Can I buy a pestle seperately, or do I have to get a whole new set, and other culinary dilemmasI was given a granite mortar and pestle and it's far superior to the ceramic one I had before. But the pestle broke recently and I can't find a replacement. Can you help, or do I have to buy a whole new set?Thank you for raising this problem, because the same thing happened to me a few weeks ago and I keep putting off looking for a replacement. So you've galvanised me into action and I've tracked down somewhere that will send you a replacement for the princely sum of £4.99. It's The Cook's Shop in Taunton, Somerset, 01823 271071/252699.I need advice on making fruit scones. Whether I use baking powder or bicarbonate of soda with cream of tartar, my sultana scones just do not rise. Any ideas?You may be using a bit too much liquid. Or too little. You may be working the mixture too much. You may be using too much fruit. It's possible that you allowed the scones to cool on a rack, so the steam escaped. Or your proportions may be wonky. Allow one and a half teaspoons of baking powder per 125g flour, or a half-teaspoon of bicarb of soda plus a tablespoon of lemon juice, or use buttermilk in place of milk (because bicarb needs an acid to work properly) – as in 300g self-raising flour; 1 level tsp baking powder; salt; 50g butter, diced and chilled; 25g caster sugar; 284ml buttermilk; 50g currants; milk, for glazing. Preheat the oven to 220C/425F/gas mark 7. Put the flour, baking powder and a pinch of salt into a bowl and mix. Rub in the butter until the mixture resembles fine breadcrumbs. Don't overwork. (Or put all the ingredients in a food processor, whizz for 30 seconds, then tip into a mixing bowl.) Add the sugar, buttermilk and currants, and mix quickly. Knead lightly on a floured board. Roll out to about 2.5cm thick. Cut into rounds with a fluted cutter. Put the rounds on greased baking or silicone sheets. Brush with milk and bake for 12-15 minutes, until golden and risen. According to Constance Spry, scones were originally made without raising agents, and were like a flat bread, so if yours still won't rise, just slice thinly, grill until toasted, then butter.I have a wonderful Le Creuset cast-iron pan set, but the frying pan is blackened all over the under-side and up the sides. I assumed this was natural, but it hasn't happened on the other pans. I've tried elbow grease and hot soapy water, but can't shift it. How can I clean it, or is it stained for good?I have spent about an hour, all told, spread over two days, on the Le Creuset helpline (0800 373792), waiting for someone to answer it, and have now given up. My own cast-iron frying pans are similarly blackened all over their bottoms – a sign, I like to think, of long and affectionate use. I wash the insides of the pans with hot water only; and I wash the outsides with hot water and detergent, and then give them a good scrub with a wire scrubber. As long as it's not greasy, I'm happy.• Do you have a culinary question for Matthew Fort? Email food.for.fort@guardian.co.ukBaking recipesFood & drinkMatthew Fortguardian.co.uk © Guardian News & Media Limited 2009 | Use of this content is subject to our Terms & Conditions | More Feeds
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I read your post and I'm sorry that you had difficulty getting through to the Le Creuset Consumer Helpline. Our Helpline is open between 9-5 Monday to Friday but some calls can take longer than others. Sincere apologies for any inconvenience caused.
With regards to your Le Creuset cast iron frying pans with the blackened base and sides, you could try using a biological washing powder to help lift this. The enzymes in the biological washing powder help to lift the stains. If you take a few dessert spoons full of biological washing powder mix it with a little water making it into a paste and then put it onto the base/sides of the pan and leave it to work for at least an hour, preferably longer then wash it off thoroughly. You may need to repeat the process a few times and it will not be as it was when you first bought it but you should see a difference.
To get the best performance from cast iron pans they work best on a medium to low heat, even when frying, due to the superb heat retention of cast iron pans from Le Creuset.
If you would like any further assistance, please contact our helpline 0800 37 37 92 on Monday - Friday 9-5. Or during or outside of these hours please email the Le Creuset helpline on , visit our website on to complete the form on the contact us page and one of our Consumer Advisors will be happy to help you further.
With kindest regards
Kate
Le Creuset Consumer Helpline UK
0800 37 37 92
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