Le Creuset 5 1/2 Quart Round French Ovens Review

In the dictionary, next to "dutch oven," is a picture of a le Creuset pot.
This 5.5 quart version is sized to fit typical casserole, soup, and stew recipes, and big enough for a large chicken or pot roast. It will fit on an average-height refrigerator shelf (you may need to replace the lid with a dinner plate), and will heat evenly on a standard sized burner (though, given the heat distribution of the cast iron, it would heat evenly on a birthday candle). This is the size the cooking shows use - if you've ever watched over Emeril's shoulder as he arranged stuff in the pot, you know that this is just the right size and shape.
My only complaint is that le Creuset recently stopped smoothing and under-glazing the rims of their pots, and is now leaving them rough and "rust-proofing" them instead. For my older (heirloom) pots, I invert the lids for stacking and storage. I haven't been able to bring myself to do this with my newest pot, however, because if I do the rough unglazed rim will scratch up the lid. (ecoutez-vous le Creuset?!)

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Product Description:
Le Creuset Round French Oven - This everyday Round French Oven (or Dutch oven, referred by most people) never makes it to the cupboard: it goes from the stove or oven to the table to the dishwasher then back to the stove for tomorrow's dinner. If there are leftovers in the pot, save them for tomorrow. You can store it in the refrigerator or in the freezer and not worry about food reacting to the porcelain enamel surface. For generations, families have come to cherish the classic cocotte - the Round French Oven. This everyday pot never makes it to the cupboard: it goes from the stove or oven to the table to the dishwasher then back to the stove for tomorrow's dinner. If you want to keep leftovers in the refrigerator or freezer, you can store in our Le Creuset pot and not worry about food reacting to the porcelain enamel surface.

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Le Creuset Replacement Knobs Review

I bought my new Le Creuset Dutch Oven (ok, they call it a "French" oven, but whatever) a couple months ago for two reasons:I needed a Dutch oven anyway, and I knew that cast iron would be the best way to go.Plus, I was eager to try out a new simple bread recipe that everyone was talking about in the New York Times:The Bittman no-knead bread.It called for the loaf to be baked in a cast-iron Dutch oven at a very high temperature (450 degrees).

So I plunked down the $230 (a seemingly insane amount of money for a pot, but I figured I was buying quality, and that it would last a lifetime), and when it arrived I started the bread recipe.

But wait.The instruction manual -- while saying that the pot is heat-rated for temperatures in excess of 500 degrees -- stated the maximum temperature for the pot's black phenolic lid knob was only 375 degrees.(I later found out that "phenolic" is just a classy name for PLASTIC.)So -- how were all these people baking their Bittman bread with their Le Creuset pots?I Googled "Bittman + Le Creuset" and found a litany of horror stories about pot knobs melting and even exploding in the oven because people didn't read the fine print in the owner's manual.Of course, my Google search also brought me to THIS page, where I found this stainless steel replacement knob.

The knob itself is perfect.It looks even better than the original plastic (excuse me -- PHENOLIC) knob.And it's nice that Le Creuset put its logo on top.What's not nice is that the hardware it comes with doesn't work -- the screw is too long, and the knob didn't tighten properly.No worries ... I just used the original screw from the plastic (excuse me again -- PHENOLIC) knob.Success!

I have three main gripes with Le Creuset, however.First of all, a pot retailing for over $300 shouldn't have anything made of plastic on it, period.Second, putting a knob that's only heat-rated for 375 degrees on a pot that's heat-rated for over 500 degrees is like putting cheap all-season tires that are speed-rated for 80 miles per hour on a Ferrari.Third -- Le Creuset should have provided me this replacement knob -- and everyone else who dropped hundreds of dollars on their pot -- for FREE.

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Product Description:
Designed for use with all Le Creuset cookware, this 2-inch knob makes an attractive replacement for worn, missing, or chipped originals. The unit features durable 18/10 stainless-steel construction with a brushed finish and smoothly rounded edges. Its wide, flat shape provides a secure grip when removing the lid or simply peeking underneath to check on dinner. Best of all, the oven-safe knob withstands even the highest cooking and baking temperatures to deliver versatile, worry-free use. Accompanied by an assembly screw for easy installation, the replacement knob measures 2 by 2 by 1-2/5 inches.

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Staub Round Cocotte Review

I have to admit, having used Le Creuset for years, I didn't hold out much hope that this pot - gifted to me - could possibly be an improvement. The things that I value in an enameled pot were there: heavy enameled, cast iron construction; oven-proof handle; even heat distribution; gas stove-top to oven ease. But that lid? It just didn't seem like it would make that much difference. Boy! Am I happy to be proved wrong!

This pot has out-performed my Le Creuset repeatedly in the two weeks that I've put it through its paces. Sautéeing, braising, stewing, oven-baked casseroles, soup; you name it, this pot has done an exceptional job. Those little bumps on the lid keep everything so much more moist. Also, there is virtually no loss of liquid volume with the lid on. It's an incredibly tight seal. The clean-up is a breeze! And, esthetically, the grenadine glaze is gorgeous!

It is so worth the price, I just purchased the 8 quart round Cocotte for large-batch cooking. I'm definitely a convert!

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Product Description:
"Cocotte" in French means "casserole," but there are a multitude of dishes that emerge delectably from Staub's signature French oven. This attractive 5-quart cocotte, available in an array of rich colors, is an ideal choice for slow-cooked stews and soups, casseroles, and roasted meats, as well as many other one-pot meals. Measuring 10-1/4 inches in diameter, the cocotte is constructed of durable cast iron with a black matte enameled interior and an enameled ceramic finish that extends to the pot and lid edges to prevent chipping and rusting. And with its decorative design, it serves as beautifully as it cooks.
Designed for oven or stovetop use, the cocotte features a smooth, heavy earthenware base that will never warp and can handle any cooking surface, including glass, induction, and convection. Like the pot itself, the handles and lid are cast iron for durability and even heat distribution and retention (handles and brass or stainless steel lid knobs do get hot, so use caution). The lid features innovative self-basting spikes to continually redistribute juices back to the ingredients as they cook. The black-matte enameled interior doesn't need seasoning and, as cooking oils seep into the pores over time, will become a self-seasoned, non-stick surface. Oven-safe to 500 degrees F, Staub's French oven doesn't need high heat and so should be used on low to medium settings. For best care, use with silicone or wooden utensils and wash by hand with non-abrasive cleaners. The cocotte comes with a limited lifetime warranty. Made in France.
From the Manufacturer
.
Why Cast Iron?

Retains and redistributes heat for long periods of time
Perfect for slow-cooking meals
Perfect for beginners and professional cooks

Why Staub Enameled Cast Iron? Because of its outstanding performance Staub is used and praised by the most celebrated chefs around the world.

Self-basting spikes underneath the lid ensure continuous, natural basting
The more you use your Staub product, the better it gets! Oils used when cooking will penetrate the pores of the matte enamel and create a natural, smooth, nonstick surface
Special, smooth ceramic bottom is usable on all heat sources
Lids feature stylish solid brass and stainless steel knobs
Staub enameled cast iron products are highly durable, do not discolor or rust, resist chipping, do not require seasoning, and are ready to use immediately

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Staub 6Quart Coq Au Vin, Black Matte Review

The thing about this Staub cookware that you might like best is no matter what you paid for it, you won't be disappointed-because in the end it works to perfection and looks beautiful. Being a fairly habitual bargain hunter I am always looking to save on what I buy. These coq au vin/dutch oven/french oven pieces that I cook with work so well that even if I didn't get the perfect bargain, I know that they are worth what I paid for them each time I make something with them. Easy and the food flavors are enhanced in the process. Try one. Get a roast, throw in some veggies and your favorite seasonings, put it in the oven or on the stovetop, turn it on low...a couple hours later you have some good grub. Cleans up almost like nonstick without having to worry about eating the nonstick at some time. I like the beauty of these in the kitchen, too. The colors are not overwhelming, just cheery and are in graduated shades-a nice added touch to cast iron oven perfection. I like the 5-litre size for my personal small family use. You will love using these ovens-I still talk to my rooster. So, read about all the options, find a great bargain... get one, season it ... and USE IT- a lot. My highest recommendation goes for Staub.

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Product Description:
The Staub journey begins in Alsace, France.Rich in history, food, and craft, it is a region renowned for hearty one-pot recipes. Staub has been producing the best cast iron products for professional and aspiring cookssince 1974. Staub's French oven is a timeless standby for stews, roasts, soups, casseroles and other one-pot classics.Staub has perfected this tradition in our signature "La Cocotte" French Oven, the choice of some of the world's best chefs.La Cocotte moves beautifully from the stove to your table. With it's classic Rooster handle, this Coq Auv Vin is perfect for poultry.

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Le Creuset Enameled Cast Iron 5 Quart Oval French Ovens Review

We were reluctant to spend the money on this french oven but it was worth every penny.It heats up evenly and browns meat beautifully.We use this 5qt. french oven to make great one pot meals (4 servings).Just last night we made braised short ribs that were mouthwatering.We often use this pan on the stove for browning or searing and then transfer the dish to the oven for further cooking.Other times we use it for slow cooking on the stove.Clean up with the pan is super easy.Everything just wipes right out.The pan is really heavy but that's what makes it cook so well.My wife used to hate to cook (I used to be the only cooking enthusiast in the family) but she loves this french oven because all her recipes come out tasting so good.

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Product Description:
Perfect for simmering stews and soups, baking casseroles and roasting vegetables or chicken. You'll reach for this useful piece again and again for all sorts of recipes. As with all Le Creuset cookware you can bring this French oven directly to the table with confidence, knowing its beautiful appearance is as integral a part of its appeal as its cooking qualities.

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Staub 5 Quart Oval Cocotte, Black Review

I own the predecessor of this Staub pot, the same model but with a domed lid. I received it as a gift a couple of years ago. I am a serious cook-- have taken some culinary classes and enjoy cooking immensely. This pot is quite simply the best roasting pot I have ever owned. It is a very heavy cast iron pot which has been double coated with enamel. The lid and pot fit together perfectly. The craftsmanship is excellent. There are dots protruding from the inside of the lid that essentially channel condensed moisture (steam) back down as liquid onto whatever you're cooking-- sort of creating your own little rainforest in the oven. (You can also use the pot without the lid if you prefer dry heat.)

The design of the lid ensures moist cooking, which tenderizes meats. Cooking a whole chicken (and this pot easily accommodates a very large roaster) with spices and vegetables results in fall-off-the-bone moist, flavorful meat. Cooking a roast of beef or pork? Ditto-- the meat is tender, and the spices are roasted in. Vegetables more your style? This baby makes perfect stews, either on a stovetop or baked.

Best of all, if you season your pot correctly before you use it (instructions are provided), cleanup is a breeze. Just fill the pot with warm soapy water for 15-30 minutes and then wash with a nonabrasive utensil (so as not to scratch the enamel). Even the worst baked on sauces come off easily. Love it.

One word of caution: cutting anything with a sharp knife in your pot may ruin the enamel coating. It's okay to slice into something to test it as long as the knife tip doesn't hit the bottom or sides of the pot. To me, this slight trade-off of convenience is well worth it, given how well the pot works.

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Product Description:
The Staub journey begins in Alsace, France.Rich in history, food, and craft, it is a region renowned for hearty one-pot recipes. Staub has been producing the best cast iron products for professional and aspiring cookssince 1974. Staub's French oven is a timeless standby for stews, roasts, soups, casseroles and other one-pot classics.Staub has perfected this tradition in our signature "La Cocotte" French Oven, the choice of some of the world's best chefs.La Cocotte moves beautifully from the stove to your table.

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Le Creuset Enameled Cast-Iron 3-1/2-Quart Round French Ovens Review

The single best pots for doing rich chicken dishes and the like. Conducts heat perfectly, well-balanced and very easly to clean. So many great meals have emerged from these pots that I tend to cook more frequently,especially the more slow-cooking or complex dishes.
I inheirited one ofthese pots and then bought another. Since then I have excused all similarimitations from the kitchen.
If I had to equipt my kitchen with 3cooking pots/pans, this would come right after the skillet and sauce pan.

Click Here to see more reviews about: Le Creuset Enameled Cast-Iron 3-1/2-Quart Round French Ovens

Product Description:
Le Creuset Round French Oven - This everyday Round French Oven (or Dutch oven, referred by most people) never makes it to the cupboard: it goes from the stove or oven to the table to the dishwasher then back to the stove for tomorrow's dinner. If there are leftovers in the pot, save them for tomorrow. You can store it in the refrigerator or in the freezer and not worry about food reacting to the porcelain enamel surface. For generations, families have come to cherish the classic cocotte - the Round French Oven. This everyday pot never makes it to the cupboard: it goes from the stove or oven to the table to the dishwasher then back to the stove for tomorrow's dinner. If you want to keep leftovers in the refrigerator or freezer, you can store in our Le Creuset pot and not worry about food reacting to the porcelain enamel surface.

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Le Creuset 1-Quart Round French Ovens Review

As I write this, Amazon is advertising this as a 1-quart French oven. (As are other sites, so Amazon may have been given wrong information). The box itself says that this is a ¾-quart (0.9 liter) French oven. I poured water in it to check, and yes, even filling it to the brim, you can't quite fit one quart of water in it. So be warned.

That said, it's of the same high quality as Le Creuset's other French ovens. I bought it to make single serving one-pot meals, and it's working just fine for that. Even though it's tiny, the handles are the same size as on my 2¾-quart French oven, so you can get a secure grip on it. It's a good oven, just small(er).

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Product Description:
Forged and crafted by hand since 1925, Le Creuset Enameled Cast Iron cookware is a masterpiece. Each pieces is formed in its own sand mold and skillfully hand finished by more than 30 craftsmen. The result is a superior quality cookware that will provide a lifetime of everyday use.

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