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From the manufacturer
Flame Color
About Le Creuset
Since 1925, Le Creuset cast iron has been recognized for its strength and durability. Cast individually in sand molds, then hand-inspected by French artisans, each piece represents a rich heritage and continues a tradition of lasting, authentic design.
- Le Creuset is focused on inspiring and empowering people everywhere to make joy through cooking. From our original enameled cast iron cookware to stoneware, stainless, silicone and more
- Le Creuset has grown to offer products across a range of materials and categories that is the right tool for the job
Le Creuset Signature Enameled Cast-Iron Round Dutch Ovens
The iconic Le Creuset Dutch oven is indispensable in the kitchens of home cooks and professional chefs alike. Long recognized for its strength and durability, cast iron is the prime material for slow-cooking, braising and roasting, thanks to its ability to maintain even and consistent heat. The enameled Dutch oven needs no seasoning, and it’s suitable for both stove-top and oven use.
- Enameled cast iron delivers superior heat distribution and retention
- Ready to use, requires no seasoning
- Easy-to-clean and durable enamel resists dulling, staining, chipping and cracking
- Light colored smooth interior enamel allows easy monitoring of cooking progress
- Tight-fitting lids are specially designed to circulate steam and return moisture back to the food
- Ergonomic knobs and handles are designed for easy lifting
- Lightest weight cast iron by quart on the market. Safe for dishwasher and metal utensils
- Compatible with all cooktops and oven-safe up to 500°F
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Cooking with cast ironEnameled 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 stove-top 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. |
Heat recommendationsLe Creuset cast iron cookware can be used on all heat sources including gas, electric solid plate or radiant ring, vitro-ceramic glass, induction, and ovens fired by gas, oil, coal or wood. When using any glass-topped stove, always lift the pan when moving it; never slide it, as this may damage the stove-top or the base of the pan. Always match the pan’s base size to the stove-top heat zone to maximize efficiency, and to prevent overheating of the pan sides or damage to the handles. Gas flames must always be confined to the base area, and must never extend around the sidewalls of the pan. Long handles should be positioned safely where they do not hang over the front of the stove or other heat zones. |
Cleaning and CareAlways cool a hot pan for a few minutes before washing. Do not plunge a hot pan into cold water. While Le Creuset’s enamel is designed to be the most durable on the market, thermal shock may still occur, resulting in cracking or loss of enamel. If there are food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing. A brush can be useful for removing small food deposits, or for cleaning between the ribs on grills. Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. To avoid damaging the enamel, do not use metallic pads or harsh abrasive cleaning agents. Light stains or metal marks caused by metal tools can be removed with Le Creuset cookware cleaner. An occasional cleaning with this product will also retain the new appearance of your pans. Never store pans while they are still damp. Store pans in a dry cupboard or airy space away from steam. |
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Best single cookware item I've ever purchased--but be prepared to learn how to use it correctly
Reviewed in the United States on September 1, 2020
There's really not much to say in a review of a Le Creuset French oven. It's the best enameled cast-iron piece I've ever owned (I have the 5 1.2 qt./26 cm. cocotte in Cerise). Everything you've ever read about how evenly it heats, how long it holds temperature, and how amazing foods come out (even browning, amazing braising, stovetop or in the oven, etc.) is all true. I've been an every-single-day home cook for 15 years, and I was happily stunned the first couple of weeks I had mine.What I will say is I also learned how to take care of enameled cast-iron cookware--in order not to ruin my (with tax) nearly $400 French oven. (Which I cook with almost every day--just like my older, far cheaper French ovens.) This time, I also invested in silicone utensils (spoons, turner, tongs, whisk) to make sure I don't scratch the interior enamel. I don't turn the temperature as high as I would with an aluminum pot, since you can pretty easily get your temperature out of control in cast iron.I'm also being very careful to avoid thermal shocking the piece--no putting my hot French oven in cold water, or putting refrigerator-cold items in it while it's hot, to avoid banging utensils on the side of the piece, and to avoid the scrubber side of sponges. These aren't just good practices for Le Creuset--this is probably how, over time, I ruined the far cheaper (1/11th the price) off-brand French oven that I had used for the previous ten years. Metal utensils and thermal shock will cause micro-cracks that will destroy the interior bottom lining.I only have two caveats, and neither is negative. The piece is heavier than it looks, and heavier than some off-brand versions (except for Lodge, I believe, which is even heavier). Be prepared and be brave. Washing it requires a good grip, as does straining out liquid (i.e. to make a sauce or gravy) while holding onto the pot and lid, and a lot of confidence.And you will almost immediately have fond that sticks to the interior bottom and side enamel. This is TOTALLY NORMAL, so don't freak out--and DON'T scrub with anything but the soft side of a sponge. Just let the French oven come to room temperature and then soak it in the sink (I do anywhere from half an hour to overnight--it won't hurt the piece at all.) Then scrub with a soft sponge. Really stuck-on fond just requires a 10-minute simmer with a few teaspoons of baking soda in water--let it cool down and it sponges right off.Be prepared for the weight and for how to care for your Le Creuset piece (which you should do anyway because alarmingly expensive!), and there should literally be no downsides to your purchase.
Reviewed in the United States on September 1, 2020
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Top reviews from the United States
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Reviewed in the United States 🇺🇸 on December 9, 2022
Color: CherrySize: 5.5 qtStyle: OvenVerified Purchase
Reviewed in the United States 🇺🇸 on September 1, 2020
What I will say is I also learned how to take care of enameled cast-iron cookware--in order not to ruin my (with tax) nearly $400 French oven. (Which I cook with almost every day--just like my older, far cheaper French ovens.) This time, I also invested in silicone utensils (spoons, turner, tongs, whisk) to make sure I don't scratch the interior enamel. I don't turn the temperature as high as I would with an aluminum pot, since you can pretty easily get your temperature out of control in cast iron.
I'm also being very careful to avoid thermal shocking the piece--no putting my hot French oven in cold water, or putting refrigerator-cold items in it while it's hot, to avoid banging utensils on the side of the piece, and to avoid the scrubber side of sponges. These aren't just good practices for Le Creuset--this is probably how, over time, I ruined the far cheaper (1/11th the price) off-brand French oven that I had used for the previous ten years. Metal utensils and thermal shock will cause micro-cracks that will destroy the interior bottom lining.
I only have two caveats, and neither is negative. The piece is heavier than it looks, and heavier than some off-brand versions (except for Lodge, I believe, which is even heavier). Be prepared and be brave. Washing it requires a good grip, as does straining out liquid (i.e. to make a sauce or gravy) while holding onto the pot and lid, and a lot of confidence.
And you will almost immediately have fond that sticks to the interior bottom and side enamel. This is TOTALLY NORMAL, so don't freak out--and DON'T scrub with anything but the soft side of a sponge. Just let the French oven come to room temperature and then soak it in the sink (I do anywhere from half an hour to overnight--it won't hurt the piece at all.) Then scrub with a soft sponge. Really stuck-on fond just requires a 10-minute simmer with a few teaspoons of baking soda in water--let it cool down and it sponges right off.
Be prepared for the weight and for how to care for your Le Creuset piece (which you should do anyway because alarmingly expensive!), and there should literally be no downsides to your purchase.
Color: CherrySize: 5.5 qtStyle: OvenVerified Purchase
Best single cookware item I've ever purchased--but be prepared to learn how to use it correctly
Reviewed in the United States 🇺🇸 on September 1, 2020
There's really not much to say in a review of a Le Creuset French oven. It's the best enameled cast-iron piece I've ever owned (I have the 5 1.2 qt./26 cm. cocotte in Cerise). Everything you've ever read about how evenly it heats, how long it holds temperature, and how amazing foods come out (even browning, amazing braising, stovetop or in the oven, etc.) is all true. I've been an every-single-day home cook for 15 years, and I was happily stunned the first couple of weeks I had mine.Reviewed in the United States 🇺🇸 on September 1, 2020
What I will say is I also learned how to take care of enameled cast-iron cookware--in order not to ruin my (with tax) nearly $400 French oven. (Which I cook with almost every day--just like my older, far cheaper French ovens.) This time, I also invested in silicone utensils (spoons, turner, tongs, whisk) to make sure I don't scratch the interior enamel. I don't turn the temperature as high as I would with an aluminum pot, since you can pretty easily get your temperature out of control in cast iron.
I'm also being very careful to avoid thermal shocking the piece--no putting my hot French oven in cold water, or putting refrigerator-cold items in it while it's hot, to avoid banging utensils on the side of the piece, and to avoid the scrubber side of sponges. These aren't just good practices for Le Creuset--this is probably how, over time, I ruined the far cheaper (1/11th the price) off-brand French oven that I had used for the previous ten years. Metal utensils and thermal shock will cause micro-cracks that will destroy the interior bottom lining.
I only have two caveats, and neither is negative. The piece is heavier than it looks, and heavier than some off-brand versions (except for Lodge, I believe, which is even heavier). Be prepared and be brave. Washing it requires a good grip, as does straining out liquid (i.e. to make a sauce or gravy) while holding onto the pot and lid, and a lot of confidence.
And you will almost immediately have fond that sticks to the interior bottom and side enamel. This is TOTALLY NORMAL, so don't freak out--and DON'T scrub with anything but the soft side of a sponge. Just let the French oven come to room temperature and then soak it in the sink (I do anywhere from half an hour to overnight--it won't hurt the piece at all.) Then scrub with a soft sponge. Really stuck-on fond just requires a 10-minute simmer with a few teaspoons of baking soda in water--let it cool down and it sponges right off.
Be prepared for the weight and for how to care for your Le Creuset piece (which you should do anyway because alarmingly expensive!), and there should literally be no downsides to your purchase.
Images in this review
Reviewed in the United States 🇺🇸 on January 2, 2022
Color: CherrySize: 5.5 qtStyle: OvenVerified Purchase
Reviewed in the United States 🇺🇸 on March 24, 2014
Color: CherrySize: 5.5 qtStyle: OvenVerified Purchase
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