Le Creuset Reviews

This was my first Le Creuset purchase and I doubt it will be my last! I love this little pot - it's perfect for warming up milk for hot cocoa or tomato sauce. It seems to be very well made - nice smooth enamel coating over the cast iron. Very easy to clean and I like how it keeps a simmer even on an electric stovetop. Hope this helps anyone thinking about buying this pot! :-)

This is too cute to keep in the cupboard..in fact, I'm planning on buying a nice baker's shelf just to display my newfound love of RED Le Creuset! The only downside to this saucepan, is that it is a bit smaller than I expected...if it were just a bit larger, it could be used so much more often!!!

This is a fantastic little saucepan. I use it for steel-cut oatmeal. It can hold a simmer over low heat for 30 minutes with no sticking or burning. All I need to do is stir it every 10 minutes or so. I can also boil water in it very quickly, and the little hole in the lid prevents the condensation from dripping out from under the lid as sometimes happens with other Le Creuset pans. Finally, the handle remains cool enough to use without a pot holder, and has a very nice appearance. Love it!

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These ramekins are a handy size for desserts, condiments, etc. The cherry red is my favorite color, and the ramekins match well with my other Le Creuset. I originally bought 2, but found myself using them so often, I picked up a couple more.

I was surprised to see on the box that these were made in Thailand and not France. I think I remember seeing that the LC stockpots (which got mixed reviews) were also made outside France. The quality seems to be just fine. The pieces are not marked with a location. The only loss seems to be the mental imagery - I picture these being made at a sweatshop instead of by a French villager whose family has worked at LC for generations!

Fill the ramekin with a dip and place in a matching (coordinated) LeCreuset oval casserole dish filled with chips or veggies. Nice presentation.

These ramekins beautiful enough to plop on the table when company comes, they're quite roomy and they clean up easily.
Personally, I like the idea of ramekins in general; it's easy to portion out your food and who doesn't like their own little serving of lemon pudding or spinach souffle?
All my Le Creuset purchases have been successful; I plan to eventually replace all my cookware with this brand.

Everything sticks to it. I thought it was a non-stick, in fact I didn't think they sold anything but that now. Dont buy!

Not really that happy with this product, but I would buy it again. News from the non-stick front is not good these days, so I was prompted to change my cooking habits. This first step is buying new cookware, and I have begun to buy the LeCrucet line. Main problem with the Le Crucet is that it takes an awfully long time to heat, and when heated has a very uneven cooking surface. I cook on a professional stove and still get the 'half-browned pancake' effect. The middle heats far quicker then the outside edge of the cook surface. That being said, I'm still far happier to cook on the cast-iron product than on non-stick.

First of all, let me say I agree with the reviewer who deducted stars from the 9" skillet due to the non-stick coating. Since non-stick coatings are chemicals, I refuse to use any cooking utensil with the coating on them. The original, baked enamel finish on this skillet works great. The secret is using moderate heat and adding oil once the pan warms up, then adding the food items. If the meat sticks, it will unstick as it carmelizes (this also applies to their grilling skillets). I find that I can just wipe mine out and keep using it until I make chili or something messy like that. Then all I do is fill the skillet with water and let it sit a while, then it rinses clean. At the maximum, I've taken a boar bristle brush to a couple of spots once or twice, that's all.

I beseech this company to leave the non-stick coating off their skillets even though one reviewer below seems to prefer it. Or at the minimum give the consumer a choice but I'd bet most would prefer the original, satin finish. In fact, I bought this skillet because of the fired enamel finish as I discovered my well-known name brand stainless steel skillet and stew/pasta pot has too much nickel in them so I can't use them. Anyway, I love this skillet. It makes a good wok too as the burner is under the center of the pan. I can fry up one veggie, push it off to the side where it stays warm while I fry the next one, then push it over until I'm finished. Did I say I loved this skillet?

I wish they made a lid for this skillet as I had to buy another brand which doesn't match but it works. Since most skillets come without lids, this is being silly, I agree. So then, I highly recommend this skillet both for cooking and for easy clean-up.

I have numerous Le Creuset items, and this has to be the worst one. Everything sticks to the finish. Salsbury steak turns out horrible (can't make gravy), breakfast sausage patties become ground sausage pieces due to the sticking. And, like mentioned in an earlier post, it is hard to clean. Beware this new finish, (they have it on their grill pans also)it is not up to par.

I'm a huge fan of Le Cruest's products and own a few well chosen pieces. Having said that, this new satin finish is a disappointment. I was given this a gift a year ago and was thrilled - until I used it.

I really wish they'd go back to their original smooth enamel finish. This must be an attempt to produce an interior more durable for using metal utensils with. An attempt that in my opinion is a failure. Things (like eggs and hamburgers) stick to this finish. You have to use a lot more fat to prevent sticking. It's hard to get clean, takes quite a bit of scrubbing even after soaking. It doesn't give the finish to grilled meats, etc that I want from a fry pan. Forget deglazing it to make a sauce. I find my All Clad 9 inch skillet to be a superior performer to this one.

Since this is a 9 inch skillet, I haven't used it to saute onions, etc., so I can't say how it performs with these items.

I do use it to make cornbread and to roast small portions of meats or veg in the oven, with good results (as long as I'm not going to use the browned bits to make a sauce). This to me though, is not enough uses to justify buying it.

I bought this recently because of the price point...I have the same pan in the 11 inch. I consider and treat both pans as I would a seasoned cast iron skillet because of the rough satin finish on the interior. This is not a good pan for omelets because of the interior finish. I wish Le Creuset would make some skillet with dark colored interiors in the smooth enamel finish.

This trivet is wonderful - virtually indestructible. And it's absolutely beautiful, too! My friend from Brittany said her grandmother had the same exact trivet when she was a child. I am sure this one will last me a very long time.

It's true, the handle is too short and awkward. It would not be a good vessel to move to the oven and back. But if you want a wonderful pot for all sorts of foods on the stovetop, this is really enjoyable. I like the weight of it and the flame color makes me smile. It's only drawback is the handle, hence four stars. A Dutch oven would make more sense if you are wanting only one Le Creuset. But if you've the latitude to own more than one, I think you will be happy with this, especially if you get it for a good price, as I did on the Friday Sale.

I love this pot. Sure it's heavy, and the handle is a bit short, but to me that's part of the charm and individuality of this wonderful pot. I use it several times a week and each time it brings me happiness . . . even if I use it just to boil water for pasta. What more can you ask?

This was a gift for my daughter, she loves the pan & I loveed the price.