Cooked and photographed in your home kitchen ...

bobbyz wrote in post #18808303
Finally finished baking that bread last night and took a few shots. Had a hard time making the slashes, dough was too soft.

Bobby, your bread looks good. I just bake mine on a baking sheet as I find the Dutch Oven a bit of a faff! I wouldn't worry about the slashes - that takes a bit of experience and confidence. Look forward to seeing your next one!

itsallart wrote in post #18808499
Annie, that's a super handsome loaf of bread!

Thanks, Renata. It's a many-seed bread that I've made many times. I adapted a Peter Reinhart recipe to suit my tastes!

Valentine’s Day dinner. Coconut sugar glazed Pork Chops and cranberries.

Looks delicious.

But is it wrong that I'm more curious about your pan?

Not at all. What do you want to know?

rosco1971 wrote in post #18811487
Not at all. What do you want to know?

Looks like cast iron, but also looks kinda thin walled and the pour spout isn't like most I've seen.

Or maybe it's a high carbon steel?

My kale and sausage soup in an instant... Terrible iPhone photo, but the end result was awesomely yummy!

It’s enameled cast Iron. Le Creuset

We are nearly bankrupted due to Le Creuset.... We bought one piece and then the next thing I know we have canisters, spoon rests, salt/pepper shakers, soup bowl stoneware, frying pans, braisers and now some of their stockpots. The stockpots are AWESOME.

My wife cooks with the Le Creuset, I use the Lodge pans myself. We have the dutch oven, chicken fryer, 4 cast iron fajita flats, frying pans, and even the wok. I use Lodge, my wife likes the French stuff.

LOVE cast iron, I use chain mail to clean along with soap and water, use metal spatulas, etc. I hated coated pans, etc.

I bought all-clad SS set about 18+ yrs ago for $500. Still going and used very day. Would like some copper pans but too expensive.

TeamSpeed wrote in post #18811995
We are nearly bankrupted due to Le Creuset.... We bought one piece and then the next thing I know we have canisters, spoon rests, salt/pepper shakers, soup bowl stoneware, frying pans, braisers and now some of their stockpots. The stockpots are AWESOME.

My wife cooks with the Le Creuset, I use the Lodge pans myself. We have the dutch oven, chicken fryer, 4 cast iron fajita flats, frying pans, and even the wok. I use Lodge, my wife likes the French stuff.

LOVE cast iron, I use chain mail to clean along with soap and water, use metal spatulas, etc. I hated coated pans, etc.

Same for us, but at least we had the benefit of an LC outlet near the in-laws place. For a while there, we would drop off and buy a piece or two whenever we visited. Some of the workers at the shop got to know my son by sight.

I will say, though, that I've recently crossed over to the dark side - I bought a Staub grille pan and I like their black interior coating a lot, more so than on my LC frying pan. I don't have too many pot/pan needs at this point, but the next time I need something (or the next time that I "need" something), I'll probably pick up another Staub.

Baby back ribs!

rosco1971 wrote in post #18813072
Baby back ribs!

Hosted photo: posted by rosco1971 in
./showthread.php?p=188​13072&i=i206485728
forum: Food Photography & Visual Recipes

And now you have to tell us about the Japanese knife.

WhyFi wrote in post #18813078
And now you have to tell us about the Japanese knife.

I agree; beautiful Damascus steel...I'm a Japanese knife freak ߘ

rosco1971 wrote in post #18811988
It’s enameled cast Iron. Le Creuset

Nice, i haven't seen a black version, thought all the pots and pans were whitish in the inside ... but I try not to torture myself by shopping for them. The ex took what little we had.

I'm a cast iron nerd, probably have 20-25 pieces laying around at this point. Actually I do still have a le creuset flat two burner griddle thing, not exactly the same as their Dutch ovens and saute pans.