Le Creuset Enameled Cast Iron Signature Round Dutch Oven, 7.25 qt., Cerise

You really can’t go wrong when you buy Le Creuset. I really love this pan, I had to replace the one I’ve had for about 20 years because I dropped it on a hard surface and cracked the cast-iron. I looked everywhere to find out if I could get it repaired, but it wasn’t looking good so I went ahead and replaced my pot. Color is beautiful, and the inside finish on this newer pot is actually much easier to clean.

I was able to pick up my pot today from Whole Foods. Out of the box, it’s gorgeous. It’s also really big, and I’m feeling a little intimidated about using it. Nonetheless, I have been obsessing about Dutch oven cooking ever since, wanting to put it to good use. The 7.5 quart pot seems a bit large for my family, but I don’t want to exchange it for something smaller. I have an induction stove now, so I’m embracing cast iron and stainless steel pans. I’m sure I’ll get my money’s worth out of it. Also, I paid $300 for this thing- I found it elsewhere for much more- $460 on the Le Creuset website, so it makes sense to shop around and get it on sale.

Great quality, heavy

Best purchase ever! I just learned how to make a starter for sourdough bread and I used this Dutch oven to bake my very first loaf. It turned out great!

Wonderful product

Kinda pricey, but it is the best out there!

I'm reviewing the 4.5 quart Le Creuset round dutch oven. I have a bunch of Staubs and love them. Also great cast iron, De Buyer carbon steel, stainless steel, and unglazed clay pots. They all work well but for different things. What I'm struck by with this Le Creuset (which means the crucible) is how the enamel works. It's quite different than the Staub enamel. Both are glass on iron and both leave a very clean and direct taste. But the Le Creuset browns quite strongly. It's stickier. And maybe because the casting is so thin, the cooking goes quickly. I have another Le Creuset that's 20 years older, and I can see that they've advanced both their enamel and their casting. These things are hugely expensive, but I really like how this one works, especially with acidic foods (e.g., tomatoes, vinegar). It imparts a lovely taste signature that stainless steel can't, and has great--perhaps perfect--proportions for a dutch oven. Plus, for enamel, Le Creuset (and Staub) are the most chip resistant ones available. I've put my old one through so many torture scenarios and it's still like new.

I took a chance and purchased a nearly new pot and it arrived in better shape than expected. Seller was quite responsive to messages before I made my final decision. I will update the post if needed!