Customer Reviews

9.5 Quart Oval French Oven

5 star:		(5)
4 star:		(0)
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In addition to all the beautiful words said about Le Creuset I want to add several things that I haven't seen anywhere else. First, the oval shape in a pot this size is preferable because it's easier to lift (you hold the pot closer to your body). Also it fits better in the oven. A 5 pound duck fits perfectly in 9 1/2 quarter oval pot with just enough room left to place some cherries or oranges around. Second, Le Creuset became some sort of a cult (I saw a couple of large french ovens on Emeril's show the other day.) and if you are into French, Cajun or just any rich cooking you just have to have at least one. Third, the price seems to be high, but then I saw some fifty year old Le Creuset ovens being sold at the auction for at list 25% of what they would cost new now. Think of it as an investment. Forth, about the colors. I was disappointed in the beginning to find out that they only sell this size in white or French blue. But when I received my blue oval oven I loved the color. The picture in the catalog doesn't do it justice. This large pot in red (my initial choice) would have looked like a fire truck. I since added a couple more blue pieces and for those who are interested in starting their tableware collection, this color coordinates beautifully with the Denby Reflex pattern.

This is the nicest pan I own (and I own a lot of pans). It is a perfect size for salmon, corn beef, roasts, ducks, chickens ...

If you splurge on one pan in your kitchen, this is it. Here's why:

There's nothing you can do in a round pan you can't do in an oval. It's easier to lift and maneuver than a round pan. Lots of food is longer than it's wide (fish, lobsters, ribs ...), so you will appreciate the length. And if you want to make a beef stew or curry or ciopino or something that doesn't care if it's in an oval, you will still be happier (and safer) lifting this one than a round one.

If you are thinking of getting a smaller one, well get this first. You may be thinking, "It's too big. I can get a brisket in a smaller pan." In this one, you can get the brisket in AND a bunch of vegetables and get more stock as a result and a more well balanced meal. The same goes for chicken. You don't want your chicken to be all alone. Add some vegetables and make a chicken soup your grandmother would be proud of!

I cook with plain cast iron pots as well. After you cook in them you have to empty the leftovers into something else. With this pan you can keep your food in the pan and stick it in the fridge for the next day. Don't even think of getting a round one in your refrigerator.

The pan is thin for cast iron, so it's lighter than some cast iron pans, BUT it is just heavy enough. I believe a lot of thought went into this design. Another reviewer comented on not using the pan at high heat. I agree. If you want to sear things at high heat, use plain cast iron. BUT if you use medium heat to gently brown meats and saute and carmelize onions and then lower it to a simmer on your smallest burner, this is where this pan excells! The lids fit beautifully and slow cooking anything in this pan is in a class all its own. You can get away with serving food without a knife because all you need is a fork! Again if you don't use high heat, cleanup is fast, requiring just a soaking at the worst and usually you can clean it immediately in a matter of minutes.

Leave some room in your fridge, because it will live there as much as it does in your pan closet, when it's not on your cooktop or oven.

Leg of lamb is superb coming out of this pan. Bon apetit!

This is the piece I was dying to try and I'm not one bit sorry I got it. Being cast, it cooked a great paprikash evenly although it extends beyond the burner quite a bit. There was no real 'hotspot', which there won't be if you follow use instructions for heat. I love the way it goes into the oven right from the stovetop. I'd read some questions in a forum about a sticking problem and the recommendation was to heat the piece thoroughly before putting in the food, then to keep the flame lower and let the natural characteristics of the pot do the work. It worked like a charm! Easy cleaning, even with a long cook time. No burned garlic and onions in the saute, either. This is a wonderful piece.

Holds everything. Makes perfect pot roasts. I use all clad MC2 for most cooking, but when I need to braise I use this -- I love it.

We use this one at work. It's a wonderfull, verstatile piece for medium size jobs such as braising, stewing, sweating, roasting, etc. This piece does it all!
Le Creuset quality craftsmanship is the standard in cast iron cookware.
I want one at home...in granite...please?

We be givin' dis biggie 5 mojo*z!!!