Why do recipes say 'salt to taste'? Is enameled cast iron worth the money? (PODCAST E44)

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00:00 Why do recipes say "salt to taste"?
28:34 Is enabled cast iron worth the cost?
44:24 Why don't you use avocados?

[@mramachandran9830]

Love that Lauren is also rolling her eyes when she hears "heterogeneity" for the millionth time 😂

[@realrasher]

I LOL’ed too. 😅

[@andrew20146]

10:10 I LOL'ed.

[@lettuce1626]

So he says it in real life too, good to know

[@hic_tus]

couples will be couples right? hahaha

[@CobaltContrast]

Came here to say just that and lo and behold it's the top comment.

[@TheRealReem0h]

"I have seen you pick up a chocolate chip cookie and put salt on it-" "Heterogeneity" The memes were true all along

[@noorz5895]

I love when Lauren is on the podcast, she adds alot of life to it!

[@AdamShaiken]

I enjoyed the somewhat novel surprise, too.

[@nbchannelnb]

It makes a good video, but bad podcast. I prefer lecture-style videos from Adam, they are more coherent.

[@michaelsotomayor5001]

Yes it’s a good balance to Adams void depth of darkness 😂

[@insertianameia2224]

I've been watching for a bit but only just found him Luke sometime last year so this is one of like 2 videos I've seen with her in it. And I love her. She seems to have a really adorable personality and the way they feed off eachother's excitement is super cute.

[@marielcarey4288]

@N B really? I think Laurens personality really adds to the experience. First time I've watched an entire Ask Adam podcast episode in one sitting in a while. The lecture is still there, just more fun added.

[@thor.mukbang]

A pie recipe that says "salt to taste" sounds insane

[@m.h.6470]

what? you don't taste your pie crust and filling before you bake it? /sarcasm

[@TheVercci]

Microwave a teaspoon of the filling until piping hot and taste it.

[@insertianameia2224]

Yeah that is a little odd. Though I will taste but again I don't make crusts/breads often and since I can't smell (messed up nasal cavities due to bad allergies as a kid,) I very much heavily rely on taste to learn how the stages are while making it. I'm not taking huge globs of it. Like just a small pinch off. Same when learning new recipes or when I'm creating my own. But just in general, that is a rather odd one to taste.

[@TheMimiSard]

I suppose it depends on if the pie has a pre-cooked filling. I know some fruit pies are sliced raw fruit with sugar and spices mixed into them piled into the shell before cooking, but if it is a pre-cooked fruit filling one could feel confident in tasting without risk. Meat pie filling that is pre-cooked meat and gravy can also be taste-tested before, but there are some meat pies that the meat is cooked in the oven. As an aside, I made a tatter-tot casserole and I relate that to pre-cooked filling because the main casserole filling is mostly pre-cooked. Maybe the veg was par-cooked, and the potato gems had to heat through, but I could taste the filling before I put them in the casserole dish.

[@Dazzwidd]

You could make the pastry with anchovie paste then omit salt from the filling 😆

[@Missing_Nin]

Just seeing a couple get along and joke for an hour is nice.

[@jakobbruhspenning]

Lauren being so exited about the drugs scale makes me happy

[@CobaltContrast]

She trying to get this video demodded.

[@challalla]

In French, Staub is generally pronounced [stoːb], which for English speakers is close to 'stobe' (especially with a Scottish accent). As many other comments noted, the name Staub is from German. The reason is that it is named after the founder from Alsace, a region whose traditional dialect is a form of Alemannic German (quite close to Swiss German). Similar to other places where German dialects are spoken, names of people and places came to be written down mostly in their Standard German forms. The Standard German pronunciation of Staub is [ʃtaʊ̯p] or 'shtowp', a near rhyme of 'out' except with 'p' instead of 't' (the distinction between 'b' and 'p' at the end of a word is lost in Standard German and Alsatian). However, Alsatian words often have [ɔ:i] or something like 'oy' corresponding to Standard German 'au', so the Alsatian pronunciation of Staub is likely to be different from the Standard German pronunciation. Not that English speakers would have any reason to follow the Alsatian pronunciation for Staub. But in any case, the French usually pronounce Alsatian names (especially the names of people) as if they were French, hence [stoːb] for Staub. Of course, English speakers are not obliged to follow French pronunciation. The Eiffel Tower is pronounced in English as if it were German and not as French [ɛfɛl] 'eff-ell', although Gustave Eiffel was born in France to a family that traced its origins to Germany. In this case, however, a French-style 'stobe' sounds more natural to me in English than a German-style 'shtowp'. Le Creuset is [lə kʁøzɛ] by the way, and 'luh croo-zay' is a good enough anglicization.

[@kindlin]

Keep goin', I could watch a whole video about this. I tried to follow your pronunciations, but I'm just not familiar enough with the standard phonetic alphabet.

[@bentsik123]

love this here!

[@LikeBOOMCA]

As a linguistics student I fully approve this comment!

[@simcouderc8098]

Merci d'avoir écrit ce commentaire mieux que je n'aurais pu le faire 😘

[@gabrielgonzalez1993]

Love it! Thanks dude!

[@takethisduck399]

Your wife really adds a lot to the podcast, changes the whole vibe and makes it more wholesome. Hope to see her in more podcasts!

[@kindlin]

There are the down-to-earth Lauren pods, and the scientifically-minded, thoroughly researched Ragusea pods. They each have their own flavor, and they each offer their own tidbits to the overall conversation.

[@andreidmny]

@@kindlin I prefer the ones where he's alone, really. The informational content is much better when she doesn't jokingly stop him from rambling around the answer. Their chemistry is obviously fun to watch (as they've been married for so long), but I think that it is not peak Adam Ragusea content.

[@kindlin]

@@andreidmny That's a common sentiment. I guess we all can't get what we want all the time. Whol'dathunkit?

[@andreidmny]

@@kindlin I didn't say I wanted anything, it's Adam's podcast and he can produce it any way he considers. I still enjoyed this episode too, just stated my opinion. 😁

[@kindlin]

@@andreidmny No need to be defensive, it's essentially a basic statement of logic. Humans are different, we want different things, we can't all have the thing we want, all the time.

[@bullsbarry]

We recently bought a rather large Staub dutch oven, used it about 3 or times, and immediately went out and bought a Staub braiser to complement it. It might be the most we've spent on cookware in a single month in our entire life, but it has been worth every penny. Knowing that my children will be able to use them when I'm gone is another benefit. Grenadine is a great color.

[@bernhardreitshammer1]

The look of Lauren, when Adam says 'Schmientists'... priceless!

[@fredcoyote33]

One of the biggist benefits of the lighter enamel is that it's much easier to see when your fond or food is getting too dark or burning. Love my Le Cruiset!

[@rumidude]

Enameled cookware is great for cooking acidic things like tomato based stews since you don't have to worry about stripping off the seasoning.

[@johnhpalmer6098]

Not just that, but any potential off flavors too in the sauce or food.

[@JHaven-lg7lj]

Exactly, and the learning curve for taking care of it is much more shallow! I also prefer it to naked cast iron (aside from camping) because it’s easy to forget to clean the outside of regular cast iron, which leads to me getting grease and schmutz on my shirts when I carry them.

[@Digitall3]

Unbelievable. I literally, only yesterday, put a comment on Joshua Weissmans new video asking why he always says 'salt to taste', even at the most random stages in the recipe. Mind. Blown.

[@FfejL]

There are dozens of us who got the stew reference, Adam. DOZENS!!!

[@CrimWorld9]

Adam : "Only a small number of people have ever heard of the show Arrested Development."

[@dcseain]

Probably even scores of us.

[@joethesampleguy3414]

"Whoa, whoa, whoa. There's still plenty of meat on that bone!"

[@SomeGuys31415]

The rim of the Le Creuset enameled pots/pans and lids are not exposed cast iron. Were that the case, you’d need to care for them much more than one does (including keeping dry and seasoning to stop it from rusting). Rather, the rims have a black mate enamel that is much less prone to chipping than the smooth sand/glass enamel on the cooking interior and exterior. Obviously the stronger (and less attractive) enamel on the rims is necessary given all the extra banging it gets from taking the lid on and off.

[@JustBigL66]

We all should find somebody who looks at us like Adam looks at Lauren at 4:15... That is true heartfelt love!

[@MrWoodard91]

Lauren is absolutely adorable and Lauren and Adam are adorable together. Especially cute when one makes the other laugh.

[@maty7645]

A word of caution. If your Le Creuset is like mine then the enamel doesn't cover the bottom lip of the lid, the one that the lid sits on if you place it on a flat surface. When it's warm and wet from stove-top cooking and you put the lid on your worksurface or butcher's block chopping board it will leave an iron stain. Guess how I know this? Hope this helps

[@johnhpalmer6098]

Yep indeed. Both of mine are vintage and have no enamel on the lip of the lid, nor the pot itself.

[@newbtuber333]

You can help this by rubbing oil on the lip and seasoning it in the oven.!

[@LikeBOOMCA]

As someone who spends way too much money on fancy pots and knives, having both Le Creuset and Staub ‚cocottes‘ I agree the beige enamel inside the Le Creuset makes it easier to see if the fond on the bottom is going to burn compared to the black interior of the Staub, which makes it a little harder if you are inexperienced. But I find the general build quality of the Staub a little better especially if you consider the price difference. Here in Europe a 26cm Le Creuset comes in at around 300ish euros and a Staub more towards the low 200s. With the Staub being a little thicker in general and the enamel feels a lot smoother and of higher quality.

[@iguy6571]

I love Adam and Lauren together. Their energies bounce off each other so well!

[@poio_cumbiero4770]

The Chacarero sandwich is an indispensable gastronomical delicacy in Chile, it's name comes from the quechuan word "Chacra" wich roughly translates to "agricultural farm", due to the ingredients that it contains. it is a must have if you go there.

[@karenbergstrand2772]

It is a fabulous sandwich and the Boston Chacarero shop definitely claims Chilean roots. And speaking of avocados -- I enjoyed "avocado toast" for breakfast while visiting friends in Chile in the early 90s.

[@Pablo_El_Mago]

Yeah, probably Chilean. I hadn't heard of it in my side of the Andes ;-)

[@kindlin]

Why does _agricultural farm_ fit with the sandwich called a _Chacarero?_ Does the sandwich have everything a farm could have? I guess, including avocado? Or what else are we talking about....

[@chakacummings3860]

I love the podcast when Lauren is on. Y’all have great chemistry.

[@user-bz3kd2mt3u]

I ship them.

[@Uchoobdood]

Can we all just say aloud how much we enjoy being graced by your wonderful wife in these episodes!?!? Thanks!

[@louiethegroovy]

Always a very welcomed and appreciated appearance when Lauren’s on the pod!

[@hhjones9393]

When I saw the yellow Le Creuset Dutch Oven for the first time I actually said out loud " Oh wow! Adam sprilled for the real thing!". Now it makes sense, Lauren bought it! Lol! I have had one for years and it is everything they claim that it is. I use it 4 times a week. I have never regretted the purchase.

[@LeonHartMedina]

It's my first time watching a podcast with Lauren, you two look so happy together, for a moment I thought you used the "jewelry scale" before the podcast lol, thank you so much Lauren for supporting Adam through all of this. I'm from Chile and we do the Chacarero (national chacarero day is February 17) and we put avocado on our hot dogs, we even have many different varieties, some even with edible skin. Adam and Lauren thank you for everything. 😊

[@MercenaryBlackWaterz]

Thanks for promoting avocados, they are native to my country, yes there are ones with edible skin. We're still the world's biggest producer but they are becoming really popular in many places because of mexican food and a little thing called 'guacamole'.

[@veronicabrown2328]

Temperamental fruits food in general would be an interesting series. So avocado, pawpaws, persimmons, bananas, etc. Foods that you have to watch for ripeness to truly appreciate their flavor or worse avoid getting sick.

[@taejaskudva2543]

Had to come back to say, my five year old specifically asked me for "the salt to taste" show. It took me a bit, but we finally figured out that he enjoyed listening to this while I was, probably because Lauren, and the effect she has on Adam, is a god damn breath of fresh air.

[@SerpentDrago]

I have both a staub and le creuset . I really really really wanted to like the staub More but ultimately ended up liking le creuset due to the white inside. Makes it much easier to judge your fond and if it's starting to burn. Being able to easily see inside your pot is honestly worth Every penny. Staubs lid is a million times better though. If they made one with a white inside I would buy it in a heartbeat and switch out to it Use what you like and what features you need. Nothing wrong with the cheap ones either. I love when your wife is on the podcast and your videos. She adds so much dynamic to it more please!

[@darkhole9695]

The pod only gets better, and every time we start to miss Lauren she decides to bless us again. Immaculate vibes

[@aquannaishii2859]

Lauren!!!😆 Love it when she’s on the pod:)) She brings so much to the table🥰

[@andrewfidel2220]

The high end restaurant thing is interesting. It used to be that high end restaurants had huge menus that covered everything the diner might desire, and they were considered high end and exclusive because they could provision for all of those meals. Now that the Cheesecake factory has a 30+ page menu that's no longer a differentiator, and so the exclusivity is in giving up choice to the skill of the chef which is not something that is easily mass marketed.

[@LeeLikesFrenchFries]

Yes! Adam did an interesting video about it. Search "Why (fancy) restaurant menus shrank" on KZbin for anyone that wants to hear his take

[@notsocrates9529]

I watched a video on that, Max something or other.

[@aloysiusdevadanderabercrombie8]

@@notsocrates9529 Tasting History! Max Miller is the host

[@lyon9140]

Pretty sure Adam himself has a video on it lol

[@foureyeswonder]

@@lyon9140 he did haha

[@HeatherWarner97]

Love the episodes with Lauren. I tune in occasionally if the topics interest me, but if Lauren is in the thumbnail I always watch just to see the banter between you two xD

[@ThatGuy2428]

I'll preface this by saying I speak Acadian French which is typically thought to be a bit "backwoods-y", but I would pronounce it Luh Croosay (with the r pronounced Frenchly). Pronouncing "Lay" is for Les, a plural.

[@TheCatWitch63]

I’m so glad that someone finally told you how to pronounce the LMNT brand. I was dying the last time they sponsored your podcast and you kept saying “elementea”. It was so funny!

[@michaelwhite4368]

Hi Adam, I stumbled across your channel a few years ago when I had a sudden interest in learning cooking. Since then, that interest has waned and I've stopped watching all the food channels I had subscribed to except yours. I greatly appreciate the amount of not just research, but critical thinking and reasoning that you provide consistently. I found the podcast format more suited to me. I don't always have the time to sit down and watch a video, but I do have a lot of time to listen. I would like to offer a suggestion, if I may. Because it is not so much the subject matter but your thought and insight that I appreciate, I would like to hear you do topics that aren't necessarily food, or tangentially related to food. You do a lot of different topics but I get the impression that you feel it has to somehow tie back into food because that is your main wheelhouse, or at least what your audience expects. You do wonderful work. Thanks for all you do.

[@j_delay4691]

Loved you two guys together on this!

[@jameshaulenbeek5931]

LMNT is pretty awesome stuff. It definitely keeps me going in the summer, as my work is very physical and mostly outside. It's not for everyone. My favorite is the lemon habanero, the grapefruit is also fantastic. I usually put one packet in a 1.5L water bottle, to make sure I also get enough water to stay hydrated.

[@gypseetim]

This is literally the only podcast I enjoy listening

[@festerofest4374]

For those who love to cook I think Le Creuset is absolutely worth the price. I use my three pieces regularly and they are such a pleasure. My two Dutch ovens (the other is a baking dish) have a lot of miles on them, and the interior will develop a patina. They don’t stay fresh white inside if you really use them. I actually like that characteristic -- the ‘broken in’ appearance. The enamel on the exteriors is like new however.

[@TheMrawesomest]

Carl Weathers approves! Great episode as always. Lauren is awesome! I feel that the setting is a bit awkward for those who are watching. Maybe if you move the seats in a slight angle so you two are facing each other a bit would make the setting a bit more natural as you would look at each other instead of both of you looking at the camera.

[@withnail-and-i]

I've gotten all of my Creuset (four pieces) by buying them used off people on marketplace who hadn't used it more than a handful of times (this is really where I get 90% of the stuff in my house, including standing desk, antiquities, dehydrator, etc).

[@miseentrope]

Excellent tip. Same can be had at tag sales, second-hand shops, and the like. Insane how people will change entire cookware colors to coordinate with their kitchens where they hardly cook.

[@withnail-and-i]

@@miseentrope If I can't make it to the PMC, might as well take advantage of those meager trickle down economics!

[@janetmackinnon3411]

So informative and enjoyable! Thank you both.

[@andrewfidel2220]

For enamel coated dutch ovens I've found the 3 cheap ones I bought at Sam's Club/Amazon/Kohls to be fine. I do all the things you're not supposed to do with them like dishwasher, metal tools, etc. and they've been fine for decades now. But when I realized that 95% of my cooking is on them or my 12" skillets and my wife killed one of them I decided to get a large skillet. This sent me down a rabbit hole where after nearly a year of research I decided that Staub and Le Cruset are the only ones who know how to do enamel coating for skillets that doesn't eventually chip (older Lodge are apparently also pretty good but they moved factories about a decade ago and everything since has been pretty bad) so I dug into the wallet and bought the 11 3/4" Le Cruset signature skillet, and it's awesome. The interesting thing for me is that it's too rough to make good eggs, those I still do in my stainless steel pan as it's nonstick with just a little bit of butter where the enamel coated one requires a layer thick enough to kinda float the eggs off the cooking surface which I find is kinda gross once the eggs cool even a little bit.

[@50sKid]

I bought the exact same Le Creuset that Brian Lagerstrom uses for $279 at Williams Sonoma recently. Still on sale for that price, FYI.

[@OnboardG1]

I have a black satin enamel Le Creuset shallow casserole that I call the landmine. It’s my go to for any sort of shallow-cook stew like chilli. I use it almost every day. I also have a much less expensive but still pretty good Procook deep casserole for dishes that need it. Procook are a U.K. firm that does really nice, but much less expensive cast iron than LC. They probably don’t have the durability of Le Creuset but they are very hardy and look really nice. Along with the wok and stockpot I think they’re probably the key cookware I own and you can cook almost anything in them.

[@danielwerger5641]

Probably one of the best episodes... Carry on... Cheers from Canada...!

[@Tomeg64]

Great job! I had a lot of fun with this one ^^

[@kroumkroum2063]

Okay so a few things regarding the enamel cast iron things : My mother owns two Staub pots and those things are as close to unbreakable as I've seen. Yes, Staub is pronounced Stohb. And yes, the final t in Le Creuset is silent. (The part you're mispronouncing is the 'eu'. It's hard to describe but the closest thing in english would probably be the sound the u in 'burn'.)

[@Great_Olaf5]

He's also mispronouncing the e in le. First thing they drilled out of us in high school French class.

[@LucasGuillemette]

Hi Lauren, love the energy you bring when you come over!

[@wykydwyrm]

Your botanical explanation is pretty on point, so right on man

[@christinaa.8233]

I LOVE when you bring Lauren on the podcast!!! She brings so much life to your content. Also, although I miss the more frequent content, I think the quality of your content has improved since you have decreased your “workload”. It was great before and it’s even better now!

[@duckslayr]

My Lodge enameled cast iron dutch oven was only about $80, and it's amazing and will last longer than my lifetime

[@14sasst]

I love Lodge. Super value.

[@julianzacconievas]

Yay! It's the Adam and Lauren podcast!

[@taterskins1033]

I got a 6 quart enameled Lodge Dutch oven a couple christmases ago and absolutely adore it

[@mimosveta]

I scorched my cast iron too. It's fine now. You pop it in the oven, highest temp it will go, and basically, let it start to smell. then turn the oven off, and open the windows and let the pan sit there until it cools down. Once you get it out, all the former seasoning will have turned to charcoal, so it's like buying a completely new skillet, you just season it, all over again. Some say that seasoning becomes better with usage, I seriously doubt most people can sense that much of a difference.

[@ShovelChef]

Boost this. 😎👍

[@ukaszchojnacki9830]

"It might be wrong... but I've said it with confidence." This is real honesty 👍

[@andrewcrighton4325]

Real fun episode, banter with Lauren was on point for this one.

[@Synchronicitizen]

My favorite Creuset pan is their “multifunction pan”. I rarely hear it spoken of. The lid can be used as a small skillet. Mine has a 2.5 quart capacity. It is my go-to pot for cooking short grain brown rice. The domed lid is my go-to pan for frying an egg. Perfect for a household of one or two people.

[@michaelm7186]

Great chemistry

[@27dcx]

I can anecdotally confirm that my lodge enameled cast iron dutchie has chips all over it. Nothing on the inside yet so I still use it but I will be buying a staub when the time comes. The cream colored enamel on the inside also stains quite easily.

[@rdwyler]

Adam, you’re so much better in this format (unscripted). Please do more off-the-cuff content.

[@kayfountain6261]

Le Creuset do some mini, individual sized casserole pots with lids in grey-pink-mauve pearlised colours and they are soooooo pretty. I bought 4 even though I'm mainly cooking for 1!

[@Daraxu27]

Hi Adam, love your pod You mentioned chacarero and these kind of sandwiches are from Chile In Chile we have a lot of sandwiches and foods made with avocados, it's so important to the point of having to rely on fake green paste artificial avocado due to it current price! Chilean cuisine is bland compared to what the rest of the world has to offer but it would be great if you could explore some of it!

[@federicopresti]

Yep, I'm from Argentina and I never heard of anything like that here lol

[@MercenaryBlackWaterz]

I'm from Mexico where avocados originated, we're still the biggest producer but they are being grown all over now. Avos are getting really expensive because of American culture I believe, in other parts of the world they wanna eat things like guacamole and avocado toast. We also have a fake avocado salsa because of the high price of avocados.

[@jadoyon]

Chacarero is a Chilean sandwich! It is BY FAR my favorite lunch spot in Boston!

[@botballreads8235]

It'd be cool if you could do a video on cramping. Was reminded by your LMNT ad. I've heard that there's disputes over the mechanism that causes cramping, maybe you could look into it if you haven't already.

[@DeniseSalmon-lw3eh]

In Brazil I was amazed to discover they make avocado MILKSHAKES! Avocado + sugar + milk & other flavorings in a blender. Looks - well, just like you'd imagine...

[@Mojo_3.14]

If you go to Aldi or most grocery stores in the USA frozen avocados are right there in the smoothie/frozen fruit section of the freezers. I've never had it as a milkshake but blending it up for drinks is surprisingly common even in the states.

[@garydwalters]

I love my Lodge 6q enamel Dutch oven. I've had no problem with it chipping. It cleans up very well and cooks very well for my needs. I've used it on the stove top and in the oven, no problems. Apparently some people's mileage varies.

[@Kevin_Underhill]

Wow, I never thought of Avocado as bland or a flavor delivery system like the both of you seem to describe it. I've always found it is a really unique and desirable flavor. I wouldn't really call it subtle either, as it briefly shines through against the aged swiss cheese on my sandwiches. It's not just a fatty goodness either, although that does make it tasty too.

[@notsocrates9529]

Bland is not bad, not necessarily at least. Avocado has a very mild "bland" taste to me, I don't mean guacamole or anything of that nature.

[@hobojoe9717]

Have you eaten just plain avocado before though? I feel like it’s the combination of the avocado flavor with other flavors that really makes it tasty. Eating avocado by itself wouldn’t be very good imo.

[@tortoise-chan]

@@hobojoe9717 plain salted avocado is delicious and a lot more flavorful than people give it credit for

[@aidancollins1591]

@@hobojoe9717 Yea! Spread it on toast or a bagel with a little salt, absolutely delicious. If you've got a perfectly ripe avocado that was grown at the right place at the right time, you get this very delicious fatty/nutty/creamy flavor from it.

[@hobojoe9717]

@@tortoise-chan If it’s salted then it’s not plain ;)

[@doomunga12]

Hope ur doing well Adam i’ve been watching this channel since your roasted tomato spaghetti recipe and it’s been fun (:

[@mohnnadmercedes8246]

Are we taste for example 5mg of salt differently ? Some find it too salty and others not.

[@lorrie2878]

That's me.

[@TheCatWitch63]

Two things about avocados: Eliana said that her mom used to eat bread with avocado, not avocado toast. The first is common in Latin America. As an example: tortas in Mexico. Second, in my country we make smaller and thicker tortillas, not like the ones from Mexico you have grown accustomed to, but they’re quite delicious if you toast them over charcoal ambers or fry them and eat them with a ripe avocado and some salt. My mouth is watering right now. Yum!!!

[@tomwood5896]

It's not a huge culinary leap from bread to toast though, is it.

[@TheCatWitch63]

@@tomwood5896 No, it isn’t, but that’s not what I meant. Avocados have been part of our diet for centuries. We have different varieties and eat them in different ways, not only toast and guacamole. It’s not a trend for us, neither it is fancy.

[@mellie4174]

I'm sorry. Do not defend America's cultural appropriation of just taking a recipe and toasting the bread then calling themselves a genius inventor. God...

[@alabemos]

I bought a used Le Creuset enameled 2 quart cast iron pot at a thrift store for $5. I had no clue the deal I got until my sister saw it. I liked the way it cooked and cleaned up so well, that I bought another one but a different brand when I saw an Aldi find at $22. Both seem to function exactly alike. It is possible, however, that the cheaper one will only last 16 years, so my heirs may be disappointed, but I'll long since have stopped using it by then.

[@Kai_Squared]

15:59 that joke made me chuckle. Really quick wit on there Adam.

[@nonesuchone]

A fantastic addition to the Edu-tainment section of my Home Video Collection; my family can’t wait for the next boxset to hit the local Tower! Two thumbs-up from me!

[@mkpleco]

I just wanted to add coffee noobs like myself use grams in the 10th (0.0) to get a consistently great cup of coffee. I also prefer to use it for cooking over volume measurements. Thanks for the video and podcast.

[@HarvestStore]

I appreciate you, thank you for making content.

[@markstott6689]

I bought a cast iron enamelled saute pan from Aldi last year for about £30. I haven't used my Le Crueset like yours (except mine is orange) since. The Aldi one seems to be holding up very well. As I live alone these days, the large Le Crueset feels like overkill. I made Teviotdale Pie in the Aldi pan yesterday. Teviotdale Pie is beef and vegetables cooked, then topped with a suet crust.

[@mikeschumacher]

If you ever make it to San Diego, the local farmers markets and the food co-op in the spring have all sorts of different avocados - Bacon, Fuerte, and Zutano for starters. I haven't tried Reed or Pinkerton avocados yet.

[@donfunk6613]

I like it when he takes field trips And or has experts on.

[@stdew07]

They make for the perfect couple. Bless 'em 💖

[@jacquespoulemer3577]

Adam and Lauren, avocado soup...very yummy

[@brianh2287]

My most used kitchen item is my cast iron enameled dutch oven. This is the most versatile pot/pan in the kitchen. I did not pay anywhere near 500$ for mine. I paid around 100 for mine and I use it all the time and I've had it for years. It is amazing and I will always have one. Mine is a Cuisinart 7qt and it is built like a tank. So I guess I have one of the "cheap ones" and there is no chipping after years, 5 years so far. It is heavy ! I also have a staub enameled frying pan and it is incredible.

[@EnterJustice]

Even a new Le Creuset, the reference of cast iron enamled stuff, wouldn't cst you 500 bucks :-o in Europe at least

[@ZacDonald]

Mine was $60 and I've started to use it for almost everything, really minimizes splatter so I use it to sear meat a lot.

[@brianh2287]

@@EnterJustice The Le Creuset 7.25qt Dutch Oven is 439$ on amazon, while my Cuisinart is 100$ When I bought my Cuisinart, I wasn't sure if I really needed a 7qt dutch oven, so I didn't want to spend that much on it. I had no idea I would enjoy it that much. If it does not last I may find it worthwhile to buy a Le Creuset. However, the Cuisinart is holding up just fine. Just use wood, bamboo, or silicone utensils on it.

[@brianh2287]

@@ZacDonald Exactly! They are so versatile, I love cooking meats in it for the very reason you describe. I also have a non enameled cast iron 7qt dutch oven for cooking when camping.

[@norbertgal7342]

I hear you Lauren. I second-guess myself all the time. I do the cooking in our house but I always ask my mother to taste the food, usually like 2-3 times during the process. I taste it as well obviously but I always ask for her opinion.

[@Great_Olaf5]

11:26 This actually reminds me of a book I read for a teaching class. We were assigned kinda book club groups based on our major, and my group was assigned Why Won't You Just Tell Us the Answer?, which was a book on teaching history.

[@nixi-bixi]

I bought my enamel cast iron items from Aldi UK a few years ago. I hatch cook A LOT so it's all had a lot of good usage. I've had zero issues, they're heavy and I get a good even cook with them. Depending on the item they were only £28 - 38 each so AMAZING value for money too. have would be too scared to cook in a $ 500 Dutch oven.

[@xervoo6419]

I have an enthusiast coffee scale (that I use to measure tea) that also works great for cooking. It’s very accurate at small amounts but also goes up to 2kg, meaning it’s actually useful for cooking too.

[@Pablo_El_Mago]

Hi Adam! No, "chacarero" is not a traditional sandwich in Argentina. It SOUNDS like something one of us would create in the USA, but at least around me (Buenos Aires, Rosario, etc.) I had not heard of it. Anyhow, if you two want to come down to Buenos Aires some day, I can hook you up with some of the best "choripan" you will ever taste hehe!

[@dicktiionary]

I took a LC dutch oven from a friend who was discarding it, as a lot of the enamel had flaked of the bottom (after her niece overheated it for hours, cooking it dry) -so they are not indestructible. I use it for baking bread (with parchment paper on the base). It's not much use for anything else though, in that state.

[@bartkomedy]

I have to say, I used to work at Le Creuset and while I think their pieces are absolutely gorgeous, cheaper enamled cast iron can still be really good, too. I have a 6.5 quart Amazon Basics dutch oven my dad bought for me a few years back and I use it almost weekly, I use it more than my 7 quart Misen dutch oven. That being said, the lifetime warranty on Le Creuset plus their massive selection of sizes and shapes gives them an edge as far as that goes, but personally bang for the buck speaking, my cheap dutch oven has been great. To add, I have quite a few Le Creuset pieces (partly because I worked for them so I got a fair discount) and while I do love a lot of what I have from them, I do not actually have a full sized enamled dutch oven from them, I do have a small one though but it's not very good for most of what I make just because of the size.

[@mariov5035]

These two are looking super fresh as of late.

[@Swimm12984]

You might also use a jeweler's scale for coffee dosing. If you grind your own beans for a small drink such as a single espresso shot, , its important to be that granular in your measurements

[@petersutcliffe4927]

Just finished making chili in a Staub, and it was really great :D

[@99zanne]

I have a Le Crueset and Tramontina - I have had them the same length of time, and have been happy with both. I have not noticed that either have chipped. Both have about the same weight for size and the bottoms work the same. I think Walmart now sells the Tramontina, but I bought mine from JC Penny’s. I got the Le Crueset on a great sale, which is why I have it. I don’t have an ombré on either; one is black and one is red.

[@RadicalEdwardStudios]

I love good pans. I've got the All Clad copper core pans, and a bunch of cast iron. I've been looking at Le Creuset stuff. I love the interaction pattern of enameled cast iron. PS. Salt is only statistically relevant to blood pressure /if/ you have a blood pressure issue. Basically, otherwise, it doesn't matter, short of like, literal poison levels.

[@EMTevjorgensen]

You two are too cute together! Adam, you should have Lauren on the Podcast all the time. She brings the right amount of salt to taste on your Podcast!! 👍🏻🤙🏻

[@BarryLeeReynolds]

Would love to hear a podcast on the difference between food poisoning and food borne illnesses/infections.

[@ribidimi]

it's so nice to see you smile so much adam *_*

[@mz-hv2vh]

I got an enameled cast iron Dutch oven from a british brand called John Lewis, it cost about £70 for a 28cm pot, and I genuinely think it is just as good as my Le Creuset. Just a recommendation for any other British viewers

[@JJamahJamerson]

Lauren, just want to say, always lovely to see you.