Le Creuset Enameled Cast-Iron 2-1/4-Quart Saucier Pan, Marseille
|Price:||$229.95 & FREE Shipping. Details|
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- 2-1/4-quart classic saucier pan made of enameled cast iron
- Long cast-iron handle and opposite helper handle facilitate convenient transport
- Secure-fitting lid with phenolic knob locks in heat, moisture, and flavor
- Exterior enamel resists chipping and cracking; handwashing recommended
- Measures 16-1/2 by 8-4/5 by 5-inch; limited lifetime warranty
- Measures approximately 5.0 IN 8.8 IN 16.5 IN
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This item: Le Creuset Enameled Cast-Iron 2-1/4-Quart Saucier Pan, Marseille
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||$8.73|
|Material||Cast Iron||Cast Iron||Cast Iron||Cast Iron|
|Size||2.25 Quart||3 Quart||2 1/4 Quart||1 3/4 Quart|
|Dimensions||5 inches x 8.8 inches x 16.5 inches||5.3 inches x 17.8 inches x 10.3 inches||5 inches x 14 inches x 7 inches||5.4 inches x 15 inches x 8 inches|
|Item Weight||8 pounds||10 pounds||6.4 pounds||6 pounds|
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Top Customer Reviews
The recipes that come with this pan are also good. My family liked the Chili Chicken over rice. Yum!
This pan's expensive...but well made and should be the last sauce pan you ever purchase, barring clumsy mishaps with the enamel. I am a proud cheapskate (thus using AMEX rewards to get this pan for free)...but I have so enjoyed cooking with this pan, that I'm actually purchasing another one....That's the highest praise I can offer any product.
Hope this helps any other cheapskates or "frugal personalities" out there make a decision! This is one product I truly believe you won't regret purchasing.
Melt 1 stick of butter (1/2 c) in saucier over low heat.
In a separate bowl mix 1 c. self-rising flour, 3/4 c. sugar, 3/4 c. milk, 1/2 t. cinnamon, then add melted butter from the saucier. Mix only until blended. (Hint: if you mix flour and sugar before adding other ingredients, the sugar breaks up any lumps in the flour and makes a flawless batter.)
To the warm pan over low heat add 1c blueberries + 1 c blackberries (or 2 c. of cherries or other berries) Top with 1/2 sugar and cook until bubbly. (precooking the fruit allows you to use frozen or fresh berries and makes a gorgeous crust because the dough begins to rise immediately upon contact.)
Meanwhile preheat oven to 350 degrees F. When the oven is at temperature and the berries are bubbling, add the batter to the boiling fruit, lightly stir. Immediately put into hot oven and cook until golden brown 30-40 minutes. Remove promptly and serve warm with ice cream or all by itself.
This recipe works with peaches, cherries, apples, blueberries, blackberries, and similar mixtures of fruit.
The Le Creuset makes a fabulous brown crust that is light and moist in the middle and crispy on the edges. It shortens cooking time for me by fifteen minutes. Also due to heat retention, cobbler can be made before dinner and kept warm in the saucier for up to half an hour. It's a crowd pleaser. However one of the best things about it is what happens after dinner. Clean up is a cinch. No scrubbing and no blackberry stains. Great find.
Solid and sturdy, but not too heavy to lift with one hand.
Great for sauces. stews and soups.
Goes from stovetop to oven to table. the knob on the lid is happy up to 400 degrees, but I usually put a piece of foil over it if it needs to be covered.
Cleans up easily. Best to wash it by hand and towel dry thoroughly. (per instructions).
I have found it best to use butter rather than oil when sauteeing meat. The first time I used it was for scratch made marinara sauce and I used a dab of butter to sautee bacon( fat cut off) and it worked perfectly, no sticking at all.
The second time I used oil to sautee the bacon and it started sticking a little. After scraping the pan with a wooden spoon to unstick the bacon, I added a dab of butter and no more sticking!
Since butter rather than oil is most commonly used in traditional french cooking, I'm assuming the pans are designed to work best with butter? You only need a dab of butter so it's not really a health issue. Now I know why my mother( who was half french) always insisted on using butter rather than oil in her Le Creuset pans! After 40 plus years of daily use, my mother's Le Creuset pans are finally due for retirement(Boo hoo!) $200 is a lot of money for a pan, but if you can get 40 years of use out of them, it's well worth it.
Most Recent Customer Reviews
I too love this pan for the reasons many post here. Now the bad news. I use it to poach eggs. Like many, I add a touch of vinegar to coagulate the egg whites. Read morePublished 2 months ago by HomeAloneNabor
This Raniaco lemon squeezer is a very simple device. Squeeze it, get lemon juice! I'd been using a bore style juicer which worked fine, but you then had to strain the juice as it... Read morePublished 2 months ago by Frank Braun
My favorite dishes to cook in. A must for anyone that enjoys cooking.Published 8 months ago by Shannon
Great quality, and was surprised that Staub was not up to par with this kind of pan. I love the Staub quality in other sizes and shapes, but not closely related to this need and... Read morePublished 9 months ago by K. Jorgensen
Excellent one of several Le Creuset I have. Quality is excellent / just what I expected.Published 14 months ago by Robert G.
I have many cast iron pieces from Le Creuset in my kitchen. Most pieces have performed and held up very well (though really no better than Lodge Logic); however, my 2 1/4 saucier... Read morePublished 16 months ago by weirdload
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