I have a Chasseur cast iron casserole dish which, traditionally, retains
heat far more efficiently that standard dishes. Are there any
guidelines as to the reduction of recommended temperatures when using
such dishes? I have no documentation and I cannot find Chasseur on
Google.

On Wed 16 Jan 2008 06:29:48a, Emrys Davies told us...

> I have a Chasseur cast iron casserole dish which, traditionally, retains
> heat far more efficiently that standard dishes. Are there any
> guidelines as to the reduction of recommended temperatures when using
> such dishes? I have no documentation and I cannot find Chasseur on
> Google.
>
>
>

http://www.chasseur-cookware.com/

Call or write them. I found them on Google.

--
Wayne Boatwright

*******************************************
Date: Wednesday, 01(I)/16(XVI)/08(MMVIII)
*******************************************
So long, and thanks for all the fish.
- The Dolphins
*******************************************

On Jan 16, 12:22 pm, Sqwertz > wrote:
> On Wed, 16 Jan 2008 13:29:48 -0000, Emrys Davies wrote:
> > I have a Chasseur cast iron casserole dish which, traditionally, retains
> > heat far more efficiently that standard dishes. Are there any
> > guidelines as to the reduction of recommended temperatures when using
> > such dishes? I have no documentation and I cannot find Chasseur on
> > Google.
>
> The pan will not get hotter than the oven temperature regardless
> of how well it retains heat. I would think no reduction of
> temperature is necessary.
>
> Color of the pan would play a more important role.
>
> -sw

Perhaps adjust the cooking time as the iron will retain heat and
continue cooking after removed from the oven, but how long....???

On Wed 16 Jan 2008 02:06:46p, jay told us...

> On Wed, 16 Jan 2008 15:54:47 -0500, Janet wrote:
>
>> "Emrys Davies" > wrote in message
>> ...
>>>I have a Chasseur cast iron casserole dish which, traditionally,
>>>retains
>>> heat far more efficiently that standard dishes. Are there any
>>> guidelines as to the reduction of recommended temperatures when using
>>> such dishes? I have no documentation and I cannot find Chasseur on
>>> Google.
>>>
>> I'm not familiar with that brand, but the standard advice on enameled
>> cast iron cookware such as LeCreuset is not to turn them above 3 or 4
>> on a 10-point scale.
>
> I never knew that. When I use enameled cast iron I usually start out
> searing something with 10 or 11 heat on a 10 point scale. I have never
> considered a temperature adjustment based on the cookware type/brand
> except for non stick coatings.
>
> jay
>

This is one of the reasons that some folks absolutely ruin enamelled cast
iron cookware.

--
Wayne Boatwright

*******************************************
Date: Wednesday, 01(I)/16(XVI)/08(MMVIII)
*******************************************
Calculus -- the agony and dx/dt!
*******************************************

On Wed 16 Jan 2008 02:30:16p, jay told us...

> On Wed, 16 Jan 2008 21:14:35 GMT, Wayne Boatwright wrote:
>
>> On Wed 16 Jan 2008 02:06:46p, jay told us...
>>
>>> On Wed, 16 Jan 2008 15:54:47 -0500, Janet wrote:
>>>
>>>> "Emrys Davies" > wrote in message
>>>> ...
>>>>>I have a Chasseur cast iron casserole dish which, traditionally,
retains
>>>>> heat far more efficiently that standard dishes. Are there any
>>>>> guidelines as to the reduction of recommended temperatures when using
>>>>> such dishes? I have no documentation and I cannot find Chasseur on
>>>>> Google.
>>>>>
>>>> I'm not familiar with that brand, but the standard advice on enameled
>>>> cast iron cookware such as LeCreuset is not to turn them above 3 or 4
on
>>>> a 10-point scale.
>>>
>>> I never knew that. When I use enameled cast iron I usually start out
>>> searing something with 10 or 11 heat on a 10 point scale. I have never
>>> considered a temperature adjustment based on the cookware type/brand
>>> except for non stick coatings.
>>>
>>> jay
>>>
>>
>> This is one of the reasons that some folks absolutely ruin enamelled
cast
>> iron cookware.
>
> My LeCreuset is old and still looks new. Maybe they can actually take it.
> I bet it will still be cooking long after I'm not.
>
> jay
>
>

Then you're not overdoing it and using good judgement as you use it.

I have seen evidence of ruined pots because of too high a temperature and
poor methods.

--
Wayne Boatwright

*******************************************
Date: Wednesday, 01(I)/16(XVI)/08(MMVIII)
*******************************************
The best way to accelerate a Mac is at
9.8 m / sec^2.
*******************************************

jay wrote:
> On Wed, 16 Jan 2008 15:54:47 -0500, Janet wrote:
>
>> "Emrys Davies" > wrote in message
>> ...
>>> I have a Chasseur cast iron casserole dish which, traditionally,
>>> retains heat far more efficiently that standard dishes. Are there
>>> any guidelines as to the reduction of recommended temperatures when
>>> using such dishes? I have no documentation and I cannot find
>>> Chasseur on Google.
>>>
>> I'm not familiar with that brand, but the standard advice on
>> enameled cast iron cookware such as LeCreuset is not to turn them
>> above 3 or 4 on a 10-point scale.
>
> I never knew that. When I use enameled cast iron I usually start out
> searing something with 10 or 11 heat on a 10 point scale. I have never
> considered a temperature adjustment based on the cookware type/brand
> except for non stick coatings.
>
> jay

Jay, Le Creuset instructions say to warm the cookware at low heat up to
the cooking temperature, rather than starting at high. Once the
utensil has slowly heated, you can up the heat. I had to learn that,
since I love to be in a hurry.

Dora

Thanks everyone for being so helpful. I e-mailed Chasseau, as
suggested, and this is their reply:

Hello Emrys ~ With all good cookware, you do not need to use high heat
on the stovetop. In your oven you should use the recommended
temperatures.

Kind regards,

Libby Hinson
www.125west.com
125West, Inc.
275 West Street, Suite 320
Annapolis, MD 21401
410-295-3917 / 888-921-9378 ext 12.

"limey" > wrote in message
...
> jay wrote:
> > On Wed, 16 Jan 2008 15:54:47 -0500, Janet wrote:
> >
> >> "Emrys Davies" > wrote in message
> >> ...
> >>> I have a Chasseur cast iron casserole dish which, traditionally,
> >>> retains heat far more efficiently that standard dishes. Are there
> >>> any guidelines as to the reduction of recommended temperatures
when
> >>> using such dishes? I have no documentation and I cannot find
> >>> Chasseur on Google.
> >>>
> >> I'm not familiar with that brand, but the standard advice on
> >> enameled cast iron cookware such as LeCreuset is not to turn them
> >> above 3 or 4 on a 10-point scale.
> >
> > I never knew that. When I use enameled cast iron I usually start
out
> > searing something with 10 or 11 heat on a 10 point scale. I have
never
> > considered a temperature adjustment based on the cookware type/brand
> > except for non stick coatings.
> >
> > jay
>
> Jay, Le Creuset instructions say to warm the cookware at low heat up
to
> the cooking temperature, rather than starting at high. Once the
> utensil has slowly heated, you can up the heat. I had to learn that,
> since I love to be in a hurry.
>
> Dora
>

limey wrote:

> Jay, Le Creuset instructions say to warm the cookware at low heat up to
> the cooking temperature, rather than starting at high. Once the
> utensil has slowly heated, you can up the heat. I had to learn that,
> since I love to be in a hurry.
>
> Dora

Thanks for that tip, Dora.

About 10 years ago, someone in this group mentioned that they could no
longer use Le Creuset because it was too heavy. I thought, geez, I hope
I never get that old. Well guess what, it is starting to feel mighty
heave to me, too. I guess I deserved that.

Becca

On Wed 16 Jan 2008 03:57:51p, Emrys Davies told us...

> Thanks everyone for being so helpful. I e-mailed Chasseau, as
> suggested, and this is their reply:
>
> Hello Emrys ~ With all good cookware, you do not need to use high heat
> on the stovetop. In your oven you should use the recommended
> temperatures.

Glad to hear you got a quick answer from the source.

Regards...

--
Wayne Boatwright

*******************************************
Date: Wednesday, 01(I)/16(XVI)/08(MMVIII)
*******************************************
Where is Carmen, San Diego?
*******************************************

jay > wrote:

> When I use enameled cast iron I usually start out
> searing something with 10 or 11 heat on a 10 point scale.

That's 500 - 525 degrees F. Not unreasonable, but pretty hot
and it will take awhile to cool down to a lower temperature.

Steve

jay > wrote:

> My LeCreuset is old and still looks new. Maybe they can actually
> take it. I bet it will still be cooking long after I'm not.

Le Creuset says the max is 375 F for pieces with the phenolic
handle (i.e. the lid). That says to me higher temperatures are okay
for the pot itself. I think it is reasonable to heat the Le Crueset
to a medium temperature, then heat it additionally to a higher
temperature if your recipe calls for high initial heat for browning.
So long as you don't put it cold into a really hot oven.

But I don't have much experience doing this, I always cook things
at a steady temperature, usually lower than 375 F.

Steve

"Steve Pope" > wrote in message
...
> jay > wrote:
>
>> My LeCreuset is old and still looks new. Maybe they can actually
>> take it. I bet it will still be cooking long after I'm not.
>
> Le Creuset says the max is 375 F for pieces with the phenolic
> handle (i.e. the lid). That says to me higher temperatures are okay
> for the pot itself. I think it is reasonable to heat the Le Crueset
> to a medium temperature, then heat it additionally to a higher
> temperature if your recipe calls for high initial heat for browning.
> So long as you don't put it cold into a really hot oven.
>
> But I don't have much experience doing this, I always cook things
> at a steady temperature, usually lower than 375 F.
>
> Steve

The problem is not the heat, but the rate it is heated. The cast iron and
the coating do not expand and contract at the same rate. As they move, the
coating can lose its bond and chunks come off. Gentle heating should allow
you to take it as hot as your home oven can get.