Le Creuset manufactures porcelain enameled cast iron cooking vessels as well as other products. Le Creuset casts these cooking vessels from molten iron poured in sand moulds that are used only once. For this reason, one pot may look like another, but each is unique in its own way.
Cast iron is a highly efficient material which absorbs and distributes heat efficiently. It is recommended that cooking with cast iron is done on low to medium heat. There are exceptions like boiling water where cooking on high heat is appropriate and okay. Remove cast iron from the heat and it does not cool off quickly. This helps your food stay warm while serving. Beware; iron tends to be heavy so these cooking vessels tend to be heavy as well.
Cast iron is an effective material for cooking so why cover it with enamel? Iron tends to rust; iron oxide (rust) doesn't add any complimentary flavors to your food. If your cast iron cooking vessel was not enameled, you would have to season and maintain your cooking vessel. Adding the porcelain enamel not only looks good, but has multiple benefits. The enamel, being a solid coating, is one of the most hygienic surfaces to cook on, does not stain, absorb odors, retain flavors, and is easy to clean. The enamel can be damaged, so limit cooking tools to plastic or wood.
The benefits of cooking with Le Creuset cast iron are many, but lets get down to the buffet casserole specifically. 5 quarts can be a lot of space when it comes to casseroles, so consider your recipes when determining the size you need. The buffet casserole tend to do best if at least 3/4 full. Any less and you may overwhelm your food with heat evenly dispersed in the pot.
With a large flat bottom that curves up this pan resembles a curved sided saute pan the only thing missing would be a long handle. The tight fitting lid is mostly flat with curved sides. This lid seals in heat, moisture, and flavors and can be used to hold your meat while you are making a sauce from the drippings. Its shape and design makes this an extremely versatile pan.
I tend to use this pot for simple braising more than anything else. It easily holds a cut up large roasting chicken and other ingredients very well. But once you get past the basic functionality that lends itself to recipes such as paella, coq au vin, and basic casseroles, you can really open up the possibilities.
Keep in mind this is a 5 quart pan, feeding two out if it is ridiculous unless you want plenty of leftovers. With that in mind, how about roasting a chicken in it with potatoes and vegetables all in the same pan soaking up those juices? Pineapple upside down cake or bread pudding for when you need to please many guests, making spaghetti sauce which you can later braise your meatballs in, poaching fish, or sauteing pork chops. The possibilities almost seem endless.
One feature that people tend to complain about is the cost. The cost does seem steep compared to other pans made from other materials. Heck, cast iron doesn't seem like it should be expensive when comparing to that old cast iron pan past generations have used for cornbread and camping. However the manufacturing process requires making a mould for each and every pan produced. They then go through the enameling process before shipping these heavy pans. If you take what goes into making and distributing these high quality cast iron products, the cost tends to make sense. Then consider that this pan will easily last a lifetime when taken care of.
Here is one of my favorite recipes I use this pan for:
JAMBALAYA
1/4 cup cooking oil
1/2 lb. boneless cooked chicken, cubed
1/2 lb. smoked sausage, sliced
1 large chopped onion
1 large chopped bell pepper
1 bunch chopped green onions
1 cup chopped celery
2 cloves garlic, minced
1 16 oz can tomatoes, drained (reserve liquid)
1 tsp. thyme
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1 tsp. salt
1 1/2 cup converted rice
1 1/2 cups chicken stock or water
1 1/2 tbsp. Worcestershire
2 lbs. peeled and deveined raw shrimp
1) In your Buffet Casserole, saute diced chicken if not pre cooked, remove and hold in the lid until later. Use oil as needed.
2) Saute sausage until lightly browned. Remove from pan and hold in the lid.
3) Sautee onions bell pepper, green onions, celery and garlic in meat drippings until tender. Add tomatoes, thyme, pepper and salt. Cook 5 minutes.
4) Stir in rice.
5) Mix together liquid from tomatoes, stock and Worcestershire sauce to equal 2 1/2 cups. Bring to a boil, reduce to a simmer.
6) Add raw shrimp, chicken and sausage and cook uncovered, stirring occasionally for about 30 minutes until rice and shrimp are done.
PROS:
Extremely versatile
Efficient absorption and distribution of heat
Hygienic enamel cooking surface
Does not stain, absorb odors, or retain flavors
Easy to clean when not abused or misused
Can be transferred from stove top to the oven to the table
Can easily last a lifetime
CONS:
Its heavy, as cast iron tends to be weighing in at about 15.5 pounds.
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Le Creuset Buffet CasseroleProduct Description: Beautiful buffet casserole works double duty in the oven and on the table. Made for entertaining, this low, wide casserole is designed to showcase food to maximum advantage on a dinner table or buffet. This quintessential kitchen-to-tableware piece cooks foods while sealing in delicious flavors and moisture. Ideal for marinating, poaching, baking and browning foods to tender perfection.
The mainstay of French chefs for nearly a century, Le Creuset cookware features bold and bright colors in a variety of shapes and sizes to suit any culinary need and home dcor. Each cookware piece is skillfully finished by hand. Made in France. 5-quart capacity. 14 lbs. 16 3/4"L (including handles) x 5"H.
Product Features- Molded of cast iron with an expertly enameled glossy porcelain coating
- All-in-one buffet casserole beautifully goes straight from cooking to table for serving, then to freezer or fridge
- Versatile for stovetop, oven and broiler
- Highest quality porcelain enamel coating is impermeable to odors and stains
- Foods will not react with the enameled finish
- Easy-clean enamel surfaces are scratch-resistant
- Superior conduction of heat promotes faster cooking times
- Even distribution and retention of heat ensures cookware stays hot longer
- Heavy, tight-fitting lid seals in moisture and flavors - food self-bastes
- Sure-grip phenolic knob and handle are ovenproof to 400 F
- Suited for all heat sources including electric, gas, ceramic, induction and halogen top
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This pan is HEAVY enameled cast iron so it cleans like a dream!This is so thick and heavy that it won't bow or buckle under the largest roasts.What truly makes this unique is that it can be used on the STOVETOP!You can safely use this on an induction stove (or gas), then put it in the oven, under the broiler, and back to the stovetop to make a sauce.It looks really funny cooking with a pan like this on the stovetop, but since it distributes heat so well I don't have any hot spots if the burner doesn't fit.
