Most Helpful Customer Reviews
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83 of 84 people found the following review helpful:
4.0 out of 5 stars
Not the best shape for baking, January 24, 2003
The pepper casserole is very cute, but I prefer the wider, shallower shape of the pumpkin casserole which I also own. The small, deep pepper tends to cook some dishes unevenly due to the shape. For instance, I used this casserole to bake egg custard. At the end of the recommended cooking time the middle remained liquid. By the time the center was firm, the edges were dry & overcooked. This same dish cooks perfectly in the pumpkin. I find that I use the pumpkin far more frequently due to the superior baking results I've achieved with it.
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43 of 47 people found the following review helpful:
5.0 out of 5 stars
A perfect shape for the long hot simmer..., January 3, 2003
By A Customer
Even though I purchased both the Le Creuset pumpkin and the tomato pots at the same time -- and they are wonderful and cute as well -- this is the one I go to first for most simmering recipes.Because the bell pepper pot is slightly narrower at the bottom and the sides are taller, the shape is perfect for jambalaya where the meats bake in a nest of rice and veggies -- they steam just right without burning or drying out. Also a great little pot for sauerbraten for 2. The seal is tight, the heat distributes perfectly, and the surface cleans up in a snap. Equally easy to use in the oven or on the stove. And if a pot can have a personality, this one does.
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57 of 68 people found the following review helpful:
5.0 out of 5 stars
Peppers, Tomatoes, Pumpkins, & Hearts, February 4, 2002
The whimsy of Le Creuset designers continues to delight collectors with this latest addition to Le Creuset's line of specialty pots: the Bell Pepper Casserole, in Jade and Citrus. Like the cherry red Tomato and Heart and flame orange Pumpkin casseroles, this pot is a 2-quart size, which is about right for a four-person entrée or a six-person side dish. What I like to make in my Le Creuset specialty pots often depends on the occasion. For a quick-and-easy everyday family meal, I might use one for a 'mac-and-cheese' or a 'tuna-and-noodles' casserole. When the season changes or for a holiday meal, then I would make a fancier dish and tie the theme of the pot to the meal. For this Bell Pepper Casserole, I would like to use it for a mid-winter supper of Spicy Shrimp and Bell Pepper Stew with Cumin and Oregano, or for Shrimp and Ham Jambalaya. For summer meals, I would use it for Tricolor Roasted Peppers, Spicy Gazpacho, warm Pasta Salad, or Ratatouille. With Le Creuset pots, one doesn't have to worry about any kind of acidity reaction because of the inner enamel coating. Also, I love that these beautiful pots can be used for a one-dish meal and can go directly from the range top or oven to the table for serving.
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