Le Creuset - The Best Pan in the World?

As bargains go, my Le Creuset 22 cm Casserole Dish must be one of the best ever! 

I was at a Jumble Sale at my local Scout Hut and saw another customer trying to haggle with the stall holder. "£3.00 - No, too much, will you take a pound for it?" said the customer. I don't know if she realised that what she would have got for three measly pounds - but I did. It was a brand new (in its box) Le Creuset 22cm Casserole Pan in the classic Volcano colour. 

Before the stall holder could reply, I handed her a five pound note and grabbed the pot from under the customer's nose. "Don't worry about the change" I said. As I walked away, the customer was still haggling - this time over an item costing 20 pence!

Now every cook knows Le Creuset Casserole Pans - but you have to own one to realise how amazing they are. 

They are tremendously versatile. Besides stews and casseroles, I use mine for slow cooking and making risottos too. And whatever the heat source, the Le Creuset performs perfectly with the heat being evenly distributed every time. I've used mine on Gas, Electric and Induction cookers and once even on a camping stove! 

Despite being single, I cook nearly everything from scratch using fresh produce - I can't remember the last time I used my can opener! Because of that, my Le Creuset has now become my most used cooking pot. I think the only thing I have not tried to do in it is fry an egg, but I'm sure I could. 

I think 'one pot cooking' was invented for this pan. The other day, I was scratching round the kitchen looking for the ingredients for a meal and turned up some milk, flour, butter, onion, garlic, cheese, half a pack of macaroni, some frozen sweetcorn and a slice of stale bread.  Half an hour later, I served up THE tastiest Macaroni Cheese with Sweetcorn and topped with breadcrumbs! 

It was so simple. Boil up the macaroni in the Le Creuset and drain it off just before its cooked. Drop the butter in the still warm pan and when its fully melted, add in the mashed garlic. Cook for about a minute then add in the flour. When the flour has been absorbed, pour in the milk. Now at this point, cheat.  I used my Braun Stick Blender to integrate the roux with the milk. Gently bring it all to a boil, stirring all the time.

When the sauce is nice and thick, add in a good handful of grated cheese and blend it in again. Season with Salt and Pepper and when its right, add in the macaroni and sweet corn. AT this point, at in the roughly chopped onion and crumble the breadcrumbs over the top. Finally, grate a whole load of cheese over the top. Stick the Le Creuset into a hot oven until the breadcrumbs are cooked and the cheese is melted. Pull it out, stick on the table and tuck in! 

Caring for your Le Creuset is easy. Its a tough old pot! However, I would only use wood or plastic utensils with it.  To clean it, use warm soapy water and a gentle plastic dish brush. Don't use scourers - there is no need. If you do get a really tough stain on it, just soak the whole pot into a bowl of hot soapy water for a while and it will fall off.

Indeed, in recent months, I have had to move from a very large country house with a country-house style kitchen to a small rooming house where I share cooking facilities with my housemates. In that environment, the Le Creuset is ideal because you can do so much in it. If I had a child going to university, I would just give them this pan and a set of utensils because that would be all they'd need. 

I bought my Le Creuset this time last year and have used it 2 - 3 times a week since then. I often go into big stores or look online and see how much I WOULD have had to pay if i'd brought it new. I reckon its the bargain of a lifetime. And as for that woman! Well my dear, you missed out didn't you? Just goes to show that there are times when its perhaps best not to haggle!