In my search for a risotto pot, I've narrowed it down to these two:
the Le Creuset 6 3/4 quart -
http://www.lecreuset.com/usa/product...product_id=121

or the Lagostina 3 1/2 quart -
www.williams-sonoma.com/products/sku4717203.jsp


This is a gift for someone who is usually cooking for 2. I am leaning
towards buying the Lagostina because of the size, handle, and quality
stainless steel. The extra features are nice too - the risotto spoon
and the trivet that doubles as a lid.

Can anyone who has experience with either of these two products offer
any advice?

Thanks in advance!
Mia

"Mia" > wrote in news:1104939140.094311.124060
@f14g2000cwb.googlegroups.com:

> In my search for a risotto pot, I've narrowed it down to these two:
> the Le Creuset 6 3/4 quart -
> http://www.lecreuset.com/usa/product...product_id=121
>
> or the Lagostina 3 1/2 quart -
> www.williams-sonoma.com/products/sku4717203.jsp
>
>
> This is a gift for someone who is usually cooking for 2. I am leaning
> towards buying the Lagostina because of the size, handle, and quality
> stainless steel. The extra features are nice too - the risotto spoon
> and the trivet that doubles as a lid.
>
> Can anyone who has experience with either of these two products offer
> any advice?
>
> Thanks in advance!
> Mia

While I'm a fan of Le Creuset and use a Le Creuset 4 qt French oven for
making risotto, I would be inclined to pick the Lagostina for the same
reasons you mention. Certainly, either one would be a good choice.

Wayne

Mia > wrote:

> In my search for a risotto pot, I've narrowed it down to these two:
> the Le Creuset 6 3/4 quart -
> http://www.lecreuset.com/usa/product...product_id=121
>
> or the Lagostina 3 1/2 quart -
> www.williams-sonoma.com/products/sku4717203.jsp

If the choice is restricted to the above, I'm out of it, as I have never
used either ot the products...

> This is a gift for someone who is usually cooking for 2.

Is it a gift for someone who cares about making good risotto, or is it
something designed to make some kind of other impression?

There was a risotto-pot thread just a month or so ago and I posted that
the best pot is one with a thick, even bottom. This hopefully ensures
even heating and no hot spots. That's all that is needed, pot-wise.

The design and description of the Le Creuset pot ("The shallow design of
the pan ensures efficient evaporation of liquids") on their Web site
looks borderline weak-minded to me - liquids are not supposed to
evaporate, they are supposed to be absorbed by the rice. The same is
true of the Lagostina pan ("The pan is designed with a large surface
area to speed evaporation"), which looks like a cheap gimmick, even
though it is anything but cheap.

Victor

On Wed, 5 Jan 2005 23:54:01 +0100, (Victor Sack)
wrote:

>Mia > wrote:
>
>> In my search for a risotto pot, I've narrowed it down to these two:
>> the Le Creuset 6 3/4 quart -
>> http://www.lecreuset.com/usa/product...product_id=121
>>
>> or the Lagostina 3 1/2 quart -
>> www.williams-sonoma.com/products/sku4717203.jsp
>
>If the choice is restricted to the above, I'm out of it, as I have never
>used either ot the products...
>
>> This is a gift for someone who is usually cooking for 2.
>
>Is it a gift for someone who cares about making good risotto, or is it
>something designed to make some kind of other impression?
>
>There was a risotto-pot thread just a month or so ago and I posted that
>the best pot is one with a thick, even bottom. This hopefully ensures
>even heating and no hot spots. That's all that is needed, pot-wise.
>
>The design and description of the Le Creuset pot ("The shallow design of
>the pan ensures efficient evaporation of liquids") on their Web site
>looks borderline weak-minded to me - liquids are not supposed to
>evaporate, they are supposed to be absorbed by the rice. The same is
>true of the Lagostina pan ("The pan is designed with a large surface
>area to speed evaporation"), which looks like a cheap gimmick, even
>though it is anything but cheap.
>
>Victor
I agree with Victor. A thick aluminum or copper bottom and high sides.
I use a 1 1/2 qt Calphalon which I have for other uses. The well
sealed transparent cover is not a consideration for risotto.

If I were using stock that I hadn't previously concentrated enough I
might prefer a wider shallower pan so evaporation would go that at the
same time as absorption. Indeed I have done so on occasion. In that
case I would use a Calphalon saute pan.

Not touting Calphalon in particular. I have both of those for other
reasons.


Rodney Myrvaagnes J36 Gjo/a

The meme for blind faith secures its own perpetuation by the
simple unconscious expedient of discouraging rational inquiry.
- Richard Dawkins, "Viruses of the Mind"