Product Description

Forged and crafted by hand since 1925, Le Creuset Enameled Cast Iron cookware is a masterpiece. Each pieces is formed in its own sand mold and skillfully hand finished by more than 30 craftsmen. The result is a superior quality cookware that will provide a lifetime of everyday use.

Product Details

• Amazon Sales Rank: #47786 in Kitchen & Housewares
• Color: Caribbean
• Brand: Le Creuset
• Model: L2532-3017
• Released on: 2007-07-01
• Dimensions: 2.30" h x 11.60" w x 11.60" l, 12.90 pounds

Features

• Use it to bake, broil, braise, saute, marinate, refrigerate, and freeze
• Handmade enameled cast-iron construction; works with all cooking surfaces
• Food will not react with porcelain enamel surface
• Safe to use in dishwasher
• Comes with a lifetime warranty

Customer Reviews

BBQ, Jambalaya, Chicken Curry, you-name-it
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.

Much More than a Casserole
I first started seeing this pan on Giada De Laurentis' cooking show "Everyday Italian" when I began collecting Le Creuset. I didn't know it as a casserole at the time since it more resembles the "Everyday Pans" being sold by manufactuers like Calphalon and All-Clad.

Of course, you can use it as a casserole and it's the perfect size for macaroni and cheese, fruit cobbler, or chicken and dumplings. However, it is also a great saute and fry pan: steaks and chops brown beautifully; it's great for making a quick pasta sauce; it fries chicken like a champ; risotto cooks slowly and evenly; and it's even big enough for a small to medium roast. In fact, I like it so much I got the five quart model for big batches of paella and larger roasts like turkeys and hams.

Not only is this pan a joy to use and look at, it's also easy to care for. It can go in the dishwasher, but really all it needs is a little soak and the caked on food just comes off with a scrubby sponge or dish brush.

Though any cook would appreciate this piece, it is an especially good starter piece for the recent graduate or newlywed and it will last a lifetime.

Terrific Workhorse. Second Best piece I own.
In all the years I have spend browsing through cookware shops, I never spotted this very special kind of cookpot, which, I believe, may be unique to French cuisine. I believe it is also known as a brasserie pots or casseroles. They are uniquely adapted to the braising technique, where it is important that the tight fitting lid be close to the level of the liquid. That is, there should be very little headroom above the liquid.

I just discovered this pot as I was browsing Le Creuset ware after buying my great 9 quart Le Creuset Dutch oven.

This will easily substitute for most skillet applications and it is truly superb for pan roasting and, as mentioned before, for braising. If you are unsure about what size to get, I recommend the larger. You are out of luck if your pork loin doesn't fit into the smaller pot.