Product test

À la française: Le Creuset roaster tested

4.10.2017

Translation: machine translated

The Le Creuset roasters look pretty and fit into my romantic idea of a French country life with purple-coloured lavender flowers and all the other props of this dream setting. I was allowed to test the roaster less romantically in my city flat.

Until this test, I had never tested a saucepan - apart from my two inexpensive saucepans, which have not yet had any "companions" due to lack of space. I've only ever had a taste of other pots from friends. So I'm all the more excited to live out my domestic side with this pot.

The object of desire

Pots + Pans

Le Creuset signature

What do you cook in a roasting pan?

According to the manufacturer, the round roasting pan is suitable for meat and vegetable dishes such as roulades and ragouts. However, braised roasts and stews are also a case for the casserole. Basically, you can say that the roasting pan stews anything that likes to simmer for a long time. But not only that, you can also simply put the pot in the oven. The manufacturer "Le Creuset" is so convinced of the quality of their products that they even offer a 30-year guarantee. The roasters are available in a small version of 18 cm up to the large family size with a diameter of 31 cm. I'm looking forward to it.

Into the fray

When unpacking, I notice that the roaster weighs quite a lot. However, this is hardly surprising as it is made of cast iron. Quality seems to be one of the main arguments in favour of such a roaster. The beautiful enamel coating is even, shines beautifully and has a high-quality appearance.

In order to use the roaster properly, I look for a recipe on the manufacturer's website. I decide on the Bœuf Bourguignon - it can't be that difficult. I'm not used to cooking traditional meat dishes like this, but it's worth a try.

All the ingredients are ready to be prepared

After I have chopped all the ingredients, I put the bacon in the pan according to the recipe and fry it until lightly browned. Then I give the bacon a break on a plate. During this time, the beef is added to the pan. The bacon is then returned to the pot. The whole thing is then deglazed with wine. Now add the vegetables and the remaining ingredients to the pot and put the lid on.

At a low temperature and according to the motto "Good things take time", it simmers for two hours and smells temptingly from the kitchen. Good if you have time. Bad if you're hungry.

The result looked good and tasted good. Only the meat was a little dry. Maybe it was because I bought the meat in a supermarket around the corner, which only had the cheapest meat on display.

Bœuf Bourguignon: Admittedly, the recipe picture looks better.

Conclusion

The pot showed what it can do when tested: Thanks to the material's good heat retention, it was able to do its job with minimal energy consumption, and without supervision - exactly the reason why the roasting pan scores highly with me. Nothing burnt and it was clean with just one wipe. The price may put you off a little. However, given the 30-year guarantee, I think it's okay. I was impressed by the quality of workmanship, which is why I can recommend Le Creuset with a clear conscience. It remains to be seen whether everyone needs a roaster like this. It depends on what kind of cooking you prefer. If you like to cook for several hours, or if you like to prepare meals, this is definitely the right product for you.

All products from Le Creuset

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