Alright, let’s talk about this Le Creuset oval casserole thing. Took me a while to actually get one. You see them everywhere, looking all fancy. For years, I just used whatever old pot I had lying around. Mostly stuff I got cheap or inherited. Did the job, mostly. But then I tried making this slow-cooked lamb shank thing I saw somewhere. My old pot? Total disaster. Thin bottom, scorched the meat, lid didn’t fit right, everything dried out. Tasted like cardboard. Threw the whole mess out. That’s when I thought, maybe those fancy pots aren’t just for show.
So, I finally bit the bullet. Got myself one of those heavy oval ones. Felt like I was buying a piece of furniture, not cookware. Seriously, the weight alone tells you it’s different. First thing I did? Just washed it. Simple soap and water. You gotta treat these things right, you know? No harsh stuff.
My First Cook With It
Decided to try something straightforward. A simple beef stew. Nothing crazy. Here’s kinda how it went down:
- Getting Started: Got all my stuff chopped up – beef, onions, carrots, the usual suspects.
- Searing Power: Put the casserole right on the stovetop. Medium heat. Bit of oil. Tossed the beef in. Man, the sear I got! Even browning, none of that steaming nonsense my old pot did. That heavy bottom really holds the heat.
- Building Flavor: Took the beef out, threw in the onions and carrots. Softened them up nicely right in the same pot. Scraped up all those good brown bits from the meat. That’s where the taste is, right?
- Into the Oven: Added the beef back in, poured in some broth and a splash of wine. Put that heavy lid on. It fits snug, really seals everything in. Then, the tricky part – lifting the whole thing into the preheated oven. It’s hefty, definitely a two-hand job. Gotta be careful.
- The Long Wait: Left it in there for, I dunno, maybe three hours? Low and slow. The kitchen started smelling amazing after a while. That deep, rich smell of proper cooking.
The Payoff
Taking it out of the oven, lid still on, felt like unwrapping a present. Lifted the lid, and wow. Steam everywhere. The beef was falling apart tender. The sauce was thick and dark. Just looked right, you know? Served it straight from the pot onto some mashed potatoes. Night and day compared to my last attempt with the rubbish pot.
And the cleanup? Honestly, not bad. Let it cool down first, obviously. Then just warm soapy water and a soft sponge. Most of it wiped right out. There were a couple of stubborn bits, but a little soak took care of them. No hard scrubbing needed, which is good because I didn’t want to mess up that shiny inside.
So yeah, that Le Creuset oval casserole. It’s not just a pot. It’s heavy, it’s expensive, and maybe it feels a bit silly spending that much. But using it? It just works. Stovetop searing, slow cooking in the oven, even serving straight at the table. It handles the heat perfectly, cooks evenly, and cleans up decent. Made me feel like I actually knew what I was doing in the kitchen for a change. It’s one of those things that you buy once and probably have forever if you don’t drop it. Definitely worth it after that lamb shank fiasco.
