Le Creuset L2501-26-67 Enameled Cast-Iron 5-1/2-Quart Round French Oven, Red
- Handmade enameled cast-iron construction; works with all cooking surfaces
- Dishwasher-safe
- Allows you to bake, broil, braise, saute, marinate, refrigerate, and freeze
- Food will not react with porcelain enamel surface
- Lifetime warranty
Don’t expect this piece to spend much time in storage, as you will soon discover it’s amazingly versatile; equally efficient as a sauce pot and a baker. Perfect for simmering stews and soups, baking casseroles and roasting vegetables or chicken. As with all Le Creuset cookware you can bring this French oven directly to the table with confidence, knowing its beautiful appearance is as integral a part of its appeal as its cooking qualities.This 5-1/2-quart French oven by Le Creuset is the most for
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(out of 110 reviews)
List Price: $ 315.00
Price: $ 204.99
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5 Responses to Le Creuset L2501-26-67 Enameled Cast-Iron 5-1/2-Quart Round French Oven, Red
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Review by Wayne Fogel for Le Creuset L2501-26-67 Enameled Cast-Iron 5-1/2-Quart Round French Oven, Red
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This oven is the perfect size for most people. I cook a great deal from the Cook’s Illustrated Soups and Stews book and have found nothing except stock that I cannot make in this oven. Everything just fits in for an even, controlled cooking process.
This pot also fits nicely on one burner. This means after you get your food going you can slide it to the back burner to simmer leaving all your other burners open for other work. This is a great contrast to Le Creuset’s larger pans, especially the 7-1/2 quart soup pot that winds up taking three of your four burners out of action. The pan also fits nicely on a refrigerator shelf, letting you cook a day in advance and then easily reheat when you are ready.
You already know from the other reviews how well this pot does pot roast, chicken, etc; as well as how easily it cleans up. Le Creuset is expensive but this pot is well worth the price. It is the Dutch Oven you will use for a lifetime.
Review by ringo for Le Creuset L2501-26-67 Enameled Cast-Iron 5-1/2-Quart Round French Oven, Red
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(as an addendum to my previous review)As some other reviewers have noted, the pots will break if dropped. This is particualarly true if you have a tile or concrete floor in your kitchen. I’ve dropped pots onto linoleum and wood with no problems (except for a dent in the linoleum). Some pots are also more prone to breakage than others – the oval french ovens will crack through if dropped on the “long” side, rendering them unusable. The rounded soup pots, however, seem to be almost indestructable.The enamel will scratch and chip, even by such seemingly innocuous things as a dishwasher prong that has the rubber coating worn off (I totally trashed the inside bottom of a small soup pot this way). Banging a metal spoon on the rim of the pot to clean it off is a no-no (though wood is fine). You also can’t deep fry in the white-enamel-lined le Creuset, though you can in the black-lined pieces, and the older grey (glissimal) ones.Nevertheless, as a proud owner of naked Wagner cast iron, All-Clad, Kitchenaid, and le Creuset, my choice for stews, soups, spaghetti sauce and rice is still le Creuset.
Review by sherry carey for Le Creuset L2501-26-67 Enameled Cast-Iron 5-1/2-Quart Round French Oven, Red
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I love to cook and really work my pots and pans over. i am so sick of investing in a *high-quality* cookware set that falls apart and looks terrible after 3 or 4 years. even the circulons and calphalons were disappointments. i’ve had my eye on le creuset for a few years but never had the opportunity to buy one until recently. i bought mine (the blue french oven) at an overstock store for an incredible price, and now i’m here shopping at amazon for more. pot roasts cook in half the time on lower heat, and cleaning is a breeze. if you love to cook they are well worth the investment. i can’t begin to tell you how pleased i am!
Review by Joanna Daneman for Le Creuset L2501-26-67 Enameled Cast-Iron 5-1/2-Quart Round French Oven, Red
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I cook mainly soups and stews (they can be reheated over a few days so I don’t have to cook every night.) But my stainless pots tend to burn if I leave them to simmer. I love this pot because it heats evenly and slowly, and the enamel is non-stick or nearly so. I keep mine out on the stove all the time because I like the way it looks–the red is very cheerful in our white kitchen.My first test run was a batch of minestrone. My recipe takes three days as I make a double beef boullion to start, then finish off with the strained stock and added vegetables. The results were great. This is a heavy pot and the enamel can chip if you drop the top (not to mention ding your floor.) So be careful.
Review by ringo for Le Creuset L2501-26-67 Enameled Cast-Iron 5-1/2-Quart Round French Oven, Red
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In the dictionary, next to “dutch oven,” is a picture of a le Creuset pot. This 5.5 quart version is sized to fit typical casserole, soup, and stew recipes, and big enough for a large chicken or pot roast. It will fit on an average-height refrigerator shelf (you may need to replace the lid with a dinner plate), and will heat evenly on a standard sized burner (though, given the heat distribution of the cast iron, it would heat evenly on a birthday candle). This is the size the cooking shows use – if you’ve ever watched over Emeril’s shoulder as he arranged stuff in the pot, you know that this is just the right size and shape. My only complaint is that le Creuset recently stopped smoothing and under-glazing the rims of their pots, and is now leaving them rough and “rust-proofing” them instead. For my older (heirloom) pots, I invert the lids for stacking and storage. I haven’t been able to bring myself to do this with my newest pot, however, because if I do the rough unglazed rim will scratch up the lid. (ecoutez-vous le Creuset?!)