Le Creuset Enameled Cast-Iron 2-1/4-Quart Saucier Pan, Palm

I purchased this as an all-purpose sauce pan. The size helps alleviate the stress of the heavier weight of Le Creuset, making it easier to transfer contents and clean. I've made everything from perfect oatmeal to candied yams to baked beans to berry cobbler to sour cream chicken in thyme. All came out quickly and to perfection due to the conduction of cast iron. This is the best cobbler pan out there. Here's my recipe and you can try it yourself:Melt 1 stick of butter (1/2 c) in saucier over low heat.In a separate bowl mix 1 c. self-rising flour, 3/4 c. sugar, 3/4 c. milk, 1/2 t. cinnamon, then add melted butter from the saucier. Mix only until blended. (Hint: if you mix flour and sugar before adding other ingredients, the sugar breaks up any lumps in the flour and makes a flawless batter.)To the warm pan over low heat add 1c blueberries + 1 c blackberries (or 2 c. of cherries or other berries) Top with 1/2 sugar and cook until bubbly. (precooking the fruit allows you to use frozen or fresh berries and makes a gorgeous crust because the dough begins to rise immediately upon contact.)Meanwhile preheat oven to 350 degrees F. When the oven is at temperature and the berries are bubbling, add the batter to the boiling fruit, lightly stir. Immediately put into hot oven and cook until golden brown 30-40 minutes. Remove promptly and serve warm with ice cream or all by itself.This recipe works with peaches, cherries, apples, blueberries, blackberries, and similar mixtures of fruit.The Le Creuset makes a fabulous brown crust that is light and moist in the middle and crispy on the edges. It shortens cooking time for me by fifteen minutes. Also due to heat retention, cobbler can be made before dinner and kept warm in the saucier for up to half an hour. It's a crowd pleaser. However one of the best things about it is what happens after dinner. Clean up is a cinch. No scrubbing and no blackberry stains. Great find.

Beautiful pan, a joy to cook with(I use it every day).Solid and sturdy, but not too heavy to lift with one hand.Great for sauces. stews and soups.Goes from stovetop to oven to table. the knob on the lid is happy up to 400 degrees, but I usually put a piece of foil over it if it needs to be covered.Cleans up easily. Best to wash it by hand and towel dry thoroughly. (per instructions).I have found it best to use butter rather than oil when sauteeing meat. The first time I used it was for scratch made marinara sauce and I used a dab of butter to sautee bacon( fat cut off) and it worked perfectly, no sticking at all.The second time I used oil to sautee the bacon and it started sticking a little. After scraping the pan with a wooden spoon to unstick the bacon, I added a dab of butter and no more sticking!Since butter rather than oil is most commonly used in traditional french cooking, I'm assuming the pans are designed to work best with butter? You only need a dab of butter so it's not really a health issue. Now I know why my mother( who was half french) always insisted on using butter rather than oil in her Le Creuset pans! After 40 plus years of daily use, my mother's Le Creuset pans are finally due for retirement(Boo hoo!) $200 is a lot of money for a pan, but if you can get 40 years of use out of them, it's well worth it.

Pricey, but definitely worth the price. Best product on the market as far as I'm concerned. Shopped around, and the price is the same at all sites; chose Amazon because they offered free shipping. Perfect size for sauces, but I use it a lot as a skillet. Recommend to get the Le Creuset cleaner. Need to be careful not to use metal on it, or scouring pads. I find if I soak the pan in the cleanser for a short while, it is easier to clean.Definitely recommend this product. This is the second piece I have ordered; would like more, but will order a piece at a time because of the cost. I have looked at other products similar to this, and did not find anything as comparable to this.I went on utube and found several chefs to instruct recipes using this product.

For what it is, it's wonderful and I adore the Dune color. However, if you're looking for an all-around saucier, this isn't the best bet because Le Creuset stuff is heavy! Really heavy! For many saucier functions, you're going to want something lighter, something you can easily tip to get the angle you want and unless you're strong like The Hulk, this isn't the pan for that.If you're familiar with the weight of Le Creuset items and you want something like this in that weight, you won't be disappointed here! It's the typical, awesome Le Creuset quality and the color is gorgeous. :)

I really like this pan. It cooks things very well, and the vent hole is nice. I did have an incident that I cooked milk at too high a heat, and it boiled over and shot out of the vent hole like a geyser. That was my fault, though. You do not have to use as high a heat as you would with other pans, and it keeps heat nicely. I have bought several le creuset pans recently, and they are just as if not easier to clean than my old cheap teflon covered pans. I am really happy that I made the switch!

Pros - Cooks fantastic. Feels great. Good shipping packaging and time in transit.Cons - Along the lip most of the area is a silver texture. There are some black spots and a line or two that run perpendicular to the lip which look like a clamp or the mold was in this area. Anyone know if this is normal with Le Creuset cookware? Or should the area on the lip of the pan be uniform and 100% silver in texture?Besides the cosmetic imperfections the pan is great. But, I am OCD enough and have PAID enough I would have expected perfection unless this is the way all Le Creuset pans are due to how they are made, as this is my first.

I use this pot mainly for oatmeal or soup. I really like the way it looks and heats, however, I found blue paint around stove and I was wondering where it had come from. And later I found it was from the lid of the pot. I wiped the lid with paper towel, large blue spots appeared. Very disappointing!