Customer Reviews:
 Perfect for Bæuf Bourguignon February 5, 2007
1 out of 1 found this review helpful
this Casserole/Cocotte/French Oven, from Le Creuset.
OVAL 27 cm / Approx. Capacity 4.1L
....or....... if looking for more inspiration, Sue Cutts, one of Le Creuset's consultants has a wonderful recipe for:
`Beef `N' Beer'
in her book, entitled `The Cast Iron Way to Cook', which uses this size of dish.
Manufacturer's Details - Copied here for information and to enhance the Amazon Product Detail:-
`Favoured by professional chefs, cast iron cookware simply obtains the best cooking results from all heat sources.
Even heat retention allows cooking efficiency at low or medium temperatures, therefore conserving energy and keeping fuel bills lower.
Suitable for any hob-top or pop it in the oven; elegant enough to take to the dinner table.'
Easy to use and clean, by hand..... or pop it in the dishwasher.
With a little care, these cast iron dishes last for years.
Also available in a ROUND shaped version, and in a variety of other colours and sizes - some at really excellent prices, on Amazon, today.
No kitchen should be without it! April 24, 2003
14 out of 15 found this review helpful
This is the favourite utensil in my kitchen, and completely indispensable. A cassoulet? Certainly. Pot roast chicken? Fantastic. Boeuf a la Bourgignonne? Great. But try it for other things. How about a pair of guinea fowls, seared on the hob and then moistened with a little red wine, some concentrated chicken stock, a few shallots and a stick of celery. Chuck in some dried mushrooms if you like, and some fat bacon on the breast. The lid is so heavy that it cooks in the steam and doesn't dry out (like ordinary roast guinea fowls). And when they're done, you have to do nothing except thicken the wonderful juices slightly. Or slow roast shoulder of lamb. Sear it on the hob with some peeled whole garlic, then add a handful of fresh rosemary and a glass of red wine and pop it in the oven on a low heat. It's ready when the meat falls off the bone (maybe three or four hours later). Try this in the oven, and it goes dry; but in your Le Creuset pan you have a wonderful melting roast with intense sauce that needs nothing except a couple of spoonfuls of redcurrant jelly and a little cornflour to thicken. (The same method works brilliantly for lamb shanks, by the way). I've had mine for a couple of years, and it has revolutionised the way I cook. It's my desert island dish. Try it! (But be prepared for lengthy queues of friends and relatives who think you're a culinary genius - don't worry, I won't let on that I know your secret)
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