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Le Creuset Enameled Cast-Iron 7-1/4-Quart Round French Oven, Flame | 
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| Brand: Le Creuset
Buy New: $250.00 (On sale from $385.00)
You Save: $135.00 (35%)
New (5) from $250.00
Rating:  6 reviews
Country: France
Color: Flame
Autographed: No
Memorabilia: No
Size: 6.7 L
Shipping Weight (lbs): 12.5
Dimensions (in): 11 x 11.8 x 5
Warranty: Lifetime limited
Model: L2501-28-02
Availability: Usually ships in 4-5 business days
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| Features:
| • | Can be used in the oven or on the stovetop | | • | Made of enameled cast iron--unexcelled for heat distribution and retention | | • | Heavy, tight-fitting lid; plastic knob on lid is ovenproof to 450 degrees F | | • | Holds 7-1/4 quarts; 11 inches in diameter | | • | Dishwasher-safe; 101-year warranty |
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| Editorial Reviews:
Amazon.com Review
Beautiful enough to bring to the table, yet durable enough to outlive its 101-year warranty against defects, this heavy French oven is perfect for preparing and serving ceremonious dishes such as braised short ribs with sauerkraut, cassoulet, and vegetable soup. Use it in the oven or on the stovetop. Made of cast-iron, which is unexcelled for its heat distribution and retention, this French oven cooks foods evenly and gently without hot spots at low temperatures and is suitable for all heat sources. This pan holds 7-1/4 quarts, measures 11 inches in diameter, and its exterior and interior are clad in two coats of Le Creuset's famous bright enamel. The plastic knob on its heavy, tight-fitting lid is ovenproof to 450 degrees F. Loop handles facilitate carrying, and the oven is dishwasher-safe. Like all Le Creuset cast-iron products, it is hand-cast in a one-of-a-kind sand mold and hand-finished at the Le Creuset factory in France. --Fred Brack
Product Description
Here's the ideal pot for braising, stewing, simmering or slow cooking any savory, filling meal for a hungry family. Make hearty soups, brown roasts, simmer marinara sauce and more.
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| Customer Reviews:
Showing reviews 1-5 of 6
Great Investment - Great Food November 7, 2000
Big Bass Man (Ravenna, OH)
21 out of 21 found this review helpful
My wife and I purchased a LeCruset pot three years ago and use it frequently. It truly creates an oven-like amosphers right on the stove top. Our range has settings from 1 through 8 and we never set the element under this pot above a four. It heats up quickly and holds its heat seemingly forever. Yes, it was rather pricey, but we feel it was worth the investment. The best of any product is always pricey. The interior enamel is slightly stained from use, but I'd guess that's to be expected. We wouldn't hesitate to make the investment all over again.
Great for the tasks for which it's intended March 23, 2001
T. Dewar (San Francisco, CA)
81 out of 100 found this review helpful
First, I couldn't disagree more with the person who claimed getting one of these "sets" of the same line of cookware is a desirable thing. They tend to be overpriced and feature things you rarely use. (Notice they never feature a 5 qt sauté pan - but you can always count on some useless little 8 or 10-inch "omelette pan.")If you do any serious cooking, you know that certain cookware types are great for some tasks but not others. This goes for Le Creuset, copper, All-Clad Yuppieware, or whatever else. With that in mind, Le Creuset is made for - and best at - braising, stews, and other slow cooking. It's fabulous for things that go into the oven after starting on the stovetop (osso buco etc.). Yes, you should take care to use wooden spoons instead of metal on the enamel. And no, it doesn't fire up quickly. Then again, neither does All-Clad, it's much touted "inner layer " of aluminum notwithstanding. If you need to quickly sear things, black'n'blue steaks, etc. get yourself copper or Calphalon Pro Hard-anodized, both of which are much better heat conductors than steel. If you want to make Coq au Vin, curries, and other things that simmer gently or need to be finished in the oven, this is your guy.
Think before buying January 1, 2003
Diego (Philadelphia)
9 out of 9 found this review helpful
I remember my grandma using the LeCreuset dutch/french ovens. She had them for some 30+ years before she passed away (LeCreuset survived her). I have always been impressed by the longevity of LeCreuset products. Of course, while they last, they may get chipped, or get dull, but I don't care about that. I don't need shiny, brand new looking cooking utensils. I care about the results, and there I think LeCreuset can not be beat. If you are into "slow-food" LeCreuset is your choice.So yes, as one of the reviewers pointed out, LeCreuset might outlive your kitchen design, or it may not look as fancy as All-Clad and whatever else show-off cooking ware is out there, but you have to think about what you are looking for in your pots and pans. I am aware that the prices are rather steep, but like most things, in the long run you spend less. I bought cheap pots and pans before which I then had to throw away because they became uneven and just would not conduct the heat evenly on an electric stove. I will gladly invest some more money into a LeCreuset and keep it for the next decades to come.
Forgot it on the stove once April 13, 2007
Andrew (California, United States of America)
5 out of 5 found this review helpful
I have this in the "citrus" color. This one time, I left it on the stove pre-heating before I add oil and forgot about it. It got pretty hot and now the bottom has all these little tiny hairline cracks in them. The pot is still fine, but now it stains a lot easier. I have to put bleach and water in it every once in a while to get rid of the stains.
The lesson here is: Don't forget about your $250 dutch oven on the stove.
Wonderful! February 7, 2003
4 out of 5 found this review helpful
I love this pot!! It's perfect for stews and chili--or anything that needs you to brown the meat before adding the liquid ingredients.
Showing reviews 1-5 of 6
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