Customer Reviews:
 exceptional! January 16, 2008
girl from TN (TN)
2 out of 2 found this review helpful
Fabulous roaster, and a must-have for any kitchen. There is nothing like LeCreuset's enameled cast iron for perfect roasting, brasing, casseroles. I roasted my Greek chicken recipe with potatoes and lemon in this, and it came out to perfection. Meat and vegetables nicely roasted/browned, sauce was rich, and chicken was very tender. Far better results than pyrex bakers or even a Calphalon roaster I have. And it makes such a nice presentation for serving and cleans up beyond compare.
If you do much oven roasting, or cooking from-stovetop-to-oven, LC's enameled cast iron is by far the best option available. I used have to brown meat in a separate pan, and transfer to pyrex bakers for the oven -- not any more! The durability and even-heating of the LC cast iron is outstanding. I am thrilled with this piece!
Use for casseroles, cakes, or roasting September 30, 2006
L. T. Beasimer (Dallas, TX)
4 out of 5 found this review helpful
Le Creuset manufactures porcelain enameled cast iron cooking vessels as well as other quality products. The enameled cookware is cast from molten iron formed in sand moulds which are used only once. For this reason, one pan may look like another, but each is unique in its own way.
Cast iron is a highly efficient material which absorbs and distributes heat efficiently. For this reason, it is recommended to use on low to medium heat. There are a few exceptions like boiling water where cooking on high heat is appropriate and okay. Otherwise, cooking with high heat may cause food to stick, discolor the enamel coating, or cook the food unevenly. Remove cast iron from the heat and it does not cool off quickly. This helps your food stay warm while serving. Beware; iron tends to be heavy so these cooking vessels tend to be heavy as well.
Cast iron is an effective material for cooking so why cover it with enamel? Iron tends to rust; iron oxide (rust) doesn't add any complimentary flavors to your food. If your cast iron cooking vessel was not enameled, you would have to season and maintain it. Adding the porcelain enamel not only looks good, but has multiple benefits. The enamel, being a solid coating, is one of the most hygienic surfaces to cook on, does not stain, absorb odors, retain flavors, and is easy to clean. The enamel can be damaged, so limit cooking tools to plastic or wood.
The benefits of cooking with Le Creuset cast iron are many, but lets get down to the roasting pan specifically. This pan holds 5 1/4 quarts of food, measures 9 3/4 x 14 x 3 inches internally, and weighs 10.2 pounds. 5 1/4 quarts will typically feed 8 - 10 people when it comes to casseroles, so consider your recipes when determining the size you need. Except for roasts, the roasting pan tends to do best if at least 3/4 full. Any less and you may overwhelm your food with heat evenly dispersed in the pot.
I find that the cast iron adds a crispy texture to food that may be desirable with a dish like mac-n-cheese, while not so desirable for other dishes. Add the Le Creuset 9 by 11-1/2 inch roasting rack for roasting chickens and pork loins keeping them out of the grease. Some other possibilities for this pan include casseroles, deep dish pizza, pork chops covered with cornbread dressing, dinner rolls, baked squash, lasagna, scalloped potatoes, cobblers, pineapple upside down cake, or bread pudding. The possibilities almost seem endless to your imagination.
One feature that people tend to complain about is the cost. The cost does seem steep compared to other pans made from other materials. Heck, cast iron doesn't seem like it should be expensive when comparing to that old cast iron pan past generations have used for cornbread and camping. However the manufacturing process requires making a mould for each and every pan produced. They then go through the enameling process before shipping these heavy pans. If you take what goes into making and distributing these high quality cast iron products, the cost tends to make sense. Then consider that this pan will easily last a lifetime when taken care of.
PROS:
Extremely versatile
Efficient absorption and distribution of heat
Hygienic enamel cooking surface
Does not stain, absorb odors, or retain flavors
Easy to clean when not abused or misused
Can be transferred from stove top to the oven to the table
Can easily last a lifetime
CONS:
Its heavy, as cast iron tends to be weighing in at about 10.2 pounds.
excellent piece of cookware February 11, 2006
M. K. Foley (Prospect Heights, IL USA)
4 out of 4 found this review helpful
My favorite roasting pan! Yes, it's expensive, it's made to last a life time and then some.
Performs beautifully every time and cleans up very easily with just a short soak in hot water. I use it for just about all my roasting needs. It makes the best sauces and gravies too, since the meat juices carmelize nicely on the bottom. And it goes easily from stovetop to oven and back to stovetop again.
I also use it for making lasagna, roasted vegetables, tuna casserole, rice pudding and bread pudding. The even heating of the cast iron turns out a nice product every time. I even use it for a water bath for my ramikins of custard (preheat it first).
I like the low profile, cast handles too. No problem storing this pan.
One caution: Treat the finish carefully, do not use metal utensils against the enamel finish, since they can scratch and damage it. Do not use it in the broiler, which can also damage the finish. I put an old dish towel inside it when storing to protect the finish. Treated properly, this is a pan you will use for a life time and pass on to your grandkids.
Awesome deep dish pizza pan! February 1, 2006
Rebbielou (Arizona)
10 out of 10 found this review helpful
I purchased this piece as part of a set from Williams Sonoma. It was a great price, but when I unpacked this enormous baker I wondered what I was ever going to use it for. We are a family of two, and if I used it for something like lasagna we would be eating leftovers for a month. I found, however, that it makes the best deep dish pizza EVER! We haven't ordered delivery in at least two years, and I use the pan once a week. It's now one of my favorite le creuset items. A word of caution, though. I'm not very big, and the baker weighs at least ten pounds. I dropped it once when it was still wet and slipped out of my hands, and it cracked my kitchen floor tiles! Proceed with caution, but get ready for the best pizza you've ever had in your life!
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