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Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French (Dutch) Oven, Marseille
|Price:||$329.95 & FREE Shipping. Details|
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- 45-percent 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 500-degree F
- Colorful, long-lasting exterior enamel that resists chipping and cracking
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This item Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French (Dutch) Oven, Marseille
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|Sold By||Amazon.com||Amazon.com||Cutlery and More||Cutlery and More||Chef's Arsenal/Market Warehouse||Amazon.com|
|Item Dimensions||10.8 x 13.6 x 6.8 in||18.8 x 13.5 x 1.9 in||—||6.8 x 13.6 x 10.8 in||12 x 13 x 6 in||7.8 x 9.6 x 3.4 in|
|Material Type||Cast Iron||Cast Iron||Cast Iron||cast-iron||Enamel Cast-Iron||Cast Iron|
|Size||5.5 qt||11 3/4"||24-piece||5 1/2 Quart||—||N/A|
Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French Oven, Marseille
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. Let it sit. The burnt stuff will peel off and you can then wash out the pot.
I will include here my recipe for French-Style pot roast, which we liked a lot and was my husband's absolutely favorite dish.
3 1/2 lb of beef shoulder or boneless chuck roast
2 Tbsp olive or grapeseed oil
Salt, pepper, and a bay leaf
2 medium yellow onions, cut in chunks
1 leek, well cleaned, just the white part cut into slices.
3 cloves of garlic, peeled
1/3 bottle of merlot wine
1/2 lb mushrooms (white or crimini brown) cleaned and sliced
2 Tbs tomato paste
1 Tbs Minor's Beef Base or substitute 1 cube or packet beef bouillon powder
Dry the beef and saute in hot oil in the dutch oven. Brown on all sides, remove to a plate to hold. Saute onions and leeks until they just begin to clear, add in crushed garlic and 1/2 of the mushrooms. Let the mushrooms wilt and add in the wine. Cook down until the wine is reduce by at least half. Add in the beef base, tomato paste, seasonings, bay leaf, add back the beef, the wine and reduce somewhat. Then add enough water to cover up to half the height of the meat. Cook on the stove top until the meat is very tender (about 2.5 hours, your time may vary.) Some people do this step in a 350 degree oven and you can certainly do that, too.
Remove beef to a plate, keep it warm, pour off the gravy, skim off the fat (I use a gravy separator) and puree the gravy if you want it smooth. Saute the rest of the mushrooms and add them to the gravy and reheat this sauce. (you can do the mushrooms ahead of time.) Slice the meat across the grain, serve with the sauce.
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