Discount Le Creuset Enameled Steel Stock Pot with Lid, Fennel

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List Price: $110.00
Sale Price: $59.99
Today's Bonus: 45% Off

Compared to my favorite Calphalon Commercial Hard Anodized 8-Quart Stock Pot, the Le Creuset 8-Quart Stockpot is much lighter and easier to lift and carry when filled with liquid. This stockpot is not enamel-coated cast iron like the Le Creuset pots and pans, but the colors are identical. It heats up very quickly in comparison, too. Soups, stews, and stocks cook well in this pot because the lid is tight-fitting. I would like it for a second stock pot in this size. I like the Calphalon stock pots better because they all have pasta or steamer inserts.

The Le Creuset Red Pots are not the same cherry red like their famous heart-shaped 2-Quart Pan, but a slighter deeper shade.

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There are a few things I like about this pot. You can get it in attractive colors to match you Le Creuset cookware. It lighter and easier to lift, and also cheaper than my "good" Le Creuset cast iron cookware. It is good for boiling pasta. It is not good for cooking anything that might stick or scorch! I am not a bad cook, but I keep having things stick in the bottom of this pan, which also wore quickly in spite of using gentle stirring implements. It is simply not a high-performance pan, but for just boiling things in water, it comes in handy, and you don't have to be embarrassed if you leave it sitting out, since it's pretty.

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With my induction cooktop, this is a great pot for cooking all kinds of pasta noodles. It is tall enough even for long lasagna noodles, but light weight enough to drain with little effort.It is also relatively easy to clean. (If pasta sticks, I just soak it for a bit and it cleans with little effort.) This is NOT the pot I would choose for making a soup or stew. The traditional Le Creuset or the Lodge Enameled Cast Iron both work with induction and traditional cook tops, and they are much better for long term braising, simmering, and reduction.

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I love the size of the pot, but that's about it. Everything sticks to the bottom, no matter how low of a flame is under it. I've tried everything. It is very difficult to clean once anything sticks to it.

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I have this stock pot and I love it. It isn't cast iron nor does it say it is. I don't expect cast iron cooking but I really like it for gumbo, soup, etc. I have had no problem cleaning it or with the enamel chipping. I cook alot and I would recommend it to people who know how to use it.