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


Currently unavailable.
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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

Product Details

  • Product Dimensions: 16 x 7.2 x 10.2 inches ; 16.3 pounds
  • Shipping Weight: 17 pounds
  • 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: B000W02U0Q
  • Item model number: L2502-3302
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Best Sellers Rank: #284,852 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

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.

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Customer Reviews

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Most Helpful Customer Reviews

12 of 14 people found the following review helpful By Robert E. Looby on April 30, 2010
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.
BE CAREFUL AND WATCH OUT.
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3 of 3 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on July 30, 2012
Color Name: 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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5 of 6 people found the following review helpful By GenuineImitation on April 14, 2011
Color Name: 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.
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2 of 2 people found the following review helpful By C. Tuszynski on December 19, 2011
Color Name: Cherry
I guess if you did not care what your pot looked like, you could go with something like Lodge sells, plain uncoated black iron. And there is nothing wrong in that! However, I doubt that anything on the market has the finish and beauty that this product has. Sure it's expensive, but I don't think you will be disappointed in the quality. They are heavy, but the thin cast method that Le Creuset uses keeps the weight to a minimum. After all, it is cast iron.

There are just a couple things that I would like to share.

1. Don't drop it. It is cast iron, but it probably will break. I had this happen to me about 6 months ago. Dropped it on a tile floor and it split right up the side. What a bummer, but I did buy a new one.

2. If you fry or brown meats in hot oil, you will notice that the enamel coating on the inside bottom of the pot will loose its shine. This most likely is an appearance issue and would not affect the performance of the product. If you just cook or braise in water, the pot will stay shiny like new. I usually brown my meats in a SS skillet anyway, then transfer to the dutch oven.

3. Best way to clean stains? Not sure about this but I have been using Bon Ami powdered cleanser. It's pretty good at removing stains from enamel and absolutely will not scratch.

If you make a lot of soups, stews, braise meets, this is a top notch item to have on top of the stove, or in the oven.
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2 of 3 people found the following review helpful By Jeremy from the Texas Hill Country on November 18, 2010
Color Name: Cherry Verified Purchase
I recently got very serious about cooking with French ovens. I have several sizes made by Le Creuset and Staub. I find them equally great. With this model, I ordered a stainless steel knob to replace the stock knob so I don't have to worry about oven temperatures.
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