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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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.
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.)
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.