Karen/NoCA wrote:I checked out a braised beef short rib video by Michael Ruhlman, and noticed how beautiful his Le Creuset braiser looks compared to mine... so, anyone know the secret?
I baby my Le Creuset - always oil it first, no metal tools used inside, soak don't scrub, etc. - so it is still white and shiny on the inside.
Karen/NoCA wrote:I baby my Le Creuset - always oil it first, no metal tools used inside, soak don't scrub, etc. - so it is still white and shiny on the inside.
I would think the oil would make it stain worse. Doesn't the oil on the part that the food does not touch scorch?
Fred Sipe wrote:For the chemists... c'mon, I know you're out there. Is the brown staining the formation of a type of lacquer / shellac or something? I remember reading something like this about the shiny brown build-up on the bottoms of pots. Is it the same thing?
Or is it something else entirely? And why is it such a bear to remove?
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