I received my Le Creuset French Oven for a wedding present 22 years ago and it is one of my favorite tools in the kitchen. I have used it many times and it has never failed me. The emamel and color; the thick cast iron; and the durability are the features of this French oven that I like the best.
Le Creuset always has had excellent color choices in their products. My French oven is kelly green, a discontinued color. With such a varied selection of colors you can always find one that fits you or your kitchen. The enamel coating is what really makes the look of these pots special. The finish is always clean, bright and shiny. I am a huge fan of enamel.
I love cooking with cast iron because the heat distribution is excellent. But cast iron is a pain to clean and take care of, that is why enamel covered cast iron, like Le Creuset makes is excellent. I have cooked with cheap pots and there is a huge difference between cheap thin pots and the thick walled cast iron Le Creuset French oven. It makes cooking such a joy. I guess the only drawback with cast iron cookware is that it is heavy—so make sure to use two hands!
My grandma had an aqua colored Le Creuset roasting pan when I was little, it is now owned by my mom. I would guess that pan is 60 years old, aside from the design, you would not think it is over five years old. I figure my six Le Creuset pots and pans will last the rest of my life, assuming my son doesn’t take them before I’m gone…
The size of this 5 ½ quart French oven is perfect, you can cook most soups and stews for a few people, but it isn’t too large to manage easily.
Here is the beginning of a review of this French / Dutch oven on Amazon.com:
“In the dictionary, next to “dutch oven,” is a picture of a le Creuset pot.”
“This is IT–for soups, stews, and anything else that you need…it is the ideal size for one or two people–or even more depending on what you’re cooking. A decent-sized chicken or pot roast fits perfectly. This pot WILL last forever–when my Mom remarried, my stepdad had one in orange in the house from the 60′s and except for an age patina on the outside (gas stove) the INSIDE was still perfect, and it still makes the best food I’ve ever tasted.”
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Cast iron cookware is the best, plain and simple. I used non-stick stuff for a long time, but a nice, big steak done in a cast iron pan plays in a whole different league. Besides, you can buy a top notch pan for maybe 70 bucks and it will probably outlive you. The non-stick cr*p may last 3 years or so if you get lucky. If you search the web a bit, you can often find a quality pan on sale. There are always some great offers on cast iron kitchen stuff listed on the cast iron pots website. Ok, that did it, now I’m hungry. I think I’m gonna go to the kitchen to clog my arteries with some steak and eggs.
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