Le Creuset Enameled Cast-Iron 3-Quart Saucier Pans

Cons:

Like all Le Creuset cookware:

* The exterior must be cleaned each time they're used or the bottom is a bear to clean.I spent an hour cleaning one pot that I neglected to clean after I used it several times and food spilled over.

* Being made out of cast-iron, they're very heavy. Not recommended for those who have difficulties holding heavy objects.

* They're very expensive.

* Being cast-iron, it takes longer to heat the cookware.Not good for a quick egg.

* The handles are very, very hot.I found the plastic slip on covers to be useless.You have to use mitts to avoid burning yourself.

Pros:

Like all Le Creuset cookware:

* The porcelain is much more durable than other cookware or appliances since it is baked on at a much higher temperature. The porcelain is what your parents or grandparents used to have on their appliances and chipped only when abused.

* The interior is surprisingly easy to clean considering that it doesn't have stick-free coatings.

* Being cast-iron, the heat is distributed more evenly.

* These will last you a lifetime and can be handed down to your children and their children.

* You use less energy. I find that I have to lower the gas setting and use smaller burners.

About 10-15 years ago, I bought a large set of the more expensive Calphalon cookware. The exteriors are now disgusting looking and impossible to clean.Even with using wood or plastic utensils and proper cleaning pads, the stick-free surfaces now require soaking to clean.Some I had to throw out (at $200 each).The rest are in the garage waiting for the annual neighborhood garage sale. Over $1000 (on sale) spent for just one decade.Had I spent that much money 10 years ago on Le Creuset, I would still have all of the cookware and could have passed them on to my children.

I don't use this Saucier Pan for making sauces -I use it as a general purpose pan with a lid.

The interior is bright smooth porcelain and so far had been easy to clean.If something does stick (e.g., rice), I soak it in water and use plastic cleaning pads to remove any residue.

My only gripe with this pan is that there's a hole in the lid.According to the paperwork, that's to prevent some foods, like rice, from spilling over when bringing to a boil. That might be true but the hole is letting the steam out while I'm cooking.

The first time I made brown rice, the rice dried out and stuck to the bottom (after an hour or two of soaking, the stuck-on rice came off) because of the steam escaping from the hole in the lid. I used a gas range with a small burner and use the lowest setting.

I made a tapered wooden maple peg and stuck it into the hole.With the hole plugged I made rice and some rice still stuck.The third time, I turned the heat off after 30 minutes.The residual heat from the cast iron continued to cook the rice with no sticking and the handle wasn't so hot to touch.

I wish they had an option to choose a lid with or without a hole. That's why only 4 stars.

I now have just several Le Creuset cookware items and probably won't buy any more -I have all that I need. It isn't necessary to buy 15, 20 or 30 piece sets and figure out where to store them all.

Although the initial cost is much higher, the cost/year is much lower and they'll never ever wind up in the landfill. Buy one at a time as you can afford them or as gifts. Even though I'mfussy to a fault, I haven't returned any Le Creuset cookware.I love them.

[tags: saucier, le creuset, cookware, red, blue, cast iron, gourmet,xmas gift,birthday gifts,anniversary gift, pan, pots,porcelain]

I have a new induction cooktop and needed the appropriate cookware for it.I initially went with a cheaper set and wasn't happy with the clean up.I ordered this one piece of Le Creuset to see how I would like it.I LOVE this piece for several reasons.1) It works really well on my cooktop and I can keep the setting low2) This particular pan is a great saucepan but because of its wide base, it makes a great skillet (almost 10 inches)3) Clean up is a breeze4) Love the color!

Buy Le Creuset Enameled Cast-Iron 3-Quart Saucier Pans Now

Le Creuset makes the best pans, period.

We have large and small stockpots, a large fryer and now this sauce pan (saucier).

The one I use most is the saucier.

It's easy to clean (virtually nonstick), heats evenly, and will last forever.

And it looks great, going from stove or oven to table.

Yes, it is expensive.But it will be the last one you buy.

Read Best Reviews of Le Creuset Enameled Cast-Iron 3-Quart Saucier Pans Here

Obviously, Le Creuset stuff is beautiful and sure to impress your fellow kitchen snobs.But does it cook well?My wife and I have given this pan a good workout, and are very pleased with the results.Heat is distributed and retained beautifully, and you get the benefits of cast-iron cookware without the hassle of seasoning (and rusting when you accidentally leave some moisture on the pan).Cleanup is a breeze with this pan, as well.Yes, you will pay more for this pan -but it is well worth the money if you are serious about cooking.There is a reason why top chefs swear by Le Creuset.And if you are just starting out buying cookware, it's pointless to waste money on inferior cookware that you will just have to replace a few years later -make the investment now, and it will pay off in the long run.

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I'm turning into quite the fan for Le Creuset cookware this is the second piece I have, and it's fantastic. I use it for oatmeal and for rissoto. It is much easier to control the heat in it than any other pan, so I rarely burn things now. It is amazingly easy to clean. The only down side is that it is heavy (being cast iron) and I have to use 2 hands to pour from it.

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