Le Creuset Enameled Cast-Iron 1-1/4-Quart Iron Handle Precision Pour Saucepan, Cherry
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- 1-1/4-Quart saucepan made of enameled cast iron
- Secure-fitting lid helps trap in heat, moisture, and nutrients; precision-pour rim
- Safe for use on all cooking surfaces; dishwasher-safe; oven-safe to 350-Degree F
- Ergonomic handle and opposite helper handle for steady transport
- Even heat distribution and superior heat retention, limited lifetime warranty
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|Shipping||—||$9.08||FREE Shipping||FREE Shipping|
|Item Dimensions||6.5 x 13.8 x 5.4 in||9.3 x 17.8 x 6.2 in||10.75 x 10 x 4 in||8.7 x 13.3 x 1.8 in|
|Material Type||Cast Iron||Stainless Steel||Cast Iron||cast_iron|
|Size||1.25 qt||3-Quart||5.5 qt||8"|
The anti-drip pouring lip prevents any dripping of food in undesirable places, and the iron handle is suitable for stovetop or oven use.
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Above all, it's dramatically easier to remove the leaves and stuff than almost all teapots because the sides are flat and the mouth isn't small and awkward. Cleaning out typical dainty teapots is a real pain and I'm surprised that inefficient, silly design convention is so hegemonic. It's understandable in a historical context where the same pot was used exclusively for the same type of tea and constantly used, but I like to make all sorts of infusions, including but not limited to many camellia variations and coffee. I'm talking about the ease of cleaning the main part of the vessel, to say nothing of the skinny tubes and orifices and lips and ledges that plague most teapots.
Cast iron is better than most other teapot materials for retaining heat to achieve precise brews. That crucially includes the lid, which is thick cast iron just like the pot.
Moving along to the icing on the cake, this is an extremely useful multi-purpose cooking tool beyond its main intended use for infused beverages. It's enamelled. It's cast iron. It's easy to clean. It's perfect for that small pot of miso soup you want to throw together in seconds. And it's a magnificent, gorgeous piece of Le Creuset quality. It turns out that the purple color I chose is so beautiful that my gaze fights to part with it.
Incidentally, the pot would be fabulously suited to dual, integrated function as a water kettle and teapot, but that is no desideratum of mine, because I insist on using an electric water kettle to boil my water.
It's not perfect though. The precision pour spout is anything but precise, but it does work and that's what matters in the end. Yes, you can pour a little or a lot and not spill it. It doesn't generally make a clean or controllable stream while pouring, but it does prevent the accursed waterfalls down the pot side that drive people to use spouted vessels in the first place. To my mind it's an open question how this innovative and more visually elegant spout design compares to the more common small and pointy spout. This is a kind of gently shaped broad lip that makes the pot look like a regular pot and might even have an advantage in not leaving a big hole for heat to escape. So I remain on the fence about this pot versus older and current models of Le Creuset spouted saucepans and currently available competing models with the conventional spout. Both Le Creuset and other brands have mainly used wooden handles for their spouted saucepans, and this is a major aesthetic variable I have no official position on at this time. I was smitten by the elegance of the unified construction and cast iron handle of this model, but I've caught myself admiring the timeless logic of the wooden handled alternatives. I hemmed and hawed about buying this versus the Chasseur model. The price is similar. The functionality is nearly identical modulo the undetermined relative efficacy of the pour spouts that both do assuredly work acceptably well. But I can only say I cherish my purple Le Creuset teapot and expect to have it in daily use till my dying day. I've rid my life of those superficially thrilling cute and dainty teapots with all their charming shapes and fragile construction and dysfunctional design. And the hefty price tag of this pot is clearly offset by the inevitable parade of broken ceramic teapots seen in a modern human's lifetime.
Like my other Le Creusets, which are giving great service after twenty years, this adorable little pot comes slowly to full temperature and then holds heat remarkably well. Turn the heat well down to save the pot's finish and you'll always have a great result and an easy cleanup.
This pot will be producing mulled wine and gravies this holiday season and for years to come. The lid's tiny vent hole is such a simple innovation to prevent boil-overs. The side lips are a very clever bit of applied fluid dynamics; soup and gravy pour, rather than wick down the sides. No charred globs of cream soup on the burner!
I bought and returned three different enameled pans locally, they all had the same problem. The non-Le Creuset enamel just isn't absolutely flat, there are always very small bumps that cause slight gaps which cause the pan to vibrate audibly on high induction power. So I finally sprang for the 1-1/4 qt sauce pan and am surprised at how much I not only like it -- but love it. The weight is distributed ideally, the handle is the perfect width & roundness -- the pan just feels great in the hand. I actually *want* to take this thing out and use it. Also, it's a pretty color.
I've scorched caramel sauce in this pan, and it just takes a little water to rinse out and look like new. We never use metal utensils in it, even though they say it's ok. The red OXO spoonula fits the contour of this pan very nicely.
Made rice in this pan and did not clean up right away, no issues with sticking.
This 1-1/4 sauce pan is enameled cast iron and spreads the heat evenly and cleans up very nicely. It will be the last 1-1/4 quart pan you will need.