158 of 160 people found the following review helpful
Heavy Duty Cooking at a Great Price,
Anyone serious about Cooking should have at least one cast iron pot and Le Creuset is the best quality available today. The 7 quart pot is perfect for anything which requires long slow cooking either on the stovetop or in the oven: stews, baked beans, pasta fagioli, paella, cassoulet, soups, etc., etc. An iron pot takes longer to heat up than say stainless steel or aluminum but it holds heat longer than either. I have even used my Le Crueset on the BBQ to bake a cake or make cornbread so as not to heat up the kitchen in the summer. In fact, this past summer when the electricity went out, I even made all the components of Lasagna Bolognese as well as baking it complete in my Le Crueset on the BBQ. It was round, shaped like a cake but it was delicious. I've had one of my Le Creusets for over 10 years (that calculates to 91 more years on the 101 years warranty!) with no sign of any obvious wear mainly because I have taken care when using it: wooden instead of metal spoons or spatulas and using non-abrasive cleansers on the interior.
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Showing 1-2 of 2 posts in this discussion
Initial post: Mar 26, 2011 9:47:38 AM PDT
Ruth M. Banciu says:
Your comment was very helpful. One question though. There is no picture of the inside of the pot. Is it black cast iron, because that is what I want. Thank you.
In reply to an earlier post on Jun 21, 2011 1:43:55 PM PDT
Kay Shepherd says:
The inside of Le Creuset's Dutch/French ovens is enameled.
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