Le Creuset Enameled Cast-Iron 8-Quart Oval French Oven, Cobalt

Follow instructions! BE SURE ALL USERS understand "how to handle the enamelware"

In the 1960's my parents scraped up enough money to buy me a fairly complete set of Le Crueset cookware, I had attended the original Culinary Institute of America when it was located in New Haven, Conn. and, we enjoyed entertaining family and friends at home. Needless to say, the cook and serve feature really added to the smooth flow of the meals.
Fast foward to 2005, I had the Le Creuset items at a summer cottage, my wife told me some of her "fellow" Home Economic Teachers were going to visit and stay for a few days, a few days later the guests told my wife to get me out of the house for the day and they would prepare a fine evening meal for us. Anyhow we came home to a fine meal, the women cleaned up after the meal and we retired for the night. After the guests left and everything returned to normal my wife droped a bomb on me, her friends used several pieces of the cast-enamel...Read more

I inherited part of my mother's Le Creuset collection - i have 5 or 6 pieces. These pieces are all from the 50's and 60's, and were used for many years (prior to her stashing them away: I think they got too heavy for her to lift). This particular pot is my favorite, and it was probably one of my mom's favorites too because it is the one that shows the most wear. I use it at least once a week. It is great to put in a large piece of beef, soup, or two smaller chickens and braise them. A round pot seems more useful, but really it's not: this shape is easier to stir stuff to the edges and fit more food (like a brisket, or the aforementioned chickens).

I've got some beautiful stainless cookware, and some regular cast iron skillets, but I really enjoy using the Le Creuset. Sometimes I think I use them because of their fun color, but really I find that the sizes are most convenient, and it's great that they are easy to clean and go from stovetop to oven if needed. Yes, they are...Read more

I recently got very serious about cooking with French ovens. I have several sizes made by Le Creuset and Staub. I find them equally great. With this model, I ordered a stainless steel knob to replace the stock knob so I don't have to worry about oven temperatures.