Buy Used and Save: Buy a Used "Le Creuset Signature Enameled Cast-Iron 7-1/4-Quar..." and save 16% off the $379.95 list price. Buy with confidence as the condition of this item and its timely delivery are guaranteed under the "Amazon A-to-z Guarantee". See all Used offers.
Le Creuset Signature Enameled Cast-Iron 7-1/4-Quart Round French (Dutch) Oven, Cerise (Cherry Red)
Fulfillment by Amazon (FBA) is a service we offer sellers that lets them store their products in Amazon's fulfillment centers, and we directly pack, ship, and provide customer service for these products. Something we hope you'll especially enjoy: FBA items qualify for FREE Shipping and Amazon Prime.
If you're a seller, Fulfillment by Amazon can help you increase your sales. We invite you to learn more about Fulfillment by Amazon .
- Enter your model number to make sure this fits.
- 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
Frequently bought together
Customers who bought this item also bought
Customers who viewed this item also viewed
Special offers and product promotions
Have a question?
Find answers in product info, Q&As, reviews
Please make sure that you are posting in the form of a question.
From the manufacturer
Le Creuset Round French Oven (Shown in Cerise, Cherry Red).
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 guarantees the right tool for the right job.
Le Creuset Signature Enameled Cast-Iron 7-1/4-Quart Round French Oven
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 degrees.
- Built-in lid stabilizers provide a secure, no-slide fit.
- The lightest weight per quart of any premium cast iron cookware available.
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.
Compare with similar items
Lodge EC6D43 Enameled Cast Iron Dutch Oven, 6-Quart, Island Spice Red
Le Creuset Enameled Cast-Iron 7-1/4-Quart Round French Oven, Cherry Red
Le Creuset Signature Enameled Cast-Iron 9-Quart Round French (Dutch) Oven, Cerise (Cherry Red)
Le Creuset Signature Enameled Cast-Iron 7-1/4-Quart Round French (Dutch) Oven, White
Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French (Dutch) Oven, Marine
Exclusively for Prime members
|FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Chef's Heaven||Amazon.com||DaSalla's||Amazon.com||Amazon.com||SuperSaverA+|
|Color||Cherry||Island Spice Red||Cherry Red||Cherry||White||Marine|
|Item Dimensions||14.1 x 11.6 x 7 in||7 x 14 x 12 in||11.75 x 11 x 5 in||14.9 x 12.3 x 7.8 in||11.6 x 14.1 x 7 in||13.6 x 10.75 x 6.75 in|
|Material Type||Cast Iron||Cast Iron||cast_iron||Cast Iron||Cast Iron||Cast Iron|
|Size||7-1/4 qt||6 qt||7 1/4 Quart||9 qt||7.25 quart||5.5 qt|
Designed specifically to enhance the slow-cooking process by evenly distributing heat and locking in the optimal amount of moisture, the Signature Collection round French Oven blends the best of the past with the latest innovations for comfort and functionality. Handcrafted one at a time inside our Fresnoy-Le-Grand foundry for nearly a century, Le Creuset round French Ovens have been a fixture in homes and restaurants around the world for generations. Their enduring quality, wide-ranging versatility and stylish colors have made them indispensable in the kitchen and cherished around the table.
By Le Creuset
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
I am a serious home cook and I take excellent care of my cookware, especially this french oven. It's great for so many things, as well as being attractive. But I've really grown tired of cleaning it, and I now find myself using it less and less. Whenever I sear anything (which is often) I get stains on the bottom that are a huge pain to remove. Cleaning it can be a multi-day process of soaking and scrubbing with a no-scratch sponge. I should point out that I have used and cleaned it according to LC guidelines. I don't use prohibited abrasive pads or harsh chemicals. I only use plastic or wooden utensils, just to be extra careful.
I am confused about some reviews that I see claiming that the pot will not stain, or the enamel does not wear. Maybe others simply use the pot no matter what the condition. But I guarantee you if you do anything more than boil water you will get staining and wear. If this doesn't bother you then it could in fact last a lifetime.
I have mixed feelings about this product, and although I like it very much I'll probably go with an All Clad stockpot next time. Cook's Illustrated gives it their highest recommendation as a lightweight french oven (the LC is the recommended heavy french oven). I have an All Clad steel skillet that is over 10 years old and still has a perfect cooking surface, despite heavy use.
The LC french oven is ubiquitous on cooking shows, which always gives me a laugh. They look great on TV and I'm sure this is a powerful marketing tool. Bear in mind that Ina Garten neither pays for nor cleans her french oven! Give me a break!
I love LC products, just understand what you are in for in terms of maintenance and product life.
This pot has bigger handles for a better grip but is the same, wonderful enamel-over-cast iron that works so well for cooking soups and roasts. The enamel is inert (like glass) and is non-stick as long as you remember not to scratch it up with abrasive cleaners and scrubbers. If something sticks, you can soak it when it's cooled down, and there is a TRICK for the sad, black patches that happen occasionally to the distracted cook. (No saving the burnt-flavored food, you're on your own if your pot roast "catches" on the bottom. I taste the sauce, and if no burnt flavor permeates, we are good to go.) To remove burnt patches, let the pot cool down, fill about 1/4 the way with water, add a handful of baking SODA and boil up. Then let sit off heat. The action of the alkaline soda on the somewhat acidic burnt food will lift it right off the bottom in big flakes. Then you can wash out the pot as usual. For stains, you can use a paste of baking soda or try some Barkeeper's Friend (which is said to be non-abrasive.) The pot will eventually stain a bit on the bottom, and that is called "patina"; in other words, don't fret.
This pot stays on my stove all the time--it's pretty and I love the cherry red, though the other colors are equally attractive. I had to choose, and red is good in many kitchens (black and white, yellow, for example.) It looks appetizing.
I will include here my pot roast recipe, which was and is our favorite dish from the dutch oven:
French Style Pot Roast
3 lb chuck roast
1 big yellow onion
1 leek, white part cleaned and sliced
1 diced carrot
1 stalk fine diced celery
1/2 lb mushrooms (prefer brown crimini, but white mushrooms work too)
2 cloves garlic, crushed
1 bay leaf
1 Tbs tomato paste
1 handful parsley, chopped, optional
Salt, pepper as desired
1/3 bottle good Merlot, Cabernet, or Shiraz (any drinkable dry red wine)
1 Tbs beef stock paste (Mrs. Minors) or 1 packet beef bouillon powder
Brown meat in Le Creuset Dutch oven until all sides are browned. Take out meat and set on a platter.
Brown onion (large dice), then leek, carrot and celery until softened. Add in tomato paste, garlic, beef stock paste or powder, deglaze (bring up the cooked bits from bottom of pot with the wine. Add back the meat, season, add bay leaf. Place in 325 degree oven, cook for 2 1/2 hours or until the meat is tender and falling apart. About 1/2 the way to this point, add in the washed, sliced mushrooms.
When the meat is cooked, remove it to a platter and keep warm. De-grease the sauce: remove bay leaf, push sauce through a sieve (to extract vegetables), pour sauce into a gravy separator and let settle. Pour off the sauce and discard the fat. Reheat gravy, season if you like with the parsley. Slice the meat and serve with the gravy.