Customer Reviews

Le Creuset Enameled Cast-Iron 7-1/4-Quart Round French Oven, Flame

5 star:		(30)
4 star:		(2)
3 star:		(1)
2 star:		(0)
1 star:		(1)

 

 

A month or so ago I was crusing the housewares department here at Amazon.com, looking for a Dutch oven. I'd nearly settled on Calphalon, but I read a review (gotta love these things!) which said that though Calphalon was generally the cookware of choice, for Dutch - in this case French - ovens, Le Creuset was the brand to buy. I took this advice to heart, in part because I loved the cherry red finish, and bought this 4.5 quart oven.

I want to thank that reviewer; it was one of the best pieces of advice I've had in ages. Le Creuset has produced one of the best, most versatile pieces of cookware I've ever owned. This pan heats evenly and holds the heat, but you really have to work at getting food to burn in it. It goes from stove to oven to table with real panache. Nothing sticks. Ever. Really, I'm not kidding here because I did manage to burn something by walking away and forgetting about it for an hour. But after another hour's soak and a scrub with a nylon pad, the residue was completely removed, leaving no discoloration of the lovely cream-colored enamel of the interior. I use it nearly every day now; I don't know how I got on for so long without it.

I would also like to point out that the cherry red color is very jolly. It might even provoke you to speak French (or at least with an outrageous Monty Pythonesque French accent) while you're cooking. "Allo, now we add zee ahnyon. Zut alors!" That sort of thing. Of course if you find the idea silly, perhaps you should buy the piece in a more sedate color.

Bottom line, this is a great piece of cookware. C'est vrai!

I got my first Le Creuset cookware in 1978. It was my college graduation week, & I was relaxing on the lawn reading the Sunday Boston Globe. I saw an ad for a Le Creuet starter set (French oven + 2 covered saucepans + skillet) for $..., so I decided to go for it since I was about to be out of the dorm living on my own. That purchase turned out to be one of my best investments ever, as I still use all the pieces today. I now have 3 French ovens, 5 covered saucepans, 3 skillets, 1 oval au gratin, 1 multi 2-in-1 pan with nonstick omelette cover, & 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 problem with the cookware is the heavy weight, but that comes with the territory with cast iron utensils. I guess I'll have to get someone else to lift the pots when I'm old & decrepit. I know they'll outlive me!

The 4-1/2 qt French oven is the workhorse of my kitchen, so much so that I have two. I boil pasta in it & make big soups, gumbos, stews, casseroles, & you name it in it. I use it on top of the stove & in the oven. And then it goes to the table for serving, given its attractiveness.

Don't be put off by the high price of Le Creuset pots & pans. In the long run, they're a bargain because of their long life. I intend to pass mine down to my sons. Bon appetit!

I admit it: I get a little carried away sometimes, but I truly love this pot! The 4 1/2 quart size is amazingly versatile. I use this size every day, so I actually own two of them. It's great for browning meat, making chili, stews, roasts, you name it. It's not quite big enough for a whole chicken, but then Le Creuset makes the large oval "French Ovens" for that. I always christen each new Le Creuset purchase with an authentic French recipe (hey, I told you I get carried away!)--this size is great for Boeuf Bourguignon. These pots cook foods perfectly every time, and are very energy-efficient in the process. Add in the 101-year Le Creuset warranty, and the seemingly high prices are fully justified. Clean-up is a snap as well, thanks to the super-hard and smooth porcelain enamel coating. It cleans almost as easily as Teflon, but is extremely durable (which Teflon isn't). And, on top of all that, the colors are breathtaking! I store all my Le Creuset on open shelves in the kitchen--they are too beautiful to be hidden in a cupboard.

If you only buy one Le Creuset piece, start with this one. Use it a few times, and I'm sure you'll want more! Happy cooking!

In my opinion, Le Creuset is the best cookware on the market. Not only is it attractive, but it cooks food beautifully, holds the temperature of the food after you remove it from the oven and looks great when you bring it to the table. The bright colors really liven up your kitchen and they are so easy to clean. The enamel surface is very durable and I have never had it chip or break off. This cookware heats evenly both in the oven and on the stove. While it is expensive, I believe it is worth the price.

My wife and I purchased a LeCruset pot three years ago and use it frequently. It truly creates an oven-like amosphers right on the stove top. Our range has settings from 1 through 8 and we never set the element under this pot above a four. It heats up quickly and holds its heat seemingly forever. Yes, it was rather pricey, but we feel it was worth the investment. The best of any product is always pricey. The interior enamel is slightly stained from use, but I'd guess that's to be expected. We wouldn't hesitate to make the investment all over again.

I remember my grandma using the LeCreuset dutch/french ovens. She had them for some 30+ years before she passed away (LeCreuset survived her). I have always been impressed by the longevity of LeCreuset products. Of course, while they last, they may get chipped, or get dull, but I don't care about that. I don't need shiny, brand new looking cooking utensils. I care about the results, and there I think LeCreuset can not be beat. If you are into "slow-food" LeCreuset is your choice.

So yes, as one of the reviewers pointed out, LeCreuset might outlive your kitchen design, or it may not look as fancy as All-Clad and whatever else show-off cooking ware is out there, but you have to think about what you are looking for in your pots and pans.

I am aware that the prices are rather steep, but like most things, in the long run you spend less. I bought cheap pots and pans before which I then had to throw away because they became uneven and just would not conduct the heat evenly on an electric stove. I will gladly invest some more money into a LeCreuset and keep it for the next decades to come.

First, I couldn't disagree more with the person who claimed getting one of these "sets" of the same line of cookware is a desirable thing. They tend to be overpriced and feature things you rarely use. (Notice they never feature a 5 qt sauté pan - but you can always count on some useless little 8 or 10-inch "omelette pan.")

If you do any serious cooking, you know that certain cookware types are great for some tasks but not others. This goes for Le Creuset, copper, All-Clad Yuppieware, or whatever else. With that in mind, Le Creuset is made for - and best at - braising, stews, and other slow cooking. It's fabulous for things that go into the oven after starting on the stovetop (osso buco etc.). Yes, you should take care to use wooden spoons instead of metal on the enamel. And no, it doesn't fire up quickly. Then again, neither does All-Clad, it's much touted "inner layer " of aluminum notwithstanding. If you need to quickly sear things, black'n'blue steaks, etc. get yourself copper or Calphalon Pro Hard-anodized, both of which are much better heat conductors than steel.

If you want to make Coq au Vin, curries, and other things that simmer gently or need to be finished in the oven, this is your guy.

I have this in the "citrus" color. This one time, I left it on the stove pre-heating before I add oil and forgot about it. It got pretty hot and now the bottom has all these little tiny hairline cracks in them. The pot is still fine, but now it stains a lot easier. I have to put bleach and water in it every once in a while to get rid of the stains.

The lesson here is: Don't forget about your $250 dutch oven on the stove.

I have this size dutch oven in flame, and I heartily recommend it. It is small enough to be moved easily (dutch ovens are rather heavy!), yet large enough to cook for 2 with leftovers. Le Creuset's legendary stellar construction really makes a difference; these ovens heat consistently, and retain their heat well. I need all the help I can get in the kitchen, and Le Creuset comes through admirably.

Even though this blue beauty clashes somewhat with all my black appliances, it's usually sitting on top of the range, even when it's not in use. I use it for almost everything. The great thing about an enameled oven like this is that you can prepare just about everything for a dish in it, from browning the meat to slow simmer or baking in the oven.

It's weight may be intimidating to some (as well as the cost), but that's what cast iron is all about, after all.

Besides being easy to use on the stove and in the oven, cleaning it is an absolute dream. That's probably the biggest difference between these and my beloved Lodge cast iron cookware. These require zero maintenance. As with any cast iron cookware, they are NOT indestructible. The enamel will chip if you abuse it. Even Lodge recommends not dropping their stuff.

Bottom line, if you can afford it, you should get at least one of these. I own three different sizes (3 1/2 qt, 5 1/2 qt, and this 7 1/4 qt) but I usually find myself reaching for this big one.