Thread: Which would be more useful?

Kajikit <[email protected]> asked in message
news:[email protected]..
> My brother gave me an Amazon voucher for my birthday and I've been
> looking at ways to spend it... I want to get something for the kitchen
> that I've been wanting/needing but that comes under the category of
> 'luxury goods'. You can't buy a lot of luxury with twenty-five
> dollars, but there are a few choices near the price range... I'm
> dithering over these:
[snip]
> - And the third option is the Anchor-Hocking 6 piece Bake n Take set.
> It's an insulated carry-container that comes with 2 and 3 quart
> rectangular pyrex casseroles with plastic lids. $24.99 and eligible
> for free super-saver shipping if I buy something else at the same time
> to push the order over the minimum.
> http://www.amazon.com/exec/obidos/tg...f=ord_cart_shr
[snip]

We have this item and love it! I'd really recommend it. For all the reasons
you listed are the reasons we love ours.

The Ranger

On Wed, 05 Aug 2009 13:09:42 -0400, Kajikit <[email protected]>
wrote:

>- And the third option is the Anchor-Hocking 6 piece Bake n Take set.
>It's an insulated carry-container that comes with 2 and 3 quart
>rectangular pyrex casseroles with plastic lids. $24.99 and eligible
>for free super-saver shipping if I buy something else at the same time
>to push the order over the minimum.
>http://www.amazon.com/exec/obidos/tg...f=ord_cart_shr
>
>If I'm taking a casserole or something baked I usually put it into a
>disposable foil pan and stick it in the oven at church on warm, but it
>would make life simpler if I could take it in something that would
>stay warm for a few hours by itself... I already have a whole BUNDLE
>of pyrex casserole dishes in different sizes but you can never have
>too many...
>
>There's plusses and minuses to all three items... and I'm not sure
>which would be most useful in general!

I'd go with #3. I have a cast iron dutch oven which is rarely used,
don't have a slow cooker... and don't wish I had one because I can do
anything I want on the stovetop.

Like you said, you can never have too many pyrex casserole dishes and
the package makes it even better if you make things to take elsewhere
with any regularity.

Personally, I'd be looking for a nice teapot.
http://www.amazon.com/s/ref=nb_ss_k?...teapot&x=0&y=0

--
I love cooking with wine.
Sometimes I even put it in the food.

Kajikit wrote:
> Lodge pre-seasoned 5 quart dutch oven ($29.99 with free super-saver
> shipping)
> http://www.amazon.com/exec/obidos/tg...f=ord_cart_shr
>
>
> Hamilton Beach 3-in-one Slow-cooker. It's a base unit with 2, 4 and
> 6 quart crocks that stack neatly inside each other for storage and you
> put the one you want to use into the base. ($39.99 with free
> shipping.)
> http://www.amazon.com/exec/obidos/tg...f=ord_cart_shr
>
> Anchor-Hocking 6 piece Bake n Take set.
> It's an insulated carry-container that comes with 2 and 3 quart
> rectangular pyrex casseroles with plastic lids. $24.99 and eligible
> for free super-saver shipping if I buy something else at the same time
> to push the order over the minimum.
> http://www.amazon.com/exec/obidos/tg...f=ord_cart_shr

Which one of these would you use most often? I like your first two, the
5 qt dutch oven and the Slow Cooker. You can find similar Bake n Take
sets at Wallyworld that are fairly inexpensive. Yep, I would also have
a tough time choosing. Let us know what you decide.


Becca

On Aug 5, 10:09*am, Kajikit <kaji...@jagcon.com> wrote:
>
> - Lodge pre-seasoned 5 quart dutch oven ($29.99 with free super-saver
> shipping)http://www.amazon.com/exec/obidos/tg...f=ord_cart_shr
>
> I'd love to have a cast iron dutch oven so I could make homemade
> bread... all the no-knead bread recipes say to bake them in a blazing
> hot dutch oven... A dutch oven would be good for doing slow-cooked
> stuff, but it's very very heavy when it's full and I'm not sure how
> practical it would actually be in my kitchen.

Once you really learn how to use a cast iron dutch oven or skillet for
that matter...and learn how to properly season and how to clean it,
you will wonder how you ever got along without it. They are the best.
Mine of 40 years old.

"Kajikit" <[email protected]> wrote in message
news:[email protected]..
> My brother gave me an Amazon voucher for my birthday and I've been
> looking at ways to spend it... I want to get something for the kitchen
> that I've been wanting/needing but that comes under the category of
> 'luxury goods'. You can't buy a lot of luxury with twenty-five
> dollars, but there are a few choices near the price range... I'm
> dithering over these:
>
> - Lodge pre-seasoned 5 quart dutch oven ($29.99 with free super-saver
> shipping)
> http://www.amazon.com/exec/obidos/tg...f=ord_cart_shr
>

My vote - the Dutch Oven.

Why - Gas is less expensive that electricity, We have quite a few Bake &
Take - they sit in a cabinet tin the garage. We use them when going to a
family pot luck once a year.

The Dutch oven is a sensational tool - I have 2 cast iron & 1 stainless (for
Pasta Sauce)

Dimitri

Get the bake and take. You'll use it at home too - the covers will
enable you to plop and stack the dishes in the fridge and not have to
hassle with foil or saran tops. I use mine a lot for cakes, brownies,
casseroles etc.

It'll take the hassle out of transporting food and believe me, it
stays hot for a long time in that insulated carrier, esp. if you wrap
the dish in a bath towel too.

My second choice, - the slow cooker, unless you already have one.

The Dutch oven would prob. not get much use. For making bread, get an
ABM.

On Wed, 05 Aug 2009 13:09:42 -0400, Kajikit wrote:

> I'd love to have a cast iron dutch oven so I could make homemade
> bread... all the no-knead bread recipes say to bake them in a blazing
> hot dutch oven...

I use a 10" ceramic souffle dish for my no-knead bread and I get
great crusts. I don't even pre-heat it. I just do my last rise in
that and then into the hot oven.

-sw

Dimitri wrote:
>
> My vote - the Dutch Oven.
>
> Why - Gas is less expensive that electricity, We have quite a few Bake
> & Take - they sit in a cabinet tin the garage. We use them when going
> to a family pot luck once a year.
>
> The Dutch oven is a sensational tool - I have 2 cast iron & 1
> stainless (for Pasta Sauce)
>
> Dimitri


She did mention that she wanted to make no-knead bread, and you can not
get the crust on the bread without a cast iron dutch oven.


Becca

On Wed, 5 Aug 2009 13:50:03 -0500, Sqwertz <[email protected]>
wrote:

>On Wed, 05 Aug 2009 13:09:42 -0400, Kajikit wrote:
>
>> I'd love to have a cast iron dutch oven so I could make homemade
>> bread... all the no-knead bread recipes say to bake them in a blazing
>> hot dutch oven...
>
>I use a 10" ceramic souffle dish for my no-knead bread and I get
>great crusts. I don't even pre-heat it. I just do my last rise in
>that and then into the hot oven.

And that works? I think I'll cross the dutch oven off the list then -
it's not really multi-purpose enough for my tiny little kitchen. I
usually do slow-cooking and casseroles in the oven in a casserole
dish, and I don't see the dutch oven being a huge advantage for that.

On Wed, 05 Aug 2009 16:06:37 -0400, Kajikit wrote:

> On Wed, 5 Aug 2009 13:50:03 -0500, Sqwertz <[email protected]>
> wrote:
>
>>On Wed, 05 Aug 2009 13:09:42 -0400, Kajikit wrote:
>>
>>> I'd love to have a cast iron dutch oven so I could make homemade
>>> bread... all the no-knead bread recipes say to bake them in a blazing
>>> hot dutch oven...
>>
>>I use a 10" ceramic souffle dish for my no-knead bread and I get
>>great crusts. I don't even pre-heat it. I just do my last rise in
>>that and then into the hot oven.
>
> And that works?

Sure:

http://i28.tinypic.com/2dbtaa1.jpg

And:

http://i29.tinypic.com/20ftcva.jpg

-sw

On Wed, 05 Aug 2009 14:02:20 -0500, Becca wrote:

> She did mention that she wanted to make no-knead bread, and you can not
> get the crust on the bread without a cast iron dutch oven.

Bzzzzt. See the pictures in my last post. I get nice hard,
gum-wrenching crusts using a ceramic souffle dish. Without
pre-heatinng.

-sw

In article <[email protected]>,
Kajikit <[email protected]> wrote:

> I'd love to have a cast iron dutch oven so I could make homemade
> bread... all the no-knead bread recipes say to bake them in a blazing
> hot dutch oven.

No, they do not all say that. The one I use has the loaves baked on a
stone. "Artisan Bread in 5 Minutes a Day," by Zoe Francois and Jeff
Hertzberg.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check it out
Updated 8-3-2009

In article <[email protected]>,
Kajikit <[email protected]> wrote:

> If I'm taking a casserole or something baked I usually put it into a
> disposable foil pan and stick it in the oven at church on warm, but it
> would make life simpler if I could take it in something that would
> stay warm for a few hours by itself... I already have a whole BUNDLE
> of pyrex casserole dishes in different sizes but you can never have
> too many...
>
> There's plusses and minuses to all three items... and I'm not sure
> which would be most useful in general!

I'm with you on the weight of a cast iron kettle (empty or full) - I'd
pass on that.

I've never gotten along well with crockpots and would pass on that, too.

I'd vote for the Pyrex. Actually, if you don't have a Pyrex 2-quart
mixing pitcher, I recommend one. I use it *very* frequently for mixing
or microwave heating. I'd be a screwed goose without my Pyrex 1-cup,
2-cup, 4-cup, and 8-cup measuring cups/pitchers.
YMMV.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check it out
Updated 8-3-2009

In article <[email protected]>,
Sqwertz <[email protected]> wrote:

> http://i29.tinypic.com/20ftcva.jpg
>
> -sw

Dude! Good looking bread! What recipe are you using?
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check it out
Updated 8-3-2009

In article <[email protected]>,
Becca <[email protected]> wrote:

>
> She did mention that she wanted to make no-knead bread, and you can not
> get the crust on the bread without a cast iron dutch oven.
>
> Becca

Oh, pishtosh, Becca. Sure you can! I bake my bread on terra cotta
tiles in the oven.
Plenty crusty.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check it out
Updated 8-3-2009

I'd opt for the cast iron Dutch Oven - with a cover - right? I'd
prefer enamel over cast iron like easier to clean leCreuset instead
of Lodge, but LeCreuset is really pricey. It's an investment for your
great grandchildren! CI Dutch Ovens go from stove top to hot oven.
You can brown ground beef etc on top and finish the whole pot roast,
stew, roast chicken whatever in the oven. They're not THAT heavy -
just don't try to tackle a full hot one with one hand (shut up,
Sheldon).

I've picked up used Crock Pots at rummage sales etc. I look for solid
removeable liners with no cracks or crazes and not too many bells and
whistles. At one time I had about eight. (The priciest one cost me
four bucks.) I used to take them to crisis spots full of something
good and if it came back, fine, if not - not.

Pyrex is fabulous. I could not live without my 2 quart batter bowl.
Love my loaf pan too.

Happy shopping!
Lynn in Fargo
gave away a LeCreuset Paella Pan last time I moved. NOT versatile!

On Wed, 05 Aug 2009 16:30:38 -0500, Melba's Jammin' wrote:

> In article <[email protected]>,
> Sqwertz <[email protected]> wrote:
>
>> http://i29.tinypic.com/20ftcva.jpg
>
> Dude! Good looking bread! What recipe are you using?

That's the NYT No-Knead Recipe.

-sw

Sqwertz wrote:
> On Wed, 05 Aug 2009 14:02:20 -0500, Becca wrote:
>
>
>> She did mention that she wanted to make no-knead bread, and you can not
>> get the crust on the bread without a cast iron dutch oven.
>>
>
> Bzzzzt. See the pictures in my last post. I get nice hard,
> gum-wrenching crusts using a ceramic souffle dish. Without
> pre-heatinng.
>
> -sw
>

Steve I saw your photos, your bread looks delicious.


Becca

In article <1ic69ozy7jxb7$.[email protected]>,
Sqwertz <[email protected]> wrote:

> On Wed, 05 Aug 2009 16:30:38 -0500, Melba's Jammin' wrote:
>
> > In article <[email protected]>,
> > Sqwertz <[email protected]> wrote:
> >
> >> http://i29.tinypic.com/20ftcva.jpg
> >
> > Dude! Good looking bread! What recipe are you using?
>
> That's the NYT No-Knead Recipe.
>
> -sw

Thanks.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check it out
Updated 8-3-2009