Awesome deep dish pizza pan!
I purchased this piece as part of a set from Williams Sonoma. It was a great price, but when I unpacked this enormous baker I wondered what I was ever going to use it for. We are a family of two, and if I used it for something like lasagna we would be eating leftovers for a month. I found, however, that it makes the best deep dish pizza EVER! We haven't ordered delivery in at least two years, and I use the pan once a week. It's now one of my favorite le creuset items. A word of caution, though. I'm not very big, and the baker weighs at least ten pounds. I dropped it once when it was still wet and slipped out of my hands, and it cracked my kitchen floor tiles! Proceed with caution, but get ready for the best pizza you've ever had in your life!
excellent piece of cookware
My favorite roasting pan! Yes, it's expensive, it's made to last a life time and then some.
Performs beautifully every time and cleans up very easily with just a short soak in hot water. I use it for just about all my roasting needs. It makes the best sauces and gravies too, since the meat juices carmelize nicely on the bottom. And it goes easily from stovetop to oven and back to stovetop again.
I also use it for making lasagna, roasted vegetables, tuna casserole, rice pudding and bread pudding. The even heating of the cast iron turns out a nice product every time. I even use it for a water bath for my ramikins of custard (preheat it first).
I like the low profile, cast handles too. No problem storing this pan.
One caution: Treat the finish carefully, do not use metal utensils against the enamel finish, since they can scratch and damage it. Do not use it in the broiler, which can also damage the finish. I put an old dish towel inside it when...
exceptional!
Fabulous roaster, and a must-have for any kitchen. There is nothing like LeCreuset's enameled cast iron for perfect roasting, brasing, casseroles. I roasted my Greek chicken recipe with potatoes and lemon in this, and it came out to perfection. Meat and vegetables nicely roasted/browned, sauce was rich, and chicken was very tender. Far better results than pyrex bakers or even a Calphalon roaster I have. And it makes such a nice presentation for serving and cleans up beyond compare.
If you do much oven roasting, or cooking from-stovetop-to-oven, LC's enameled cast iron is by far the best option available. I used have to brown meat in a separate pan, and transfer to pyrex bakers for the oven -- not any more! The durability and even-heating of the LC cast iron is outstanding. I am thrilled with this piece!
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