Le Creuset 7-1/4 Quart Round French Oven Covered Blue L2501-28-09

Other Le Creuset products

Product Features

• Le Creuset enameled cast iron cookware is backed by a Lifetime Warranty, good for the lifetime of the original owner, whether a self purchase or received as a gift.
• No more 'hot spots'! Le Creuset enameled cast iron spreads heat more evenly, and because the base, sidewalls and lid, are all of the same quality and thickness, there are no areas where heat can be lost rapidly.
• Tight-fitting lids and even heating combine to form a blanket of heat, which gently cooks food while sealing in flavors
• Equipped with perfectly angled handles, our cookware is easy to manage for lifting and carrying to the table

Product Details

• Shipping Weight: 14 pounds
• ASIN: B00004SBHB
• Item model number: L2501-28-09
• Average Customer Review: 4.8 out of 5 stars  See all reviews (15 customer reviews)
• Amazon.com Sales Rank: #92,861 in Kitchen & Dining (See Bestsellers in Kitchen & Dining)

Product Description

Amazon.com Review

Beautiful enough to bring to the table, yet durable enough to outlive its 101-year warranty against defects, this heavy French oven is perfect for preparing and serving ceremonious dishes such as braised short ribs with sauerkraut, cassoulet, and vegetable soup. Use it in the oven or on the stovetop. Made of cast-iron, which is unexcelled for its heat distribution and retention, this French oven cooks foods evenly and gently without hot spots at low temperatures and is suitable for all heat sources. This pan holds 7-1/4 quarts, measures 11 inches in diameter, and its exterior and interior are clad in two coats of Le Creuset's famous bright enamel. The plastic knob on its heavy, tight-fitting lid is ovenproof to 450 degrees F. Loop handles facilitate carrying, and the oven is dishwasher-safe. Like all Le Creuset cast-iron products, it is hand-cast in a one-of-a-kind sand mold and hand-finished at the Le Creuset factory in France. --Fred Brack

Product Description

Le Creuset Round French Oven - This everyday Round French Oven (or Dutch oven, referred by most people) never makes it to the cupboard: it goes from the stove or oven to the table to the dishwasher then back to the stove for tomorrow's dinner. If there are leftovers in the pot, save them for tomorrow. You can store it in the refrigerator or in the freezer and not worry about food reacting to the porcelain enamel surface. For generations, families have come to cherish the classic cocotte - the Round French Oven. This everyday pot never makes it to the cupboard: it goes from the stove or oven to the table to the dishwasher then back to the stove for tomorrow's dinner. If you want to keep leftovers in the refrigerator or freezer, you can store in our Le Creuset pot and not worry about food reacting to the porcelain enamel surface.

Customer Reviews

Most Helpful Customer Reviews

42 of 43 people found the following review helpful:

5.0 out of 5 stars A Must-Have for Any Kitchen, January 25, 2003

By	"louisnelson" (Deerfield, IL USA) - See all my reviews

Okay, this pan isn't cheap and it doesn't project elegance to those who want something flashy, but for serious cooks it's a must-have.

I don't know anyone who owns Le Creuset who doesn't rave about it. I agree with the reviewer who points out where this pot excels. Braised meats - Lamb shank, beef short ribs, Coq au Vin, etc... Sear meat, deglaze, yada-yada, place in oven. Heat retention is fantastic and it's very even which is important. Honestly, when you feel the weight of this thing you can guess as much.

Another person pointed out using this on the grill which I love as I've done the same thing. I don't do it often but this pan can handle serious heat. And because of the enameled surface it cleans surprisingly easily. This is where plain cast-iron pots are awful, not to mention their propensity to rust if not cared for properly.

As for durability, this is where this pan truly cannot be beaten, it's for life. I have to admit that my wife and I often abuse ours and it hasn't shown any effects (this is after six years). The enamel coating is as good as new.

One area where my kitchen differs from many is the induction range (magnetic energy transfer/heating element) which rules out non-magnetic pans. So I use this pot just about every day. With this rangetop it heats up *FAST* and seems to perform much better than the All-Clad pans (that work with induction).

33 of 33 people found the following review helpful:

5.0 out of 5 stars This pot is my pride and joy, November 25, 2000

By	"djdancer" (Michigan) - See all my reviews

I had been "lusting" after a Le Creuset Dutch Oven for a couple of years, but couldn't justify the cost to myself. I love to cook, and my specialties are soups and stews. I finally decided I was worth it, and asked for it for Christmas last year. I love it! It gets lots of use, and was well worth the price. I sear meat in it, add my other soup/stew ingredients, and once brought to temperature, I turn the burner (gas) as low as it will go and just let it simmer happily for hours, with never a scorch or hot spot. It does not allow your soups/stews to cook away through steam, as the heavy tight-fitting lid retains the moisture and redeposits it back to the food. And it's so darn pretty! As Emeril would say, it makes me "happy, happy, happy".

14 of 14 people found the following review helpful:

5.0 out of 5 stars 25 years and counting, April 17, 2006

By	Robin Wolfson "Reliza" (Cameron Park, CA USA) - See all my reviews

It's hard to find something new to say about Le Creuset that all other reviewers haven't. So I'm going to focus on clean-up and sturdiness. One of my favorite uses for this pot is polenta. That's right: nasty, sticky, constant-stirring polenta that sticks to everything and hardens to near-stone status if not cleaned immediately. I make a batch about once a week and keep it in the fridge for quick meals or snacks. Once the Le Creuset pot has cooled, I put it in the sink with a little Dawn and warm water and let it soak, then use a plain old plastic scraper for the tough bits and sponge off the rest. And that's it.

I've owned most of my Le Creuset for over twenty years now and it still looks like new. And I've cooked just about everything in it. Date bars (especially sticky), cheese dishes (ditto), everything comes off with very little effort beyond a good soak. And what's really amazing is that, for most of that time, I've used it on electric burners, which involves a lot of dragging and (one would think) scratching. The stuff still looks like new.

Yes, it's heavy. On the other hand, the weight protects it against accidents, which is a real bonus. You'll never have to worry about accidentally hitting a handle and having the whole thing end up on the floor.

In other words, this is what heirlooms are made of.