i also have a 7.5, but only because a friend of my mother’s was downsizing upon retirement and offered it up. it was brand new and a gorgeous, sunny yellow. initially i thought i’d never use it, but i do: for braises like pot roast short ribs, and for jam and applesauce.
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Now you just need the Goose Pot–puts you in the running for the next opening on USA Weightlifting’travel squad.
oh wait, i think that’s what it is - the 15.5-quart, the biggest size.
it’s enormous.
it’s a good thing i have weight trained for a long time, sometimes quite seriously, because pulling that thing full of food in and out of the oven is challenging.
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How have I never come across this? The toaster tongs, yes, the magnet — genius!
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Yeah, I can guess. Cleaning cannot be easy. For me, cleaning an enameled pot is the tough part. Hold it steady, soaping it up, flipping, turning and rotating, and meanwhile try not to hit anything.
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My dad never cooked (aside from manning the charcoal grill). When my mom died, he literally strode right into the kitchen and started cooking -sometimes fairly complicated stuff. And he’d call his sister to brag (and, TBH, embellish a bit). When she asked him where he learned to do this, he answered ,”How could I have been married to someone for 50 years and not see what she was doing?” So who’s been watching you? 
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We can only imagine the “cheap pressure cooker” taste if you don’t fill it all the way.
JK
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I’m in no way an expert on “pressure cookers” but I remember reading in the instructions NOT to fill it more than 2/3 full. This means there should always be an airspace above the food. I can only assume that the manufacturer has tested their product and found some “air space” is needed.
For the record, I do have a “jiggler weight” style pressure cooker.
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I don’t want to dignify Charlie’s concept of “cheap pressure cooker” taste, but he applied it NOT to pressure cookers, but ECI ovens.
There’s good reason not to fill a PC to capacity–boilover, burns, and possibly an explosion. That hardly means the taste suffers for having headspace.
If you read the Dave Arnold piece on stocks, you saw how the winner was a cheap pressure cooker. Presumably not filled to capacity…
OK… I was just a bit confused, as this is what I think of when someone says “Pressure Cooker”.
This is my old trusty – no frills pressure cooker. Its cooked many a delicious meals.
Later this week, I’m planning on using “ole trusty” to prepare some cubed boneless pork and this juice I recently found. I’ve never seen an Apple, Peach & Mango juice before, but figure the apple component should go well with pork.
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Sounds tasty.
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Wh, now you are tempting me! We have old LC in dark blue, red, and dark green, and a small one pumpkin-colored one shaped like a pumpkin. I’ve always wanted the sunny yellow color, and there’s a LC outlet store a couple of blocks from my house. Will check it out what’s available in that color…
I stop in at that outlet from time to time (our nearest Trade Joe’s is at the same location). I’ve been ogling the goose pot in person for well over a decade. With my arthritis all over my body, I can’t possibly lift it. However, it is fun to visit from time to time.
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We’re in the same boat Madrid - I can’t live much of my LC pots anymore either, especially when they’re full of food. My husband began cooking when I had to drop out after breast cancer diagnosis and long years of surgeries and treatments. I coached him and he’s come to appreciate the LC collection we have. My first pieces, and the majority of them, are in Flame. I’ve never lost my love for orange. I got an incredible deal one year on a huge oval Dutch oven but it was lime green. I ended up with one other lime green pot, smaller than the other. They all play well together…
My first piece of Le Creuset was a large enameled au Gratin pan in Flame. I got it in the 80’s as a promotion for saving the inside cap liners from Planter’s Peanut Oil. That’s how the whole thing started. I store them on bakers racks in a sitting room across from the kitchen. They’re so cheerful. I’ve been tempted to buy the pumpkin. Staub has a very beautiful orange pumpkin, too.
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Baker’s racks is what I do with my collection. All colors, both Staub & LC. I have a nice semi-bay window at the end of my kitchen. And they are cheerful. I’m with you on the weight of the ECI and having had surgery that prevented me from lifting. So I dusted them instead of using them until I could lift again.
(and I have the Pumpkin. And the Tomato. And the Artichoke ). And my first LC is from the ‘70s.
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I think I would feel right at home in your kitchen. We have a bay window, too!!
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I’d be honored …
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Wow, I’m so impressed with your resilience and courage going through long years of surgeries and treatments. Best wishes to you!
I love the different LC colors and how well they play together…I do have a soft spot for the pumpkin. I bought it on sale decades ago. When I graduated HS in 1973, my bedroom was painted a blindingly bright yellow and featured bright orange shag carpet, so “with it” in 1973! Your display in the sitting room sounds beautiful to me, being able to look at them every day.
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There is this amazing knife my husband gave me.
It says it’s stainless steel!
It’s huge! I think 10 8nches.
I could probably display it, but I doubt I’ll use it, and you guys have already told me I have more knives than I need. 
This has happened once before, with this amazing cutting board, that is so thick it’s hard to move and work on top of. I still haven’t let it go.
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Nice. Looking likes the Henckels Bob Kramer’s Euroline. Give it to your sons/daughters?
Nice cutting board too. Was this last year gift?
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