Le Creuset Enameled Cast-Iron 7-1/4-Quart Round French Oven, Flame Review

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(More customer reviews)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.

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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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Le Creuset Enameled Cast-Iron 9-Quart Round French Ovens Review

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(More customer reviews)Three years ago, I ordered one of these beauties because I noticed that each and every host on the Food Network, from Martha to Mario was using this pot. I didn't know Le Creuset from Adam, and I thought the height of culinary sophistication was my eight quart Calphalon anodized aluminum Dutch oven. I even went so far in thinking that the TV guys were using this pot because it was white on the inside, so it was easy for the camera to see what was going on.
Boy, was I wrong. Ever since I got this pup, I have used it for every soup, every braise, every stew, and every pot roast I have made since. At about the same time I got an oval shaped pot and a similar sized pot shaped primarily for making soups. All three are about the same size and weight. I never use the other two except when I have something which is a lot longer than it is wide.
The heat management is flawless, it is easy to clean, and it is tolerant of too much heat.
As other reviewers have noted, it is a bit heavy, so if you commonly have problems with heavy cookware, consider a smaller one or my retired aluminum pot.
Very highly recommended for both gas and electricity.

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Cook on the stovetop then move food into the oven using this 9-quart round French oven. Secure lid seals in all the moisture and flavor. Cast iron enameled French oven retains heat well and is beautiful enough to bring right to the table as you serve. Features sturdy, cast handles on sides so you can lift and carry with ease. Ideal for cooking and re-heating risotto, soups, stew, chowders and any other simmering or slow-cooking foods

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Circulon Infinite Hard Anodized Nonstick 6-Quart Covered Chef Pan Review

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(More customer reviews)This pan is a big improvement over the original Circulon pot I have with the deep circular grooves. This pan has shallow bumps on the pan bottom that are extremely easy to clean. This particular chefs pan is a great size for meals for 4. I love the high straight sides. The pan is heavy for me so I cannot easily lift it or toss ingredients using one hand. The heaviness is the biggest negative for me over the wok I had that this replaces. The reason for the weight is a layer of stainless steel on the bottom of the pan, which is very flat. The lid is also stainless steel and tight fitting. I cook over a budget electric range and the pan is reasonably even heating. I have not noticed the handle getting hot at all, but I have not used very high heat on this pan because it so far does not seem to need it. The non-stick performance has been great, and the pan cleans up very easily. I always hand wash and have not tried in the dishwasher. The pan with the handle seems a little big to fit efficiently in a dishwasher. I like this pan so much that I am going to buy more of the Circulon Infinite cookware.
UPDATE: I have had this pan over a year now and it continues to perform well. I only use wood or nylon utensils with the pan, never metal. The "non-stick" has held up very well, but I always wipe a small amount of oil onto the pan with a paper towel. Just enough to coat the bottom - there should be no visible oil. Just a sheen. I have moved to a gas burner, and the pan still cooks very evenly. The bottom is still dead flat. This pan gets used at least 3 times a week for everything from braising, frying, sauteing, and stir frying. I still highly recommend this pan.

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The sides of a chef's pan are gently sloped, just enough to round the edges of the pan. Getting rid of the sharp corners makes stirring or whisking more efficient.

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Rachael Ray Hard Anodized Nonstick 10-Piece Cookware Set, Orange Review

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(More customer reviews)I received this cookware December 06 and have been cooking with it everyday since then. It is truly an amazing cookware set. It goes from stove top to oven with no problem. It looks nice hanging on my pot rack in my kitchen even after all of the use it gets from me and my family. The pots cook evenly and the food does not stick making clean up spectacularly fast and easy. I was lucky enough to receive and add to my collection this past Christmas the larger, deep oval skillet for large family dinners. I highly recommend this set for anyone from beginning cooks to very experienced ones.

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This cookware set is an exceptional value, including all of the pans needed to equip your kitchen with the most used cooking pieces. As the set contains only basic pieces, you'll really use each and every pan. It includes saucepans for whisking a homemade sauce or cooking your morning oatmeal, a big stockpot for soups, stews or boiling pasta, and skillets (probably the most used pan in any kitchen) that will help you turn out perfect pancakes or a tasty tuna melt.

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Le Creuset Enameled Cast-Iron 7-1/4-Quart Round French Ovens Review

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(More customer reviews)Anyone serious about Cooking should have at least one cast iron pot and Le Creuset is the best quality available today. The 7 quart pot is perfect for anything which requires long slow cooking either on the stovetop or in the oven: stews, baked beans, pasta fagioli, paella, cassoulet, soups, etc., etc. An iron pot takes longer to heat up than say stainless steel or aluminum but it holds heat longer than either. I have even used my Le Crueset on the BBQ to bake a cake or make cornbread so as not to heat up the kitchen in the summer. In fact, this past summer when the electricity went out, I even made all the components of Lasagna Bolognese as well as baking it complete in my Le Crueset on the BBQ. It was round, shaped like a cake but it was delicious. I've had one of my Le Creusets for over 10 years (that calculates to 91 more years on the 101 years warranty!) with no sign of any obvious wear mainly because I have taken care when using it: wooden instead of metal spoons or spatulas and using non-abrasive cleansers on the interior.

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Since 1925, Le Creuset has been handcrafting Enameled Cast Iron cookware, and particularly Round French Ovens (or Dutch Ovens), in Northern France.While this popular shape has been around for many centuries before that, the basic design has changed very little thus endorsing the cooking qualities that it provides.Generation after generation has come to cherish the Le Creuset Round French Oven???s quality, durability, and versatility, and it easily becomes the core piece in any well-equipped kitchen.The cast iron provides superb heat retention and distribution, and the enamel is hard-wearing and non-reactive, making the number of recipes that you can do in this pot endless: anything from savory rice to braised chicken to mouth-watering cake. Your imagination is the only limit!

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Le Creuset Enameled Cast Iron 5 Quart Oval French Ovens Review

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(More customer reviews)We were reluctant to spend the money on this french oven but it was worth every penny. It heats up evenly and browns meat beautifully. We use this 5qt. french oven to make great one pot meals (4 servings). Just last night we made braised short ribs that were mouthwatering. We often use this pan on the stove for browning or searing and then transfer the dish to the oven for further cooking. Other times we use it for slow cooking on the stove. Clean up with the pan is super easy. Everything just wipes right out. The pan is really heavy but that's what makes it cook so well. My wife used to hate to cook (I used to be the only cooking enthusiast in the family) but she loves this french oven because all her recipes come out tasting so good.

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Since 1925, Le Creuset has been handcrafting Enameled Cast Iron cookware, and particularly Round French Ovens (or Dutch Ovens), in Northern France.While this popular shape has been around for many centuries before that, the basic design has changed very little thus endorsing the cooking qualities that it provides.Generation after generation has come to cherish the Le Creuset Round French Oven???s quality, durability, and versatility, and it easily becomes the core piece in any well-equipped kitchen.The cast iron provides superb heat retention and distribution, and the enamel is hard-wearing and non-reactive, making the number of recipes that you can do in this pot endless: anything from savory rice to braised chicken to mouth-watering cake. Your imagination is the only limit!

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Emile Henry Flame Top Round Oven Review

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(More customer reviews)I had put off buying a dutch oven for quite some time, just because they are always SO heavy and SO expensive (the good ones, anyway).
I was at Sur la Table looking at dutch ovens when I lifted the lid off a Emile Henry Flame Top and very nearly threw the lid backwards over my shoulder because I expected it to be about twice as heavy as it actually was. I was dubious; a ceramic dutch oven? It was on sale so I bought it, thinking that I could return it if I didn't like it.
I don't like it. I LOVE it. So far everything has cooked absolutely perfectly in it. The ceramic retains and radiates heat better then metal, excellently searing pot roasts and then simmering evenly on the very lowest gas heat setting. If my Flame Top went missing today I'd buy another one without hesitation. This is 100% heirloom cookware: it's going to be in your family, being used, for a long time.
To address the complaint that the Flame Top retains odors, all I can say is that I never had this problem, but with two caveats. The first is that the reviewer didn't state if she seasoned her Flame Top as recommended by the manufacturer (instructions are both in the box and on the website). The ceramic glaze needs to be "set" by simmering either milk or water with dry rice in it before it's first real use. If this step is skipped and the pot is instead seasoned with tomato sauce, then I imagine there would be a problem. The second issue is that of tomato sauce in general. Highly acidic foods cooked in any lightly porous cookware are going to leave an odor behind, at least for a little while, that's why tomato-based sauces should always be cooked in steel. Like I said, I've cooked a range of stinky, odorous foods in my Henry pot and it doesn't smell at all.


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Emile Henry Flame Top cookware, a technological innovation. An innovation in ceramics technology, Emile Henry's new line of Burgundy Clay Flame-Top ceramics products work directly on a gas flame or an electric or halogen hob without a diffuser, without any fear of cracking or breaking.Much lighter, (30%), than many types of comparable metal cookware products, Flame-Top is microwave and dishwasher-safe, cleans up very easily, is extremely strong and durable, goes under the broiler, and can go directly from a freezer or a refrigerator to a hot oven to the table, where it will retain the cooking heat for a very long time. This recent innovation from Emile Henry is a break-through in ceramics technology. Unlike most metal cookware products, Flame-Top cookware can sit on a very hot open flame for an extended period of time without any ingredients in the cook pot, and they will not crack, discolor or break. Perfect for braising, browning and slow cooking due to the incredibly gentle heat distribution properties of Burgundy Clay, Flame-Top products cook evenly and thoroughly when used on top of the stove, in the oven or even in the microwave.Enhancing this gentle cooking action are raised dots on the underneath side of each lid that evenly distribute evaporated juices directly back into the cooking food.This self-basting technique produces a more thoroughly cooked, tender and moist dish than with traditional lids, which force liquids to run down the sides of the pot, and which contribute to uneven cooking. Emile Henry Flame-Top ceramic cookware is light and versatile, and better brings out the flavors of all cooked foods.

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