How to season cast iron? Should you choose white or black pot? Which brand should you buy? How to clean it? Explain it with scientific facts!! Facebook: / hithisisachi Instagram: / hithisisachi
Crystal LC is originally used for braising/ roasting meat in the oven in the western cuisine. Somehow it got popular in Asia because of the look and we Asian rarely use it in the oven so it kind of lost the point of getting a LC. Neoflam can’t replace LC entirely because you can’t put Neoflam in the oven for hours. And if you cook mostly Asian cuisine, it’s still worth to get a cast iron pot from Staub, it’s much thicker and heavier than LC, esp the lid, it’s super heavy and seal in all moisture. It’s perfect to cook stews or soups, there’s no water loss and no need to worry about food burning at the bottom. And your kitchen won’t be full of steam.
That's an interesting thought, I'm considering getting a neoflam in place of a cast iron enamel due to the weight.. I guess I wouldn't really be putting a pot in the oven for long periods to cook a casserole and I'd mostly braise and stew in a thermal insulating pot instead but it'll still be nice to have the flexibility to do it! 😗 I think the Dutch ovens are also popular for bread baking too!
I have been contemplating on buying a LC pot for quite some time because it's been so popular. So glad that I found this video and your comment. Actually I have been using Amway's stainless steel pots my mom gave me for many many years (they are made with premium graded surgical stainless steel ) and with them, I am able to make vegetables and/or stews (onions, carrots, potatoes and chicken stew for example) very very juicy without adding a single drop of water. I'm actually quite happy with them. But you know how it is.... I keep wondering if cast iron makes even better stews. Can I pick your brain on the difference between stainless steel pots and cast iron pots such as Staub or Lodge ? Do they have the same capability to steal in moisture? Thanks a lot.