New toy

Look what I just bought!

Isn't she a beauty? I've long wanted an enameled cast iron pot, which here in Japan means just one thing: Le Creuset. Japanese cooking doesn't have a lot of dishes that need long simmering and none that require roasting in the oven, and when Japanese cooks make western food they mostly seem content to use the same cheap aluminum pots and pans they use for Japanese cooking. So there is not a huge selection of heavy-duty western cookware available here, and in a very niche market Le Creuset reigns supreme. So denied a chance to buy a cheaper brand, I've been forced to do without.

Until a local shop, which doesn't even normally carry Le Creuset, had a 20% off sale. With the 22cm pot--the largest size that will fit in my oven--on for 15,680 yen (for you yanks that's a 3 1/2 quart pot for about $150). A very good deal, and yet I didn't buy it right away as it's still a major expense. We only have a bit of extra money these days and a long list of things I need/want to spend it on. So I hemmed and hawed and agonized for several days. I asked my husband for guidance, but instead of forbidding or encouraging me to buy the pot, he said I could do whatever I wanted. Some help he was!

But Le Creuset rarely goes on sale in Japan, so on the last day of the sale I headed back to the store and bought it. And this morning it arrived (I had it delivered, because I didn't relish the thought of carrying it for the 50 minute walk home), looking even more lovely than I remembered.

Unfortunately, I can't understand the Japanese instructions and warnings that came in the box. I'm pretty sure that it doesn't need to be seasoned and is safe for all heat sources, but I'm just wondering if there's anything I need to know before I put it to use. So if there's anyone else out there with a Le Creuset or similar pot, any warnings or advice? And while I'm at it, do you have any favourite recipes you'd like to share?

I have a feeling this is the start of something beautiful...

Comments

[Jean]

I love my Le Cruset, like you I didn't buy them at all until David Jones had a special for members (buy 1 get a small one free).

Hope this helps:

http://i10.photobucket.com/albums/a137/janniski/lecruset.jpg

http://i10.photobucket.com/albums/a137/janniski/lecruset2.jpg

[Jason]

Hi! I have 4 Le Creuset pieces collected from Yahoo auctions and Rakuten here in Japan, - in terms of the best deals, online seems to beat out in store prices in alot of cases. Yours is absolutely beautiful, is that the Carribean blue or the Satin blue?

For the care and feeding of the LC pots, just remember never use a large flame on these guys. Start off with a medium flame and then turn it to the minimum flame when it gets hot enough. Also, the rim is not enameled, so it is prone to rust if you store it without drying off that bit, so take a moment to wipe down the grey rough rim and put back the rubber feet before storage.

And DON'T drop them on your feet, even the handles, unless you want to test Japan's social insurance!

[Jason]

Just looking around rakuten and I realised you scored a fantastic deal! There are some Le Creuset pieces around that price, but not for the gorgeous colour you scored. Lucky!

[kat]

what a great deal and I love the color! I don't have one, but if I did, I would break it in by braising or roasting something. :) Have fun!

[Ms J]

Welcome to the Le Creuset club! I have a saucepan (that came with a lid that doubles as a frypan!), but I often use it on top of the stove with an otoshi-buta to make Japanese simmered dishes. Perhaps you could do the same with yours?

I also have an oval casserole hotpot, and use this to make curries, braises and even nabe and oden! Hardly traditional, but I just can't see myself using aluminium.

Lastly, this site has some good hints and recipes. Even though tonight's dinner is decided, I now want to cook the squid and broadbeans. Yum!!

http://www.lecreusetexport.com/

[illahee]

wow.

costco has one, but i don't have the room to store it, so i haven't paid attention to the price. yours is a lovely color.

[Amy]

Jean, thanks for the links to those instructions! Very helpful, and I'm glad I don't have to season it after all.

Thanks for the tips, Jason. I think the colour is called "Caribbean teal" and is really more of a teal than the picture shows. I've been paying attention to prices for a while and for some reason the oval pots are quite a bit cheaper than the round ones, and I was long tempted to buy an oval. I'm glad I held out!
About the health insurance testing-- are you speaking from personal experience? Just curious because I will almost certainly drop my pot on my toe someday.

Kat, roasting and braising will have to wait until I have more time, so I'm breaking it in tonight with something simpler.

Thank you for the link and hints, Ms J! Oooh, I bet this pot will make a great curry...

Illahee, I don't have room to store it either! I think it's just going to have to live on the stovetop for a while.

[suzy]

I was given an oval Le Creuset pot as a wedding gift and use it all the time - almost daily. So far I have avoided dropping it on my toe, although we do joke that it would make a good weapon in case of burglary. I never seasoned mine, although I do recommend getting rid of those little rubbery things that are between the pot and the lid in the box. I didn't, and they were later found in a risotto (the risotto did not seem affected, but after that we threw the rubbery things away). Today we used it for chicken, vegetable and noodle soup, perfect for a cold autumn day.

[shianlotta]

hi - i read and enjoy your blog very much, and am glad that i can provide some input on your le creuset! i just got one (7 qt round dutch oven) here in new york city, and have been loving it all winter for rich, braised dishes. short ribs do especially well, but any long-cooked meat becomes meltingly tender and flavorful.

basically, the le creuset manual recommends the following for care of your pot:
1. it does not require any seasoning
2. do not heat the pot dry. always have some oil in it before you turn on the flame. i haven't had any problems using it over high heat, as i often brown my meats in it before setting the pot in the oven to braise, but if you heat the pot dry it can cause discoloration.
3. cleanup is part of what makes le creuset so great! everything, even all the browned bits from braising, wipes off easily with a soft sponge and warm water. After cleaning make sure to dry it thoroughly and you're through.

having said that i use it a lot for braising, it also works well for baked pasta dishes, sauteeing, making soups... pretty much anything! i have especially love the white bean, chorizo, and kale soup, and the flavors meld so nicely in this evenly heated pot. i haven't made any chinese or japanese food yet with it, but imagine that it would work really well for soups, stocks, and simmered dishes. have fun with your new toy!

[melinda]

i loved mine.i had a red one, same size as yours.it is now sitting outside waiting for the next rubbish day.my husband decided to cook okaayu and go back to bed with the pot on the stove.he burnt it really bad and the enamel even chipped off.im so sad.i loved it.he suggested we plant something in it.the most expensive pot plant we will ever have.

[heejin]

about 5 years ago i received 2 gift cards for $50 each from 2 friends for christmas and used it to purchase (with another $170 contributed from my own funds!) the biggest one i could lift which ended up being the 9.5 qt oval pot. to this day, i believe it is the best investment ever! it was the workhorse when i had to cook for dinner parties for 10-14 people . i've made stews, chili, soup stock, osso bucco, braised short ribs, even paella for a big group and anything that i started cooking on the stove and ended up in the oven. in addition, it was great for potlucks since it was so pretty.

some key things though:
- never use abrasive cleaning agents
- try to keep the rim dry as it will rust if over-exposed to liquids
- start the heat on low and gradually increase
- keep the little black plastic things for storing in between use
- i use all silicone or wood utensils
- don't just push the pot around on the stove, pick it up and adjust the position so that you don't scratch the enamel

and yes, i've made curry in mine too!

congrats and have a great time!

[heejin]

oh and one more thing, don't lend to friends unless you know they will abide by the rules!

[Tess]

I've given up on Le Creuset! I'm always forgetting pots on the stove and when they boil dry, the enamel cracks. Also cracks if you plunge a hot pot with burnt stuff into cold water. Don't do either of those things or you'll end up like me with cheap replaceable pots... Actually, I still have one, and am very careful.

Cleaning Le Creuset Enameled Cast Iron
After use, let pot or pan cool to room temperature. Wash in hot soapy water, rinse with warm water and dry.
NEVER fill a hot pot or pan with cold water, or plunge into water for soaking. For stubborn clean-ups, fill cool pan with hot soapy water and let soak. Then, scrub with nylon brush or pad to clean.
For stubborn stains, soak interior of vessel 2 - 3 hours with a solution of bleach consisting of one teaspoon of bleach per pint of water.
NEVER use metal cleaning pads on the enamel surface. All Le Creuset products are dishwasher safe (except wood handles). Also, don't use baking soda to clean—it's abrasive.
Apparently Le Creuset makes a special cleaner that you can buy, but I've never seen it.
Oh, the outside enamel can chip, too, if it gets dinged against something hard.

[Charmaine]

I feel your joy - over in the UK, Amazon was selling the Satin Blue range at 40% off! I only got the 18cm one, and I'm regretting not getting the larger one, though it's perfect for cooking for one.

As everyone else has said, there's no need to season the Le Creuset, and make sure you never heat it dry. You can pop it straight in the oven but it advises you should only do so with the lid for temperatures up to 190C, or the plastic handle will melt! I'm not taking any chances, personally, though it seems a shame not to use it as a Dutch oven!

I haven't used it much but it worked really well for making buta no kakuni... I'm sure any slow-braising recipes would be excellent.

[ochikeron]

Hello! Very nice blog!
I just found your blog while searching how to translate my Japanese recipe in English.

I love Le Creuset, too :)

You need to use mild detergent (soap) to wash.
Then dry thoroughly so that it won't rust.
To keep it shine, they recommend to use their special pots and pans cleaner.
I've never used it though...

I love to cook Japanese curry and rice with it!

I will come back to read more when I have time :)

[Peko Peko]

I have wanted to get some Le Creuset for a long time. I found this funky heart shaped one that I want to give to Paku on her birthday.

Thanks everyone for posting your experience with Le Creuset, glad to see that everyone has had a positive experience with them!

KyotoFoodieのPeko

[Adam]

There is an LC outlet shop at Gotemba Shopping Mall. I was there last weekend and everything was on sale. I think everything there was at least 20% off.

[minny]

I got the exact same colour/size pot on 10th April! I ordered mine on amazon for about £56... it was 40% off!
I have to get used to the heaviness!

[Aurora]

The handle is only safe to oven temps of about 350, I think. When I want to use it for higher temperature cooking, I unscrew the handle, plug the hole with tinfoil, and go from there. It's a little bit of a pain, but it keeps me from having to buy replacement bits.