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  • Le Creuset Enameled Cast-Iron 2-Quart Round French Oven, Cobalt Blue
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Le Creuset Enameled Cast-Iron 2-Quart Round French Oven, Cobalt Blue


Available from these sellers.
2 Quart
Cobalt Blue
  • 2-quart French oven made of enameled cast iron for even, thorough heating
  • Cast-iron loop handles facilitate carrying from the oven or stovetop to the table
  • Heavy, tight-fitting lid with phenolic knob helps lock in heat, moisture, and flavor
  • Washing by hand recommended; oven-safe to 350 degrees F
  • Measures 7-1/2 by 9-2/3 by 5 inches; limited lifetime warranty
1 new from $249.97


Product Details

Size: 2 Quart | Color: Cobalt Blue
  • Product Dimensions: 9.8 x 9.1 x 4.3 inches ; 6.6 pounds
  • Shipping Weight: 7 pounds
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • ASIN: B000E3LKCU
  • Item model number: L2501-1830
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (151 customer reviews)
  • Amazon Best Sellers Rank: #168,937 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Size: 2 Quart | Color: Cobalt Blue

Le Creuset 2 qt. Round Oven, Cobalt Blue. The hand-finished craftsmanship and superior quality of Le Creuset enameled cast iron have long made it the cookware considered by many to be the finest in the world. Bold colors, timeless design and its singula

Customer Questions & Answers

Customer Reviews

Easy to clean.
Sam
This cookware will last a life time and will be able to be passed on to your next generation of LC Cookware Lovers!!!
MEL
I've used it for braising, deep frying, poaching, oven roasting and making stews, soups and sauces.
Patrick D.

Most Helpful Customer Reviews

153 of 155 people found the following review helpful By MICHAEL ACUNA on November 10, 2001
Color Name: Cherry RedSize Name: 7 1/4 Quart
Anyone serious about Cooking should have at least one cast iron pot and Le Creuset is the best quality available today. The 7 quart pot is perfect for anything which requires long slow cooking either on the stovetop or in the oven: stews, baked beans, pasta fagioli, paella, cassoulet, soups, etc., etc. An iron pot takes longer to heat up than say stainless steel or aluminum but it holds heat longer than either. I have even used my Le Crueset on the BBQ to bake a cake or make cornbread so as not to heat up the kitchen in the summer. In fact, this past summer when the electricity went out, I even made all the components of Lasagna Bolognese as well as baking it complete in my Le Crueset on the BBQ. It was round, shaped like a cake but it was delicious. I've had one of my Le Creusets for over 10 years (that calculates to 91 more years on the 101 years warranty!) with no sign of any obvious wear mainly because I have taken care when using it: wooden instead of metal spoons or spatulas and using non-abrasive cleansers on the interior.
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159 of 166 people found the following review helpful By A Customer on June 16, 2004
Color Name: Cherry RedSize Name: 7 1/4 Quart
Let me just say this: I thought my dream kitchen set was a basic 10-piece set from All-Clad, and one Le Creuset dutch oven.
After 10 years of wanting my dream collection, I finally decided to plunk down for the Le Creuset portion of it. (If you can buy at an outlet store, all the better. I paid $125 for this 7.25 qt. in French Blue).
So as I approach the register to pay for my purchase, I tell the ladies at the Le Creuset store about my dream collection ... and they just looked at me like I was a moron.
Them: "Why would you need All-Clad?"
Me: "Because everyone needs a stainless steel frypan, right?"
Them: "I only cook in LeCreuset! I even bake my cakes in it!"
Me: "What? Bake a cake in a roasting pan?"
Them: "Why not? They cook beautifully!"
So began my adventure. In a crazy, impusive moment, I got a small roasting pan ($90), a enamal coated stainless steel stock pot ($50), 2 small sauce pans (1 qt, 2 qt), and a grill ($50).
Let me tell you: This is the dream set I never knew I wanted. Not only do I have a set of BEAUTIFUL pans, but I think I won't need to buy as many fancy serving dishes now that I can cook and serve in the same Le Creuset pot!
It's true: the full cast iron allows for food to cook beautifully. Your pot roast, rice pilaf, casseroles, risottos never tasted more rich, flavorful and tender.
Imagine how you'd make a roast: First, in a fry pan, you'd brown it. Then you'd transfer to a Pyrex dish and bake. And if you have company over, you'd transfer to a third serving dish. All those dishes! What a mess!! With Le Creuset -- you cook & serve all in one pan. And it cleans up super easy, and even in the dishwasher for those who are lazy.
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52 of 53 people found the following review helpful By Justme on April 7, 2011
Color Name: Cherry RedSize Name: 5 1/2 Quart
I can't add to all the glowing praise but perhaps I can help you make a decision about size. The 5 1/2 qt size is small enough to make small batches of any food and big enough to make double batches of stews and sauces. I have baked bread, fried, deep fried, stewed, braised, and boiled in this pot. I have a bigger pot and a smaller one, but this one gets used almost every day. If you are wanting to upgrade to this product line, this size is the one to start with. By the way clean up is a breeze-- I have burnt food on, cooked tomato based sauces,burnt spillage on the outside and generally made a mess and my pot looks like new. If I had only one pot in my kitchen this would be it.
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87 of 93 people found the following review helpful By Patrick D. on February 17, 2007
Color Name: Cherry RedSize Name: 7 1/4 Quart
I bought my Red, 7-1/4-quart round Dutch/French oven in the early 1990s, cooked hundreds of meals in it and it still looks as good as the day I got it. Back then I lived in an apartment and didn't have much storage space, so I was looking for something versatile. Best kitchen utensil pick I've ever made. And it takes up no storage space at all because it's never put away; it looks beautiful sitting on top of the range even when the kitchen is cleaned up and it's not in use.

I've used it for braising, deep frying, poaching, oven roasting and making stews, soups and sauces. I've used it to cook beef roasts, just about every cut of pork available, whole and cut-up chickens, ducks and rabbit. It works equally well on top of the range or in the oven. It's perfect for pot roasts with the veggies cooked alongside the meat. You can render beef fat in it and make perfect oven-browned potatoes, starting on a range burner and finishing in the oven without having to use another pot or pan. For big batches of chili or jambalaya, this is the answer -- after you make it and have a meal, you can put the lid on and put the whole thing into the refrigerator. The next day, put it on top the range and let it stand for 20 minutes to shake off some of the chill, then fire up the burner on low and stir from the bottom with a wooden spatula. It reheats perfectly without scorching. It's great for frying anything because the sides are so high there are no grease splatters, making cleanup a snap.

Food will stick to the enamel lining, but it comes off easily with dish soap and a Scotchbrite sponge. Also, there's no problem putting either pot or lid in the lower rack of the dishwasher. Mine doesn't have a scratch or any discoloration after all this time.
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