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The design of Le Creuset's "bouillabaisse pan" is highly desirable for long simmered broths and stocks because the design of the rounded base gently and evenly circulates heat without inclining towards hot spots. This is the only large capacity-cooking vessel that allows me enough peace of mind to slip in a nap during cooking without any fear of the contents taking off in a roaring boil, or scorching the contents while I rest.
This is a product from the French who some believe have created more soups than any other cuisine. Soup is the satisfying dish that can be made in any kitchen, and in any country. The construction of Le Creuset's bouillabaisse pan will champion excellent results due to its excellent shape and design.
This is the pot for a celebration of spring, with Vegetable Minestrone. On the other hand, Chioppino, the San Francisco favorite, a Genoese fish stew, originally made from small whole fish. Don't forget to use pasta water, a restaurant "secret" that frugal traditional housewife's broth that revived the spirit of early chioppinos and minestrone. Remember too, to save the rinds from Parmigiano-Reggiano cheese, as they will greatly enhance many soups with their rich flavors.
Le Creuset's bouillabaisse pan is great for caramelizing onions when making the classic Baked French Onion Soup (Gratinee des Halles) I use this pan for everything from pinto beans, to pre-cooking Haricot Tarbais for cassoulet.
Le Creuset's bouillabaisse pan will accommodate a whole five-pound fryer and enough water for a rich stock. The oven-to-table pan also accommodates a whole chicken and many vegetables, enough to serve six persons. Toss a few fresh grapes in with the chicken before roasting, the grapes reduce and concentrate in flavor imparting a delicious piquant note to the dish.
The size and tight fitting lid, makes this the pan to use for preparing two uncooked pounds of "fried" basmati saffron rice that I freeze for later uses.
Cooking tip: Allowing any meat stock or broth containing fat to boil will produce a cloudy product. The boiling causes the fat to emulsify with the liquid in an irreversible chemical event. Too much agitation of the stock will also create a tendency towards murky soup stock.
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Make no mistake about it, this thing is humongous. 32 centimeters wide, 17 pounds empty, and about THIRTY pounds full. Forget about bringing it to the table to serve from just leave it on the stove with a ladle in it.
That said, I've had mine for about three years, and I love it. The small bottom diameter makes it easy to sweat onions, celery, and carrots to start out a soup or stew recipe. If you're browning meat, I've found what works best is to treat the pot like a wok brown the meat in the center, right over the heat, and then stack the already-browned or waiting pieces around and up the sides to get them out of the way until you add the liquid. Once you've added the liquid, the tapered sides will reduce the dish quickly. If you dont' want evaporation, the heavy (HEAVY!) lid fits snugly, and lets the pot maintain a slow simmer for hours (I've let mine go overnight with no problems).
I regularly make triple batches of chili and spaghetti sauce in this, and occasionally use it for apple butter. (Six quarts of apples [peeled & cored], a pint of sweet wine or grape juice, and a quarter teaspoon of ground allspice down to one quart of butter in six hours. No fuss, no mess, no trouble). It's a wonderful addition to any serious kitchen.
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I've had this 7+ Qt. soup pot for a little over a week and I have made several soups with it. These were soup recipes I had been making in an old non-stick pot. The only thing that changed was the pot and I couldn't believe the difference the Le Creuset made! It was like I had used a completely different and gourmet recipe!!! It cooks thouroughly and completely and with a 101 year warranty, who can beat it?
It may be a bit heavy, but if you want good iron that retains heat well, it has to be heavy.
As an added comment, the time it takes to decide which one of the brilliant colors you want, might be the only real downside to this cookware!
Honest reviews on Le Creuset Enameled Cast-Iron 7-1/2-Quart Bouillabaisse Pots
The Le Creuset 7 1/4-quart Bouillabaisse pot is a wonderful addition to any home cook's collection of speciality cookware. I have fixed great bouillabaisse recipes in this pot, making substitutions for some of the shellfish, firm whitefish, and eel as best as I could, not being in Provence. The shape of this pot is quite traditional for bouillabaisse, and this French stew simmers in it beautifully on gas or electric burners, or on induction range tops. It is also a good pot for gumbo. You do not have to add any liquid while your fish stew is simmering because of the close-fitting top.
The only drawback to using Le Creuset cookware is that, since it is made from cast iron, it can be quite heavy to lift when full. The Bouillabaisse pot can be brought directly to the table for serving. I place mine on a matching Le Creuset trivet. Clean-up is so easy because the pot is enamel-coated. I hand-wash mine, but the pot is also dishwasher-safe. You will love this pot and find many uses for it!
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yes this is great on the stove top. The chili that comes out of this tastes better than the same recipe in different pots. soups too, especially those recipes that call for long slow simmering.
But I also want to point out that the shape of this pan is less cornered, more rounded and flat. I find it great for roasting meats like whole poultry or braising a leg of lamb, too.
It is big, but very useful and versatile.
