Comments on: Glass Encrusted Pork Chops

By: Glass Encrusted Pork Chops Modern Beet | Cast Iron Cookware

Glass Encrusted Pork Chops Modern Beet | Cast Iron Cookware — Tue, 26 May 2009 21:07:25 +0000

[...] Glass Encrusted Pork Chops Modern Beet Posted by root 21 hours ago (http://www.modernbeet.com) I 39 ve never actually come across black cardamom though i 39 ve read lt yes it sure will jen comment the main way to avoid this effect is i 39 m totally fine with used cookware it sort of another method of i have a lecrusset cast iron skillets and a coup Discuss | Bury | News | glass encrusted pork chops modern beet [...]

By: T Wupti

T Wupti — Fri, 27 Mar 2009 21:59:31 +0000

Le Creuset iron pans are probably ok but I’d question any Le Creuset stoneware products. A friend had one explode and I recently came across another incident on-line.

http://www.mybeautifulbc.com/blogs/creusetExplodes.php#m

By: Amanda

Amanda — Mon, 16 Jun 2008 20:19:51 +0000

This post reminded me of some cumin-spiced glass shared I shaved atop a truffle risotto for my parents.

Delicious!

By: krissy

krissy — Wed, 04 Jun 2008 01:35:16 +0000

you poor girl! and such beautiful pork chops! this has thankfully never happened to me, but your explanation would have been useful…when i was in store management for a certain major corporation (NOT wal-mart), a ‘gentleman’ kept me on the phone for almost half an hour demanding money back for a similiarly shattered glass pan and insisting he was going to sue me for selling faulty merchandise.

love your post!

By: kellypea

kellypea — Fri, 30 May 2008 19:03:10 +0000

I stopped using pyrex years ago because I like to start things on the stove top and then send to the oven. That way you get a nice carmelization going for the reduction. I use both my All-Clad pans, and an old seasoned cast iron skillet for this depending on whether I need a lid for it. I’ve also transferred the meat to porcelain bakers (Revol, Cordon Bleu…)to do the same thing if I want to serve the dish right from the oven (which looks better than my pans…) And Mario Batali’s enamel is awesome. Not as expensive as Le Cruset. Good luck with your decision!