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Le Creuset 1-1/4-Quart Precision Pour Saucepan with Cover, Blue

4.0 4.0 out of 5 stars 3 ratings

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Material Cast Iron
Finish Type enamel
Brand Le Creuset
Color Blue
Capacity 1.2 Liters
Coating Description Porcelain
Is Oven Safe Yes
Size 1.25 Quart
UPC 024147098294
Global Trade Identification Number 00024147098294

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Le Creuset 1-1/4-Quart Precision Pour Saucepan with Cover, Blue


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Product Description

Amazon.com

Beautiful enough for the table, durable enough to outlive its lifetime warranty against defects, this heavy 1-1/4-quart covered saucepan is made of cast iron clad in two coats of Le Creuset's famous hard enamel. As cast iron is unexcelled for heat distribution and retention and enamel is impervious to acids and odors, the pan cooks food evenly and gently without hot spots and can be used for marinating. It goes safely on any stovetop, including induction. The pan's heavy, tight-fitting lid has a tiny hole for venting steam. Its round handle tapers at both ends for comfort and is made of a tough plastic that is ovenproof to 400 degrees F and textured for slip-resistance. Opposite the long handle is a helper handle. A chrome hanging hole permits storing the pan where its rustic appeal can be appreciated. Like all Le Creuset cast-iron cookware, the pan was made in France using a one-of-a-kind mold that ensures each piece's uniqueness. --Fred Brack

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4 out of 5 stars
3 global ratings

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Top reviews from the United States

  • Reviewed in the United States on March 7, 2003
    A great addition to your Le Creuset collection but be aware, this saucepan is rugged and heavy and requires both hands to manipulate its contents to the end destination.
    6 people found this helpful
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  • Reviewed in the United States on November 19, 2002
    I know few people that read this will have a magnetic induction
    cooktop, so please consider this review just a FYI. IMHO, it's
    too bad that more people don't have magnetic induction.
    Magnetic induction is the most efficient form of converting
    electricity into heat. (That being said, this product would be
    fantastic on other "normal" cooktops as well.)
    Magnetic induction is a different type of cooktop. The
    cooktop consists of ceramic or glass tiles. Under the tiles
    are coils of wires embedded inside a concrete slab. When turned
    on the cooktop generates an oscillating magnetic field. This
    magnetic field then in turn causes the atoms in the cookware
    to oscillate resulting in thermal energy.
    In other words, the cookware heats up but the cooktop stays
    cool -- other than some thermal transfer from the cookware to
    the tile because they're touching.
    Cool, huh? What's the catch?
    The catch is that the cookware *has* to be magnetic. You know,
    place a magnet on it and it sticks. Very few brands of cookware
    are magnetic. All-Clad and Le Creuset are two of the better
    known brands.
    We've had our magnetic induction cooktop for six years now
    (Nov 2002) and over the years we built up a nice collection of
    All-Clad cookware. It was just a few months ago that we bought
    our first Le Creuset cookware (and it was this 1-1/4 quart
    saucepan with cover).
    Oh man! I sure wish someone would have told me about, given me
    a saucepan, or at least demo'ed Le Creuset years ago! Wow, what
    a difference! Sure wish... Had I known, I wouldn't have spent
    many hundreds of dollars on All-Clad.
    It is absolutely incredible how fast you can get water to boil
    in this 1-1/4 quart saucepan on a magnetic induction cooktop!
    In summary, this is a 5+ star product. If you have magnetic
    induction, Le Creuset is the way to go! (And if you don't, it's
    incredibly good cookware too! Can't go wrong.)
    13 people found this helpful
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  • Reviewed in the United States on December 14, 2002
    I LOVE LeCreuset and Scanpan! LeCreuset can't be beat for cooking anything slowly and gently, and this is my newest favorite. The absolute BEST for making "real" oatmeal and rice. Very forgiving--just doesn't burn, and extremely easy to clean. Do any of you share the memory of trying to make oatmeal in one of those thin stainless pans with the copper bottom? What a mess! I gave in to instant. Not any more. Now I make the "real" nutty-flavored stuff! What a difference. Other pieces of LeCreuset can't be beat for delicate scrambled eggs, tender braised chicken, succulent roasts, and homey slow-cooked stews. BTW, Scanpan can't be beat for making anything that likes high heat and metal utensils, like stir fry and grilled meats. LeCreuset and Scanpan are complementary--they cook and clean entirely differently and lend themselves to different kinds of foods and cooking methods. This pan is one of the basic "must haves." For small tasks, it has all of the advantages of LeCreuset plus neat pouring and a comfortably designed stay-cool handle.
    23 people found this helpful
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