Review of Le Creuset Stoneware Round Casserole with Lid

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List Price: $90.00
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This 1 1/2-Quart Round Casserole with Lid is a small but practical-sized dish to add to a Le Creuset collection. I'm a longtime collector of Le Creuset pots and pans, and 'flame' is my favorite color for them. I love the new Poterie stoneware line: baking dishes, ramekins, pitcher, and the crock for utensils. The colors are great, and they match the pots and pans perfectly. I use this red casserole dish when serving family-style at the table, and it's perfect for storing frozen or refrigerated casseroles for quick reheating on busy weeknights. These Poterie dishes coordinate especially well with Fiestaware dishes and serveware, and they make colorful additions to festive buffets. They are freezer-safe, microwave-safe, ovenproof up to 500 degrees F., and can go in the dishwasher.

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This is to second another review here. This item, while beautiful, is not up to the usual Le Creuset standards (and I own 8 or 9 other Le Creuset pieces, with which I am quite happy). The lid on this casserole is loose, and however arranged, is never even close to a snug fit. If I hadn't thrown away the box, I would return it.

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This item is not made in France, but made in Thailand. The lid is NOT tight fitting, quite the opposite really. Still the pot looks nice, and is a good size for one or two person stews.

Honest reviews on Le Creuset Stoneware Round Casserole with Lid

How to make perfect roast chicken in the perfect little pot: I use kosher chickens because they taste yummier. I take the skin off the chicken, which is disgusting, but really worth it. Preheat the oven to 500F, Put a little olive oil in the bottom of the pot, and make a basting sauce of a couple tablespoons of olive oil and a couple of tablespoons of fino sherry wisked together with a couple of grinds from the pepper grinder. (You don't need salt because kosher chicken is salted.) Rinse the chicken in cold running water, especially in the cavity and pat it dry with clean paper towels, especially in the cavity. Put the chicken breast side up in the pot and grind some pepper over it. Dribble most of basting sauce over it and flip it so the breast meat is in contact with the bottom of the pot. Grind some pepper over the second side and dribble the remaining sauce over it. Roast in the oven for about 25 minutes until the breast starts to brown. Baste the chicken at 10 minutes, a baste and check for brownness at 20 minutes. When the breast looks crisp and brown, flip the chicken and turn the oven down to 325F. It won't need much longer in the oven until the thighs are about 160F. The pot is light and easy to handle while it's hot, and cleans up with a little scrubbing from a 3M scrubby sponge and a night in the dishwasher. Quite a perfect little pot!

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My wife an I have purchased many pieces of Le Creuset cookware over the years but I think we may need to start looking elsewhere. This piece of stoneware cracked after about 12 months of normal use (and frankly it's happened to several of our recently purchased Le Creuset pieces) the quality doesn't seem to be there any longer not sure if they are cutting costs or what but it is really a disappointing. Don't waste your money.