Customer Reviews

Le Creuset Enamel-on-Steel 8-Quart Covered Stockpot, Red

5 star:		(14)
4 star:		(6)
3 star:		(5)
2 star:		(6)
1 star:		(10)

 

 

Compared to my favorite Calphalon Commercial Hard Anodized 8-Quart Stock Pot, the Le Creuset 8-Quart Stockpot is much lighter and easier to lift and carry when filled with liquid. This stockpot is not enamel-coated cast iron like the Le Creuset pots and pans, but the colors are identical. It heats up very quickly in comparison, too. Soups, stews, and stocks cook well in this pot because the lid is tight-fitting. I would like it for a second stock pot in this size. I like the Calphalon stock pots better because they all have pasta or steamer inserts.

The Le Creuset Red Pots are not the same cherry red like their famous heart-shaped 2-Quart Pan, but a slighter deeper shade.

This stock pot is enamel on steel, not cast iron, it was never meant to be. No reason for any confusion. I've had mine for 5 years, there are no chips or scratches. No matter what I've made; spaghetti sauce, posole or any kind of soup. Nothing has ever burned, nor has the enamel come away from the pot. Turn the heat down, I always get perfect results.
LeCreuset comes with a great guarantee in regards to workmanship and defects. Shame on anyone who purchases cookware in this day and age and doesn't follow up with the manufacturer when there is an issue such as some I've read above.

I bought my set at an outlet store. I bought "2nd quality" which were supposed to be cosmetic defects only. I started noticing tiny rust spots on the inferior quality products the first month.

I sent back to Le Creuset, and they sent me perfect replacements immediately.

The only negative was having to wait two weeks during the exchange.

But this has been a wonderful experience. I am very impressed with how Le Creuset stands by their products, and how helpful their staff is. I would whole-heartedly recommend Le Creuset to anyone.

There are a few things I like about this pot. You can get it in attractive colors to match you Le Creuset cookware. It lighter and easier to lift, and also cheaper than my "good" Le Creuset cast iron cookware. It is good for boiling pasta. It is not good for cooking anything that might stick or scorch! I am not a bad cook, but I keep having things stick in the bottom of this pan, which also wore quickly in spite of using gentle stirring implements. It is simply not a high-performance pan, but for just boiling things in water, it comes in handy, and you don't have to be embarrassed if you leave it sitting out, since it's pretty.

The price was great and I was already familiar with the quality of this company's merchandise, having used some of their pots and pans for years since marriage. When the stockpot arrived, it was just so pretty and I couldn't wait to use it. The first time was great. However, this time I was putting together a black bean soup and as I scraped the bottom of the pot with a wooden spoon, I became aware something had happened. A day or so later, as I took all the soup out to transfer to a bowl, there on the bottom of this pan was all the enamel coming off in big pieces. I couldn't believe it! It is ruined and I will never be able to use it again. It's just so pretty and the perfect size, so it's a big disappointment. I won't buy LeCreuset again.

I have 8 quart Circulon and Calphalon stockpots but I definitely prefer the Le Creuset. It cleans up easier and conducts the heat better. Watch at high heat for burning on on the bottom if you do not stir it.Across the board it is my favorite pot...bszabados

I bought this pot and I made Sauce in it. When I was stirring the sauce, I noticed white flecks floating around. I emptied the pot and saw a large burnt black hole in bottom of pot. I did not burn anything in the pot and the sauce was simmering on low. When I really looked at the burnt spot, half the enamel is gone and the steel is showing through.
All this from Sauce and 1 use. No Thanks, the pot is being returned.

I purchased this pot for myself as a Christmas gift. I read and followed the directions for use and care, always hand-washed the pot, and I never dropped it or banged it into anything.

With normal use and special care, the pot started to get chips in the enamel at the base after about three months. I used it maybe twice a week.
After six months, the chips extended to the inside of the pot and it is now unusable.
This is a very poorly-made product and is not up to the usual Le Creuset high quality standards despite its high price.

I own many Le Creuset pots (cast iron) and think that they are the best to cook with - even heat and long lasting. This is not of the same quality and should not bear the Le Creuset name. It is a cheap pot with obvious surface flaws, after ONE use the enamel chipped in three places - two inside and one outside. I wasn't exactly trying to put the pot through it's paces, just boiling water (at a medium heat per the instructions).

The color is quite nice, and if you just want a pretty pot sitting on your shelf it is quite economical. But, if you want to actually use it for cooking - do yourself a favor and look elsewhere.

I received this stockpot as a wedding gift. I am very disappointed in it. Everything I have tried to cook in it sticks and it requires hours of soaking to clean, even then it is hard to get it clean. This pan also scorches food easily so it cannot be left unattended for a minite.