Le CreusetSignature Enameled Cast-Iron 5-1/2-Quart Round French (Dutch) Oven, Cerise (Cherry Red)

There's really not much to say in a review of a Le Creuset French oven. It's the best enameled cast-iron piece I've ever owned (I have the 5 1.2 qt./26 cm. cocotte in Cerise). Everything you've ever read about how evenly it heats, how long it holds temperature, and how amazing foods come out (even browning, amazing braising, stovetop or in the oven, etc.) is all true. I've been an every-single-day home cook for 15 years, and I was happily stunned the first couple of weeks I had mine.What I will say is I also learned how to take care of enameled cast-iron cookware--in order not to ruin my (with tax) nearly $400 French oven. (Which I cook with almost every day--just like my older, far cheaper French ovens.) This time, I also invested in silicone utensils (spoons, turner, tongs, whisk) to make sure I don't scratch the interior enamel. I don't turn the temperature as high as I would with an aluminum pot, since you can pretty easily get your temperature out of control in cast iron.I'm also being very careful to avoid thermal shocking the piece--no putting my hot French oven in cold water, or putting refrigerator-cold items in it while it's hot, to avoid banging utensils on the side of the piece, and to avoid the scrubber side of sponges. These aren't just good practices for Le Creuset--this is probably how, over time, I ruined the far cheaper (1/11th the price) off-brand French oven that I had used for the previous ten years. Metal utensils and thermal shock will cause micro-cracks that will destroy the interior bottom lining.I only have two caveats, and neither is negative. The piece is heavier than it looks, and heavier than some off-brand versions (except for Lodge, I believe, which is even heavier). Be prepared and be brave. Washing it requires a good grip, as does straining out liquid (i.e. to make a sauce or gravy) while holding onto the pot and lid, and a lot of confidence.And you will almost immediately have fond that sticks to the interior bottom and side enamel. This is TOTALLY NORMAL, so don't freak out--and DON'T scrub with anything but the soft side of a sponge. Just let the French oven come to room temperature and then soak it in the sink (I do anywhere from half an hour to overnight--it won't hurt the piece at all.) Then scrub with a soft sponge. Really stuck-on fond just requires a 10-minute simmer with a few teaspoons of baking soda in water--let it cool down and it sponges right off.Be prepared for the weight and for how to care for your Le Creuset piece (which you should do anyway because alarmingly expensive!), and there should literally be no downsides to your purchase.

I affectionately adopted the name of "My Magic Red Pot" from another reviewer because I like it so much and it has helped me elevate cooking to a new level.I've cooked six dinners for four in it, all requiring stovetop-to-oven or oven-to-stovetop techniques within the same recipe. (Did you guess I'm a fan of America's Test Kitchen?) The pot worked like a champion every time.I've also used it in the refrigerator (after a brief cooling-down time for hot foods). No fussing with transferring food to another container for refrigerator storage.I can't believe how I managed to make so many nice dinners with a cabinet-hogging assortment of stainless steel and fairly high-end anodized aluminum pots, but this makes things easier with usually even better results. Not nearly as much stirring or monitoring is required, and cleanup is as easy as non-stick. I just use a supermarket Doby Pad and dishwashing liquid; nothing fancy is necessary.I bought the pot a couple of gifts: a big, big plastic spoon with a bit of a tilt between the handle and the spoon-part at my local thrift store. (That tilt of the handle makes it easier to degrease, spoon gravy, etc.) It cost 40 cents. And a $5 bamboo wood spoon. You don't want to use metal utensils in this or most other enamel-coated cookware.Perhaps you're thinking of outfitting a small RV kitchen or kid's college apartment? If there are a couple of stove burners and a small oven, your first instinct could be to "think small." With this pot, almost all they'll need for cooking, gourmet or not, is perhaps this pot (which seems large and heavy for the space but makes up for its size in versatility) and a couple of big spoons. Adding a small saucepan, a skillet, and baggies for storage could be all that is needed for cooking and storing some delicious meals.NOTE: I first bought the 7-1/4 quart Le Crueset, but sent it back. Beautiful piece of cookware, but was unwieldy in my medium-sized home kitchen by my smallish-sized self. I love the 5-1/2 quart one!Happy cooking!Pam

I've owned several ceramic coated dutch ovens before. I owned two Lodge's when I decided to break down and buy this one. I'd always heard that they're all about the same, and this one is SO much more expensive than the Lodge's. I just couldn't figure out WHY.I'm a single older guy who just really likes to cook. It's like a science experiment. I have time. I have money. I have appettite. I cook!I would stare at these and try to figure out why they're so expensive, but the only thing I could find was reviews telling me how the coating was so much smoother than the cheap models.When it arrived, I compared the finish, and honestly I couldn't tell the difference. If anything, the finish on this one wasn't quite as nice as the Lodges.Then I used it.Nothing significant to report when I used it.Then I cleaned it.WOW!Now I get it!Somehow, it's SO MUCH EASIER to clean! I don't understand HOW. It just is.WORTH IT.I'd buy this again. And again. And again!

I think when someone pays an exorbitant amount for something, whether it's a concert ticket or a car or a Dutch oven, there's a psychological factor going on where the buyer isn't going to admit he or she could have gotten the same "bang" for a cheaper "buck." I know Lodge makes a Dutch oven you can get for a lot less, and having not used a Lodge Dutch oven, I can't fairly compare the two. But let me say I'm very pleased with my Le Creuset Enameled Cast-Iron Dutch oven. Having spent almost $300 for it, I felt compelled to make some use out of it. I've made three recipes in it so far, two in the oven and one on the stove top, and they've all turned out well. One of the things I was impressed with was how easily it cleaned up after it cooled. I mean the inside of the Dutch oven was "butt ugly" with spatters all inside and seemingly burned on. But every time it cleaned up perfectly with water, common dish soap, and, if necessary, the nylon scrubber on the back of a sponge. My sister-in-law has about three Le Creusets of different sizes and she told me everything she cooks in them tastes better than if it were to be cooked in a standard aluminum pot. And it seems a bit more energy efficient because once the Dutch oven heats, you can turn down the heat and still cook as you would with an aluminum pot. And, damn it, it's really pretty, too, so you can put it on your table to let your guests serve themselves and still keep the food hot.

Beautiful color - amazing craftsmanship. This dutch oven is great for the chef. Everything comes out perfect with this dutch oven. Will last a lifetime - and I will be able to pass this beauty down to my great grandchildren!