Best Le Creuset Enameled Cast-Iron 7-1/2-Quart Bouillabaisse Pot, Cherry
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Le Creuset Enameled Cast-Iron 7-1/2-Quart Bouillabaisse Pot, Cherry Reviews
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Le Creuset Enameled Cast-Iron 7-1/2-Quart Bouillabaisse Pot, Cherry Overview:
- 7-1/2-quart oversized bouillabaisse pot made of enameled cast iron
- Cast-iron loop side handles for a secure grip during transport
- Tight-fitting lid with easy-grip phenolic knob locks in heat and moisture
- Hand washing recommended; oven-safe up to 350 degrees F
- Measures 15-1/5 by 12-4/5 by 7-1/5 inches; limited lifetime warranty
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Le Creuset Enameled Cast-Iron 7-1/2-Quart Bouillabaisse Pot, Cherry Reviews
30 of 30 people found the following review helpful 
HUGE and HEAVY, March 12, 2003 By This review is from: Le Creuset Enameled Cast-Iron 7-1/2-Quart Bouillabaisse Pot, Flame (Kitchen) Make no mistake about it, this thing is humongous. 32 centimeters wide, 17 pounds empty, and about THIRTY pounds full. Forget about bringing it to the table to serve from - just leave it on the stove with a ladle in it.
That said, I've had mine for about three years, and I love it. The small bottom diameter makes it easy to sweat onions, celery, and carrots to start out a soup or stew recipe. If you're browning meat, I've found what works best is to treat the pot like a wok - brown the meat in the center, right over the heat, and then stack the already-browned or waiting pieces around and up the sides to get them out of the way until you add the liquid. Once you've added the liquid, the tapered sides will reduce the dish quickly. If you dont' want evaporation, the heavy (HEAVY!) lid fits snugly, and lets the pot maintain a slow simmer for hours (I've let mine go overnight with no problems).
I regularly make triple batches of chili and spaghetti sauce in this,... Read more
29 of 29 people found the following review helpful Not Just a Bouillabaisse Pan!!! Great Form & Function, October 22, 2006 By Southern Review (USA) - See all my reviews This review is from: Le Creuset Enameled Cast-Iron 7-1/2-Quart Bouillabaisse Pot, Cherry (Kitchen) The design of Le Creuset's "bouillabaisse pan" is highly desirable for long simmered broths and stocks because the design of the rounded base gently and evenly circulates heat without inclining towards hot spots. This is the only large capacity-cooking vessel that allows me enough peace of mind to slip in a nap during cooking without any fear of the contents taking off in a roaring boil, or scorching the contents while I rest.
This is a product from the French who some believe have created more soups than any other cuisine. Soup is the satisfying dish that can be made in any kitchen, and in any country. The construction of Le Creuset's bouillabaisse pan will champion excellent results due to its excellent shape and design.
This is the pot for a celebration of spring, with Vegetable Minestrone. On the other hand, Chioppino, the San Francisco favorite, a Genoese fish stew, originally made from small whole fish. - Don't forget to use pasta water, a restaurant... Read more
22 of 22 people found the following review helpful You'll use this for more than soup!, December 12, 2001 By A Customer
This review is from: Le Creuset Enameled Cast-Iron 7-1/2-Quart Bouillabaisse Pot, Cherry (Kitchen) This has become one of my favorite pots -- it browns things beautifully while the high sides keep the spatters contained. Compare to the Le Creuset "dutch ovens", it has a rounder shape at the bottom so it works well for stir fry too. Think of it as an excellent all-purpose pot and you'll find you use it many times a week.
› See all 16 customer reviews...
| 30 of 30 people found the following review helpful HUGE and HEAVY, By This review is from: Le Creuset Enameled Cast-Iron 7-1/2-Quart Bouillabaisse Pot, Flame (Kitchen) Make no mistake about it, this thing is humongous. 32 centimeters wide, 17 pounds empty, and about THIRTY pounds full. Forget about bringing it to the table to serve from - just leave it on the stove with a ladle in it.That said, I've had mine for about three years, and I love it. The small bottom diameter makes it easy to sweat onions, celery, and carrots to start out a soup or stew recipe. If you're browning meat, I've found what works best is to treat the pot like a wok - brown the meat in the center, right over the heat, and then stack the already-browned or waiting pieces around and up the sides to get them out of the way until you add the liquid. Once you've added the liquid, the tapered sides will reduce the dish quickly. If you dont' want evaporation, the heavy (HEAVY!) lid fits snugly, and lets the pot maintain a slow simmer for hours (I've let mine go overnight with no problems). I regularly make triple batches of chili and spaghetti sauce in this,... Read more 29 of 29 people found the following review helpful Not Just a Bouillabaisse Pan!!! Great Form & Function, By Southern Review (USA) - See all my reviews This review is from: Le Creuset Enameled Cast-Iron 7-1/2-Quart Bouillabaisse Pot, Cherry (Kitchen) The design of Le Creuset's "bouillabaisse pan" is highly desirable for long simmered broths and stocks because the design of the rounded base gently and evenly circulates heat without inclining towards hot spots. This is the only large capacity-cooking vessel that allows me enough peace of mind to slip in a nap during cooking without any fear of the contents taking off in a roaring boil, or scorching the contents while I rest.This is a product from the French who some believe have created more soups than any other cuisine. Soup is the satisfying dish that can be made in any kitchen, and in any country. The construction of Le Creuset's bouillabaisse pan will champion excellent results due to its excellent shape and design. This is the pot for a celebration of spring, with Vegetable Minestrone. On the other hand, Chioppino, the San Francisco favorite, a Genoese fish stew, originally made from small whole fish. - Don't forget to use pasta water, a restaurant... Read more 22 of 22 people found the following review helpful You'll use this for more than soup!, By A Customer This review is from: Le Creuset Enameled Cast-Iron 7-1/2-Quart Bouillabaisse Pot, Cherry (Kitchen) This has become one of my favorite pots -- it browns things beautifully while the high sides keep the spatters contained. Compare to the Le Creuset "dutch ovens", it has a rounder shape at the bottom so it works well for stir fry too. Think of it as an excellent all-purpose pot and you'll find you use it many times a week. |
› See all 16 customer reviews...
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