The pot has a lot of good classic 'Creuset' cooking traits, and I was pleased with the well-flavoured results.A thick base, so good for slow cooking or searing on a high heat.But cooking pork chops in the griddle pan gave pretty good results.The lines are thin, which cooked the chops evenly, and it didn't stick.But with so many High street shops producing their own 'tribute' ranges, is it really worth paying for the originals? And while the large griddle pan with widely spaced grill 'marks' should be ideal for meats, imperfections in the cast meant that meat got caught in the furrows and spoiled.Celebrity chef ed Baines of Soho's Randall & Aubin restaurant tested casserole dishes and grill pans . The casserole is a lovely shape and colour, but very heavy.The orange colour is similar to the traditional Le Creuset, which does give the casserole a 'quality' appearance.
The disjunct distribution of this species is similar to that of other endemic African species adapted to dry conditions (e.g., Aardwolf ).
My bean cassoulet tasted exactly as I wanted it to - but with Le Creuset, you know it will.
On the pan, the griddle lines are wider spaced, which gave me the ideal line to meat ratio when cooking rump steak. The bigger handles are easier to hold, the lid fits perfectly, the base is smooth, the cast iron is high quality, and the classic colour looks fantastic.
But as far as the griddle pan goes, it's incredibly heavy, the materials are poor quality, and there's no means to drain off excess oil.
The enamel coating on the base of the casserole pot is seriously uneven, and these imperfections have a direct effect on the taste of anything you cook. And the griddle was even worse, as well as being extremely heavy.
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