Cookware Reviews

I got my first Le Creuset cookware in 1978. ... It turned out to be one of my better investments, as I still use all the pieces today. I now have 3 French ovens, 5 covered saucepans, 3 skillets, 1 oval au gratin, & 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 problems with the cookware are the heavy weight ...

My newest Le Creuset acquisition is the 3-qt multi 2-in-1 pan with 9&1/2" nonstick omelette cover. I never had a good omelet pan before, & that's what initially caught my eye. I was about to buy just that, but then I noticed that you could also get it as a top to the 3-qt 2-in-1, achieving a very large covered saucepan in the process, so I went for it. I can't say enough good things about the omelet pan. I now make professional 2- & 3-egg omelets stuffed with goodies. The nonstick coating really works & is quite tough (as I would expect with Le Creuset). Combine it with the bottom of the pan, & you have a saucepan that's as big or bigger than a couple of my French ovens, & you can use it on the stovetop or in the oven. I would definitely advise getting the combination for the bigger bang for the buck.

If you already know of the reputation and quality of Le Creuset, but just want to know which pot to get if you were to get just one, I recommend the 4.5 Quart Dutch Oven as your first Le Creuset purchase.

It's not so large (and heavy) that you wouldn't use it. Small enough to cook for 2, and big enough to cook for 4 or 5.

It can serve you to boil up spaghetti just as easily as cooking up a large vegetable or meat dish.

This pot, and a great knife, make the beginnings of kitchen necessities.

I loved my 4.5 QT. Dutch oven in Granite (see that review) so much that I bought this one too! I can sear and roast larger cuts of meats and birds in this baby.
I seem to move around some so the neutral granite color is never a "problem" and it is a nice contrast to my copper cookware.
This oven is just as versatile as my 4.5 if not more so and you just can't go wrong with Le Creuset.

I'm laying 5 mojo*z on this one...buy it now!!!

WHEN I WAS FIVE I REMEMBER THE "PRETTY RED" POT, ON MY NEIGHBORS STOVE. SOMETHING GREAT WAS USUALLY SIMMERING, A POT ROAST OR STEW.
I KNEW OF NO OTHER FAMILY WITH SUCH A COOKING POT!
THROUGHOUT THE YEARS I HAD SENTIMENTAL MEMORIES EVERYTIME I SAW A "PRETTY RED" POT.
FINALLY, I LEARNED IT HAD A NAME...LE CREUSET.
I WAS NOT ABLE TO BUY ONE EARLY ON BECAUSE I SIMPLY COULDN'T AFFORD IT.
I JUST HAD MY "55TH" BIRTHDAY, AND GUESS WHAT I GAVE MYSELF;
NUMBERS 22 AND 30 PANS. "RED".
I HAVE MADE THE MOST LUCIOUS LAMB SHANKS, BURGUNDY BEEF, BEAN SOUP, MINESTRONE,CHICKEN MARSALA AND BRISKET.
COOKING WITH LE CREUSET IS A DELIGHT, AND WORTH WAITING 50 YEARS.
THE ONLY THING ON MY CHRISTMAS WISH LIST IS THE LE CREUSET 6 PIECE CLASSICS. RED OF COURSE.

The Le Creuset 7 1/4-quart Bouillabaisse pot is a wonderful addition to any home cook's collection of speciality cookware. Most of my Le Creuset pots and pans are in "Flame," but the blue color is very nice. I have made 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. Clean-up is so easy because the pot is enamel-coated. 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. You will love this pot and find many uses for it!

After watching several cooking shows showing the versatility of the Le Creuset cookware, I was intrigued, and had to give one a try, although after looking around, found the Le Creuset to be quite pricey. The special price of this pot, as well as all that I could do with it sold me immediately.
I purchased this pot so that I could make larger amounts of soups, roasts, stews, etc, and it works great. I also wanted the capability of going from stove top, to oven, to table, and if necessary, the fridg, all of which can be done with this pot. It is very well made, and looks great in my kitchen. The Le Creuset cookware comes with a life time warranty which is another added bonus!!
It browned the meat with no problem, cooked evenly, as well as held the heat for quite some time after the heat is turned off, keeping the contents warm for some time. The lid sealed tightly, to keep all natural juices inside of the pot.. I really loved the fact of the rounded bottom which made mixing a pleasure (none of those nasty corners when making sauce). I also found that even with no "non stick" interior, there was little if any at all sticking of the foods that I was making.
It is I was however surprised at how heavy this pot is. Brace your self, the pot alone weighs in at 18 lbs... Make sure if moving this pot while cooking, that you use pot holders or a towel, as the handles get quite hot. Also if you plan to put this pot on your table or counter top, that you use a trivet or a heavy towel since it does hold the heat.
All in all, this pot is well worth the money, and effort to lift it!! I have even now purchased one of the 4.5 qt oval roasters for the smaller cooking jobs.

This massive, weighty, cast iron, ovenproof pot is a serious cook's dream. Though expensive, like all Le Creuset cookware, it's high value is proven by the stovetop and oven performance.

In the oven, internal heat distribution is perfectly uniform, eliminating sticking, beautifully cooking large roasts. On the stovetop, long, slow cooking is perfectly executed.

Though there is no "positive" seal between the pot itself and its lid, the high level of fit and finish between the two pieces retains all liquids and moisture.

Clean~up is a cinch..., just soak in warm soapy water and the surfaces wipe clean (you may however need to purchase a larger kitchen sink to accomodate this monster).

The company offers a lifetime warranty on the enameled surface they apply to their high~grade cast iron; the quality of manufacture is so supurb I cannot imagine ever having to make use of it (I own inherited Le Creuset pieces over 40 years old with still~perfect enamel).

If you are a serious home cook prepared to make a serious investment in a lifetime tool, buy this pot.

This large French oven is heavy. If you have difficulty lifting heavy objects into and out of the oven then you will want to consider whether this is the right item for you. That, however, is the only caveat. Otherwise, this is an outstanding piece of kitchen equipment which will enhance everything you cook in it. The larger base of this pot (in comparison with smaller capacity Le Creuset French ovens- which are indeed wonderful) allows you to cook large roasts. Last night, for example, I prepared a beef brisket. I seared the meat on the stovetop, and then finished it in the oven for 4 hours. The gravy it produced was, quite honestly, superior to the result I achieved using the same recipe in a lesser-quality dutch oven. I've had a similar experience with soups; they just taste better cooked in Le Creuset than in stainless steel. Perhaps this is because the enamelled cast iron heats evenly and retains its heat while cooking. Also, this oven is *not* non-stick, which allows you to create a beautiful "de-glazable" fond when cooking meats. Yet the pot cleans up easily- just soak it in some hot, sudsy water and it practically cleans itself. I found that although it is rather large (and, again, heavy) it rests nicely between the center "hump" and outer edge of my double sink, making it easy to lift in and out- a smaller oven would have to be placed down on, and lifted out of, the basin which actually would be a bit more challenging. Overall, I cannot rate Le Creuset highly enough. Don't hesitate to purchase this large oven; it will become the pinnacle of your cookware ensemble.