Cookware Reviews

Don't let the high price tag and the cast iron thing scare you away from this great product. It's not your mother's cast iron of stuck-on messes and rust in your food. It's very easy to season, and from there it works great. We've been able to cook everything from salmon, to buffalo, to pineapples with no sticking.
Unlike it's predecessor, the George Foreman grill, it cooks many kind of foods beautifully without drying it out or sticking. The key...temperature control. Since it works with your stove, you can control the amout of heat you need.
Also, having a wee kitchen, it's nice not to have another appliance taking up valuable counter space.
One of the best features is the lifetime warranty. And they mean it too. My friend had a Le Creuset teapot that rusted out and they sent her a replacement for free.
Sure it's pricey, but you get what you pay for with this pan.

Wow, I love this pan! I also live in an apartment, so this is a great substitute for outdoor grilling when you want a quick dinner. It's not as good as the outdoor charcoal grill, but this has some advantages. It's super easy. I use this pan several times a week. I pre-heat the pan, brush a little canola oil to the ribs, and while it warms up to the right temperature, I prepare the food. I cut some veggies (can use zucchini, squash, small eggplant, onions, bell pepper, etc), on the bias, so there's more surface area, toss with olive oil, salt & pepper, and grill. You may have to do several rounds of it if you have lots of veggies. After cooking until just tender, toss with a little balsamic vinegar and olive oil. DELICIOUS!! Also, we've been grilling some great local wild salmon on this pan. It is unbelievable. It is very quick, so don't overcook. Season with salt and pepper, and anything you like. Just practice a couple times, experiment with the temperature and your technique, and you'll see how easy and tasty it is. If you can get some homegrown or organic produce, it's so much more tasty. Simple grilling complements good ingredients.

(1) Where is it written, who decreed that skillets should be round? (2) Why has it taken me so long to discover the advantages of a square fry pan?

The answers are: nowhere that I know of, and because my mother always used a round skillet. She would have loved this enameled cast iron beauty that leaves appetizing sear marks on meat - a char effect without the mess. The ribbed base captures grease allowing for healthier low fat cooking, and the surface is a satiny black enamel that cleans in a breeze.

It's compatible with all heating surfaces, and has an easy hold comfortable handle. We lightly applied vegetable oil to the ribs before our first use, and for several times thereafter. Since then there has been no need for the addition of oils. By heating the grill for a few minutes on medium heat (test with a drop of water and heat until water droplets sizzle) we've found the cooking surface primed for superior cooking.

This nifty item has such a plethora of uses - it can be used in the oven (keep your oven glove at the ready) or even on a backyard barbecue.

- Gail Cooke

If you're cooking for two on a budget and you can only afford two pieces of Le Creuset I highly recommend this one and a larger French oven (at least 4 qts).

You can cook just about anything in this pan including omelets. The lid will also fit the 10" black enamel lined skillet.

Brown your onion-celery-pepper mince, add your meat, add your rice or pasta and broth -- everything in one pan! A bit of cheese, and ladle of sauce, or a crust topping and, voila! A perfect meal!

Dinner in one great porcelain coated cast iron pan that heats evenly and on a lower temp than most other metals, covers so snuggly that you don't loose your juices to steam,and then cleans so easily you won't believe it!

The size is just right for a meal for 4 (or an empty next of 2 with enough microwaveable containers for leftovers....)

And the gradient red is so gorgeous it looks like it was meant to carry to a buffet lunch or Grandma's house for Christmas dinner.

I've had mine for a while now, and it's great for on top of the stove and then into the oven recipes, like pork chops. I haven't tried it yet for a paella, but it would be lovely for that as well. It weighs a ton, so be forewarned. I love all my Le Creuset cookware and I am so proud when I use it, I really love it!

I used this pot to make scratch chicken and sausage gumbo for the Christmas holiday. I boiled two five pound chickens including vegetables to make the chicken for the gumbo and the chicken stock. There was plenty of room left over. When I doubled the recipe for the gumbo (10-12) servings to (20-24) there was still ample space. As advertised clean-up was easy. I highly reccommend this pot.

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This is the way to made chicken soup for the holidays or what ever you make in bulk. Its roomy, and like all Le Creuset products it heats all around, evenly and takes a beating. It will NEVER fit into your dishwasher, but hey..... who cares when you can make _________________.

For those who love the freshest seafood, this is The Stockpot. We put in four large-ish crabs and had plenty of room; we later put in two medium-to-large lobsters with ease. There was plenty of water, so they were cooked quickly and mercifully. All those turkey bones would fit in fine for a lovely stock. The thing is pretty large, so consider where you're gonna store it, but when you need the room, this stockpot is the way to go.

I've used my LeCreuset for many years and find it excellent for making dishes that require long slow cooking because of its ability to keep an even temperature w/o hotspots. Although I confess a bias towards unenamaled cast iron pots, they can't be used for acidic dishes such as tomato sauces. When I cook acidic foods, I happily rely upon my LeCreuset pans for good results.

My only reason for not giving this product 5 stars is that the enamel has a small susceptability to chipping. This is a minor annoyance and shouldn't discourage anyone.

Last I agree with another reviewer who said this brand it the best. Imitiations I have used have not performed as well.

Le Creuset's 2 5/8-Quart Soup Pot is a wonderful addition to my kitchen. The pot is attractive, and cooks well. It is designed to fit the small burner on our ranges, so it doesn't take up lots of space when cooking. The pot works best when making modest sized servings of soups or stews which fits my family's needs perfectly. This is the first Le Creuset item I've purchased, and I couldn't be happier.

My wife loves this cookware. It keeps the heat very well and it is excellent at browning meat (as opposed to burning the meat). She also loves that it cooks the food evenly, which other pots have not done well (She has tried teflon and copper pots and they do not do a good job in this area). She heartily recommends this product.

excelent product. more people should get into low heat cooking.

I've owned this dutch oven for 3 years now and I must say, I use it at least 3-4 times a week. It is so versatile that you can make anything from soup to chili to even stir-frying when necessary. Although after using it for about a year the bottom looked really yucky, I bought some of the Le Creuset enamel cleaner and it was as good as new again. I love this pot and recommend it to anyone who wants a piece that they can use for almost anything. My only complaint about Le Creuset items is that it is extremely heavy due to it being made of cast iron. However... that's what makes it so durable and will last you a life time!

It seems as though there are few things left in the world that are truly great values. However, these Le Creuset classics undoubtedly qualify. While a little more expensive than the competition, they offer uncompromising quality and exceptional performance.

When you pick up one of these pieces the weight sends a message: this is substantial, no-nonsense cookware that will last. Plus, they are a joy to cook with. The French/Dutch ovens are perfect for braising, simmering and roasting. They are the equal of any of the anodized aluminum cookware at low heat and much better at higher temperatures. I routinely sear meats on a high gas flame in them before adding vegetables and stock for braising.

If you're someone who cares about food and cooking, you'll want a couple of these Le Creuset pieces in different sizes. But pick your colors carefully . . . you're going to have to live with them a very long time! -- Scott Loban