Buy Le Creuset Enameled Cast-Iron 7-1/4-Quart Round French Oven, FlameLe Creuset Enameled Cast-Iron 7-1/4-Quart Round French Oven, Flame Product Description:
- 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
Product Description
Enhance your kitchen and your table with this piece that combines classic design and faultless performance. Not only does it function beautifully in the microwave and oven, the 7.5-quart French oven lends a distinctive charm to the table. This all-in-one fashion serve ware moves smoothly from the refrigerator or freezer to the microwave or oven to the table. Features non-porous, durable enamel coating and sure-grip handles for easy handling and confident use. 15.4 WXGA (1280 x 800) LCD XBRITE-ECO Display Mobile Intel Graphics Media Accelerator X3100 with up to 358MB shared Video Memory DVD+-R/RW Drive with Double Layer Intel PRO/Wireless 3945 802.11A/B/G 10/100Base-TX Ethernet Built-in Memory Stick(R) Duo with MagicGate(TM) Card Reader Built-in Secure Digital (SD) memory card slot ExpressCard 34 Slot 4 x USB 2.0, Headphone out; Microphone-in, VGA, IEEE 1394, RJ-11 (Modem), RJ-45 Approximate Unit Dimensions - 14.2 (W) x 1.5 (H) x 10.6 (D) Approximate Unit Weight - 6.3lbs
Customer Reviews
Most helpful customer reviews
23 of 23 people found the following review helpful.
Great Investment - Great Food
By Big Bass Man
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.
14 of 14 people found the following review helpful.Think before buying
By Diego
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.
86 of 105 people found the following review helpful.Great for the tasks for which it's intended
By T. Dewar
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.
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