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標題: Le Creuset VS Staub [打印本頁]

作者: tsumorichisato 時間: 2010-1-8 14:17 標題: Le Creuset VS Staub

Ｃａｓｔ　Ｉｒｏｎ我已經有個ＬＣ　既２６ｃｍ　ｒｏｕｎｄ　ｏｖｅｎ同Ｇｒｉｌｌ　Ｐａｎ，　但我成日見到上網好多人話ｓｔａｕｂ　仲好用Ｄ，　我見呢度又開始有得賣，又開始心思思想試下，　雖然個樣唔多靚　０甘其實Ｓｔａｕｂ邊方面好Ｄ呢，　有無人都有用緊ｃａｓｔ　ｉｒｏｎ　ｃｏｏｋｗａｒｅ呢？

作者: somewhereintime 時間: 2010-1-8 14:41

Ｃａｓｔ　Ｉｒｏｎ我已經有個ＬＣ　既２６ｃｍ　ｒｏｕｎｄ　ｏｖｅｎ同Ｇｒｉｌｌ　Ｐａｎ，　但我成日見到上網好多人話ｓｔａｕｂ　仲好用Ｄ，　我見呢度又開始有得賣，又開始心思思想試下，　雖然個樣唔多靚　０ ...
tsumorichisato 發表於 2010-1-8 14:17

Get a LC wok with lid

作者: Catpiano 時間: 2010-1-8 14:47

If you have few LC, keep LC la... probably not much different, and you probably will buy them in Seattle rather then Vancouver anyway.

作者: somewhereintime 時間: 2010-1-8 14:58

Every now and then, LC put on sales, say 25% off

作者: Catpiano 時間: 2010-1-8 15:14

Actually, I saw Kitchen Aid cookware on sale few weeks ago too, ( 50% off ) they feel as solid as LC, and ~ 1/2 the price to start with, and Kitchen Aid is a very good brand too, (just not made in France)

Anyone with experience on KA cookware too?

作者: somewhereintime 時間: 2010-1-8 15:19

Actually, I saw Kitchen Aid cookware on sale few weeks ago too, ( 50% off ) they feel as solid as LC, and ~ 1/2 the price to start with, and Kitchen Aid is a very good brand too, (just not made in Fr ...
Catpiano 發表於 2010-1-8 15:14

That is in Calgary?

作者: tsumorichisato 時間: 2010-1-8 15:36

4# somewhereintime

LC wok is really that good?　I am always tempted to buy because it's really nice looking but my friends keep saying why don't just buy that 黑金剛

作者: hium 時間: 2010-1-8 17:47

本帖最後由 hium 於 2010-1-8 18:51 編輯

LC 係唔係即係Le Creuset 呀？我一路都係用媽媽比我嘅生鐵鑊， LC wok 同生鐵鑊有咩唔同呀？
係唔係哩隻呀？點樣特別好呀？

http://www.lecreuset.ca/Products ... -with-Glass-Lid-5L/

Wok with Glass Lid, 5L

This Le Creuset 36cm Wok is one of the few woks on the market which follows the original Chinese design of a curved cooking interior. Combined with a hard-wearing black satin enamel finish, this product is extremely durable. The specially designed flat exterior base makes it ideal and efficient on all heat sources.

作者: somewhereintime 時間: 2010-1-8 20:47

8# hium

I have 7 Le Creuset cookwares, and some specialty Pate moulds, but I do not own a LC wok,
some ladies I know would swear by it and they believe everything taste better.
It is different from regular cast iron because it has a very durable enamel coating inside out,
the cast iron core retains and distributes heat really well, and the enamel interior makes it
non-reactive to sodium, acidity and alkalinity, and easily cleaning.
However, the biggest draw back is not the price tag(around $300), it is very heavy, I think it
7-8 pounds without food and lid! you will need a very sturdy stove to accommodate it.
Yes, I think it will last longer than my life.

作者: hium 時間: 2010-1-9 00:07

This does sound something I been looking for! But the weight really is a big concern... I wonder if it is gonna be cheaper to get it from the States?

Thank you Master Chef!~

作者: somewhereintime 時間: 2010-1-9 00:46

[quote]This does sound something I been looking for! But the weight really is a big concern... I wonder if it is gonna be cheaper to get it from the States?

Thank you Master Chef!~

hium 發表於 2010-1-9 00:07

[/quo
I think it would be a bit cheaper in Portland, if you happen to go there.

作者: tweety 時間: 2010-1-9 11:42

Master chef .... Is any wok durable but not that heavy for old lady? Cuz i want to buy one for my bf mom who likes to cook all the time.

作者: somewhereintime 時間: 2010-1-9 11:50

Master chef .... Is any wok durable but not that heavy for old lady? Cuz i want to buy one for my bf mom who likes to cook all the time.
tweety 發表於 2010-1-9 11:42

As I said, I do like the Le Creuset but i do not own one because it is too heavy for me to carry along for cooking classes.
I would recommend Caphalon or Kitchenaid Hard Anodized Aluminum, WITHOUT TEFLON COATING, they are good conductive,
easy to maintain, non-reactive, relative light weight and last for ever. Not to mention that it is only less than half of price difference.
The only draw back is that they do not work on Induction stove, which I do not use anyway. The 15" wok with flat bottom would
be $120-150, depends on where you buy from.

作者: BiscottiGelato 時間: 2010-1-9 17:06

本帖最後由 BiscottiGelato 於 2010-1-9 17:13 編輯

What are you really looking for? a Wok? a Skillet?

I recently did a lot of research into proper Chinese Woks, did also take a look at the LC enamelled cast iron wok. AFAIK, not going to claim expertise on this, I am just summarizing my research here.... There are primarily 2 types of good Chinese wok.

Cast iron - Thin cast iron (~2mm?), heavy but brittle and won't survive a trip to the floor. Great heat retention, but also takes longer to heat. This means it's better if you have a weak stove, but you should pre-heat it before use. You should season (開鑊) this to create a non-stick surface. You should be able to find this under $20.

Carbon steel - Sheet carbon steel (< 1mm). Light, more durable, poor heat retention but heats up fast. This also means that the wok will lose some temperature when you initially dump your food in to cook. As steel is really alloyed iron (so is cast iron tho), it can also take seasoning to create a non-stick surface. Again, shouldn't cost you more than $20.

The LC wok is very thick (5+mm?), I don't know if any relatively weak home use stove will be able to heat this thing up any good. It is also very heavy (heavier than most lodge cast iron skillets, or LC enamelled cast iron skillet) as somewhereintime mentioned. I don't know if this will give you any good stir fry result.

Anything else (copper, aluminum, etc) I'd imagine will probably stick quite a bit for stir frying, and I don't think they respond well to seasoning. Chinese woks are very cheap stuff. The real value in Chinese wok is the seasoning. Hence why traditional chinese keep their woks forever and pass them on as heir looms. The longer you use a Chinese wok (with proper care), the better the seasoning, better non-stick ability and better (鑊氣).

As with any woks, if you have a gas stove, use a round bottom one, you'd be a lot happier as you can toss a lot better than a flat bottom one. Problem is finding a grate or a wok ring that fits perfect... If you are using any sort of induction stove tho then you are out of luck.

作者: somewhereintime 時間: 2010-1-9 18:34

14# BiscottiGelato

Carbon steel is very cheap, restaurant quality 16" hand hammered wok only under $20wok on  however,
it would be difficult to maintain at home, and they warp, dent and rust easily.Once the glime build up,
they look really ugly. Also they do not response well to home stove.
The good alternative is hard anodized aluminum, light weight, good  heat conduction and last for 20 years.
That is the reason the manufacturers tend to make them thinner and apply a teflon coating on them; the
Anodized core last for long time, but not the Teflon coating, which has a relative short life(under 2 years).
Once the Teflon coating worn out, people tend to replace them then the  product would keep selling.
I have some anodized aluminum cookwares that have been using frequently for 15 years and still in good
shape, so they worth every single penny for me, and the food always turn out  properly as expected, that is
the value of quality product.
There are lots of low end cast iron woks everywhere, $15 or so, I have not yet trying them out so I cannot
comment. I would keep the carbon steel woks in the commercial Chinese kitchen, and cast aluminum saute pans
in Western kitchens likewise.
For the LC aficiondos ,  I assume they have a nice gas stove top, it sounds odd to put a $300  on a $400 electric stove.

作者: tweety 時間: 2010-1-9 18:46

13# somewhereintime

so.. where can I buy it for reason price?

thanks

作者: tweety 時間: 2010-1-9 18:51

I got gas stove at home..

作者: somewhereintime 時間: 2010-1-9 21:56

16# tweety

Le Creuset or Hard Anodized Aluminum?

作者: tweety 時間: 2010-1-10 21:03

18# somewhereintime

no clue

作者: tsumorichisato 時間: 2010-1-11 17:29

Sam 叔叔, 請問你用LC 煲有無煲瀉水既問題阿, 唔可以蓋實黎煮野, 因為一定瀉水, 我自己就唔鐘意LC呢樣野

作者: somewhereintime 時間: 2010-1-11 17:59

Sam 叔叔, 請問你用LC 煲有無煲瀉水既問題阿, 唔可以蓋實黎煮野, 因為一定瀉水, 我自己就唔鐘意LC呢樣野
tsumorichisato 發表於 2010-1-11 17:29

Is it the LC wok you are talking about?
The wok set has a tempered glass cover, which is lighter weight,
the cast iron cover is so heavy that very rare you would get boil over.
Only for stir frying you would use high heat, otherwise, you would simmer
over Med or low setting since it is the virtue of enamel cookware, cooking low and slow.
I do not use LC wok often, but I seldom(almost never) have problem with them.
I use the LC Dutch oven for 鹽焗雞, and it always turn out gorgeous, Beef Brisket, lamb stew,
curry, meatsauce etc. it is nice to have for home use, and they last for a life time.

作者: BiscottiGelato 時間: 2010-1-11 18:39

somewhereintime 發表於 2010-1-9 18:34

Oh, I was really just referring to a wok if doing plain Chinese stir frying. Anything with a Teflon coat is not going to work well with high heat/high flame applications required to get more 鑊氣, or so I thought? So to get a non-stick surface for stir-fry, the next best alternative seems to be seasoned (carbon steel/cast iron) surfaces? I don't think even LC enamelled surfaces will give as good a non-stick surface as say, Teflon, or a seasoned carbon steel/cast iron surface? Along with the low cost of carbon steel and cast iron woks, makes their fragility less of a concern. You are supposed to keep steel/iron wok relatively dry to avoid rusting to begin with anyways...

Honestly, I don't know much about anodized surfaces. I see that Caphalon makes an extensive line of it (not cheap). What' the benefit of anodized kitchenware? Would it give any non-stick effects? Or does it take seasoning?

For all other purposes of course, one wouldn't even use a wok and my research doesn't apply.

作者: somewhereintime 時間: 2010-1-11 19:04

22# BiscottiGelato

I like using anodized cookware, and Caphalon makes the best yet affordable product line to my knowledge to this date.
They chose to flood the market with Teflon coated anodized  pots and pan, which cannot be used over high heat.
the advantage of anodized aluminum is that it is extremely durable, light weight, sensitive, not reactive to acidity, alkalinity
and salt,  withstand a lot of physical abuses from day to day use. Rust proof,  and do not require pre- seasoning.
Handle properly, it is relatively non-stick just like carbon steel.
At $125-150 a piece of good utensil that can be used heavily everyday for a life time, I think it is good bargain.
A commercial quality carbon steel wok only costs  me$15 or so, but there are limitation to it. I will not buy another carbon steel
wok for home for sure.
In old school European restaurant kitchens, the blue-steel omelette pans and crepe pans are almost never washed once they
are seasoned. Along with most of my Henkels chefs' knives, they are all given away.

作者: BiscottiGelato 時間: 2010-1-12 18:39

22# BiscottiGelato

I like using anodized cookware, and Caphalon makes the best yet affordable product line to my knowledge to this date.
They chose to flood the market with Teflon coated anodized ...
somewhereintime 發表於 2010-1-11 19:04

Thanks for the info. Will try adding non-Teflon coated annodized cookware if I see a relative bargain.

For seasoned cast-iron/carbon steel, yes I don't wash the cooking surface with dish washing detergin, it seems to be holding up pretty good for a few monthes so far. Still looking for the perfect grate to hold my round bottom wok tho...

作者: somewhereintime 時間: 2010-1-12 19:01

24# BiscottiGelato

I'm used to work with Carbon steel woks, but my wife, my mom and  in-law all hate cleaning  them,
so I end up replacing the carbon steel woks very often. It works out better if I buy a lasting wok
instead. and the foods  turn out better, maybe you don't believe.
I actually saw the wok crates  for stovetop at Handy Appliance on Fraser at 17th. just behind the
Bible Society on Kinsway. I don't know if they would sell the crates alone or if it would fit your stove.

作者: BiscottiGelato 時間: 2010-1-12 20:39

本帖最後由 BiscottiGelato 於 2010-1-12 20:42 編輯

24# BiscottiGelato

I'm used to work with Carbon steel woks, but my wife, my mom and in-law all hate cleaning them,
so I end up replacing the carbon steel woks very often. It works out better if I ...
somewhereintime 發表於 2010-1-12 19:01

Do you use a Anodized Aluminum wok for Chinese stir fry at home then? Flat bottom or round bottom? What brand?

I actually went there based on your recommendation in a previous thread. I showed it to them and they said they have nothing like that. Maybe it was too near closing time and they didn't want to bother. I'll see if I can try again some other time. Thanks!

作者: somewhereintime 時間: 2010-1-12 21:04

26# BiscottiGelato

I've been using Caphalon anodized wok at home for almost 20 years now,
I have a 12" flat bottom with single handle, no Teflon of course, and 2 smaller ones for fun.
The 12" one is still in good shape depite the colour faded a little.
Caphalon perfected the anodized technology, on the other side of the ocean, the Circullon cookware
from Hong Kong are quite nice too, the Bay use to carry them. However, they are not as durable as
Capahlon and they have the Teflon coating on the pan as well.
Another new product line is German Titanium woks( and pans), at $300-500 a piece, very similar to
Anodized but lighter weight and more appealing.
I bought my Caphalon cookwares at Seattle Factory Outlet, sometime they have 50% off sale and duty free.

作者: tweety 時間: 2010-1-29 10:19

how about lagostina Capri? Is it good? I don't need it last forever, last couple years is fine. Beside my bf mom like to shop

作者: tofu 時間: 2010-1-29 16:19

"""You should season (開鑊) this to create a non-stick surface."""

how to 開鑊ar?

作者: somewhereintime 時間: 2010-2-1 14:18

"""You should season (開鑊) this to create a non-stick surface."""

how to 開鑊ar?
tofu 發表於 2010-1-29 16:19

Are you expecting answer from B G

作者: sheep 時間: 2010-2-1 14:27

開鑊梗係用豬喇

係豬油
用塊肥豬膏
搽勻個鑊
HIGH HEAT 等個鑊黑咗
搞掂
呢個係我嗰陣時嘅辦法

作者: somewhereintime 時間: 2010-2-1 14:33

Unless you are using a new carbon steel wok, seasoning is almost unnecessary.
The US Lodge and Wagner brand cast iron skillets are pre-seasoned.
The Hard anodized aluminum and Enamel cookware do not require seasoning,
even the new "Light Weight Cast Iron Wok" from China are pre-seasoned, just
wash with hot soapy water and ready for stove.

作者: BiscottiGelato 時間: 2010-2-1 14:38

Sorry, pretty busy past few weeks. I think in short, if your kitchenware actually requires seasoning, it will tell you. The $14 bucks Chinese Cast Iron I bought has instruction of how to season, so was the $16 Carbon Steel I bought from the Gourmet Warehouse. You better off not season it if the manufacturer didn't tell you that the item is designed for seasoning.

There are 2 methods. One is the oil over stove heating, the other is to shove it in the oven (if it can go in the oven, aka no plastic handles) and have oil put over it after it's scotching hot. Try to google "cast iron seasoning" or "carbin steel seasoning" for more information.

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