Le Creuset 4-1/2-Quart Soup Pot

Le Creuset 4-1/2-Quart Soup Pot

This is the best pot—the best shape see how the sides slope out? This is good, you can see what you are cooking. Follow the Goldilocks principle—you don't want a pot to bog or to small. This one is just right! Also, it is enameled cast iron. Cast iron distributes heat very evenly and well, enameled means easy cleaning! This pot goes right from stovetop to oven to table. It is costly but, like the Prada of Knives, it lasts your life so you buy it one time. Plus, it looks really sexy.

  • As some of you know I am shopping for my fabulous green home. This is one of the items that will go in my green kitchen. ( Love how they are made) Each piece is made by hand. Being made by hand enables the user to feel the la... As some of you know I am shopping for my fabulous green home. This is one of the items that will go in my green kitchen. ( Love how they are made) Each piece is made by hand. Being made by hand enables the user to feel the lasting impressions of the artisan. The dinnerware is not glazed but burnished. After each piece is made it it coated with a fine red clay. The red clay is then rubbed with natural stones. After firing the red hot pieces are covered with rice husks and smoked. This part of the process is what changes the color from red to black. Small imperfections in the finish and flecks of minerals (mica) in the clay are due to the handmade process. The mica gives the cookware the ability to heat evenly and not crack under temperature changes. (I will be totally putting it on my buffet to serve up my famous organic bean soup) La Chamba dinnerware is perfect from the stove to the table. It is suitable for the oven or stovetop.

  • I have the same in blue and I use it all the time. Easy to clean, light and does practically everything and look good as a decoration on my stove.

  • While getting more popular every day, I’ve been cooking with Le Creuset since I was a young child. My mother had large, oval lemon yellow pot that she cooked almost all her stews, sauces and roasts back in the 70s. Today, I’m part... While getting more popular every day, I’ve been cooking with Le Creuset since I was a young child. My mother had large, oval lemon yellow pot that she cooked almost all her stews, sauces and roasts back in the 70s. Today, I’m partial to the brightly colored smaller pots to cook soups, cassoulets, or other stews,