Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French (Dutch) Oven, Cerise (Cherry Red)
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- 45% larger handles that provide a sure grip, even with oven mitts
- The superior heat distribution and retention of le creuset enameled cast iron
- An advanced sand-colored interior enamel with even more resistance to wear
- A larger composite knob that withstands temperatures up to 500ºF
- Colorful, long-lasting exterior enamel that resists chipping and cracking
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Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French Oven, Cherry
Also known as a Dutch oven, this updated kitchen classic enhances the cooking process by evenly distributing heat and locking in the optimal amount of moisture. With ergonomic handles and an advanced interior enamel that resists chipping and cleans easily, Le Creuset's French ovens blend the best of the past with the latest innovations in comfort and functionality.
- Colorful, long-lasting exterior enamel resists chipping and cracking; interior enamel is engineered to resist staining and dulling
- Sand-colored interior enamel makes it easy to monitor food as it cooks, preventing burning and sticking
- Oversized handles provide even weight distribution and a secure grip
- Ergonomic composite knobs are heat resistant to 500�F
- Built-in lid stabilizers provide a secure, no-slide fit
- The lightest weight per quart of any premium cast iron cookware available
Each piece from our extensive range of high-quality enameled cast iron cookware is designed for ease and versatility of use, fitting in with all styles of cooking, all types of cooking appliances and any style of kitchen or dining decor. Please read this section before using your cookware for the first time. The information it contains will help you achieve the best possible cooking results.
Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing.
Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings.
Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation
High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick.
The vitreous enamel surface is impermeable and therefore ideal for raw or cooked food storage, and for marinating with acidic ingredients such as wine.
Top Customer Reviews
We've had ours for quite some time. I leave it on the stove because it's heavy and because I probably use it once a week to cook a dinner to serve for the weekend and then pack up for busy weeknights.
It is true that the enamel is practically non-stick. If you do not let the pot get over heated, which it does NOT like, and which will damage the enamel, it will stay "non-stick" for a long time. If you do not scratch the enamel with harsh scrubbing pads or with metal implements, it will stay in good order.
The pot is HEAVY. Now, this is a consideration if you have arthritis. It sounds trivial until you develop joint problems (my thumbs and one wrist are not what they were....) and so lifting it in and out of the oven is an issue for some people. The lid handle, a flat knob, requires you to use a pot holder, and the same for the stirrup handles. I suggest glove-type hot mitts instead of a pad for a sure grip if you are removing it from a hot oven or hot stove.
Clean-up is easy. Let the pot cool, soak in some soapy water, wipe out and if needed, use a mild nylon scrubbing pad. There will be some staining (or patina) from some foods, and if this bothers you, you can use a special cleanser but I don't worry. Some people do clean the stubborn stains with a paste of Barkeepers Friend, which is said not to be abrasive. If you burn the pot, you can remove the burnt-on crust by an easy technique (applies to any pan.) Boil up some baking soda in water in the pan.Read more ›
Much to my astonishment, they refused to replace it because they claimed that the pot had been burned. It hadn't been burned. They refused to return the pot to me so I had no way of disputing their claim.
However, they did offer to send me another pot for a fairly large amount of money.
I have damaged the pot a few times. It's not difficult to hurt the interior enamel lining, which I've done by accidentally letting liquid boil down to almost nothing (very, very bad). It chipped and more than once I thought I'd have to throw the pot away. I could never bring myself to because of how much I paid for it. Subsequently, the inside of my Le Creuset is not very pretty or as non-stick as it once was.
The pot continues to get a lot of use in my household, though. It's just so all-purpose and despite the damage heats foods evenly.Read more ›
Most Recent Customer Reviews
LOVE this!! Sturdy beyond compare. Great color. I use this all the time and have made quite a few baked on disasters that I just knew would be the end on my pristine pan, but it... Read morePublished 7 days ago by kramersmom
Wife LOVES this. It is outrageously expensive, but we definitely use this for anything with any tomato sauces, can use for stew into the oven then take out and toss on stove top... Read morePublished 11 days ago by Christopher
This was a wedding gift, arrived in good shape. I think every couple needs a Le Creuset Dutch oven, They're my go to in the kitchen.Published 14 days ago by Amazon Customer
I looovvvve this thing !! I must say I have a bit of a problem. I have 13 dutch ovens in various forms but was scared to cook with my le creuset for fear of damaging it. Read morePublished 1 month ago by freshprince130
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