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183 of 183 people found the following review helpful:
THE dutch oven
In the dictionary, next to "dutch oven," is a picture of a le Creuset pot. This 5.5 quart version is sized to fit typical casserole, soup, and stew recipes, and big enough for a large chicken or pot roast. It will fit on an average-height refrigerator shelf (you may need to replace the lid with a dinner plate), and will heat evenly on a standard sized burner (though,...
Published on July 22, 2003 by ringo
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87 of 117 people found the following review helpful:
5 Stars for the first 5 years of heavy use only
When I was ready to lay down the $500.00 I had saved to purchase cookware that would last a life time; I researched heavily and decided on Le Creuset. $500.00 is a lot of money and I was more than willing to sacrifice it after I saw that this stuff had a life time warranty. Well 5 years later I am able to use only 4 pieces out of the 6 piece set that I purchased. I'm...
Published on April 16, 2005 by N. Walker
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183 of 183 people found the following review helpful:
THE dutch oven, July 22, 2003
In the dictionary, next to "dutch oven," is a picture of a le Creuset pot. This 5.5 quart version is sized to fit typical casserole, soup, and stew recipes, and big enough for a large chicken or pot roast. It will fit on an average-height refrigerator shelf (you may need to replace the lid with a dinner plate), and will heat evenly on a standard sized burner (though, given the heat distribution of the cast iron, it would heat evenly on a birthday candle). This is the size the cooking shows use - if you've ever watched over Emeril's shoulder as he arranged stuff in the pot, you know that this is just the right size and shape. My only complaint is that le Creuset recently stopped smoothing and under-glazing the rims of their pots, and is now leaving them rough and "rust-proofing" them instead. For my older (heirloom) pots, I invert the lids for stacking and storage. I haven't been able to bring myself to do this with my newest pot, however, because if I do the rough unglazed rim will scratch up the lid. (ecoutez-vous le Creuset?!)
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70 of 71 people found the following review helpful:
Soup's on, December 5, 2002
This review is from: Le Creuset L2501-26-67 Enameled Cast-Iron 5-1/2-Quart Round French Oven, Red (Kitchen)
I cook mainly soups and stews (they can be reheated over a few days so I don't have to cook every night.) But my stainless pots tend to burn if I leave them to simmer. I love this pot because it heats evenly and slowly, and the enamel is non-stick or nearly so. I keep mine out on the stove all the time because I like the way it looks--the red is very cheerful in our white kitchen.My first test run was a batch of minestrone. My recipe takes three days as I make a double beef boullion to start, then finish off with the strained stock and added vegetables. The results were great. This is a heavy pot and the enamel can chip if you drop the top (not to mention ding your floor.) So be careful.
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41 of 41 people found the following review helpful:
the best out there, December 26, 2000
I love to cook and really work my pots and pans over. i am so sick of investing in a *high-quality* cookware set that falls apart and looks terrible after 3 or 4 years. even the circulons and calphalons were disappointments. i've had my eye on le creuset for a few years but never had the opportunity to buy one until recently. i bought mine (the blue french oven) at an overstock store for an incredible price, and now i'm here shopping at amazon for more. pot roasts cook in half the time on lower heat, and cleaning is a breeze. if you love to cook they are well worth the investment. i can't begin to tell you how pleased i am!
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37 of 39 people found the following review helpful:
about the breakage thing..., August 3, 2003
(as an addendum to my previous review)As some other reviewers have noted, the pots will break if dropped. This is particualarly true if you have a tile or concrete floor in your kitchen. I've dropped pots onto linoleum and wood with no problems (except for a dent in the linoleum). Some pots are also more prone to breakage than others - the oval french ovens will crack through if dropped on the "long" side, rendering them unusable. The rounded soup pots, however, seem to be almost indestructable. The enamel will scratch and chip, even by such seemingly innocuous things as a dishwasher prong that has the rubber coating worn off (I totally trashed the inside bottom of a small soup pot this way). Banging a metal spoon on the rim of the pot to clean it off is a no-no (though wood is fine). You also can't deep fry in the white-enamel-lined le Creuset, though you can in the black-lined pieces, and the older grey (glissimal) ones. Nevertheless, as a proud owner of naked Wagner cast iron, All-Clad, Kitchenaid, and le Creuset, my choice for stews, soups, spaghetti sauce and rice is still le Creuset.
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25 of 25 people found the following review helpful:
The perfect size, May 19, 2005
This oven is the perfect size for most people. I cook a great deal from the Cook's Illustrated Soups and Stews book and have found nothing except stock that I cannot make in this oven. Everything just fits in for an even, controlled cooking process.
This pot also fits nicely on one burner. This means after you get your food going you can slide it to the back burner to simmer leaving all your other burners open for other work. This is a great contrast to Le Creuset's larger pans, especially the 7-1/2 quart soup pot that winds up taking three of your four burners out of action. The pan also fits nicely on a refrigerator shelf, letting you cook a day in advance and then easily reheat when you are ready.
You already know from the other reviews how well this pot does pot roast, chicken, etc; as well as how easily it cleans up. Le Creuset is expensive but this pot is well worth the price. It is the Dutch Oven you will use for a lifetime.
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25 of 25 people found the following review helpful:
Great Customer Service from Le Creuset, November 29, 2002
By A Customer
This review is from: Le Creuset L2501-26-67 Enameled Cast-Iron 5-1/2-Quart Round French Oven, Red (Kitchen)
My mom still uses a Le Creuset dutch oven from the 1970s. Other than the enamel looking a little worn (scratched up), it works as good as new. My husband and I received this pot as a gift (from out Amazon wish list, as a matter of fact) about 1 year ago. It's been great for cooking pot roasts, stews, and soups. I don't know what Le Creuset has done in terms of the enamel coating, but nothing seems to stick to it. It's very easy to clean. The one bad thing that happened was that the handle broke off. But here's the amazing thing - I contacted Le Creuset's customer service and received a new handle within days!! I've never experienced such prompt and helpful customer service before. I highly recommend this product as well as any of the other dutch ovens by Le Creuset.
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24 of 24 people found the following review helpful:
This is my favorite pot!, November 17, 2001
By A Customer
This review is from: Le Creuset L2501-26-67 Enameled Cast-Iron 5-1/2-Quart Round French Oven, Red (Kitchen)
I love to cook. I've had my big brown Le Creuset pot for about 3 years now, which I got at their outlet, and it's my all-time favorite pot for cooking. It makes pot roasts, soups, stews, chili, tomato sauce--you name it. They have all been delicious. Slow cooking is ideal in this pot, and I find myself looking for recipes just so that I can make them in it! I loved this pot so much that I bought other pieces in red. I must say, you have to have strong muscles to lift these monsters, but it is so worth it. I also love this pot just to boil spaghetti in. I haven't tried the non-stick frying pans, since I have All-Clad for those, which are great too. I rearranged my whole kitchen to accomodate my Le Creuset pots so that they would be easily accessible for lifting. They are the crown jewels of my kitchen!
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23 of 23 people found the following review helpful:
I love this multipurpose pot, July 10, 2005
This review is from: Le Creuset L2501-26-67 Enameled Cast-Iron 5-1/2-Quart Round French Oven, Red (Kitchen)
This pot is a wonderfully diverse pot. Some of the advantages of the even distrubution produced by this pot is that your food will cook evenly. This makes it an excellent choice for roasts, soups, and stews. Honestly, I have also used mine to sautee veggies in, as a service dish(since it can retain heat) and to make simple pasta sauces.
Some of the features that I like the best are that it does not stain, you can burn food in pot and it will come clean, EASILY. If it does not rinse out, simply take a little vinegar, and place it in there with some water and heat gently, and it will return to the creamy white interior that came from the factory.
I have several pieces of this cookware, but I find this size to be my most used. You can do most everything inside this pot. The only thing I have left to do is to deepfry. I have a feeling that will work out as well. If you are considering starting a collection I can't think of a more utilitarian pot to start with than this one. Le Creuset really does live up to the quality that you think that they have.
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28 of 29 people found the following review helpful:
If you only have ONE pot in the house, make it this one..., January 8, 2002
This review is from: Le Creuset L2501-26-67 Enameled Cast-Iron 5-1/2-Quart Round French Oven, Red (Kitchen)
This is IT--for soups, stews, and anything else that you need...it is the ideal size for one or two people--or even more depending on what you're cooking. A decent-sized chicken or pot roast fits perfectly. This pot WILL last forever--when my Mom remarried, my stepdad had one in orange in the house from the 60's and except for an age patina on the outside (gas stove) the INSIDE was still perfect, and it still makes the best food I've ever tasted. Your soup/stews will NOT burn or stick--during my first "test flight" with my pot, I accidentally got on the phone whilst making chicken soup (ooops)...While the skinside of the chicken was a bit browner where it had been against the enamel, it didn't stick, even though the stockpot was at rolling boil. BTW, this also makes killer baked beans and other one-dish wonders...case in point; Farberware's handles are only good up to 275 degrees F or so; these babies can and do go up to 450--this means that if you wanted to (let's say) make chicken n dumplings and then finish it in a high oven, you could. JUST STOP READING THIS REVIEW and GO BUY the pot already! :) My one criticism is that the yellow color for all Le Creuset stuff looks pretty online but looks pretty chokey in reality.
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33 of 35 people found the following review helpful:
The Best Purchase You'll Ever Make!, March 3, 2004
This review is from: Le Creuset L2501-26-67 Enameled Cast-Iron 5-1/2-Quart Round French Oven, Red (Kitchen)
Twenty years ago when I was a teenage bride, I purchased this Le Creuset pot. At the time I couldn't cook, (I am now a graduate of Le Cordon Bleu), but fell in love with the look and colors of this wonderful product. My new husband didn't not fall in love with the price, he always says I can pick out the most expensive item in any line up! Well, twenty years later he agrees with me, and now he goes shopping for other Le Creuset items! This is the best pot I own. It looks as new as the day I bought it, and I wouldn't lend my Le Creuset out to a soul. It holds heat beautifully and makes sauces like a champ. I have purchased and thrown away many other brands of kitchenware over the years that couldn't hold a candle to my Le Creuset. I have read other reviews, and yes it is a heavy pot, but much like life you get used to the extra weight, and I almost don't notice the weight now ... of the pot I mean:) I will not buy anything else and plan on buying more Le Creuset in the future. FYI, the green pepper casserole dish is adorable, check it out!
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This product
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$315.00 $214.00
In stock. Processing takes an additional 4 to 5 days.
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