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Le Creuset 5-1/2 Quart Round Dutch Oven

by Debbie
(Houston, Texas)

For Christmas a few years ago, I was given a Le Creuset Cookware 5-1/2 quart round Dutch oven. I have used it for soup, chili, one-pot meals, and different types of stock.

I call it the yogurt pot since I use it to make homemade yogurt every week. I have scorched the yogurt a couple of times and it was an easy clean-up. It did not scratch the surface at all. I just let it soak until it washed out easily. I have also burned sugar icing it so I let that soak also and it came right up. It is definitely the type of pot you keep. It is an heirloom that gets better the more you use it.

The only thing I would change is the lid because of the rubber top. You cannot transfer the lid to the oven but other than that, red would have been a nice color.

At first I thought it would not be big enough or I would need different types of pots to cook different items but the one pot works for just about everything. If I want to transfer it to the stove, I just cover the pot with aluminum foil. It may be transferable since I slow-cook most things at a lower heat but I just don't want to take any chances on the tip melting.

I plan to get my brother one or two Le Creuset Cookware pots for the holidays since they are practically indestructible and useful for almost any dish. He can take the smaller one camping and leave the larger one home for chili and other one-pot dishes.

It does not have to be seasoned to be non-stick because of the enamel coating. Le Creuset Cookware can be a little expensive but you probably would never have to replace it. This cookware is heavy but that means longer cooking times and less scorching as with thinner, cheaper cookware.

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