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Le Creuset Enameled Cast-Iron 8-Quart Oval French Oven, Flame

5 out of 5 stars 6 customer reviews

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  • 8-quart oval-shaped French oven made of enameled cast iron
  • Cast-iron loop side handles; black, phenolic, stay-cool lid knob
  • Heavy, tight-fitting lid helps lock in heat, moisture, and flavor
  • Washing by hand recommended; oven-safe to 350 degrees F
  • Measures 16 by 10-1/5 by 7-1/5 inches; limited lifetime warranty
32 new from $530.29

Product Description

Color: Flame

Le Creuset 8 Qt Oval French Oven, 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 singular performance - from oven to stovetop to table - make it a welcome part of any kitchen. Extremely heat efficient and works on any cooking surface.

Product Details

Color: Flame
  • Product Dimensions: 16 x 7.2 x 10.2 inches ; 16.3 pounds
  • Shipping Weight: 16.8 pounds
  • Domestic Shipping: Item can be shipped within U.S.
  • International Shipping: This item is not eligible for international shipping. Learn More
  • ASIN: B000W02U0Q
  • Item model number: L2502-3302
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #700,384 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • Product Warranty: For warranty information about this product, please click here

Customer Reviews

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Top Customer Reviews

Follow instructions! BE SURE ALL USERS understand "how to handle the enamelware"

In the 1960's my parents scraped up enough money to buy me a fairly complete set of Le Crueset cookware, I had attended the original Culinary Institute of America when it was located in New Haven, Conn. and, we enjoyed entertaining family and friends at home. Needless to say, the cook and serve feature really added to the smooth flow of the meals.
Fast foward to 2005, I had the Le Creuset items at a summer cottage, my wife told me some of her "fellow" Home Economic Teachers were going to visit and stay for a few days, a few days later the guests told my wife to get me out of the house for the day and they would prepare a fine evening meal for us. Anyhow we came home to a fine meal, the women cleaned up after the meal and we retired for the night. After the guests left and everything returned to normal my wife droped a bomb on me, her friends used several pieces of the cast-enamel cookware and took them off the range and out of the oven and transfered the foods to tableware servers, the cast items went directly to a sink of water and that was it, pots and pans and covers were destroyed from the shock/expansion/contraction.
5 Comments 13 of 15 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
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Color: Flame
I inherited part of my mother's Le Creuset collection - i have 5 or 6 pieces. These pieces are all from the 50's and 60's, and were used for many years (prior to her stashing them away: I think they got too heavy for her to lift). This particular pot is my favorite, and it was probably one of my mom's favorites too because it is the one that shows the most wear. I use it at least once a week. It is great to put in a large piece of beef, soup, or two smaller chickens and braise them. A round pot seems more useful, but really it's not: this shape is easier to stir stuff to the edges and fit more food (like a brisket, or the aforementioned chickens).

I've got some beautiful stainless cookware, and some regular cast iron skillets, but I really enjoy using the Le Creuset. Sometimes I think I use them because of their fun color, but really I find that the sizes are most convenient, and it's great that they are easy to clean and go from stovetop to oven if needed. Yes, they are heavy, but I look for that in a good pot! If I only got to have one Le Creuset pot, this would be my choice.
Comment 6 of 7 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
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Color: Flame
I bought this about 8 or 9 years ago, as I was retiring, and taking on the task of teaching myself to cook and to write cookbook reviews. I have used its cousin, the round 8 quart Dutch oven frequently, but I ran into the case where that work horse was not the best choice, as I was doing a Schlesinger and Willoughby recipe for pot roast, and the meat I bought was 5 1/2 pounds, with an oval rather than a round shape (boneless bottom round rump roast). It was simply too long. So, here comes my oval braizing oven out of the basement.

Needless to say, the 8 quart size was the only one big enough to handle it. I'm not even sure I can think of a rationale for getting a smaller oval Dutch Oven. I will suggest that the oval shape is more appropriate for braizing in the oven rather than on the stove top, where, unless you have an oval burner, the heating will be uneven.

One serious warning. These pots in the 8 quart range are HEAVY! My cousin, who is younger then me, can barely lift it empty, let alone when it is 2/3 full of roast and vegetables. If that is a limiting factor, consider finding an All Clad aluminum 8 quart braizing pan.

So, even if you use this only two or three times a year, you will be happy you have it, when that odd shaped roast comes at you for a family dinner.
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