Le Creuset Enameled Cast-Iron 7-1/2-Quart Bouillabaisse Pots

by Le Creuset

Product Features

• 7-1/2-quart oversized bouillabaisse pot made of enameled cast iron
• Cast-iron loop side handles for a secure grip during transport
• Tight-fitting lid with easy-grip phenolic knob locks in heat and moisture
• Hand washing recommended; oven-safe up to 350 degrees F
• Measures 15-1/5 by 12-4/5 by 7-1/5 inches; limited lifetime warranty

Product Details

• Product Dimensions: 12 x 12.8 x 6 inches ; 9.2 pounds
• Shipping Weight: 16 pounds (View shipping rates and policies)
• Shipping: This item is also available for shipping to select countries outside the U.S.
• Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
• ASIN: B00004SBIH
• Item model number: L2574-32-67
• Average Customer Review: 4.6 out of 5 stars  See all reviews (14 customer reviews)
• Amazon Best Sellers Rank: #97,266 in Kitchen & Dining (See Top 100 in Kitchen & Dining)

Product Description

Color: Cherry Red

Amazon.com Review

Beautiful enough to bring to the table and durable enough to outlive its 101-year warranty against defects, this big pot is perfect for preparing and ceremoniously serving a bouillabaisse, soup, stew, or casserole. Made of cast iron, with an exterior and interior clad in Le Creuset's famous bright enamel, the pot holds 7-1/4 quarts and measures 12-1/2 inches at the top. Because the sides slope to a bottom of only 6-3/4 inches, the pot fits household stovetop burners. As cast iron is unexcelled for heat distribution and retention, the pot cooks foods evenly and gently without hot spots. The knob on its heavy, tight-fitting lid is ovenproof to 450 degrees F so the pot can go into the oven for casserole cooking. Loop handles facilitate carrying, and the pot is dishwasher-safe. --Fred Brack

Product Description

Le Creuset 7.5 qt Bouillabaisse Pot, Cherry

See all Product Description

Customer Reviews

Most Helpful Customer Reviews

29 of 29 people found the following review helpful:

5.0 out of 5 stars HUGE and HEAVY, March 12, 2003

By 

ringo (California) - See all my reviews
(TOP 1000 REVIEWER)    (VINE VOICE)   

This review is from: Le Creuset Enameled Cast-Iron 7-1/2-Quart Bouillabaisse Pot, Flame (Kitchen)

Make no mistake about it, this thing is humongous. 32 centimeters wide, 17 pounds empty, and about THIRTY pounds full. Forget about bringing it to the table to serve from - just leave it on the stove with a ladle in it.

That said, I've had mine for about three years, and I love it. The small bottom diameter makes it easy to sweat onions, celery, and carrots to start out a soup or stew recipe. If you're browning meat, I've found what works best is to treat the pot like a wok - brown the meat in the center, right over the heat, and then stack the already-browned or waiting pieces around and up the sides to get them out of the way until you add the liquid. Once you've added the liquid, the tapered sides will reduce the dish quickly. If you dont' want evaporation, the heavy (HEAVY!) lid fits snugly, and lets the pot maintain a slow simmer for hours (I've let mine go overnight with no problems).

I regularly make triple batches of chili and spaghetti sauce in this, and occasionally use it for apple butter. (Six quarts of apples [peeled & cored], a pint of sweet wine or grape juice, and a quarter teaspoon of ground allspice down to one quart of butter in six hours. No fuss, no mess, no trouble). It's a wonderful addition to any serious kitchen.

28 of 28 people found the following review helpful:

5.0 out of 5 stars Not Just a Bouillabaisse Pan!!! Great Form & Function, October 22, 2006

By 

Southern Review (USA) - See all my reviews

This review is from: Le Creuset Enameled Cast-Iron 7-1/2-Quart Bouillabaisse Pot, Red (Kitchen)

The design of Le Creuset's "bouillabaisse pan" is highly desirable for long simmered broths and stocks because the design of the rounded base gently and evenly circulates heat without inclining towards hot spots. This is the only large capacity-cooking vessel that allows me enough peace of mind to slip in a nap during cooking without any fear of the contents taking off in a roaring boil, or scorching the contents while I rest.

This is a product from the French who some believe have created more soups than any other cuisine. Soup is the satisfying dish that can be made in any kitchen, and in any country. The construction of Le Creuset's bouillabaisse pan will champion excellent results due to its excellent shape and design.

This is the pot for a celebration of spring, with Vegetable Minestrone. On the other hand, Chioppino, the San Francisco favorite, a Genoese fish stew, originally made from small whole fish. - Don't forget to use pasta water, a restaurant "secret" - that frugal traditional housewife's broth that revived the spirit of early chioppinos and minestrone. Remember too, to save the rinds from Parmigiano-Reggiano cheese, as they will greatly enhance many soups with their rich flavors.

Le Creuset's bouillabaisse pan is great for caramelizing onions when making the classic Baked French Onion Soup (Gratinee des Halles) - I use this pan for everything from pinto beans, to pre-cooking Haricot Tarbais for cassoulet.

Le Creuset's bouillabaisse pan will accommodate a whole five-pound fryer and enough water for a rich stock. The oven-to-table pan also accommodates a whole chicken and many vegetables, enough to serve six persons. - Toss a few fresh grapes in with the chicken before roasting, the grapes reduce and concentrate in flavor imparting a delicious piquant note to the dish.

The size and tight fitting lid, makes this the pan to use for preparing two uncooked pounds of "fried" basmati saffron rice that I freeze for later uses.

Cooking tip: Allowing any meat stock or broth containing fat to boil will produce a cloudy product. The boiling causes the fat to emulsify with the liquid in an irreversible chemical event. Too much agitation of the stock will also create a tendency towards murky soup stock.

22 of 22 people found the following review helpful:

5.0 out of 5 stars You'll use this for more than soup!, December 12, 2001

By A Customer

This review is from: Le Creuset Enameled Cast-Iron 7-1/2-Quart Bouillabaisse Pot, Red (Kitchen)

This has become one of my favorite pots -- it browns things beautifully while the high sides keep the spatters contained. Compare to the Le Creuset "dutch ovens", it has a rounder shape at the bottom so it works well for stir fry too. Think of it as an excellent all-purpose pot and you'll find you use it many times a week.

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