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Le Creuset Enameled Cast-Iron 5-Quart Buffet Casserole, Flame | 
 enlarge | Brand: Le Creuset
List Price: $310.00
Buy New: $229.99
You Save: $80.01 (26%)
Rating:  1 reviews
Shipping Weight (lbs): 15.6
Dimensions (in): 13.4 x 15.9 x 5.8
MPN: L2532-3202
Model: L2532-322
UPC: 024147135869
EAN: 0024147135869
ASIN: B000FPN94Y
Availability: Usually ships in 24 hours
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| Features:
| • | Round Le Creuset lidded buffet casserole; holds 5 quarts | | • | Rugged cast iron clad in colorful enamel, safe for oven and all stovetop burners | | • | Excellent heat retention for braising, poaching, baking, browning | | • | Dishwasher-safe; phenolic lid knob safe to 400 degrees F | | • | Made in France; measures 16-3/4 inches with handles; lifetime warranty |
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| Editorial Reviews:
Product Description
With this buffet casserole from Le Creuset, you not only get an exceptional piece of cookery but also a handsome serving dish that you can carry right from the oven to the table. Our buffet casserole serves a one-pot, family-sized dish like a Mexican chicken and rice or a Cajun jambalaya. The pan is deep so it holds plenty of meat, poultry or seafood plus vegetables or grains. It comes with two wide handles that provide balance when carrying plus a heavy, domed lid that helps seal in juices so your food is tender and moist. Oven-safe to 450 degrees F and dishwasher-safe. The buffet casserole (in the popular color, Flame) holds 5-quarts.
Amazon.com Review
This five-quart Le Creuset buffet casserole is individually sand-cast of rugged cast iron, then clad in two coats of hard, colorful enamel. The result? Cookware so durable it's covered by a lifetime warranty, and so attractive you'll proudly bring it to the table or buffet, where it'll stay hot indefinitely. Cast iron retains and distributes heat evenly, making this round pot with its tight-fitting lid and non-abrasive bottom excellent for braising, simmering, browning, or poaching on any type of stovetop burner. And, because the black phenolic lid knob is oven-safe to 400 degrees, the pot and lid can be used to bake a casserole whose cheesy crust can be browned under the broiler with the lid removed. You can also use the nonporous enameled pot for marinating meats and storing leftovers in the refrigerator. The buffet casserole measures 16-3/4 inches from one loop handle to the other, and comes in several bright, modern colors. The enamel interior resists cracking and staining and is best cared for when the contents are stirred with nylon, wood, or silicone utensils. It's also so smooth that food particles tend not to stick, making cleaning by hand or in the dishwasher a snap. Made in France, Le Creuset cast-iron cookware is guaranteed to be free of defects for the lifetime of the original owner, whether self-purchased or received as a gift. --Ann Bieri
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| Customer Reviews:
A great starter piece or addition to your Le Creuset collection May 26, 2006
L. T. Beasimer (Dallas, TX)
9 out of 10 found this review helpful
Le Creuset manufactures porcelain enameled cast iron cooking vessels as well as other products. Le Creuset casts these cooking vessels from molten iron poured in sand moulds that are used only once. For this reason, one pot may look like another, but each is unique in its own way.
Cast iron is a highly efficient material which absorbs and distributes heat efficiently. It is recommended that cooking with cast iron is done on low to medium heat. There are exceptions like boiling water where cooking on high heat is appropriate and okay. Remove cast iron from the heat and it does not cool off quickly. This helps your food stay warm while serving. Beware; iron tends to be heavy so these cooking vessels tend to be heavy as well.
Cast iron is an effective material for cooking so why cover it with enamel? Iron tends to rust; iron oxide (rust) doesn't add any complimentary flavors to your food. If your cast iron cooking vessel was not enameled, you would have to season and maintain your cooking vessel. Adding the porcelain enamel not only looks good, but has multiple benefits. The enamel, being a solid coating, is one of the most hygienic surfaces to cook on, does not stain, absorb odors, retain flavors, and is easy to clean. The enamel can be damaged, so limit cooking tools to plastic or wood.
The benefits of cooking with Le Creuset cast iron are many, but lets get down to the buffet casserole specifically. 5 quarts can be a lot of space when it comes to casseroles, so consider your recipes when determining the size you need. The buffet casserole tend to do best if at least 3/4 full. Any less and you may overwhelm your food with heat evenly dispersed in the pot.
With a large flat bottom that curves up this pan resembles a curved sided saute pan the only thing missing would be a long handle. The tight fitting lid is mostly flat with curved sides. This lid seals in heat, moisture, and flavors and can be used to hold your meat while you are making a sauce from the drippings. Its shape and design makes this an extremely versatile pan.
I tend to use this pot for simple braising more than anything else. It easily holds a cut up large roasting chicken and other ingredients very well. But once you get past the basic functionality that lends itself to recipes such as paella, coq au vin, and basic casseroles, you can really open up the possibilities.
Keep in mind this is a 5 quart pan, feeding two out if it is ridiculous unless you want plenty of leftovers. With that in mind, how about roasting a chicken in it with potatoes and vegetables all in the same pan soaking up those juices? Pineapple upside down cake or bread pudding for when you need to please many guests, making spaghetti sauce which you can later braise your meatballs in, poaching fish, or sauteing pork chops. The possibilities almost seem endless.
One feature that people tend to complain about is the cost. The cost does seem steep compared to other pans made from other materials. Heck, cast iron doesn't seem like it should be expensive when comparing to that old cast iron pan past generations have used for cornbread and camping. However the manufacturing process requires making a mould for each and every pan produced. They then go through the enameling process before shipping these heavy pans. If you take what goes into making and distributing these high quality cast iron products, the cost tends to make sense. Then consider that this pan will easily last a lifetime when taken care of.
Here is one of my favorite recipes I use this pan for:
JAMBALAYA
1/4 cup cooking oil
1/2 lb. boneless cooked chicken, cubed
1/2 lb. smoked sausage, sliced
1 large chopped onion
1 large chopped bell pepper
1 bunch chopped green onions
1 cup chopped celery
2 cloves garlic, minced
1 16 oz can tomatoes, drained (reserve liquid)
1 tsp. thyme
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1 tsp. salt
1 1/2 cup converted rice
1 1/2 cups chicken stock or water
1 1/2 tbsp. Worcestershire
2 lbs. peeled and deveined raw shrimp
1) In your Buffet Casserole, saute diced chicken if not pre cooked, remove and hold in the lid until later. Use oil as needed.
2) Saute sausage until lightly browned. Remove from pan and hold in the lid.
3) Sautee onions bell pepper, green onions, celery and garlic in meat drippings until tender. Add tomatoes, thyme, pepper and salt. Cook 5 minutes.
4) Stir in rice.
5) Mix together liquid from tomatoes, stock and Worcestershire sauce to equal 2 1/2 cups. Bring to a boil, reduce to a simmer.
6) Add raw shrimp, chicken and sausage and cook uncovered, stirring occasionally for about 30 minutes until rice and shrimp are done.
PROS:
Extremely versatile
Efficient absorption and distribution of heat
Hygienic enamel cooking surface
Does not stain, absorb odors, or retain flavors
Easy to clean when not abused or misused
Can be transferred from stove top to the oven to the table
Can easily last a lifetime
CONS:
Its heavy, as cast iron tends to be weighing in at about 15.5 pounds.
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