— ingrid ortega

ou know, uh, when my husband and I were married, uh, 40, uh, three years ago maybe, um, one of his cousins gave us a Le Cruset and I fell immediately in love with it for a couple of reasons. One reason is that, uh, things cook quicker, even though I'll cook them slowly. Uh, but also, uh, the pan itself retains its heat. So if you also transfer it and use it as a serving dish, your food will stay warmer longer. Um, Le Cruset is very expensive, and I think I read a few weeks ago that, um, uh, BJ's or Costco of one of those places was offering for $4,200 and, and entire set of Le Cruset that comes to your house actually on a pallet and takes days to unpack. Um, $4,200 A is a lot of money. B, who on Earth has all of that space in their kitchen? But I would suggest to look for Le Cruset sales. Uh, they do pop-up sales. They just had one here in Philadelphia on October the 22nd, and things are marked down drastically. Um, do I have a couple of faux pieces that chip horribly? So, uh, I'm true and blue to the, a couple of pieces of La Cruset that I have and find them to be oh, really fabulous for non-oil saute. So you may want to, uh, look at that. Um, in terms of tall pots and short pots, you know, a stock pot is what you're gonna make stock in because it can hold all of that volume. And, uh, when we make pasta in our house, we use a tall pot as well. And here's the reason why my grandmother did. So, um, that's the answer to that question. Um, and, uh, thanks for writing. It's a very good question, Ingrid.