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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Anybody have any experience w? "Visions" cookware?
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Anybody have any experience w? "Visions" cookware?  This thread currently has 2,736 views. Print Print Thread
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kipperkid
Thursday, January 5, 2012, 6:06pm Report to Moderator Report to Moderator

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Bought visions saucepans and frying pan years ago, liked the idea I shouldn't be eating any saucepan residue with my food.  but anything that can stick or burn will.... Saucepans fine for boiling veg but that's all.  Not one of my better purchases   should probably just rehome them and use the space they take up.


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JJR
Friday, January 6, 2012, 2:10am Report to Moderator Report to Moderator

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Kyosha Nim
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I was thinking that's what they'd be good for.


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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cindyt
Friday, January 6, 2012, 4:16am Report to Moderator Report to Moderator

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I had several Visions pans a while ago.  Everything stuck to them, and then the handles started just breaking off.  I threw them away after that.
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Spring
Friday, January 6, 2012, 4:21am Report to Moderator Report to Moderator

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Quoted from JJR
I'm getting very frustrated with the stainless.  I started cleaning up the 5qt dutch oven from calpholon.  I washed it with soap and water 3x, plus a little scrub with a stainless steel bud thingy and I can still rub grey off on a paper towel when it's dry, on the inside.  Two of them, the 2.5qt and one of the 10" frying pans, are fine.  I've washed them and I can't get any grey matter on a paper towel.  And it happened after about 3x.  Here, this bigger pot isn't submitting.  Which is irritating.

Get some Bar Keepers Friend, sprinkle a little in the pot with a tiny bit of water and rub vigorously with a paper towel. I've never had it to fail on any of my stainless, and I have been using it for decades.



"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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JJR
Friday, January 6, 2012, 6:03am Report to Moderator Report to Moderator

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Kyosha Nim
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Yeah, I'm getting desperate to try something other than soap and water.  And vinegar.  Then I read that vinegar can make stainless more reactive anyways.  Ugh.  I should try the salt thing.


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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Spring
Friday, January 6, 2012, 12:24pm Report to Moderator Report to Moderator

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If you object to Bar Keepers Friend, try soda.


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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Chloe
Friday, January 6, 2012, 3:59pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from EquiPro
I truly believe that you are never "held hostage" by a gift.  Just because it was given to you, doesn't mean that you are obligated to keep it forever.  Your only obligation is to accept it graciously and thank the giver.  After that, it is yours to do as you please, even if it means getting rid of it.  Sell it and get the pot that you want.


I think there's a knack to using Le Creuset and I haven't figured out how to properly adjust the temperature.

I have all the pots/pans/bakeware/kitchen gadgets/appliances I'd ever want or need so it's not
like I'd want to get rid of this to replace it for something else...This is a large orange Le
Creuset skillet with two handles and a lid and white enameled interior..I used it once...
and had trouble cleaning stuck on food...There has to be a way to figure out a way to successfully cook with it, so I'd enjoy owning it. It holds a lot of food....It's pretty....and I love how heavy it is.....I have gas burners...so when skillet is sitting on top of the stove, the skillet is way larger than any of my burners..Maybe to use in the oven for baking something?  Not sure how to properly utlize it.

Now that the subject has come up...I just googled to verify what it's called and it's actually called a 2 1/4 quart buffet casserole and not a skillet.  Doesn't have an actual long handle but two small handles on each side.  Perhaps just as a nice serving piece that holds the heat well, it's worth owning.

Anyone have any suggestions for successfully cooking with Le Creuset cookware?


"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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TJ
Friday, January 6, 2012, 6:12pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from Chloe
Anyone have any suggestions for successfully cooking with Le Creuset cookware?
Don't use it in the microwave.
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JJR
Friday, January 6, 2012, 8:45pm Report to Moderator Report to Moderator

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Kyosha Nim
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http://cookware.lecreuset.com/.....-1_20002_10177_10088

I do believe that a "casserole" is bakeware and not meant for the stove top.  That might be why you're having problems with it.  If you look at how they arrange their products by type, under the top of the link I sent, you'll see that anything called a "casserole" goes under their "bakeware" heading.


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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Chloe
Friday, January 6, 2012, 9:39pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from JJR
http://cookware.lecreuset.com/.....-1_20002_10177_10088

I do believe that a "casserole" is bakeware and not meant for the stove top.  That might be why you're having problems with it.  If you look at how they arrange their products by type, under the top of the link I sent, you'll see that anything called a "casserole" goes under their "bakeware" heading.


Based on your photo...I agree, it would be considered bakeware....although what seems to differentiate this casserole pot from mine is that mine looks exactly like a huge skillet and is called a buffet casserole. it's cast iron with an enameled interior and looks nothing like your photo....I think the problem is really how large and flat it is compared to the size of my stove top burners...and food taking up such a large surface doesn't cook evenly.  That was my experience...burning parts of what I tried to cook on gas burners.. It's no deeper than a skillet and has a cover...Can't imagine what to bake in it given it's not as deep as a typical casserole.

This is what mine looks like...and I think it could actually be a 3 1/2 quart, not smaller like I thought
http://cookware.lecreuset.com/cookware/product_3-1%2F2-QT.-Braiser_10151_-1_20002_10117__

This is a description from your link that states uses for this pan:
BRAISING MEDIUM SIZED CUTS OF MEAT, VEGETABLES OR COMBINING THEM, BARBECUE BRAISING ON THE GRILL


"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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JJR
Friday, January 6, 2012, 10:53pm Report to Moderator Report to Moderator

33% Nomad, calories calories!!!!!!
Kyosha Nim
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I know with cast iron, you really don't need a very high heat for it to be hot.  I haven't gone above 3.5 yet for different things.  You put them on the burner and let them heat up on 3 for a while and they are PLENTY hot to make anything sizzle.  And they don't go up and down as fast as Stainless.  So, if you've put it up too hot, and you turn it down, it's going to be a while before it comes down.  Well, I shouldn't say a while, it's just that it takes longer to come down than Stainless.  But not horribly much longer.  You just have to get used to it.  I just warmed up some carrots and rice in my soup pot today for my son, and it was a real joy to use.  But again, I was on my small burner (electric oven, and for some reason the small burner seems to be less hot than the bigger one on the same number setting) and it simmered at 2.5.  It made the carrots sizzle when I threw them in at 3.5 with some olive oil.


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Anybody have any experience w? "Visions" cookware?

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