Oven Reviews

The Tex-Mex grill is one of my favorite ways of cooking. It worked great in our apartment this summer. It is great for one or two people. I cooked fish, Veggie burgers, omelets, french toast, eggs and the list goes on and on. It cooks fast when closed on both sides. It even does biscuits and cookies without heating up the big oven. Great for cooking just a few cookies. Great for grilling buns. Very easy to clean and attractive on your cabinet.

This is a great product at a great price!! It makes wonderful omelettes in minutes. Just whip up two cups (I used 5 eggs, a bunch of low fat ham, onions, peppers and low fat cheese) & pour. I just sprayed both surfaces with PAM. In a few minutes you will have yourself a piping hot breakfast (for 2!!). It would be great for a college student or anyone, like myself, who has a teeny tiny kitchen. It's also very attractive. I'm fixing brownies now!!! Gotta go!

I love omelettes, but never made them at home because I hated to deal with the dirty pan. With this little gem I can put my egg mixture in and in about 3 minutes have a perfectly cooked (no runny stuff) and attractive looking omelette. It's so quick I can even have breakfast before leaving for work. Now, on to the best part... it wipes clean in an instant!

I got my first Le Creuset cookware in 1978. It was my college graduation week, & I was relaxing on the lawn reading the Sunday Boston Globe. I saw an ad for a Le Creuet starter set (French oven + 2 covered saucepans + skillet) for $..., so I decided to go for it since I was about to be out of the dorm living on my own. That purchase turned out to be one of my best investments ever, as I still use all the pieces today. I now have 3 French ovens, 5 covered saucepans, 3 skillets, 1 oval au gratin, 1 multi 2-in-1 pan with nonstick omelette cover, & 1 cheese fondue set, all in flame. These cast iron utensils are virtually indestructible, except for a few minor dings in the outer enamel. They cook very evenly, given the cast iron, making me a possibly better than average cook (they're one of my unfair advantages). My only problem with the cookware is the heavy weight, but that comes with the territory with cast iron utensils. I guess I'll have to get someone else to lift the pots when I'm old & decrepit. I know they'll outlive me!

The 4-1/2 qt French oven is the workhorse of my kitchen, so much so that I have two. I boil pasta in it & make big soups, gumbos, stews, casseroles, & you name it in it. I use it on top of the stove & in the oven. And then it goes to the table for serving, given its attractiveness.

Don't be put off by the high price of Le Creuset pots & pans. In the long run, they're a bargain because of their long life. I intend to pass mine down to my sons. Bon appetit!

I admit it: I get a little carried away sometimes, but I truly love this pot! The 4 1/2 quart size is amazingly versatile. I use this size every day, so I actually own two of them. It's great for browning meat, making chili, stews, roasts, you name it. It's not quite big enough for a whole chicken, but then Le Creuset makes the large oval "French Ovens" for that. I always christen each new Le Creuset purchase with an authentic French recipe (hey, I told you I get carried away!)--this size is great for Boeuf Bourguignon. These pots cook foods perfectly every time, and are very energy-efficient in the process. Add in the 101-year Le Creuset warranty, and the seemingly high prices are fully justified. Clean-up is a snap as well, thanks to the super-hard and smooth porcelain enamel coating. It cleans almost as easily as Teflon, but is extremely durable (which Teflon isn't). And, on top of all that, the colors are breathtaking! I store all my Le Creuset on open shelves in the kitchen--they are too beautiful to be hidden in a cupboard.

If you only buy one Le Creuset piece, start with this one. Use it a few times, and I'm sure you'll want more! Happy cooking!

I've read the other reviews and agree that this is a most useful tool to have in my kitchen. It washes up beautifully and the cream colored inside is easier to check for spots than the dark non stick ovens. I like the fact that the oven holds its heat for a good long time after the food is cooked enabling me to use the attractive utensil to serve from at the table and to leave for guests to take seconds from without reheating. I've had no trouble with cracking or chipping, but then I take care not to abuse it. My son is getting one for Christmas from me, what else can I say?

This is the piece I was dying to try and I'm not one bit sorry I got it. Being cast, it cooked a great paprikas evenly although it extends beyond the burner quite a bit. There was no real 'hotspot', which there won't be if you follow use instructions for heat. I love the way it goes into the oven right from the stovetop. I'd read some questions in a forum about a sticking problem and the recommendation was to heat the piece thoroughly before putting in the food, then to keep the flame lower and let the natural characteristics of the pot do the work. It worked like a charm! Easy cleaning, even with a long cook time. No burned garlic and onions in the saute, either. This is a wonderful piece.

We use this one at work. It's a wonderfull, verstatile piece for medium size jobs such as braising, stewing, sweating, roasting, etc. This piece does it all!
Le Creuset quality craftsmanship is the standard in cast iron cookware.
I want one at home...in granite...please?

We be givin' dis biggie 5 mojo*z!!!

The good side:
This is the absolute perfect pot for soups, stews, and braising. They are very heavy and do a marvelous job of distributing heat. They look nice. You can put them in the oven. They last forever. All true.

BUT

The enamel will scorch. You *really* have to be sure that you don't let the heat get over medium or you're going to get discoloration. Creuset recommends soaking a discolored pot in a solution of water with a little bleach, and this does work well--up to a point. But not being able to use a pot at a heat over medium means that you have to be thoughtful in how and when you use it. You're not going to make pasta in this pot, or sear a pot roast before braising it. (btw, the top shouldn't go in the oven at high temperatures either.)

So my bottom line is that this is a great pot if you're a pretty darn serious cook and don't mind spending a good bit of money for a tool that is perfect for some jobs, but isn't all that flexible.

This is my first piece of cast iron, so I was a little (I admit stupidly) surprised at how incredibly heavy this was, especially when the two pieces are combined to use as a dutch oven. The handles are also relatively short, which makes it more difficult to pick up, especially when it's hot. You will definitely need 2 really good oven mitts to handle this!

I also had to re-season it twice, since I used too much shortening the first time, resulting in a sticky film that wouldn't cook away. But once it was properly seasoned, I've loved using it. I use it often enough that the weight is never a factor because I just leave it on my stovetop even when it's not in use. I am amazed at how completely non-stick it is, even though I've only had it a short while. Just make sure the first couple of things you cook in it are fatty, like bacon, and nothing will ever stick to it, ever again.

It gets very hot very fast, and it heats evenly and cooks things VERY quickly, especially eggs. It also stays hot for quite a while longer even when you turn the heat off, which means it keeps cooking, so keep that in mind if you're not going to be moving your dish onto a different plate or bowl for serving.

Clean-up is also incredibly easy: a tablespoon of kosher salt mixed with canola oil to make a paste, scour this around with a paper towel, then rinse with water and dry. It takes less than a minute!

It is a little on the smaller side, which hasn't been a problem for me since I usually only cook for myself and sometimes one other person. But if there was a 5- or 6-quart version, I would probably want to get that one, especially if you cook for more than just yourself. And cast iron only gets better with age, so aside from upgrading in size, I see myself using this pot for a long time to come.

I am a total newbie to cast iron...why did it take me so long to try this?

The lid makes an excellent fry pan, (double duty). Try taking your favorite fish, (I use salmon), season (I use lemon juice, pepper, season salt, a little garlic powder and a hint of dill), sear it on one side, flip it and then put it in a 350 degree preheated oven for about 8 minutes, (till flaky). Oh it is mouth watering! This is so good because it sears the outside for maximum flavor, and the weight of it holds the heat beautifully while moving it to the oven, where it continues to sear the other side and bake the rest.

The non stick quality is unbeatable. I couldn't understand how this could be true...but it is the best!

Clean up takes all of hmmm, how long does it take to wipe a paper towel across it? Nothing sticks to it at all. It doesn't need to be washed...I just preheat it the next time I use it which keeps it bacteria free. And I use it so often I just leave it on the burner, LOL. I just love it!

As far as the bottom part of it...great item too. I use that mostly for deep frying foods, and stir frying. If I could give this one a 4 thumbs up I would, (since it is not just a lid and a pan, it is a lid, a fry pan, a baking pan, stir fry pan and a 3 quart cooker)!

I should note, when I first got this I thought it was pretty heavy. But now that is one of the things I like about it, it is solid and I know that I will NEVER have to replace this or buy another fry pan/cooker. I wont complain it would be like complaining that gold is too shiny.

This is really a handy little - well, not so little - item. Great for camp or home. It's really two pans in one. The lid doubles as a round griddle, great for eggs, bacon, tortillas, fajitas, etc. The large bottom cooker serves in conjunction with the lid as a small Dutch oven, fryer, deep fry pan, what have you for soups, stews, fried chicken, etc.

Seasons readily and reflects the best cast iron quality available today. I don't know how I got by without this item - I can probably do away with a good half-dozen pots and pans now that I have it.

It's a real bargain at the price offered. Now that I've used it I probably would pay twice the price to replace it if anything ever happened to it - but (one of the blessings of cast iron cook ware) - if you don't loan it out and no one steals it, it'll outlast you.

I recently purchased this item and LOVE it! The new cast iron that is already seasoned is awesome. I still can't believe what a value this was. I know this will be an indespensible item in our ktchen.

I absolutely love the pre-seasoned items. It saves so much time and is convenient especially for those who are new to cooking with cast iron. I have just about every thing made by Lodge & recommend this as an item you will use again & again.

There are so few "cons" to this pot, it's hard to write a review that doesn't sound sappy.

I have a full set of Ultrex, a snappy modern line sold by a company that makes pans for many big names found in department stores. 55 year warranty, they work fine... But they're non-stick and I've started to worry about that.

Not long ago, a study came out that suggested eating foods cooked in Teflon pans left molecules of something or other floating around in the person's blood for FOUR YEARS. I thought twice about this and decided it was time to look into other pans. It might turn out to be benign - but what if it isn't?

I was addicted to good browning, was used to it from Cuisinart pans and Ultrex. I tried Calphalon hard-anodized aluminum. One burning incident and that pan was RUINED, totally ruined, nothing would clean it.

I've cooked in this Lodge Logic pre-seasoned for a dozen meals now, meat and fish, vegetables too. I've used all types of fats - olive oil, butter, corn oil. Tonight it made a gravy to die for - using heavy cream and mushrooms.

You do have to get used to its different heating cycle. It heats up slower than some other materials. It cools off slower too. But it is fuel efficient and you can do a lot of cooking on Low.

My #1 demand was that it brown meat well. It does that SPLENDIDLY. Really beautiful. Heat the pan for 5 minutes on near High. Throw in two tablespoons of olive oil, throw in stew meat and it will brown in four minutes, magazine picture perfect. Stir with a wooden spoon. Throw in vegetables once the meat's browned. A few cups of water, put the lid on, turn it down to Medium for 15 minutes, Low for another 15 minutes -- it will look like a magazine cover stew. Browning a roast is even easier -- and you can put it into the oven after browning.

If I had to complain of anything, it would be that cast iron is heavy. I'm not sure how much of a problem this will be. This is still a small enough pot to handle for most people. You can roast a whole chicken in it so if that's the quantity you cook, buy this right NOW, you can't go wrong.

Simply put: I can see this piece lasting a century, in as great shape as when it was new. This was my first Le Creuset piece (the large frying pan being second), and I bought it while it was on sale. I thought it would be too small to be truly useful but affordable enough for an introduction to Le Creuset. This french oven is indestructible. The enameled finish isn't going anywhere, no matter how hard you scrub. Plus the sheer weight of these pieces causes the heat to evenly distribute and hold in heat. And while I was correct in forecasting that I'd rather have a larger french oven, I've at least found that it's the perfect size and medium for cooking white rice. I'd say performance rates a a 5 star, but I have to remove one star for the size and also for the color white. I picked white because I was looking for a subtlety that the other colors didn't offer, but I found that the brown stains that form on the bottom of the pan on occasion are that much more noticable. So you're either going to forget about removing them, or end up buffing away with the Ajax more often than if you chose any other color.

This pot is just wonderful!
My husband claims everytime I use Le Creuset the meals just come out perfect so, as you can imagine I'm using them everyday now. I am a "Happy Homemaker" and I take the job of creating tasty meals to heart even though I am only cooking for two (my husband and myself). If you love anyone get this pot for them, if you enjoy cooking get this pot for yourself! I also have the 5 1/2 French oven and the 2 3/4 oven as well and all of them are used daily... they can take on fried chicken or a delicate wine sauce and still look perfect when the job is done not to mention serving up the meal... Just beautiful sitting on the table! And clean up? FORGET ABOUT IT! Cleans like a dream come true, you won't believe until you do it yourself. Makes me want to cook right now... maybe I will.
For your sake don't waste time and money on the "cheap stuff" pay a decent price now and have it for life.

This is a fantastic pot. Heats very evenly and holds high temperatures for long periods of time. A breeze to wipe clean and looks fantastic from stove to table . you must towel dry when you wash. But the most fantastic piece of cooking equipment I have ever owned! Super important that you never drop or bump it too hard or the enamel will crack and it will be ruined. Baby it!!!
I recommend it even for the beginning cooks. You good foods will come out master pieces!

This is a common campfire cooking device. So my review will be based on camping.

Even heating and indestructability are what defines cast iron dutch ovens. Lodge is THE name in cast iron. If you have a campfire and want to cook anything besides a hotdog or marshmellow this is the way to do it.

Cast iron is prone to rust. So if you are camping in the rain expect a little orange. It comes off easily enough with a little scrubbing or some steel wool, but it is the major downside to cast iron. Oiling it helps reduce rust, but if it gets a lot of contact with water it will rust anyway.

Cast iron is heavy. Count this out if you are backpacking. I have no idea how much this weighs, but I am sure it is too much. Also if you are using one of those cute little backpacking stoves this is way to heavy to balance on them.

Overall I love to use cast iron whenever I can, but sometimes you just can't.

Dutch Oven cooking is experiencing a large revival in this country. With a small amount of charcoal briquets you can cook a roast, bake bread or cakes or make a batch of chili without heating up the house.

When it comes to the quality of the metal, design and durability, you can't beat Lodge cast iron. Try this new fad!

Down here in Cajun country I use my selection of Dutch ovens and cast iron pots for gumbos, stews, jambalayas, beans, chili, desserts like cobblers and cakes, biscuits, cornbread, frying, baking, soups, etc. Heck, I've even baked pizza! Never - repeat never have I had bad luck in the outcome. CAST IRON FOREVER!!!