Cookware Reviews

The new Square Baker is clearly one of the best cookware pieces Le Creuset has ever made--and I should know,having cooked with them for over 30 years! Even though I have lots of other Le Creuset--of all sizes, I got this one to use every day because it has the quality features I rely on, and is as cute as can be! It goes right from stove to table and keeps food piping hot with its compact shape and comfortable lid. From baking an elegant side dish, to a typical family favorite or even a small cake--this one is a super addition or starter piece. You won't be disappointed!

I do alot of 'experimental' cooking and have found this dish consistently superior in it's ability to deliver even heat and add to the cooking process. It is the perfect size for a family of 3 or more who also want 'leftovers' for lunch the following day. It cleans up very easily and is always presentable enough to carry a favorite meal to a special event.

We enjoy making a Pot Roast on Sunday afternoons in the fall and this French over is just right for a smaller pot roast (up to 2 lbs).

I start by first cooking the onions in it on the stove until they're carmelized, then follow by adding red wine, removing the liquid, browning the beef, throwing everything back into the pot along with a bit of garlic, and a couple of bay leaves, etc. Then into the over at 400 degrees F for 3 hours. About an hour before it's finished, I drop in a package of peeled baby carrots. You can add potatoes too if you want but, if you're watching your carbohydrates, it's fine to leave them out. If you want potatoes, you should get the next larger size (5 qt) as this size can only hold the meat, carrots, and the cooking liquid.

When it's done, pull the hot pot out of the oven and onto one of the stove burners and it'll stay warm in the pot until you're ready for dinner!

When I think of pot roast, I think of this French oven!

This casserole accommodates everything from a whole roaster chicken (ok, a smaller one) to duck confit to risotto. I appreciate being able to use this pot on the range and in the oven . . . great for Osso Bucco! It's nice for entertaining and for slow cooking. Highly recommended!

This wonderful pot is a cross between a dutch oven and a large heavy skillet. The bottom has about the same surface area as the 7-quart le Creuset french oven (big enough for a whole brisket or a large cut-up chicken), but the sides are half as high.

The large browning surface and shallow profile make this just the thing for dishes that involve browning meat or chicken, and then pouring on a sauce to slowly simmer and concentrate. The heavy lid makes the pot perfect for slow, wet, braising of tough cuts of meat like back ribs - once the dish is done the pan goes right onto the stovetop to deglaze. Jambalaya turns out beautifully: sweat some onions, celery, and peppers over low heat, brown some sausage or smoked meat, and pour in the rice and liquid - the heavy lid does wonders for the rice, and once the dish is done the whole thing can be brought to the table to serve from.

The only drawback to this pot is that you can't carve in it - slicing up a brisket or corned beef would risk trashing the enamel. The weight is also impressive - with the lid this pot is almost 13 pounds, which may be more than some cooks can handle.