Le Creuset Enameled Cast Iron Round French Oven

Anyone serious about Cooking should have at least one cast iron pot and Le Creuset is the best quality available today.The 7 quart pot is perfect for anything which requires long slow cooking either on the stovetop or in the oven:stews, baked beans, pasta fagioli, paella, cassoulet, soups, etc., etc. An iron pot takes longer to heat up than say stainless steel or aluminum but it holds heat longer than either. I have even used my Le Crueset on the BBQ to bake a cake or make cornbread so as not to heat up the kitchen in the summer. In fact, this past summer when the electricity went out, I even made all the components of Lasagna Bolognese as well as baking it complete in my Le Crueset on the BBQ.It was round, shaped like a cake but it was delicious.I've had one of my Le Creusets for over 10 years (that calculates to 91 more years on the 101 years warranty!) with no sign of any obvious wear mainly because I have taken care when using it:wooden instead of metal spoons or spatulas and using non-abrasive cleansers on the interior.

I bought my Red, 7-1/4-quart round Dutch/French oven in the early 1990s, cooked hundreds of meals in it and it still looks as good as the day I got it.Back then I lived in an apartment and didn't have much storage space, so I was looking for something versatile.Best kitchen utensil pick I've ever made.And it takes up no storage space at all because it's never put away; it looks beautiful sitting on top of the range even when the kitchen is cleaned up and it's not in use.

I've used it for braising, deep frying, poaching, oven roasting and making stews, soups and sauces.I've used it to cook beef roasts, just about every cut of pork available, whole and cut-up chickens, ducks and rabbit.It works equally well on top of the range or in the oven.It's perfect for pot roasts with the veggies cooked alongside the meat.You can render beef fat in it and make perfect oven-browned potatoes, starting on a range burner and finishing in the oven without having to use another pot or pan.For big batches of chili or jambalaya, this is the answer -after you make it and have a meal, you can put the lid on and put the whole thing into the refrigerator.The next day, put it on top the range and let it stand for 20 minutes to shake off some of the chill, then fire up the burner on low and stir from the bottom with a wooden spatula.It reheats perfectly without scorching.It's great for frying anything because the sides are so high there are no grease splatters, making cleanup a snap.

Food will stick to the enamel lining, but it comes off easily with dish soap and a Scotchbrite sponge.Also, there's no problem putting either pot or lid in the lower rack of the dishwasher.Mine doesn't have a scratch or any discoloration after all this time.Just take reasonable care of it and use only plastic or wooden utensils, it'll last a lifetime.Heck, it'll probably last your children's and grandchildren's lifetimes too, giving full value for that 101 year warranty.Don't even think twice about getting one -put it in your Shoppping Cart and just do it.In fact, you'll also want it's 5-1/2 and 3-1/2-quart cousins for those times when you need the same versatility but with smaller quantities of food.So you might as well order all three of them and get it over with.Yeah, your credit card will be smoking for a few months, but you'll quickly forget about it when you discover how nice it is to cook with enameled cast iron -enjoy!!!

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I cook mainly soups and stews (they can be reheated over a few days so I don't have to cook every night.) But my stainless pots tend to burn if I leave them to simmer. I love this pot because it heats evenly and slowly, and the enamel is non-stick or nearly so. I keep mine out on the stove all the time because I like the way it looks--the red is very cheerful in our white kitchen.

My first test run was a batch of minestrone. My recipe takes three days as I make a double beef boullion to start, then finish off with the strained stock and added vegetables. The results were great.

This is a heavy pot and the enamel can chip if you drop the top (not to mention ding your floor.) So be careful.

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I can't add to all the glowing praise but perhaps I can help you make a decision about size.The 5 1/2 qt size is small enough to make small batches of any food and big enough to make double batches of stews and sauces.I have baked bread, fried, deep fried, stewed, braised, and boiled in this pot.I have a bigger pot and a smaller one, but this one gets used almost every day.If you are wanting to upgrade to this product line, this size is the one to start with.By the way clean up is a breeze-I have burnt food on, cooked tomato based sauces,burnt spillage on the outside and generally made a mess and my pot looks like new.If I had only one pot in my kitchen this would be it.

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Twenty years ago when I was a teenage bride, I purchased this Le Creuset pot. At the time I couldn't cook, (I am now a graduate of Le Cordon Bleu), but fell in love with the look and colors of this wonderful product. My new husband didn't not fall in love with the price, he always says I can pick out the most expensive item in any line up! Well, twenty years later he agrees with me, and now he goes shopping for other Le Creuset items! This is the best pot I own. It looks as new as the day I bought it, and I wouldn't lend my Le Creuset out to a soul. It holds heat beautifully and makes sauces like a champ. I have purchased and thrown away many other brands of kitchenware over the years that couldn't hold a candle to my Le Creuset. I have read other reviews, and yes it is a heavy pot, but much like life you get used to the extra weight, and I almost don't notice the weight now ... of the pot I mean:) I will not buy anything else and plan on buying more Le Creuset in the future. FYI,the green pepper casserole dish is adorable, check it out!