Le Creuset Signature Enameled Cast-Iron 7-1/4-Quart Round French Oven, Flame
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Product Feature
- 45% larger handles that provide a sure grip, even with oven mitts
- The superior heat distribution and retention of le creuset enameled cast iron
- An advanced sand-colored interior enamel with even more resistance to wear
- A larger composite knob that withstands temperatures up to 500 F
- Colorful, long-lasting exterior enamel that resists chipping and cracking
Product Description
Le Creuset Signature Enameled Cast-Iron 7-1/4-Quart Round French Oven, Flame
Also known as a Dutch oven, this updated kitchen classic enhances the cooking process by evenly distributing heat and locking in the optimal amount of moisture. With ergonomic handles and an advanced interior enamel that resists chipping and cleans easily, Le Creuset's French ovens blend the best of the past with the latest innovations in comfort and functionality.
- Colorful, long-lasting exterior enamel resists chipping and cracking; interior enamel is engineered to resist staining and dulling
- Sand-colored interior enamel makes it easy to monitor food as it cooks, preventing burning and sticking
- Oversized handles provide even weight distribution and a secure grip
- Ergonomic composite knobs are heat resistant to 500� F
- Built-in lid stabilizers provide a secure, no-slide fit
- The lightest weight per quart of any premium cast iron cookware available
Each piece from our extensive range of high-quality enameled cast iron cookware is designed for ease and versatility of use, fitting in with all styles of cooking, all types of cooking appliances and any style of kitchen or dining decor. Please read this section before using your cookware for the first time. The information it contains will help you achieve the best possible cooking results.
Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing.
Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings.
Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation
High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick.
The vitreous enamel surface is impermeable and therefore ideal for raw or cooked food storage, and for marinating with acidic ingredients such as wine.
Le Creuset Signature Enameled Cast-Iron 7-1/4-Quart Round French Oven, Flame Review
My original Le Creuset has the smaller handles and though it's the most beloved pot I own, the handles are an issue. I have a bit of arthritis in my thumbs and I found that lifting the pot using even Silicone Mitts was a bit squirmy and I felt a bit unsure, especially when taking a heavy pot out of the oven.This pot has bigger handles for a better grip but is the same, wonderful enamel-over-cast iron that works so well for cooking soups and roasts. The enamel is inert (like glass) and is non-stick as long as you remember not to scratch it up with abrasive cleaners and scrubbers. If something sticks, you can soak it when it's cooled down, and there is a TRICK for the sad, black patches that happen occasionally to the distracted cook. (No saving the burnt-flavored food, you're on your own if your pot roast "catches" on the bottom. I taste the sauce, and if no burnt flavor permeates, we are good to go.) To remove burnt patches, let the pot cool down, fill about 1/4 the way with water, add a handful of baking SODA and boil up. Then let sit off heat. The action of the alkaline soda on the somewhat acidic burnt food will lift it right off the bottom in big flakes. Then you can wash out the pot as usual. For stains, you can use a paste of baking soda or try some Barkeeper's Friend (which is said to be non-abrasive.) The pot will eventually stain a bit on the bottom, and that is called "patina"; in other words, don't fret.
This pot stays on my stove all the time--it's pretty and I love the cherry red, though the other colors are equally attractive. I had to choose, and red is good in many kitchens (black and white, yellow, for example.) It looks appetizing.
I will include here my pot roast recipe, which was and is our favorite dish from the dutch oven:
French Style Pot Roast
3 lb chuck roast
olive oil
1 big yellow onion
1 leek, white part cleaned and sliced
1 diced carrot
1 stalk fine diced celery
1/2 lb mushrooms (prefer brown crimini, but white mushrooms work too)
2 cloves garlic, crushed
1 bay leaf
1 Tbs tomato paste
1 handful parsley, chopped, optional
Salt, pepper as desired
1/3 bottle good Merlot, Cabernet, or Shiraz (any drinkable dry red wine)
1 Tbs beef stock paste (Mrs. Minors) or 1 packet beef bouillon powder
Method:
Brown meat in Le Creuset Dutch oven until all sides are browned. Take out meat and set on a platter.
Brown onion (large dice), then leek, carrot and celery until softened. Add in tomato paste, garlic, beef stock paste or powder, deglaze (bring up the cooked bits from bottom of pot with the wine. Add back the meat, season, add bay leaf. Place in 325 degree oven, cook for 2 1/2 hours or until the meat is tender and falling apart. About 1/2 the way to this point, add in the washed, sliced mushrooms.
When the meat is cooked, remove it to a platter and keep warm. De-grease the sauce: remove bay leaf, push sauce through a sieve (to extract vegetables), pour sauce into a gravy separator and let settle. Pour off the sauce and discard the fat. Reheat gravy, season if you like with the parsley. Slice the meat and serve with the gravy.
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