Cookware Reviews

I love this grill pan! It's so versatile, I use it to grill fish, chicken, steak, and vegetables. It's a heafty heavy cast iron pan, which you can pass onto future generations...definitely not something you use for a couple of years and throw out. The great thing about it is that you can sear in the flavors on a stovetop and then put it in the oven for browning. You won't regret getting this. It's my favorite thing in my kitchen.

This is my favorite grill pan! I have 3 grill pans and only use this one. It works great on medium heat and grills foods to perfection. It really is non- stick and clean-up is a breeze. My next purchase will be a frying pan and soup pot.

I hate grilling outdoors, because i almost always get eatten alive. But this grill is the next best thing. It is great for grilling veggies, ribeye steaks and pork chops. It really gets the job done and what's nice about it is that you don't have to turn the stove up to high. It cooks evenly and gives you the grill marks and the whole deal. Clean up is a snap and I love it. One of the best pieces I have bought for my kitchen.

I love stir-frying Chinese and Thai food, but ran into issues when trying to produce shrimp fried rice or any stir-fried noodle dish such as pad thai. My lighter weight, non-stick wok, while easy to clean up and basically a decent product, presented problems for rice and noodle dishes because you really need both hands (a spoon or spatula in each) to stir-fry the rice and noodles properly. Otherwise, you end up with partially mixed (and partially flavored) ingredients. Forget the so-called rings that are supposed to stabilize the wok. They help only slightly and you still end up using one hand to steady the wok and one hand to stir the food.

This is where this excellent wok comes into play. The weight of the wok allows you to use two hands to move the food around without having to worry about tipping it over -- and from experience using my old wok I can tell you there is no joy in cleaning up bits of burned rice and noodles from in and around gas burners!

Another plus is the amazing heat retention and even heating of this enameled cast iron wok. There are no 'cold' spots on the surface which helps you to produce evenly-cooked food. One side note: If you are used to stir-frying on high heat with your old wok, it will take some self-control to keep the knob turned to medium/medium-high when using the Le Creuset. You run the risk of damaging your enamel coating by using very high heat (true of all enameled cast iron cookware). But don't worry because if you follow Le Creuset's advice you will soon learn that the slightly lower heat will still produce excellent results with this high quality wok.

Clean up is very straightforward and easy:

1) Allow the wok to completely cool
2) Fill with warm water and small amount of mild dish washing soap
3) Soak for a few minutes (or longer for some foods like rice that build up slightly on the bottom)
4) Scrub with a non-abrasive sponge or similar (nylon only)
5) Rinse and dry

Le Creuset provides clear, detailed instructions on the care and use of the wok, but I wanted to emphasize that even though you can put this wok in a dishwasher, the manual clean up is really simple and takes very little time. I cannot say the same for some of my expensive non-stick cookware that cannot be put in a dishwasher!

We've had a wonderful Le Creuset French oven for years that has endured beautifully and I fully expect this wok to do the same. In fact I am gradually replacing all of my cookware as it wears out (or annoys!) with Le Creuset products. The price should not keep you from buying this great wok as it is a good investment that will give you years of service.

We have 5 different woks, this is the only one we use. The performance of the Le Creuset on the average household range is superior to anything else we've tried. The wok's one drawback is also its virtue, its heavy weight while a bit unweildy, also gives it its ability to store heat. This means oil does not cool when food is introduced, and thus adhere to foods making them soggy. Instead, you get crisp results from a great looking wok.

If you get the chance buy it!!! It works just great, as soon as it goes down in price I will immediately buy another one, because the one that I had my mother in law was so crazy about it that I had to give it to her .

i will sum this up quickly, i gave up cooking until i bouught this, no wonder the french have great meals. the most stuck on mess comes off easily in the dishwasher. best buy i have made, you need one too.

Who ever invented Descoware (Le Creuset) is number 1 in my book forever. I have used the big soup pot and buffet casserole pot for years and I love them.

The 2 1/2 Quart Casserole Pan can be used as a Impossible Pie Pan easily, or you can just as well bake chicken in it and not worry about the juice over flowing on the the stove.

I have love my Le Creuset cookware and I wouldn't trade it in for the world.

This Le Creuset 2 1/2-Quart Buffet Casserole is a smaller version of the bestselling 7 1/4-Quart Bouillabaisse pot, with the same rounded shape. This handmade pot combines form and function so well. I love how I can take it from the range top or oven directly to the table and have a pretty serving pot for any kind of hot or cold dish. I use a matching green Le Creuset trivet to protect the table from a steaming hot pot because it is made of enamel-coated cast iron. The green color of this pot matches well with the Franciscan Apple china pattern, too.

I use this pot for rice, couscous, and pasta; and for smaller servings of paella, curry, and calimari. Everything I have made in it has turned out well. Add this casserole to your collection of Le Creuset cookware--you will love using it!

If you're a single or couple or have to make do in a small kitchen, this should be on your short list of things to get first--it won't leave your stove. The ability of this ceramic-covered cast iron to cook at low-to-medium temperatures is virtually unmatched. Plus it cleans amazingly easily, at most requiring a short soak. No fear of making oatmeal or rice in this baby. It's also the perfect casserole. And the omelet-pan lid is my all-time favorite for fried eggs and toasted cheese (although it's not large enough for eggs for a crowd or more than one sandwich at a time).

Couple this with Scanpan's 3.25-qt stock pot, which is a highly useful, very-high-quality, easy-to-handle multi-use pot (including boiling pasta for 1 or 2 people), and you've got a great glass lid that fits perfectly on this omelet pan. Then you can turn this omelet pan into a saute pan, say for braising tender boneless chicken breasts with lime butter. Mmmm.....

If you need something bigger, get the 3-qt/9.5" LeCreuset multifunction pan and couple it with the 4-qt/9.25" Scanpan stock pot. But I like the handiness of this size combo.

I am in love with these two pieces, my first Le Creuset (but not my last!) I love the versatility and the utility of making the lid a pan in its own right. This is a perfect starting set for anyone wanting to explore the Le Creuset brand.

This pan arrived as part of a larger set several years ago. Since I got my hands on it I have used it nearly every day and it remains my favorite do everything pan. I have created everything from a delicate cream sauce that would scorch in a stainless steel or aluminum pan to perfect fluffy rice. Puddings from scratch come out perfect and I wouldn't start my ice cream bases without this pan. It took a few tries to learn that cooking with cast iron requires less heat than stainless steel, but once that was figured out, there was no stopping me. The pan is a perfect size for a single person or a couple. When cooking for many more people I often resort to my three quart pan which I don't like as much. Cleaning this pan requires no more effort than any other pan. The skillet top can also be used for terrific grilled cheese sandwiches although there is only room enough for one at a time. I would give up nearly all of my other pans if I could keep just this one.

Awesome cookware. Cleans up really easy, and looks good too!

I purchased a similar 5-pot set of LeCreuset pots 24 years ago and am still using them. I use them everyday. The inside of the ones I use the most is beginning to show signs of wear; however, they have really been used! I am in the market now for a 5 1/2 quart dutch oven, because my family has outgrown the 4-quart one that came with my set. Of course, I am only considering LeCreuset. I highly recommend this cookware.

I have been building my collecton of Le Crueset cookware for 5 years; with the addition of each piece I appreciate the quality and durability more. You will only purchase these products once. The products ability to retain heat and simmer stocks, soups and sauces are unparalleled. From the first time I cooked a roast in a 2 quart dutch oven I noticed a difference in the depth and body of the food flavors, as did my guests. The cookware is easy to care for; it is industrial strength. The colors are great and add to their charm; all users seem to have their favorites.I have 2 criticisms fo the cookware: the weight of the pieces (not for the weak) and the lack of cool-touch handles.

This has become one of my favorite pots -- it browns things beautifully while the high sides keep the spatters contained. Compare to the Le Creuset "dutch ovens", it has a rounder shape at the bottom so it works well for stir fry too. Think of it as an excellent all-purpose pot and you'll find you use it many times a week.

WOW! Do I ever enjoy using this 7-1/4 soup pot! I had second thoughts about getting it (the price) but I certainly have no regrets at all now. My husband even likes it too, anticipating wonderful soups,chili,stews,and even simple pasta in "your new pot" he says. The blue goes so well with everything in my kitchen and yes it has a very special place in full view on the lower shelf of my oak work table, custom made by my father-in-law. I even took my Bouillabaisse Soup Pot with me to the beach in Feb. so that I could cook a wonderful...VEGETABLE,BARLEY & CHICKEN CHOWDER... And yes, it is quite heavy, but such a pleasure to wash it by hand, all the time remembering the wonderful meals enjoyed by my husband and others. The weight...think of it as a great way to keep my arms strong so as to be in good shape for my additional purchases. Planning to get the 2-1/2 Buffet Casserole soon...not sure of the color yet....I love them all. So in conclusion, I'll say this has been a wonderful purchase, well worth the money and I look forward to my collection of more of the LeCREUSET products. All good cooks need to be proud of their kitchen and the quality therein....LeCreuset is great!

The Le Creuset 7 1/4-quart Bouillabaisse pot is a wonderful addition to any home cook's collection of speciality cookware. I have fixed great bouillabaisse recipes in this pot, making substitutions for some of the shellfish, firm whitefish, and eel as best as I could, not being in Provence. The shape of this pot is quite traditional for bouillabaisse, and this French stew simmers in it beautifully on gas or electric burners, or on induction range tops. It is also a good pot for gumbo. You do not have to add any liquid while your fish stew is simmering because of the close-fitting top.

The only drawback to using Le Creuset cookware is that, since it is made from cast iron, it can be quite heavy to lift when full. The Bouillabaisse pot can be brought directly to the table for serving. I place mine on a matching Le Creuset trivet. Clean-up is so easy because the pot is enamel-coated. I hand-wash mine, but the pot is also dishwasher-safe. You will love this pot and find many uses for it!

Le Creuset makes the best cast-iron cookware, and cast-iron cookware is the absolute best for heat distribution and retention. Therefore, I believe that one cannot do better than Le Creuset for food preparation. It may be a relatively expensive purchase initially, but Le Creuset is a wise long-term investment. I have had one piece, the 3-1/2 quart French Oven, for over 7 years and it still looks new.

I love the heft of the 7 Quart French Oven. It has a very stable feel, especially when cooking substantial dishes, or pot roasting meat. It is a dream to work with. Pot roasts, Osso Bucco, Coq au Vin, Boeuf Bourguignon, Chilli Con Carne, pasta sauces, soups - everything cooks up beautifully in this pot....ooops, excuse me, French Oven. When put on simmer, your food simmers, without hot spots that cause food to burn in places. All Le Creuset cookware can be used in the oven for roasting and baking, and the lids are ovenproof. The enamel finish is attractive enough to bring food directly from the stove, or oven, to the table. And it washes up easily.

I have given this particular item as a wedding and shower gift many, many times, and don't think it has ever been returned. I can't think of a better way to inspire creative cooking than with Le Creuset. Cudos, bigtime!

The product manual is in several languages (0k) but there is a plastic handle on my pot, so I was worried about whether this pot could go into the oven.

Manual states "...pans with metal or heat-resistant plastic may go into the oven". My question is: How do I know that my handles are heat-resistant? I am guessing it is, but would be nice to know before I ruin it.

Does anyone else know?

Just wanted to add something here that I haven't seen noted about this product. I have the "Matte Black" version of this pot, which I believe is the same as the "Granite" color. The exterior is truly a matte finish, not glossy like most Le Creuset (except for the bottom exterior of the pot - it has a glossy finish). The inside of mine has this same matte black finish, while I think most of these pots have a glossy interior. I haven't had a problem with foods sticking any more than the glossy finished Le Creuset products I own, nor has there been any problem with keeping it clean. The finish looks similar to a plain cast iron pot without the enameled surface. Nothing wrong with it, just different!