88 of 94 people found the following review helpful
The Best Dutch Oven You'll Ever Use,
This review is from: Le Creuset Enameled Cast-Iron 7-1/4-Quart Round French Oven, Cherry Red (Kitchen)
I bought my Red, 7-1/4-quart round Dutch/French oven in the early 1990s, cooked hundreds of meals in it and it still looks as good as the day I got it. Back then I lived in an apartment and didn't have much storage space, so I was looking for something versatile. Best kitchen utensil pick I've ever made. And it takes up no storage space at all because it's never put away; it looks beautiful sitting on top of the range even when the kitchen is cleaned up and it's not in use.
I've used it for braising, deep frying, poaching, oven roasting and making stews, soups and sauces. I've used it to cook beef roasts, just about every cut of pork available, whole and cut-up chickens, ducks and rabbit. It works equally well on top of the range or in the oven. It's perfect for pot roasts with the veggies cooked alongside the meat. You can render beef fat in it and make perfect oven-browned potatoes, starting on a range burner and finishing in the oven without having to use another pot or pan. For big batches of chili or jambalaya, this is the answer -- after you make it and have a meal, you can put the lid on and put the whole thing into the refrigerator. The next day, put it on top the range and let it stand for 20 minutes to shake off some of the chill, then fire up the burner on low and stir from the bottom with a wooden spatula. It reheats perfectly without scorching. It's great for frying anything because the sides are so high there are no grease splatters, making cleanup a snap.
Food will stick to the enamel lining, but it comes off easily with dish soap and a Scotchbrite sponge. Also, there's no problem putting either pot or lid in the lower rack of the dishwasher. Mine doesn't have a scratch or any discoloration after all this time. Just take reasonable care of it and use only plastic or wooden utensils, it'll last a lifetime. Heck, it'll probably last your children's and grandchildren's lifetimes too, giving full value for that 101 year warranty. Don't even think twice about getting one -- put it in your Shoppping Cart and just do it. In fact, you'll also want it's 5-1/2 and 3-1/2-quart cousins for those times when you need the same versatility but with smaller quantities of food. So you might as well order all three of them and get it over with. Yeah, your credit card will be smoking for a few months, but you'll quickly forget about it when you discover how nice it is to cook with enameled cast iron -- enjoy!!!
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Showing 1-3 of 3 posts in this discussion
Initial post: Jul 9, 2009 5:09:29 PM PDT
I know you used this quite a bit of time ago, but does that lid have a plastic handle, or can the lid be put into the oven as well?
In reply to an earlier post on Oct 21, 2009 4:18:45 PM PDT
Last edited by the author on Oct 21, 2009 4:20:10 PM PDT
Patrick D. says:
The lid has a round plastic knob-type handle, but it's good for the rated temperature of the dutch oven (I think 450 F). I've put the lid in the oven many times and the plastic does not soften. BTW, I still have this dutch oven & still use it frequently -- and it's still in perfect condition after all these years.
In reply to an earlier post on Jun 21, 2011 1:51:38 PM PDT
Last edited by the author on Jun 21, 2011 1:52:41 PM PDT
Kay Shepherd says:
The black phenolic knob is actually rated to 350/375 degrees. You can buy a stainless steel replacement knob for it if you want. I did for all of my LC.
Le Creuset L9403-45 Stainless-Steel 2-Inch Replacement Knob
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