Le Creuset Signature Round Wide 3.5-Quart Enameled Cast Iron Dutch Oven - Cherry Red | Perfect for Braising, Stewing & Baking | Ideal for Soups, Casseroles & Bread Making
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SKU:54445940
Product Description
Le Creuset Signature Enameled Cast-Iron 3-1/2-Quart Round French Oven Shown in Flame Color Shown in Flame Color Also known as a Dutch oven, this updated kitchen classic enhances the cooking process by evenly distributing heat and locking in the optimal amount of moisture. With ergonomic handles and an advanced interior enamel that resists chipping and cleans easily, Le Creuset's French ovens blend the best of the past with the latest innovations in comfort and functionality.Colorful, long-lasting exterior enamel resists chipping and cracking; interior enamel is engineered to resist staining and dullingSand-colored interior enamel makes it easy to monitor food as it cooks, preventing burning and stickingOversized handles provide even weight distribution and a secure gripErgonomic composite knobs are heat resistant to 500*FBuilt-in lid stabilizers provide a secure, no-slide fitThe lightest weight per quart of any premium cast iron cookware availableEach piece from our extensive range of high-quality enameled cast iron cookware is designed for ease and versatility of use, fitting in with all styles of cooking, all types of cooking appliances and any style of kitchen or dining decor. Please read this section before using your cookware for the first time. The information it contains will help you achieve the best possible cooking results.Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing.Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings.Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparationHigh heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick.The vitreous enamel surface is impermeable and therefore ideal for raw or cooked food storage, and for marinating with acidic ingredients such as wine.
Customer Reviews
The best pans for braising meals under low heat and for making different soup. A few tips I learned while using them:1- put the oil or butter before you turn the heat on. This makes the food less likely to stick or stain the enamel. In non-enameled pots, one should do the opposite and wait till the pan is hot.2. Start at low heat for several minutes before tuning to medium. This is more crucial if you use electric heat and the eye of the stove is much smaller than the bottom of the pot. Again this will prevent sticking.3. Only put the heat on high if there is a lot of liquid in the pot, such as soup. You shouldn't exceed medium heat in most circumstances.4.Apply oil and rub it with a papr towel after each meal. You will read in the instructions that it's not essential, but I found that it helps the food not to stick.5.Never use metal implements in enameled pots. You shoul use wooden ones.6. Stains at the bottom are normal with use. You can ignore them, but if you are fussy you can can rub the out by boiling some water in the pot for a couple of minutes. Don't do it any other way or you risk ruining the enamel.7 let the food set for 15 minutes or so after it's cooked. It will taste best if you do.8.be careful not to drop the pot on the floor, it will break. Such is the nature of cast iron.I hope these tips are useful. It took me a few years to figure them out, but they'll make your cooking life easier and with less frustration. Good luck.
