Le Creuset: the buyer's guide
Le Creuset has made enamelled cast iron in Fresnoy-le-Grand, in the north of France, since 1925. The pots last for generations, which makes the first purchase the one that matters: the right size and shape will be in your kitchen for forty years, and the wrong one will sit in a cupboard.
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What the brand is known for
Cast iron coated inside and out with glass enamel: it holds heat like bare cast iron but never needs seasoning, never rusts and can go from stovetop to oven to table. The sand-coloured interior lets you watch the fond develop. Le Creuset also makes stoneware, stainless steel and non-stick, but the enamelled cast iron is what people mean by the name.
Which size Dutch oven
The round Dutch oven comes in 2, 3.5, 4.5, 5.5, 7.25, 9 and 13.25 quart sizes. For a household of two to four the 5.5 quart round is the right first pot: it braises a whole chicken, makes a batch of soup or chili, and bakes a loaf of no-knead bread. The 7.25 quart is for big batches and stock, and weighs a noticeable 13 pounds empty. The 3.5 quart is the right size for rice, one-pot pasta and side dishes. Buy the 5.5 first; buy the 3.5 second.
Round vs oval, Dutch oven vs braiser
Round sits better on a burner and is the all-rounder. Oval (6.75 quart is the common size) fits a whole fish, a leg of lamb or a long roast, but overhangs the burner and heats less evenly on the stovetop. The braiser (3.5 or 5 quart) is wide and shallow with a domed lid, for searing then simmering: shallow braises, paella-style rice, and anything you would otherwise cook in a skillet with a lid. If you already have a Dutch oven, the braiser is the most useful second piece.
Colours and outlet shopping
Colours are collected, and some are retired every year, which is why Le Creuset outlets exist. Flame (the orange that started it all) is permanent; Cerise (red), Marseille (blue) and Oyster are the other staples. A pot in a limited colour costs the same and works the same; buy the colour you will enjoy looking at. Second-quality pieces from outlets have cosmetic enamel flaws and are perfectly usable.
Caring for enamelled cast iron
Medium heat is enough; high heat chips enamel and discolours the interior. Let it cool before washing, use a plastic scraper rather than steel wool, and simmer baking soda and water to lift stubborn stains. The lid knob on most current pieces is stainless and oven-safe to 500°F; older phenolic knobs are limited to 375°F.
What to buy
| Product | Why |
|---|---|
| 5.5 qt Round Dutch Oven | The all-purpose first pot for most households. |
| 3.5 qt Round Dutch Oven | Rice, sides, small braises; the best second pot. |
| 7.25 qt Round Dutch Oven | Large batches, stock, big families. |
| 3.5 qt Braiser | Wide, shallow; sear-then-simmer dishes. |
| Signature Iron Handle Skillet 10.25 in | Enamelled skillet with a helper handle. |
| Stoneware Heritage Rectangular Dish | The lasagne and gratin dish. |
Questions people ask
Le Creuset or Staub?
Both are made in France and both last a lifetime. Le Creuset has the light interior that shows browning and a wider colour range; Staub has a black matte interior that hides stains and self-basting lid spikes. Cooks who braise and sear a lot often prefer Staub; everyone else is happy with either.
Is Le Creuset on Amazon genuine?
Yes when sold by Amazon or by Le Creuset's own store. Prices on Amazon are often below the Le Creuset site during sales; check the 'sold by' line and avoid new sellers with no history.
Is the enamel safe?
Yes. The enamel is glass, free of PFOA and PTFE, and the brand's interiors have been cadmium- and lead-free for decades.
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