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Le Creuset Signature Enameled Cast-Iron 5-Quart Round Braiser, Palm
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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 500F
- Colorful, long-lasting exterior enamel that resists chipping and cracking
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This item Le Creuset Signature Enameled Cast-Iron 5-Quart Round Braiser, Palm
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Item Dimensions||13.4 x 15.9 x 5.8 in||12.3 x 14.5 x 5.3 in||7.8 x 9.6 x 3.4 in||12.19 x 15.38 x 4.75 in|
|Material Type||Cast Iron||Cast Iron||Cast Iron||Cast Iron|
|Size||5 quart||3.75 Quart||N/A||4-Quart|
With the Signature Collection braiser, the cook employs both wet and dry heats to break down tough cuts of meat and tenderize fresh vegetables. The pan's flat base allows for more than braising, including techniques like poaching, searing, roasting, stir-frying and browning. The Signature Collection braiser also features a low profile that makes it a convenient serving solution for crowded tables and buffet-style settings. From rich risottos and spicy curry to jasmine rice for stir-fry, every Le Creuset braiser is well-suited for preparing a wide range of main courses and side dishes that require careful moisture control.
Top Customer Reviews
Yes, 1000%, you do need this, and you will use it. Maybe even more than you use your French Oven. In addition to cases where the wide, shallow size of this more ideal than using a dutch oven (a small brisket, for example, or chicken parts), you'll probably find yourself using it as a huge sauté pan. That's how I use it the most--it's absolutely perfect for making a pasta sauce, and then adding a pound of pasta to the sauce (if you've tried to do that in a 12 inch sauté pan, you've lost half of the pasta onto th e stovetop). And then you can bring it right to the table and serve family style.
If you're deciding between the 3.5 quart or this one, get this one. The 3.5 quart one is around the same size as the 12 inch sauté pan you already own.
FIRST REVIEW: I purchased the 3 1/2 quart LeCreuset braiser in December, 2009. I have had the 2 1/4 quart for many years and love it. Since purchasing the 3 1/2 qt I am using it constantly and don't even put it away, but leave it on the stovetop. I've done eggs over, omelets, roasted vegetables, baked pasta dishes, caramelized onions and allot more and the pan is wonderful. As far as roasting veggies in the pan you won't get a better flavor to the vegetables. Even after caramelizing onions over a flame for quite a while the pan required barely any effort to clean. There is a previous review stating that LeCreuset is delicate which is ridiculous. This line is far from delicate and the truth is that the line is a workhorse. If you have sticking you are cooking at too high a temperature. Should you have sticking just soak in hot water with a little Dawn and the pan should wash right up. The style of the braiser is invaluable and I can't imagine anyone not using this pan constantly. I have at least a dozen pieces of LeCreuset and the line is wonderful. If you can spring for the money give it a try. If you are able to purchase LeCreuset and All Clad you won't be disappointed. Check out the new All Clad d5 line which right now is only sold at Williams Sonoma.
1/11/13 Updating my earlier review. Basically...I am reviewing all 3 of the LeCreuset Braisers (a/k/a buffet casserole). At the risk of sounding uppity, I would say all that know me would regard me as a extremely good cook. I have all 3 sizes of the LeCreuset braiser with my latest being the 5 quart which is great. These braisers are invaluable. Yes..the 31/2 & 5 qt carry a little weight, but afterall...they are cast iron. I cannot understand some reviewers of LeCreuset calling these products "delicate" & "hard to clean" as it makes no sense. There is nothing delicate about LeCreuset. Although I mention that I have all 3 of the braisers, I have many other pieces that I constantly use for all kinds of things. These products are work horses in the kitchen and clean up beautifully. I don't care what gets stuck to them...a little soaking with some Dawn dish detergent and you barely have to wipe. If you have heavy duty browning stuck to this cookware you may need to give a slight rubbing, but nothing of any consequence. As an example...yesterday afternoon...1/10/13...I roasted allot...and I mean allot...if sliced up beets in my 5 quart braiser to which I add many other ingredients to the beet mix. I roasted at 410 for about two hours...because I had so much....with the lid on until the end when I then do the last 20 minutes with the lid off. Yes...there was significant browning on the bottom and sides of the braiser which one would have looked at and thought that it would be time consuming task to get all of this off. Truly...after removing the beets I soaked the braiser in hot water with Dawn detergent for maybe 5 minutes at the most and then with the rough side of my sponge I was easily able to lift all that had stuck and my braiser looked like brand new again. I would suggest not to listen to the reivewers who give LeCreuset negative comments and at least give one piece a try and a good piece to try is one of the braisers. I would start with the 3 1/2 quart or if you like to roast high quantities of food go for the 5 qt. Also, the dutch ovens are fabulous. Remember, there are people who nothing can please them....nothing....so I would not pay much attention to the negative LeCreuset reviews. Chefs all over the world use LeCreuset and Chefs are not investing in very expensive equipment that is delicate and is a problem to clean.
Le Creuset is where it is at for quality when it comes to porcelain-clad cast iron.
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