, but I don’t use it as much as I thought. Probably didn’t need to spend that much on one. The big enameled cast iron skillet is way better and more useful.
 
JaynaAli said:
Most of my pots and pans are 15 years old, purchased at a huge discount in undergrad because the box was water damaged.

About a year ago I got a Staub enameled cast iron skillet for my birthday and I love it. I find it easier to maintain and clean than traditional cast iron and it’s prettier. Mine’s blue. I also got a matching Dutch Oven for Christmas and I like it for soups and stews, but I don’t use it as much as I thought. Probably didn’t need to spend that much on one. The big enameled cast iron skillet is way better and more useful.
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That was lucky! I think a lot of what has stopped me from cooking in the past is the lack of adequate supplies. They are often expensive to buy new, so I just very slowly acquire things from estate sales or Facebook Marketplace. There is such a massive upfront cost to getting a kitchen together.

I don't use my Dutch oven either. I find it too heavy for me to take in and out of the oven once it is full of food. I find there isn't anything my Dutch oven does that my Crockpot can't do just as well.

It's basic and you probably already have one, @pp9, but I LOVE my Crockpot. I have a big Crockpot and I love my set it and forget it type meals, especially because I have such limited time to cook.

Something I have that I love but wouldn't pay full price for (I got it for a song off Mercari) is my sous vide. I like to cook meats in there and then finish them in a pan or on a grill. It's nice for chicken because it prevents drying.
 
_rae_ said:
Yes/no. I LOVE my Le Creuset braiser (in provence which is fancy for purple), however, my spouse does not. I find myself wanting a big stainless steel sauté pan more and more recently, which is a bit more versatile and a bit less delicate. If I can recommend these folks, I love looking at their reviews and have followed their advice quite a bit: Cult Flav
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I thought the point of the enamel was to make it more durable/cleanable?
_rae_ said:
Can I ask which espresso model you have? I’ve desperately been wanting one but can’t justify the $600-$1600 price tag, so I’ve been looking at the bambino.
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Bambino plus! My husband loves it, but he’s very into it. I just often benefit from his ADHD-driven impulse buys.

RespectTheChemistry said:
It's basic and you probably already have one, @pp9, but I LOVE my Crockpot. I have a big Crockpot and I love my set it and forget it type meals, especially because I have such limited time to cook.
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We actually just got upgraded from a $20 crockpot to a real one with actual settings! I do wish we used it more, but I am honestly so afraid to leave the house with it on. We only end up using it on days one of us is home all day
 
pp9 said:
I thought the point of the enamel was to make it more durable/cleanable?
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Pros:
Easier to clean in the sense that the surface has less texture for food to grip on to (though you CAN wash your cast iron, people)
Lettering Denyse Mitterhofer GIF by Denyse®

Even distribution of heat across the whole pan

Cons:
Will eventually scratch and stain. I'm personally fine with this, some aren't
You really shouldn't use anything abrasive on the enamel as it can scratch it pretty deeply, exposing raw enamel underneath which if I remember correctly is not great for you
If it DOES chip, you really shouldn't use it as flakes of enamel can fall off into your food
Heavy enough to use as a lethal weapon + slippery when wet = I'm so terrified of dropping it in the sink
 
My Staub enameled stuff is black on the interior, which is why I went with it vs Le Creuset which is light. The color options with Staub aren’t quite as pretty imo, but I wanted the inside to stay pretty too.
 
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what's a solid airfryer? i was looking at a dual basket but they're easily $200. im treating myself to a ninja creami when i move as a "congrats! you did it! make some protein ice cream!" gift to myself (I fell for the propaganda, i NEEEEEED a creami). so my budget for a solid airfryer is like $100 MAX.
 
JaynaAli said:
Most of my pots and pans are 15 years old, purchased at a huge discount in undergrad because the box was water damaged.

About a year ago I got a Staub enameled cast iron skillet for my birthday and I love it. I find it easier to maintain and clean than traditional cast iron and it’s prettier. Mine’s blue. I also got a matching Dutch Oven for Christmas and I like it for soups and stews, but I don’t use it as much as I thought. Probably didn’t need to spend that much on one. The big enameled cast iron skillet is way better and more useful.
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What size staub skillet do you have? I have one of their Dutch ovens on my wedding registry and may add a matching skillet 😂
 
vampyrica said:
what's a solid airfryer? i was looking at a dual basket but they're easily $200. im treating myself to a ninja creami when i move as a "congrats! you did it! make some protein ice cream!" gift to myself (I fell for the propaganda, i NEEEEEED a creami). so my budget for a solid airfryer is like $100 MAX.
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I have this one. My mom and my best friend do too. I’ve had mine four years now and I’ve been happy with it. Not dual basket though.

SkiOtter said:
What size staub skillet do you have? I have one of their Dutch ovens on my wedding registry and may add a matching skillet 😂
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I have the 11”. Sometimes I wish I had a smaller one or a bigger one, but it’s an excellent size for everyday use.
 
SkiOtter said:
Oh that is absolutely gorgeous and I now want one in shell pink.
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That is my second color choice!! Third is shallot. The pink is absolutely stunning but I’m just not a pink girl. Nearly everything I own is some variation of teal, aqua, or the sea salt color. I even have sea salt on my walls lol (Sherwin Williams color, highly recommend). Although maybe that’s more reason to get something different…

vampyrica said:
what's a solid airfryer? i was looking at a dual basket but they're easily $200. im treating myself to a ninja creami when i move as a "congrats! you did it! make some protein ice cream!" gift to myself (I fell for the propaganda, i NEEEEEED a creami). so my budget for a solid airfryer is like $100 MAX.
Click to expand...
we got a Phillips 3000 series for $80-90 last summer and it’s been fine. It doesn’t have a ton of bells and whistles but it works

JaynaAli said:
My Staub enameled stuff is black on the interior, which is why I went with it vs Le Creuset which is light. The color options with Staub aren’t quite as pretty imo, but I wanted the inside to stay pretty too.
Click to expand...
Staub has the nubs on the inside of the lids, right? Are those annoying to clean?
 
pp9 said:
Staub has the nubs on the inside of the lids, right? Are those annoying to clean?
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No, they’re not that big and it’s just condensation on them. Food doesn’t stick or anything. I just wash it like normal with a washcloth. And you’re not really supposed to but I’ve also just thrown it in the dishwasher too.

IMG_4879.jpeg
 
pp9 said:
New angle: what are we cooking in? What appliances and gadgets are truly life savers? Also, do I really need to drop a wad of cash on the Le Creuset petal braiser in sea salt, or am I being suckered in by how pretty it is? I'm trying to avoid getting things that have one purpose only, and that we'd probably only use once in a blue moon (Ninja Creami, for example), but if something is really worth it...

For me, I won't go without an air fryer again. We don't have anything special, but man it is nice to have crispy food without turning on the oven. It's good for individual portions of food too. We like our instant pot, but it really serves as our rice cooker, we haven't done much else in it and probably should. My other favorite appliances: our Breville bread machine and espresso machine.
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Having been gifted a beautiful Le Creuset piece, gotta be honest it’s more beauty than function with a lot of their pieces. Honestly, I have an older fiesta ware piece from our wedding that the gift giver wanted the Le Creuset to replace and I’ll never tell them but I instead gave away the beautiful but less functional Le Creuset to a coworker just moving into her first apartment. Don’t regret that, she loves it, I love my cast iron beast, and everyone’s happy.
 
JaynaAli said:
Most of my pots and pans are 15 years old, purchased at a huge discount in undergrad because the box was water damaged.

About a year ago I got a Staub enameled cast iron skillet for my birthday and I love it. I find it easier to maintain and clean than traditional cast iron and it’s prettier. Mine’s blue. I also got a matching Dutch Oven for Christmas and I like it for soups and stews, but I don’t use it as much as I thought. Probably didn’t need to spend that much on one. The big enameled cast iron skillet is way better and more useful.
Click to expand...
Staub rocks.
 
_rae_ said:
Lunds is just about the closest thing to Wegmans I can find out here. Kowalski’s is similar too but way too expensive most of the time.
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Omg Lunds feels like Wegman’s with a side of JUDGMENT. The cashiers at my location have been so rude every time, like they’re secretly hoping I burst into flames.
 
Alright, how about chili crisp oil recommendations? I am not very tolerant of spice/heat but I've come to love chili crisp. We're currently using Lee Kum Kee brand because it's available at our usual grocery store. I do like it but I want to expand my horizons.

Also, if anyone loves sour candy, try Fruit Riot (freezer aisle). You're welcome.
 
Lao Gan Ma was always what I used. I would get the chili oil with fermented soybean. Chili crisp, tasty soy bean, umami flavor, almost no spice.

ETA: I have a mid range spice tolerance so almost no spice is subjective there
 
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_rae_ said:
Lao Gan Ma was always what I used. I would get the chili oil with fermented soybean. Chili crisp, tasty soy bean, umami flavor, almost no spice.

ETA: I have a mid range spice tolerance so almost no spice is subjective there
Click to expand...
Ooooh wait I think I have had this before! If it is the same jar we tried, I would also agree that it actually wasn't that spicy. But I preferred the flavor of Lee Kum Kee more.

I keep seeing that Fly By Jing is highly recommended by a lot of bloggers/whatever, but it's 2x the cost of the Lee Kum Kee...
 
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