Announcing the Le Creuset Techniques Video Series and Le Creuset giveaway.
In December, in Charleston, SC, promoting my book, Ruhlman’s Twenty, I met Will Copenhaver and Grimsley Matkov, from the Marketing Communications team at Le Creuset US. They loved my book (and the many pictures of the food we cooked in Le Creuset products Donna shot). I told them I love Le Creuset, it’s the best stuff on the market, that’s why I use it.
A month later, while cooking in Key West (brought my 7-quart Le Creuset French oven along with other tools), a colleague of mine, Warren Johnson, of Taste Five Media in Charleston, asked if I’d consider working with Le Creuset. I told him nothing would please me more, and Warren got to work.
I’ve long wanted to collaborate with a cookware company whose product I truly loved. I didn’t expect to connect with one of my absolute favorites in the industry. Le Creuset cast iron enamel is simple the best I’ve encountered anywhere, period. It’s the go-to pot for braises, soups, stocks, deep-frying, stovetop grilling, roasting. There’s really nothing you can’t do in these things.
Warren called me and said Will and Grimsley would like you to do a series of technique-oriented videos using Le Creuset products. Twist my arm and force me to spend a weekend cooking and eating in Charleston!
Every couple of weeks, we’re going to post a new technique, and Le Creuset is going to give away some of its awesome wares. I’ll be on Twitter @ruhlman watching the #LeCreuset hashtag to answer cooking questions. A great deal for all.
And Le Creuset will be giving away tons of there stuff each time one appears!
Their succinct entry form on this page has an optional box, asking for a cooking story, a cooking tip, a cooking nightmare. We don’t know what we’re going to do with what you write (have to see what we get), but I and Will and Grimsley at Le Creuset know that cooking is not a solitary activity, we do it as families (I hope!!!), we do it with friends, we do it in communities. Food and story bind us together and keep us connected. And nourished. And healthy. And happy. Hope you’ll share a story a recipe a technique.
Never stop cooking!
Technique #1: Baking: The Amazing Effect of Baking Bread In a French Oven
I LOVE LOVE LOVE all my Le Creuset cast iron pieces! They have truly transformed my cooking and helped me feel more confident in the kitchen. The first one I ever bought still holds a great deal of sentimental value to me, it represents an important time in my life and it opened the doors to my culinary growth as a home cook. My Le Creuset collection is easily one of the most important things to me in my house! I couldn’t live without my French ovens!
I’ve used Le Creuset for years…..actually ever since I’ve been cooking…..starting with flame colored saute pans, then yellow now I have a cobalt blue collection……love it!
Just starting to use Le Creuset cookware. I am looking forward to learning the different techniques and trying some new recipes!
I love using Le Creuset cookware and just tried the french oven bread recipe from the first in the technique series. However, my bread came out flatter than the video showed, despite letting it rise according to directions and even overnight in the refrigerator. The only thing I did differently was to use a food processor to knead the dough instead of a stand mixer. Using the processor I kneaded the dough for only 3 minutes, rather than the recommended 5 to 10, because the machine was getting hot. Still, the dough was smooth and did stretch to the point of transparency as indicated in the recipe and on the video. Does anyone know if I still should have tried to continue kneading the dough for a few more minutes … if that would have made the difference in the bread rising higher during baking?
I’m in the process of making the bread right now. I’m having a problem with kneading the dough. My mixer (KitchenAid Artisan 5 qt) seems to be unable to handle all of the dough. It keeps stopping, like the dough is too thick and tough. I’ve split the dough into two parts, and I’m kneading them separately. Once they’ve reached the right consistency, I’ll knead them together. I’m using King Arthur’s white whole wheat flour, so I’m wondering if that’s the issue. I did add another splash of water; there were crumbles of pretty dry flour/dough in the bottom of the mixer bowl. I’m hoping it works out; the bread in the video looks beautiful!
I’ve read that whole wheat flour in general makes baked goods denser and heavier than all purpose flour. It’s not clear to me, though, if the white whole wheat flour can be substituted in equal parts. The recommendation I read for substituting whole wheat flour for all purpose is to use 3/4 cup whole wheat for every 1 cup all purpose flour required by the recipe, and that an additional 1/4 cup or so of liquid may be required.
Over the past two weeks my first purchase was a heritage bean pot with cast trivet to match. I went back and bought the entire continental collection or stainless steel utensils. In the last few days I’ve been looking for the few missing items of the continental collection. While doing that, I came across this video which has made me very excited about making bread in the oven. I’m going to go out and buy a French oven/Dutch oven/cocotte and make this the first recipe that I ever make with my new Le Creuset cookware. This is all very exciting for me. I finally have time to cook for everyone that I know. Great video!
I love Le Creuset and would love to make the gratinied potatoes for Thanksgiving for my family
Want want want! My husband and I both love roasted chicken and the stock that we make with the bones!
Would love to have Le Creuset but make due with my Grandma’s cast iron pans.
Le Creuset – they are works of art.
I LOVE roasted chicken! I have used Thomas Keller’s recipe ever since I happened upon it at Epicurious.com. So simple, yet so delicious. I would love to have a beautiful Le Creuset dish to use to make it.
I can’t wait to make Michael’s bean dish in my Le Creuset. A perfect dish and perfect cookware for a busy mom. Thanks!
I have 1 Le Creuset round dutch oven. It is the best piece of cookware I own. I have cooked cassoulet only I used duck legs and thighs instead of pork. SO delicious. My Le Creuset is the go to pot for any comfort food recipies (braised shortribs are a favorite). Here is one question- How can I keep the outside of the pot from staining without a harsh scrub in the kitchen sink?
Ammonia will clean off grease and is non-abrasive, so it will not dull the finish! (But use it only on the outside, otherwise you will have to re-season the inside of the pan all over.)
I love Le Creuset. I had a set 30 years ago and my ex husband sold it. One reason he is my ex.
But I am going to buy pieces to have another set again.
I am making your wonderful bread in my Dad’s old cast iron Griswold #9.
Every Sunday now I make bread and it is the only bread we have now!!
I have seen you numerous times on Anthony Bourdain’s show on Travel Channel “No Reservations” and if I recall correctly you are originally from Cleveland, O-H-I-O also.
At this perfect pre-Thanksgiving morning, I can’t stress enough how I would love to own a Le Creuset cast iron pot for cooking my navy bean and (Thanksgiving leftover) ham soup. I once bought all calphalon pieces, not only to realize the hold very little heat for the long haul. Not to bash the Calphalon brand at all – it serves great for simple recipes but I figure it actaully takes at least an hour longer to cook my infamous soup than it probably would with cast iron!
I own numerous cast iron skillets and love them…I would love a chance to own a cast iron cooking pots for soups, stews and pot roasts.
Let’s go Ohio State against Michigan…still undefeated (even though not ranked). C’mon Ruhlman, you know Notre Dame is not #1 in the eyes of O-H-I-O!
I just put the carcass from my 23 lb turkey into my 12 qt. French oven, added water and put it into the oven for an overnight stock. I don’t know how I lived without this particular pot and I really don’t know how I raised a family using only the 7 qt pot…it was always filled to the brim with our dinner. My family history is in my Le Creuset.
I am 58 yrs old, and have been married for 40 yrs. I just bought my first 2 LeCreuset, a dutch oven and a saucier. Now that I have tried and have fallen in love with my LeCreuset, I am just sorta annoyed that I only have about 20 yrs left to live and cook. Dang it, wish I could live longer!
so funny
I finally bought my first LeCrueset round dutch oven, what took me so long? Well anyway? I made the best applesauce…here goes. I took 4 granny smith and 4 gala apples, peeled and cored, sliced each into quarters, put in my dutch oven, zested a lemon and a orange, squeezed the juice of the 2, added it to the pan along with a stick of butter and 2 teaspoons of cinnamon and a dash of salt, covered it and baked at 350 for about 1 1/2 hours and WOW….the most wonderful pot of baked apples EVER, I let it cool a bit and then took a potatoe masher and to your liking crushed them a bit for sauce, you could spoon over ice cream, use for a side dish. I am now saving for a larger oval dutch oven to make roast chicken…etc… will keep you posted.
Le Creuset has a number of different tea kettles, some reviewed well, others not. do you or your readers have any suggestion as to which is best?
I have a LARGE collection enameled cast iron. Many Le Creuset vintage, found on Ebay as well as newer pieces. I also have a lot of Descoware (love those) & vintage Copco. Like chips, I keep consuming them.
I love Le Creuset. I just received one for X-mas. I cannot wait to try and make the bread and the chicken recipe on the web site. I told my wife that this beautiful piece will never leave my stove top. She agrees and it have become a wonderful colorful addition to our kitchen. With my large family it is wonderful to make rich, nutritious recipes in this awesome kitchen piece. Way to go Le Creuset!
We have a Le Creuset braising pot, style 27. Would the bread recipe work in this?
We have a Le Creuset braising pot, style 27. Would this bread recipe work in this pot? It seems to be shallower than the one in the video.
I wanted to go to FCI, but my sister said it was a younger man’s game(chef-ing). I still can, and will continue to cook circles around her with my LeC’s. I make a mean pot pie in my 6+ in. skillet that I put into my countertop smart oven. My g-f thanks Le Creuset from the fundus of her digestive tract…..every time I use one of my Le C’s…I have six well worn pieces. Thinking I need a big Oval French Oven now.
That is so funny…I just got a good deal on my first 2 pieces and I’m thinking the same thing but I’m 61. Too bad my boys missed all the good cookin”, now I hope to get them over here to eat (the dutch oven bread might do it). Oh, what could have been for all those years!!!
I would love to get some of this cookware someday.
By the way, Suzanne Dunaway wrote a book on no knead bread making back in 1999 but without the dutch oven. She learned it in Italy long before that. Bad timing I guess, cause her efforts seem to have been long forgotten about and others like Jim have come along at the right time perhaps and popularized (and given credit for) the technique. Alton Brown made his attempt with the dutch oven in 2008 (no mention of Jim in his recipe) which is the one I first tried. Such is popularity in the human evolution of things…Great great way to make a delicious loaf of bread!!
Yeah, Le Creuset simply rocks. My kitchen (when I win the lottery) will be outfitted with the entire line. Today I have have a two quart dutch -I mean french, lol- oven and a gorgeous braiser. I love making risotto in both.
I was thrift shopping last Sunday when I spotted an orange “pan” on a very low shelf sort of tucked away in a forgotten corner. I bent over to pick it up and it was really heavy! It was in EXCELLENT condition and when I turned it over, it said “le creuset” on the bottom!!! It’s a 14″ au gratin pan. The price was listed at $4.99 (I know…right?) and just as I made this very lucky discovery, the salesperson made an announcement over the intercom that EVERYTHING in the store was half price!! So NOW my new beautiful le creuset au gratin pan was $2.49!!! It was a good day at the thrift store!! Problem is… I’m in love!! This is my first EVER piece of Le Creuset, and I’ve used it almost every day since Sunday. I’m afraid I’m now going to have to get an entire set!!! I think I’ll have to enter every single contest I can to win some more!!
Le Creuset is great for cooking !!
As a chef, writer, blogger and Assistant Professor of Culinary Arts I get the opportunity to work with many different lines of cookware. When it comes to the higher end lines, I have enjoyed most of them.
But I always love cooking at my mom’s house as she has kept most of her le Creuset pans. I grew up with le Creuset and some of my mother’s pans age back to the 1960s and 70s. Sure they may be worn from over forty years of abuse by a family of ten, but they have stood the test of time, as has my lovely mother who is just shy of 86 years.
After all of these years, my mother’s le Creuset pieces are gorgeous, functional and practical. And who could ask for more than that?
Because I love cooking with the enameled cast iron ware, we replaced our dishes with Le Creuset stoneware. The pieces are beautifully shaped and generously sized. The round bowl is a perfect vessel for your onion soup.