I can’t say for certain that it did but it was after I started doing the Dutch oven breads from Flour Water Salt Yeast (preheats at almost 500 degrees F for an hour before the dough is inserted) that I noticed it starting to chip. I figure better safe than sorry. I love my Le Creuset.
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Did you spray cold water into the hot pot before the bread goes in?
no. that wasnt part of the instructions.
I used to be a super-motion senser. I threw up on many planes and ships rides as a kid. My parents hated my super power though.
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Now there’s a leading candidate for Greatest Projection of 2023!
You’re not a threat, Triumph. You’re not even much of a challenge. I find your apocryphal doozers amusing.
I noticed when I was shopping (eventually getting the LC round) that some brands stated a maximum oven temp of 450°F, whereas LC says it’s okay to at least 500°F.
I ordinarily bake bread around 475 (whether free-form or in a DO) and it seems even my D3’s cheapo Aldi (Crofton branded) DO is ok with that, although it does have a lot of crazing across the bottom and lower sides, so it might start chipping if we keep using it for bread.
So far no crazing on the LC enamel despite a few shots at closer to 585°F.
My '80s era LC oven I use for bread has been taken above 500F hundreds of times. No crazing, although the white enamel has darkened and stained over time.
Not that crazing is a sign of impending chipping, either. I have even older Descoware that has been in service since the 60s–thoroughly crazed, yet no chipping, even at the un-enameled “flame rings”.
Many of the temp warnings have to do with handles and knobs, not the enamel.
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Thanks much. And sorry, I should have parsed that better in my prior comment - yes, even LC has temp warnings for the polymeric knobs. The warnings I mentioned above, for other brands, were for knobless type stuff, so I assumed it related to the pan/glaze itself.
Frankly, I think they’re just being careful and/or trying to avoid warranty claims with that “450 max” type of description.
It is probably easier/less risky to use a cheaper cast iron (bare or enameled) Dutch Oven solely for the bread. An inexpensive Dutch oven probably can be bought between $30-50.
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And if you are ok with high temp cooking in inexpensive DOs, leave the LC alone and splurge on something else!
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Similar story. It could be because the Lodge Color enameled layer is not as robust as Staub or Le Creuset, or it could have been bad luck. I think my Lodge Color has had fine hairline crazes before. The no-knead bread (throwing a cold dough into a hot pot) started the real chipping. I kind of stopped doing the no-knead bread thing (not because of this chipping incident), but at the time I thought about keeping this chipped Lodge Dutch Oven solely for bread making.
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Yeah, especially if someone has one of those special color (limited?) Dutch Ovens which they will have a difficult time to replace. Le Cresuset is interesting. It is a good brand of cookware. It is just that… once a person goes to the seek the special edition ones, then they get pretty expensive and then it is scary for them to use these limited edition ones.
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Bingo. FWIW, the poly knob on mine has taken on a matte appearance, but is still rock solid.
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The reviews are true comedy. All the squiggly details with regard to a brew that is less than mediocre. I’ll take Honkman’s word on things, though. ‘Bout the only unsafe beer reviewer I’d trust. Just tried too many shitters to keep on keepin’ on. I can appreciate Honkman’s reviews, though. Don’t come across as a pretentious, self-proclaimed beer guru that really doesn’t know sht, like the ones I’ve read. Give a bunch of squiggly details for a beer that tastes like cardboard.
I’ve ready great Whiskey reviews and Wine reviews. These craft beers, they’ll rave about and almost always leave me scratching my head. How did they get that review from this beer? Is always my question. Like I said, I’ve had some good ones, even great ones, but very few and far ($) between. Meanwhile, they’ll talk about a classic (e.g. Sam Smith oatmeal stout) like it’s quite mediocre compared to their favorite craft stout. I go by the craft stout and it blows goats.
My dutch oven is pretty old, and it is CI, but it’s been my go-to since forever. Still love an ECI one day. My CI is great for fire pit cooking, though. Nice lid for embers on top.
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Last night I ordered one of these after my dinner: https://www.lostcoast.com/beers#Peanut-Butter-Chocolate-Milk-Stout https://www.beeradvocate.com/beer/profile/256/410326/
Not served a la Mode, but it would’ve been tasty that way.
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I’ll take your word for it; not sure I’d go for the PB - beer nuts, maybe …
“A smooth and creamy midnight black stout. Deep rich sweetness with layers of coffee, caramel, toffee, prunes, raisins and roasted peanuts. An easy drinking dark beer, brewed with lactose to give a full mouthfeel and up-front sweetness. Balanced and approachable, for both casual fans of stouts and aficionados.”
Taste with a hint of peanut butter or actually peanut butter?
I know IPA which claims to have a hint of bubble gum flavor (not this particular beer, but I have been to brewery which sell these bubble gum flavor beer)
My tastebuds thought hazelnuts.
These thoughts on reviews remind me of the movie *French Kiss." Vapid but amusing. The tasting of terroir scene is kind of neat in a Meg Ryan movie sort of way.
