- Sales Rank: #248919 in Kitchen & Housewares
- Size: 6.2 liter, 6 3/4 quart
- Color: Cherry Red
- Brand: Le Creuset
- Dimensions: 3.75" h x
11.75" w x
11.75" l,
14.20 pounds
Features
- 45-percent 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-degree F
- Colorful, long-lasting exterior enamel that resists chipping and cracking
- 45-percent 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-degree F
- Colorful, long-lasting exterior enamel that resists chipping and cracking
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 500F
- 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.
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 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.
Customer Reviews
Most helpful customer reviews
0 of 0 people found the following review helpful.
By C. V. May
Gorgeous, isn't it? Deeper than a saute pan, but shallower than a "Dutch" or French oven, I call this a Rondeau, in the French manner, and so does Williams-Sonoma. Le Creuset calls it a Round, Wide French Oven for the English-speaking trade. In France most folks would call this a Rondeau or a Low Cocotte. In the French restaurant trade is it also called a Rondeau, a Braising Pot, or a Low Stew Pan or Pot. The Signature model of this pot is describe by Le Creuset as:* 45-percent 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-degree F* Colorful, long-lasting exterior enamel that resists chipping and crackingLower than the typical French round Cocotte or covered cooking pot (French Oven), it is meant for smaller pieces of meat such a a stew. Perfect for risotto. Obviously, it is not an oval vessel designed for an oblong piece of meat (pot roast) or for an oval-shaped fowl that matches the ovoid shape of an oval French Oven or an oval Doufeu. Not only is it the very best vessel for slow cooking techniques, it also makes an eye-candy presentation at table.A low, Wide, Round French Oven is also used in fine French restaurants and in other fine restaurants in Europe, in North America, and around the world. Such a shape is very popular, bordering on the required in Americanrestaurant kitchens where it is called a Brazier, Brazier Pan, or Braiser depending upon the manufacturer. For the American restaurant trade, "braziers" are sold by restaurant supply stores almost invariably in aluminum or stainless steel, or sometimes cladded, sandwich fashion, in stainless steel with an aluminum core (as is All-Clad and its imitators such as Calphalon).Whatever you call it it is perfect for Mediterranean cooking techniques where medium-sized chunks of meat, fowl or seafood, or large veggies, crustaceans, artichokes, or even smaller pieces of food, are slowly simmered. The food is spread out instead of being arranged or stacked deeper in a deeper pot so that all the main ingredients are in contact with the vessel's surface...this is very important requirement for "evaporation braising" where you want to simmer down slowly until the stock/wine has almost disappeared. When braising you want the food immersed in the liquid (stock, wine or both) to slowly evaporate to greatly concentrate and exaggerate the flavors...so you simmer until almost all the liquid has evaporated away (low heat is required after bringing such dishes to the boil, then turn the heat to low, cover and finish at the simmer). This shape of pot/pan, with its enameled coating, makes make a perfect design for its intended purpose.The 6 3/4 quart size with its lower 4 1/4 inch high walls also makes it useful for doing a double batch saute, normally done in a smaller straight-sided, covered saute pan measuring only 2 3/4 - 3 inches high. A Rondeau is expensive, yes, but it will take you, simply by playing with it, to new culinary heights. The low profile also makes it easier to turn food than in a deep French Oven.Try braising in the centuries old coastal Western Mediterranean Sea style: France's Provence-Alpes-Cote d'Azur, Languedoc-Roussillon and Corsica, Spain and the Balearic Isles, the long Italian coast and Sicily, and Greece with its many, many islands. When you braise in this try to match the regional dish you choose with its regional wine, or California equivalents. The thick, even heat, with no hot spots, makes it ideal for simmering and braising.Sauteed vegetables are added to seafood, or lamb, or chicken, or beef, or veal pieces and then simmered. You can do it like pizza, add anything you want, but you must have some cooking experience to venture out into non-recipe land. Or you can find cookbooks that outline the style. Make sure to use good olive oil, fresh garlic, shallots, mushrooms, artichoke hearts, garlic and good fresh chopped herbs too, all to your taste, as desired, to your Mediterranean recipes. Of course, many, many other non-Med. dishes and many American dishes are best done in a vessel like this. And what a presentation it makes...your guest's eyes will just pop.When braising, turn your food every so often...keep an eye on it, dance in the kitchen to the radio or CD. Try it for cacciatore (hunter's stew), especially chicken cacciatore...to die for (See the Giada De Laurentiis' recipe online (pollo alla cacciatora), but there are many, many variations (I always add a couple of bay leaves to the other herbs used). This is how cooking is done in those lovely rustic homes, on the beach, and at outdoor cafes and restaurants that line the Mediterranean fisherman's harbors overlooking the sea. Imagine crab or lobster with veggies? Or chicken or good sausage with a veggie base, in red wine.Do you really want to get into this kind of fantastic Mediterranean cooking? Then check this out. The book series "The Beautiful," in coffee table folio size, with exquisite color plates, and should be collected by those into fine cooking. Titles in this series include: Provence the Beautiful, Tuscany the Beautiful, Spain the Beautiful, France or or Italy the Beautiful, Mediterranean the Beautiful, you get the idea...even America the Beautiful and California the Beautiful. I buy mine used on Amazon at amazing prices! The recipes are just out of this world, simple, wholesome, down-to-earth...what the people there cook and eat every day, not the snooty French restaurant Haute Cuisine stuff unless you want to do that...lucky them. What a cuisine...makes me hungry typing this.--------------------------------------------------------------------------------------------------------------Pros:*Heavy gauge for even heat spread out over the entire base and up the sides., and from the lid down...360 degree radiation of heat, like an oven. No hot and cold spots, ever, always perfectly even heat, especially on the bottom. Retains heat...at table it keeps food hot longer. This can be placed in the freezer immediately afterward. Induction ready too. Of course, being metal, Le Creuset is NOT microwave safe.*Easy to clean, even burn-ons, so just soak, or boil with vinegar if really bad or use Bar Keeper's Friend. Usually just wipe clean or use a "safe for non-stick" scrub pad. You do not want to scratch the enamel. Dishwasher safe though.*Non-reactive chemically to wine, citrus, tomato, anything acidic. Being enameled, the Le Creuset Rondeau is sealed from the bare cast iron so it will not negatively react chemically with your food as it cooks. As a result, it will not give off odd tastes or colors to the food as would if it were cooked with acidics such as wine and citrus, or with eggs, on a bare cast iron surface. This is the reason for enameling in the first place.*Drop-dead gorgeous presentation, oven-to-table. What a centerpiece when entertaining. It's a testament to your good taste, and honors your guests.*Super durable, will last generations if cared for and not abused, or if left empty on the burner for a long period of time.*101 year warranty, and pretty much no-fault too. You cannot beat that. NO COOKWARE COMPANY HAS THAT POLICY! NONE! I have replaced several pieces over many years--no questions asked. Simply get a return authorization from Customer Service for an RA (Return Authorization number), include a note as to the reason for the return and indicate which model, size and color you want to replace it, and ship the item(s) to them in Early Branch, SC, at your cost. Le Creuset of America will pay the shipping back to you. You can even select a different style and a different color than what you returned. LC is heavy stuff and shippers might drop it, so package it well and insure the shipment. Incredible return policy.*Stove-top safe and oven-safe. Le Creuset is also induction-safe.*Good, fairly tight fitting lid keeps the heat in. Its weight prevents steam from building up and wobbling the lid, leaking the heat.*Durable: This is something you will to your next generation, so the cost, spread over years, is actually negligible. Americans are learning to invest in high quality rather than cheap, poor performing throw-away junk. The Europeans have done so for many centuries, as most cannot afford to keep buying the same low durability junk over and over again. Besides, it is just good taste to own things made in good taste.Cons:*Expensive. Again, just another case of you get what you pay for. Each piece is made by hand, then the mold is broken...one-of-a-kind. Several coats of enamel are used. The enamel is baked at outrageously high temperatures for quite a bit of time. It's very expensive to do that. Each piece seems like a labor of love. Worth it? Yes.*There are always minor imperfections. That happens when each artisan handles his or her own pieces, like artwork. No robots are involved in making it, just highly skilled human beings.*It can be heavy. Especially when food or liquid is involved along with the weight of the vessel. It's the weight that makes it cook so well. A good trade off, unless you have health problems involving muscles or joints.*Le Creuset enameled cookware IS susceptible to chipping if mishandled. You can repair chips with epoxy-based clear adhesive, or send it back to Le Creuset anytime for replacement...free.Summary: Extremely durable, the perfect-for-slow-cooking vessel. Highly attractive and satisfying to own and use. Will take daily use for decades, or a lifetime, and comes with a 101 year warranty. Highly recommended.I hope this was helpful to you. If you have questions, please reply in the Comment section...I would be glad to help.___________________________________________________________________________________________MY BLOG: thegoodstuffreviews.blogspot.com
0 of 1 people found the following review helpful.
By John F. Kress
The heavy cast iron gives even heat for slow roasting. A great french oven that should last a life time.
0 of 1 people found the following review helpful.
By amanda
The quality is superb. It holds in the heat to provide even cooking. It made the best fall apart roast I have ever had. The uses are endless for this versatile pot; braising,baking.
Le Creuset Signature Enameled Cast-Iron 6-3/4-Quart Round Wide French Oven (Cherry Red)
In Stock! Go to STORE Now !11.75" l,
14.20 pounds
Features
- 45-percent 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-degree F
- Colorful, long-lasting exterior enamel that resists chipping and cracking
- 45-percent 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-degree F
- Colorful, long-lasting exterior enamel that resists chipping and cracking
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 500F
- 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.
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 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.
Customer Reviews
Most helpful customer reviews
0 of 0 people found the following review helpful.
By C. V. May
Gorgeous, isn't it? Deeper than a saute pan, but shallower than a "Dutch" or French oven, I call this a Rondeau, in the French manner, and so does Williams-Sonoma. Le Creuset calls it a Round, Wide French Oven for the English-speaking trade. In France most folks would call this a Rondeau or a Low Cocotte. In the French restaurant trade is it also called a Rondeau, a Braising Pot, or a Low Stew Pan or Pot. The Signature model of this pot is describe by Le Creuset as:* 45-percent 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-degree F* Colorful, long-lasting exterior enamel that resists chipping and crackingLower than the typical French round Cocotte or covered cooking pot (French Oven), it is meant for smaller pieces of meat such a a stew. Perfect for risotto. Obviously, it is not an oval vessel designed for an oblong piece of meat (pot roast) or for an oval-shaped fowl that matches the ovoid shape of an oval French Oven or an oval Doufeu. Not only is it the very best vessel for slow cooking techniques, it also makes an eye-candy presentation at table.A low, Wide, Round French Oven is also used in fine French restaurants and in other fine restaurants in Europe, in North America, and around the world. Such a shape is very popular, bordering on the required in Americanrestaurant kitchens where it is called a Brazier, Brazier Pan, or Braiser depending upon the manufacturer. For the American restaurant trade, "braziers" are sold by restaurant supply stores almost invariably in aluminum or stainless steel, or sometimes cladded, sandwich fashion, in stainless steel with an aluminum core (as is All-Clad and its imitators such as Calphalon).Whatever you call it it is perfect for Mediterranean cooking techniques where medium-sized chunks of meat, fowl or seafood, or large veggies, crustaceans, artichokes, or even smaller pieces of food, are slowly simmered. The food is spread out instead of being arranged or stacked deeper in a deeper pot so that all the main ingredients are in contact with the vessel's surface...this is very important requirement for "evaporation braising" where you want to simmer down slowly until the stock/wine has almost disappeared. When braising you want the food immersed in the liquid (stock, wine or both) to slowly evaporate to greatly concentrate and exaggerate the flavors...so you simmer until almost all the liquid has evaporated away (low heat is required after bringing such dishes to the boil, then turn the heat to low, cover and finish at the simmer). This shape of pot/pan, with its enameled coating, makes make a perfect design for its intended purpose.The 6 3/4 quart size with its lower 4 1/4 inch high walls also makes it useful for doing a double batch saute, normally done in a smaller straight-sided, covered saute pan measuring only 2 3/4 - 3 inches high. A Rondeau is expensive, yes, but it will take you, simply by playing with it, to new culinary heights. The low profile also makes it easier to turn food than in a deep French Oven.Try braising in the centuries old coastal Western Mediterranean Sea style: France's Provence-Alpes-Cote d'Azur, Languedoc-Roussillon and Corsica, Spain and the Balearic Isles, the long Italian coast and Sicily, and Greece with its many, many islands. When you braise in this try to match the regional dish you choose with its regional wine, or California equivalents. The thick, even heat, with no hot spots, makes it ideal for simmering and braising.Sauteed vegetables are added to seafood, or lamb, or chicken, or beef, or veal pieces and then simmered. You can do it like pizza, add anything you want, but you must have some cooking experience to venture out into non-recipe land. Or you can find cookbooks that outline the style. Make sure to use good olive oil, fresh garlic, shallots, mushrooms, artichoke hearts, garlic and good fresh chopped herbs too, all to your taste, as desired, to your Mediterranean recipes. Of course, many, many other non-Med. dishes and many American dishes are best done in a vessel like this. And what a presentation it makes...your guest's eyes will just pop.When braising, turn your food every so often...keep an eye on it, dance in the kitchen to the radio or CD. Try it for cacciatore (hunter's stew), especially chicken cacciatore...to die for (See the Giada De Laurentiis' recipe online (pollo alla cacciatora), but there are many, many variations (I always add a couple of bay leaves to the other herbs used). This is how cooking is done in those lovely rustic homes, on the beach, and at outdoor cafes and restaurants that line the Mediterranean fisherman's harbors overlooking the sea. Imagine crab or lobster with veggies? Or chicken or good sausage with a veggie base, in red wine.Do you really want to get into this kind of fantastic Mediterranean cooking? Then check this out. The book series "The Beautiful," in coffee table folio size, with exquisite color plates, and should be collected by those into fine cooking. Titles in this series include: Provence the Beautiful, Tuscany the Beautiful, Spain the Beautiful, France or or Italy the Beautiful, Mediterranean the Beautiful, you get the idea...even America the Beautiful and California the Beautiful. I buy mine used on Amazon at amazing prices! The recipes are just out of this world, simple, wholesome, down-to-earth...what the people there cook and eat every day, not the snooty French restaurant Haute Cuisine stuff unless you want to do that...lucky them. What a cuisine...makes me hungry typing this.--------------------------------------------------------------------------------------------------------------Pros:*Heavy gauge for even heat spread out over the entire base and up the sides., and from the lid down...360 degree radiation of heat, like an oven. No hot and cold spots, ever, always perfectly even heat, especially on the bottom. Retains heat...at table it keeps food hot longer. This can be placed in the freezer immediately afterward. Induction ready too. Of course, being metal, Le Creuset is NOT microwave safe.*Easy to clean, even burn-ons, so just soak, or boil with vinegar if really bad or use Bar Keeper's Friend. Usually just wipe clean or use a "safe for non-stick" scrub pad. You do not want to scratch the enamel. Dishwasher safe though.*Non-reactive chemically to wine, citrus, tomato, anything acidic. Being enameled, the Le Creuset Rondeau is sealed from the bare cast iron so it will not negatively react chemically with your food as it cooks. As a result, it will not give off odd tastes or colors to the food as would if it were cooked with acidics such as wine and citrus, or with eggs, on a bare cast iron surface. This is the reason for enameling in the first place.*Drop-dead gorgeous presentation, oven-to-table. What a centerpiece when entertaining. It's a testament to your good taste, and honors your guests.*Super durable, will last generations if cared for and not abused, or if left empty on the burner for a long period of time.*101 year warranty, and pretty much no-fault too. You cannot beat that. NO COOKWARE COMPANY HAS THAT POLICY! NONE! I have replaced several pieces over many years--no questions asked. Simply get a return authorization from Customer Service for an RA (Return Authorization number), include a note as to the reason for the return and indicate which model, size and color you want to replace it, and ship the item(s) to them in Early Branch, SC, at your cost. Le Creuset of America will pay the shipping back to you. You can even select a different style and a different color than what you returned. LC is heavy stuff and shippers might drop it, so package it well and insure the shipment. Incredible return policy.*Stove-top safe and oven-safe. Le Creuset is also induction-safe.*Good, fairly tight fitting lid keeps the heat in. Its weight prevents steam from building up and wobbling the lid, leaking the heat.*Durable: This is something you will to your next generation, so the cost, spread over years, is actually negligible. Americans are learning to invest in high quality rather than cheap, poor performing throw-away junk. The Europeans have done so for many centuries, as most cannot afford to keep buying the same low durability junk over and over again. Besides, it is just good taste to own things made in good taste.Cons:*Expensive. Again, just another case of you get what you pay for. Each piece is made by hand, then the mold is broken...one-of-a-kind. Several coats of enamel are used. The enamel is baked at outrageously high temperatures for quite a bit of time. It's very expensive to do that. Each piece seems like a labor of love. Worth it? Yes.*There are always minor imperfections. That happens when each artisan handles his or her own pieces, like artwork. No robots are involved in making it, just highly skilled human beings.*It can be heavy. Especially when food or liquid is involved along with the weight of the vessel. It's the weight that makes it cook so well. A good trade off, unless you have health problems involving muscles or joints.*Le Creuset enameled cookware IS susceptible to chipping if mishandled. You can repair chips with epoxy-based clear adhesive, or send it back to Le Creuset anytime for replacement...free.Summary: Extremely durable, the perfect-for-slow-cooking vessel. Highly attractive and satisfying to own and use. Will take daily use for decades, or a lifetime, and comes with a 101 year warranty. Highly recommended.I hope this was helpful to you. If you have questions, please reply in the Comment section...I would be glad to help.___________________________________________________________________________________________MY BLOG: thegoodstuffreviews.blogspot.com
0 of 1 people found the following review helpful.
By John F. Kress
The heavy cast iron gives even heat for slow roasting. A great french oven that should last a life time.
0 of 1 people found the following review helpful.
By amanda
The quality is superb. It holds in the heat to provide even cooking. It made the best fall apart roast I have ever had. The uses are endless for this versatile pot; braising,baking.
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