Le Cuistot cookware is made of cast iron and coated inside and outside with quality enamel, which is fired at a temperature of 800 degrees Celsius to ensure long-lasting life for your cookware. The stylish shapes and colors of Le Cuistot, as well as its heat retention characteristics allow you to bring food from the stove or oven, straight to the table. The enamel coating does not react to food, making it safe for storing food in the fridge. This covered saucepan by Le Cuistot features an elegant design, heavy duty handles and an oven-proof enameled cast iron knob for convenient and safe handling. The enameled cast iron construction distributes heat evenly around the pot, eliminating hot spots. It is suitable for use on all heat sources, including induction. It should be cleaned with warm soapy water or Le Cuistot porcelain and enamel cookware cleaner; cleaning in the dishwasher is not recommended. A limited lifetime warranty is offered for this product.
Construction: Single layer
Materials: Cast iron
Lid material: Cast iron
Care instructions: Hand wash
Size: 4.5 quarts, 8 quarts
Oven safe to: 800-degree F
Deluxe enameled cast iron coated inside and outside, cream enamel inside
I have been cooking with Le Cuistot cast iron for about 7 years and own 8 pieces from their inventory. The Double Dutch Oven is my favorite le cuistot cookware due to its versatility.
When using a dutch oven, I usually sear the meat first to add flavor. Usually, this requires searing the meat in several batches. The best part about the Dutch oven is that you can sear the meat in the big pot and in the lid simultaneously, thus reducing the time needed to brown the meat by half. Since the lid is then used for the braising step (after deglazing), you're not increasing the number of items to be cleaned later.
I like the lid so much that I often use it by itself for pan frying. Due to the smallish size (about 10 inches in diameter) and the inherent properties of cast iron, the lid can get incredibly hot if you want it to. Perfect for cooking a steak. I've even used it as a pie pan in a pinch. When properly seasoned, the lid also works great for cooking eggs without them sticking. A seasoned cast iron pan is the original nonstick and will outlast any synthetic-coated nonstick pan in the market (and without the toxic fumes).
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