One of my most cherished possessions is my mom's 6 quart Le Creuset turquoise dutch oven that she got when she married my dad in 1952.When I needed a bigger pot, I went to Le Creuset, but was worried that the newer product would never equal the quality of the vintage stuff. Boy, was I wrong. This pot is amazing! The quality is evident from the look and heft of the pot, and it's performance is equal to or better than my vintage pot. I'm no gourmet, but if you cook soups, stews or pasta for crowds, this one is for you.
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Product Description:
Le Creuset has added this enamel-coated carbon-steel accessory line to its famous enamel-coated cast-iron cookware collection. The new line features the same bright colors, but not as much weight--something to consider when you're trying to lift 12 quarts of hot liquid off the stove, even with two handles. Though lighter than cast iron, the heavy-gauge steel distributes heat evenly across the bottom and up the sides of the pot for even cooking and reduction of soups and stocks, and rapid boiling of water for cooking pasta. No kitchen should be without at least one big stockpot, and Le Creuset's new version is a stylish, practical option. --Schuyler Ingle
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