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  • Le Creuset Enameled Cast-Iron 3-1/2-Quart Buffet Casserole, Red
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Le Creuset Enameled Cast-Iron 3-1/2-Quart Buffet Casserole, Red

List Price: $280.00
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3.5 Quart
  • 3-1/2-quart buffet casserole made of enameled cast iron
  • Cast-iron loop side handles facilitate convenient transport
  • Secure-fitting lid with phenolic knob locks in heat, moisture, and flavor
  • Hand washing recommended; oven-safe to 350 degrees F
  • Measures approximately 13-2/5 by 10-4/5 by 4-3/5 inches; limited lifetime warranty
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Product Details

Color: Red | Size: 3.5 Quart
  • Product Dimensions: 13 x 12.6 x 3.5 inches ; 11.1 pounds
  • Shipping Weight: 12.4 pounds (View shipping rates and policies)
  • Shipping: Currently, item can be shipped only within the U.S.
  • Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
  • ASIN: B00005QFQD
  • Item model number: L2532-30-67
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (65 customer reviews)
  • Amazon Best Sellers Rank: #166,020 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Color: Red | Size: 3.5 Quart

Product Description

Inspired by traditional French braisers, which employ both wet and dry heat to break down and tenderize tough cuts of meat, this versatile buffet casserole comes in handy for a variety of culinary endeavors. Its gently curved sides, shallow profile, and wide, flat base allow for techniques such as poaching, searing, roasting, and browning. The buffet casserole holds 2-1/4 quarts and measures approximately 10-4/5 by 13-2/5 by 4-3/5 inches.

Made of heavy-duty cast iron, the cookware's colorful, long-lasting exterior enamel resists chipping and cracking, while its durable, nonreactive sand-colored interior enamel offers a smooth surface for cooking and an optimal palette for food presentation. As cast iron is unexcelled for even heat distribution and superior heat retention, and enamel is impervious to acids and odors, the unit browns and cooks food uniformly and gently without hot spots and can be used for marinating, cooking on the stovetop, or finishing in the oven. The casserole comes equipped with two cast-iron loop side handles to facilitate convenient transport, and its secure-fitting lid locks in heat, moisture, and flavor. The lid also comes fitted with a black phenolic knob that's oven-safe to 350 degrees F. Beautiful enough for the table yet durable enough to outlive its lifetime limited warranty, the cookware can be safely used on any stovetop, including induction, and should be hand washed for best results.


Beautiful enough to bring to the table and durable enough to outlive its 101-year warranty against defects, this heavy casserole is perfect for preparing and ceremoniously serving a dish such as baked pasta or braised short ribs. Use it in the oven or on the stovetop. Made of cast iron, with an exterior and interior clad in Le Creuset's famous bright enamel, the casserole holds 3-1/2 quarts and measures 12 inches in diameter and 2-1/2 inches high without the lid. Cast iron is unexcelled for heat distribution and retention, so this casserole cooks foods evenly and gently without hot spots. The knob on its heavy, tight-fitting lid is ovenproof to 450 degrees F. Loop handles facilitate carrying, and the casserole is dishwasher-safe. Like all Le Creuset products, this casserole dish is made in France. --Fred Brack

Customer Reviews

4.9 out of 5 stars
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See all 65 customer reviews
If you can afford it, I would definitely recommend getting this if you love to cook!
A. Fink
Anything I am cooking that I would use a saute pan for I use this, bolognese sauce etc its there!
Le Creuset manufactures porcelain enameled cast iron cooking vessels as well as other products.
L. T. Beasimer

Most Helpful Customer Reviews

102 of 105 people found the following review helpful By Tracy Rowan TOP 500 REVIEWERVINE VOICE on August 24, 2001
Color Name: Cherry RedSize Name: 2.25 Quart Verified Purchase
I bought the casserole, and let me tell you, everything I love about the French oven is present right here. Wider than the oven, it is, of course, shallower, but it still holds a healthy amount of food. Certainly it's big enough for a good-size casserole. It's also great for browning meat before baking. I find that pork chops (holds four small or 3 porterhouse chops comfortably) browned in a little olive oil, then smothered in vegetables and slow baked (covered, always covered!) at about 325 in this casserole, turn out moist and juicy and tender, with a gorgeous brown sauce that you can turn into gravy or just spoon over the chops. The vegetables emerge aromatic and tender. Everyone is happy, and the world spins contentedly for one more night. This is a high quality piece of kitchenware; since I got the French oven I've been sold on Le Creuset, and I'm here to sing its praises. Things don't burn unless you're not paying attention, and cleanup is a marvel. Who needs non-stick when you have enameled iron? The red, as I've said elsewhere, is very jolly, and might even provoke you to flights of Gaulic fancy (Vous: Et pour dejuner, les escargots en casserole! Les enfants: EUUUUUUUU) There are more sedate colors available, but I do recommend the red if you have a frivolous bone in your body.
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41 of 41 people found the following review helpful By Joshua Cohen on June 10, 2006
Color Name: FlameSize Name: 3.5 Quart
I first started seeing this pan on Giada De Laurentis' cooking show "Everyday Italian" when I began collecting Le Creuset. I didn't know it as a casserole at the time since it more resembles the "Everyday Pans" being sold by manufactuers like Calphalon and All-Clad.

Of course, you can use it as a casserole and it's the perfect size for macaroni and cheese, fruit cobbler, or chicken and dumplings. However, it is also a great saute and fry pan: steaks and chops brown beautifully; it's great for making a quick pasta sauce; it fries chicken like a champ; risotto cooks slowly and evenly; and it's even big enough for a small to medium roast. In fact, I like it so much I got the five quart model for big batches of paella and larger roasts like turkeys and hams.

Not only is this pan a joy to use and look at, it's also easy to care for. It can go in the dishwasher, but really all it needs is a little soak and the caked on food just comes off with a scrubby sponge or dish brush.

Though any cook would appreciate this piece, it is an especially good starter piece for the recent graduate or newlywed and it will last a lifetime.
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80 of 85 people found the following review helpful By ringo TOP 1000 REVIEWERVINE VOICE on March 7, 2003
Color Name: FlameSize Name: 3.5 Quart
This wonderful pot is a cross between a dutch oven and a large heavy skillet. The bottom has about the same surface area as the 7-quart le Creuset french oven (big enough for a whole brisket or a large cut-up chicken), but the sides are half as high.
The large browning surface and shallow profile make this just the thing for dishes that involve browning meat or chicken, and then pouring on a sauce to slowly simmer and concentrate. The heavy lid makes the pot perfect for slow, wet, braising of tough cuts of meat like back ribs - once the dish is done the pan goes right onto the stovetop to deglaze. Jambalaya turns out beautifully: sweat some onions, celery, and peppers over low heat, brown some sausage or smoked meat, and pour in the rice and liquid - the heavy lid does wonders for the rice, and once the dish is done the whole thing can be brought to the table to serve from.
The only drawback to this pot is that you can't carve in it - slicing up a brisket or corned beef would risk trashing the enamel. The weight is also impressive - with the lid this pot is almost 13 pounds, which may be more than some cooks can handle.
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46 of 50 people found the following review helpful By Joanna Daneman #1 HALL OF FAMETOP 10 REVIEWERVINE VOICE on June 20, 2006
Color Name: RedSize Name: 3.5 Quart
My thoughtful guy stopped off at a Le Creuset outlet and called me from the store: "Hey, I'm at the Le Creuset outlet and you can have anything you want!" Oh, boy, it wasn't even my birthday. After consultation with the helpful sales assistant, we chose this casserole. It's large and flat like a skillet, has a domed cover, two side handles and it has the regular enamel lining. The sales assistant claimed it was the most used pot in her kitchen. I agree!

We leave this out on the stove as it's rather large. We do a lot of things in it, but recently we made Swiss Steak. I am not a big Swiss Steak fan, but when someone comes home with the wrong meat for the grill (hint; you BRAISE round steak, not grill it) then you deal with it. I hammered flour into the steaks with the cubed side of the meat mallet. Then sauteed the meat in the Le Creuset casserole. I added minced onion, a can of diced tomatoes and let the whole thing simmer on the stove (though I could have finished it in the oven--this goes in the oven at moderate temperatures.) The result was a tender Swiss steak and with judicious stirring from time to time with a spatula to release the meat from the enamel surface, it was an easy cleanup.

Unlike teflon, you do have to stir to avoid catching the food on the bottom. I find that a nylon spatula, shoved under the meat from time to time, releases it well. But I'd advise you never really leave this kind of pot to cook on its own even on the lowest heat unless you have a heat spreader or even heat. Our gas stove seems to create hot spots under the surface, so I keep an eye on it from time to time.

The cleanup is easy--no abrasives or rough pads, please, but a good soaking cleans it up with a mild scrubbing nylon pad.
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