Pint of bass, porkpie, and packet of crisps please
- 7 Jul 2010
- Reaction score
I've been around a bit too (in my opinion and/or in my experience :roll: ) and seen a few cookers and worked in a few kitchens.gus3049":3ltmamna said:You also forgot to mention one important thing. The expression "in my opinion" or "in my experience" are perhaps not in your lexicon.Your descriptions of 'problems' ring no bells with me and "in my experience" the way the ovens work is irrelevant. Only the results matter and I always found cast iron to be better than anything else. I have used just about every sort of oven on the market. As an ex kitchen designer / installer, I have had access to most. Oh and we do use Le Crueset and thats the way WE like to cook and it it still better on the Aga - in my opinion.Everything I say is "in my opinion" or "in my experience". I thought that was a given and applies to all of us. I don't have access to absolute truth.
Have a nice day.
The thing I like about our big Le Creuset pot is that you can cook a whole meal on the top of the stove set at it's lowest simmer setting. You could do the same on a Rayburn but it'd be consuming vast amounts of energy to do the job. 100 times as much?
You can also fry eggs, steaks, make toast etc on our cooker, which is difficult on a Rayburn/Aga. Madness!
In which case you don't really need a Rayburn.Yes we will have a cheap electric oven and a good 5 burner Neff hob
Interesting to note that the cast iron stove makers have realised the weakness of the old pattern and now offer them with gas hobs, electric ovens and other combinations. The cast iron and enamel remain as a style statement but have no other point. They do look nice though.