If you’re like me and you like to cook… a good pan is essential. One that has worked for me for years and years is my Le Creuset French Oven. I have the 7.5 qt and that puppy is heavy, but that’s why everything that is cooked in it does so well. It’s great for big pots of soup, stews, just about anything… I’ve used it over and over and over, and I think it has now bit the dust. Partly my fault (boo hoo) I guess… The finish started to come off the bottom mostly, or so I thought… I took it to a local kitchen store, where they told me to clean it with Bar Keeper’s friend, and it would be good as new. They also told me it was OK to use regular stainless spoons, etc. I started scrubbing, the thought disgusted me that this was hardened cooked on food stuck to the bottom of my pot. UGH. I scrubbed and scrubbed and it started to come off… OHMYGOSH, like a new pot… then I started up the sides where it was about an inch high of the same and then I stopped dead in my tracks. This isn’t hardened food, this is THE FINISH. Oh, boo… the pot is no longer non-stickish… it’s super stick’ish. So I’ll save for another one day. For now I’ll wish I would have visited the LeCresuet website sooner!
With that being said, I highly recommend this pot. You see all the chef’s use it, it’s quality stuff! Just don’t use Bar Keeper’s Friend or any other product that can scratch the surface INCLUDING stainless spoons… use wooden, ugh.
If you get a chance, check out my photo blog at http://almostdailypic.wordpress.com !
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Hey Barbara, Sorry about your Le Creuset. Monica bought me a Staub French Oven for Christmas and we love it. Don’t take my word for this advise, but I think you can reseason your pot. The finish may be gone, but you still have the cast iron pot, right? It is worth a try. Here is one method I found online:
* Preheat your oven to 180C / 350F, making sure there is an oven tray in the bottom, preferably lined with alfoil, to catch drips from the seasoning pot.
* Wash the pot with soap and a strong brush to clean it thoroughly, then let it dry completely.
* Once it is dry, rub the inside completely with vegetable shortening or lard until it is covered with a thin layer. Do this with a soft old cloth or piece of kitchen paper.
* Put the pot upside-down in a hot oven rack, with the oven tray below to catch the drips. Cook it for an hour.
* At the end of the hour, turn the oven off, and allow the pot to cool completely before taking it out of the oven.
You may need to do this a few times. I’ve had unfinished cast iron skillets that have needed several rounds of seasoning before had a nice coating.
Good luck, hope it works!
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THANKS JOHN! Great idea! Weird thing is… I printed these directions last week to fix a cast iron skillet that someone left in the sink (hmmm) to soak. ugh. Didn’t think about it for the Le Creuset! Will give it a whirl!
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dear barbara, thanks for the plug. you ever get up to lubec? it’d be nice to visit. geer
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Geer, you are an AMAZING artist. Your painting just lights up our kitchen, it was a surprise from my husband, we both are drawn to your work! We haven’t made it past Port Clyde/Monhegan! If we ever venture out one day I would love to visit! If you’re ever in Charleston, SC give us a shout!
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