Le Creuset 3.5 Quart Braiser - Review and Information.
Вставка
- Опубліковано 13 лис 2015
- geni.us/DCS1jf - Le Creuset 3.5 Quart Braiser.
If there is one type of type cookware that is extremely versatile and can be your "go to" when it comes to making a meal, it is definitely enameled cast iron... Plus, it looks great!
The 3.5 quart braiser by Le Creuset is an example of that. It is not only phenomenal at braising foods, but it can also double as a skillet or fry pan!
In this video, I unbox a 3.5 quart round dutch oven by Le Creuset, the Rolls Royce of cast iron. I give my thoughts and help visualize the size as well. - Навчання та стиль
Just got this in amethyst! love it!!!
Perhaps the most versatile cookware ever. Plus, the sand colored interior is great for judging the doneness of meat etc....
Doc Malthus I’m so disappointed in mine ,I can’t fry Eggs in it ,they stick & I end up with a right mess.
@@janeburke147 I wouldn't use for eggs. They retain too much heat, and are not considered non-stick, as a lot of people believe. They are just easier to clean up due to coating. I always find non-stick (or a well-seasoned, inexpensive stainless steel) skillet is best for eggs. I also make that pan solely my egg pan, so it lasts longer. I will buy additional skillets if I want to make other foods in nonstick. Since they are not as long lasting, I don't mind having more than one.
@@janeburke147 You have to spray it very lightly with a tiny amout of oil, just enough to have it coated, then heat it up on low. When the outside rim of the egg is brown, you will be able to slide it around in the pan. Never try to move it with a spatula or somesuch. When it slides, you can either turn it or let it glide onto your plate. If it doesn't work for you for eggs, your heat is too high.
@@y.sangare1238 thanks 👍🏻I’m sorted now,practice makes perfect 🙂
are there different braisers with different qualities of Le Creuset? I wonder where can see these products in New York City? thank you.
Should I choose the braiser or the skillet for cooking eggs, steaks, burgers, chicken, etc.?
This pan is amazing. I love it: amazing for vegan and vegetarian dishes. Worth every penny.
Misseffortlesslychic Gift your cookware to someone who eats real food, lady.
Had to throw in that the dishes are vegan or vegetarian didn't you? Self righteous herbivores are the worst. We get it you're better than everyone because you don't use your canine teeth.
@@ToddZilla813 insecure much?
We use the 3.5 Brazier as well as the 7 litre Dutch oven, a lot! Soups, stews, and roasts in the DO, the brazier gets ribs, veggies, sauces, braises, corn bread, scones, quesadillas. Please people, this is not, repeat- not, a frying pan! Scorching eggs and bacon in a brazier? No. The enamelled cast iron gets way too hot. The 3.5 is a very versatile size and easy for weak people to lift and clean. A vital bit of cookware in this house!
Mr. Wizard, would you have any reservations about cooking in Le creuset enamelware pieces that have small chips/nicks in the enamel? Some of our older pieces have these and I wanted to be sure it's safe for food
The exposed parts are just regular cast iron. May not look attractive, but still safe to cook with.
I have a question for you:
If you could choose between a 12 inch high quality stainless steel and aluminum fully clad skillet (Like an All-clad or a Demeyere) or this 12 inch Enameled cast iron shallow ?casserole\braiser, which one would you choose
Usages include searing meats and creating pan sauces (and other quick sauces) and shallow frying.
Basically use it as your everyday pan.
You can only choose one.
I'm struggling with this sort of decision and wonder what's your opinion.
Thanks in advance.
theallmikey id choose the cast iron because it retains its steady heat even as you’re putting cold meat or liquid in. Same for frying, you want something that stays a steady heat
Believe me it is apples and oranges.
The skillet will be much lighter to handle, but will be shallower. However if it has a lid and oven safe handles, then it could do braising just as well, though limited to only certain thicknesses of food.
The braiser has more depth, plus even a little more with the domed lid so you could even do something like a small whole chicken, but it is also very heavy, so is more for browning, then braising at low and slow. It also works well as just a roasting pan. Downsides are the heaviness and the possibility of chips and cracks, and permanent staining. Also, not good for use with metal utensils.
The braiser can do many things, but really is meant for braising, shallow frying and dishes like Pilaf, whereas my All-Clad does much of that plus more, and takes some abuse.
Based on your listed usages, the SS skillet would be fine.
Go with the all clad. It’s more practical, can work in oven, especially if you get the copper core. Retains heat better. Dutch oven and braised too heavy, chips, discolors. I use barkeepers friend to keep my all clad looking brand new.
I want to suggest to anyone who has not owned or tried an enameled cast-iron braiser, to start with a well-made and reviewed low price model if you're new to using. I own a Bruntmor 3.8 qt. Braiser. It looks exactly like Le Creuset and have had no problems with it for the long time I've owned it, such as stains, chips or loose lid knobs.
I took advantage of a sale offer on the 3.5 Le Creuset, and thought owning the 'Classic' would be a nice addition. I bought two. The first instruction is to gently wash the pan with warm water and soap before first use. (True of all brands). I used a gentle foam sponge, and then proceeded to dry with paper towels, and the cream enamel just flaked off the interior of one. Wouldn't cook with it. Due to sale, it was out of stock so I couldn't exchange so I had to use their Lifetime Warranty for a replacement..
My point is even the 'best' is not always flawless, so start with a well- reviewed low price if possible, then if you love it, you may not need the $300+ for Le Creuset.
Owning a braising pan changed my cooking game, I just didn't need to pay so much to do it, so try a discounted brand first. If it works, you're set.
Buying the extra Le Creuset just proved to be a costly headache. The replacements held up, but it wasn't worth the hundreds paid.
Do you cook Dollar Store Mac & Cheez in your cheap braiser? That would be the only explanation for your review. LIke this fool "The Knife Wizard" you obviously have no true experience in cooking so yes you should buy a cheap utensil to cook your hamburger helper or chicken thighs for dinner. Probably served with cream of corn and a slice of white bread.
@@jettron1 You having a bad day?
In short: you bought some fake le creuset
@@grovestreetpartner4144 You can kinda read, but obviously not well enough to to finish or understand whole stories. It's the only assumption I can make for a comment to someone who owns 2 Le Creuset's, but likes a cheaper brand more.
@@jettron1 WTF? You sound crazy.
Hi, thank you for your videos. I want to know if if I can put my Le Creuset with the lid inside the oven. Thank you
Yes the lid can be put inside the oven.
Can you use this like a skillet. Would the 3.5 L bottom sit properly on a stove top that takes only a 10" frying pan comfortably?
jo jo I’m guessing it’s right around 10 on the bottom
The flat interior cooking surface that touches the stove is 10 inches. The heat also spreads evenly. It will do many skillet dishes, but remember it is very heavy (almost 10 pounds without lid), plus more with food in it, so if you're making a dish where you may usually want to lift the skillet to shake or swirl ingredients, it could be cumbersome.
I use mine on my stove top all the time.
From my experience, "Yes". I have both the braiser and Chef's oven and they both are very good as skillet use also.
How hot of an oven can the 3.5 withstand, and what are the handles made of?
It can be used in the oven up to 500 F. However, because this lid has the back knob, the lid is recommended to be used up to 375F -400F. You can buy the stainless steel knob and replace the black knob. The knob is sold separate at $20. With the stainless steel knob, the braiser will handle up to 500F. If you buy the current le creuset enamel signature braiser, it comes with a stainless steel knob. I think the model he is reviewing is the classic enamel cast iron braiser.
How wide is it from the end of one handle to the other? I have the large Breville oven and it ius 13 1/2" wide on the interior.
The Le Creuset 3½ quart braiser is 15¾-inches wide from handle to handle. If you put it in the oven at an angle -- so the handles run from corner to corner -- it might fit, but it would be very tight, if it fit at all.
What size is best to cook beef and chicken 3qt or 5qt for 4 people? Not so heavy or overly big.
They're all heavy and of course, the bigger it is the heavier it will be. That said, I've been researching size. 3.5qt is good for 4-6 people. 5 qt for 6-8. So it depends on how many leftovers you'd like or the size of what you're cooking.
3.5 quart, without question.
I believe the braiser is also good for cooking rice.
Is this the 'signature' series? Does the braiser come in both, signature as well as plain series, or just signature? How to differentiate between them?
+Kausik This is the signature. They make both I have another video somewhere comparing the two!
+The Knife Wizard thanks! I know the handles are bigger and full smooth enamel for the 'signature enamel', is there any other difference? Does it mention "signature enamel" on the box/ package?
@@TheKnifeWizardReviews "...I have another video somewhere comparing the two!"
Right here: ua-cam.com/video/z8KjrVP3Xxw/v-deo.html
Is it good to make pasta sauces with, for instance, basic tomato sauce?
Michael A. Yes’! Good for anything you could want to make really. Just never use metal utensils on it. It can scratch the enamel.
It would be fine because the enamel would not be affected by the acid in the tomatoes, but it is very shallow, so I would really recommend an enameled Dutch Oven for a large batch of sauce.
I must be using this wrong because I HATE mine! Everything sticks to it and it's such a hassle to clean it, any tips on getting to love this like everyone else?
that was me! temperature is to high. not kidding. heat it up on less than medium heat, then add food and turn down to almost off. I *do not know why* this works, but found it in a blog. have fun!
I mean, except for candied nuts. that is the only thing that seems to need above-medium heat. the end.
Do It Like Doli I agree totally.I have bought myself one for Xmas.I was so excited I wanted to fry everything in it as apparently you can.I tried my English fry up & my fried eggs were a disaster ,they stuck to the pan ,making a right mess & the dogs got the remaining egg.After all that I had to soak it .Im disappointed,all that money,I should be able to cook anything in it 😩
turn down the heat- low to medium is all you’ll ever need. I’m convinced people are using way too high of heat with these and that’s where they’re running into problems
joethebar1 Hi I’ll give it a go 👍🏻it’s only eggs now that I have a problem with,meats & sauces are great 👍🏻
I wish these still came with the phenolic knobs instead of the steel ones that get hot quickly. These phenolic knobs are rated up to 500 degrees F so it doesn't make sense to use the metal knobs unless it's just for aesthetics.
except i had one with phenolic crack at 500f and was happy that they do sell solid metal knobs. :-) just sayin'
I understand that the black knobs are only good to 350 or so, the metal knobs 500.
@@janicemartin2556 the we site says it can go up to 480 degrees F!
@@SuperAmira12 good to know, thanks!
What size would you suggest between 5qt and 3.5qt?
I have the 3.5qt and the bottom is about the size of a 12 inch skillet. It suits most of my needs. I saw the 5 quart in Sur La Table - IT'S HUGE! It's also much heavier.
Both !
My answer may be too late for you, but to new readers, I own both and rarely need the 5 qt. Plus it is HUGE. Takes up two burners on my stove. It's also very heavy. The 3.5 is 12 inches wide, plus about 2.5-3 inches deep, so it holds a lot of food, and if used as a roasting pan, will even fit a 5-lb. bird. The 5 qt. for me is just a closet space taker, that I used on a few party/holiday occasions, and only because it looked pretty. Could have easily used a simple roasting pan. Also, if new to braising, trying a well-made and reviewed, less expensive brand first to see how you enjoy it. Then move up to the $300+ models.
@@rickmiletic1376 So are you saying you still have both? I live by myself and am pretty certain the 3.5 is more than enough . I do like entertaining, though, and am often concerned the pans will be too small, haha.
@@jmcmonster Sorry, but this will be a long answer because I want it clear. Yes, I still have both, plus a 3.8 qt. from another good company. Both are wide and hold a lot of food. Just talking about 3.5 pan, the base that lays on burner is 9.5", but it slopes out to 12" wide (not including handles). Almost comparable to standard large skillets many people own, just built to be more heat retentive and handle higher heat in oven. The domed lid allows you to fill it up to the full length of the 12", and the lid will not touch the food.
The 5 qt. is 10" at base and slopes out to 13" 3.5 is about 11-12 lbs, the 5 qt is about 3-4 lbs heavier, and that is without food. As you'll notice the difference is not that much, so you will be able to handle a lot with the 3.5.
For up to group up to 6 the 3.5 is perfect, for larger family or entertaining 5 qt gives more leeway, but is also depends on what you would usually make.
My burner space is 8", so the 3.5 on stovetop is still taking up real estate, but I can usually fit a small pan on the second burner. The 13" 5qt (plus handles) basically extends over to second burner, so I lose that burner if cooking on stovetop, also when browning, the heat concentrates more in center (they instruct you to not use high heat on stovetop), so getting outer pieces browned in the larger one means moving things around a lot to get evenness.
I will sometime cook a steak, or roast some items on the stovetop, but mainly use as purposed, or as an evenly heated baking pan. So I may do a bunch of chicken pieces or short ribs, but lay them on a vegetable or pilaf base with liquid (the braising) after I brown them.
The best example for 3.5 size that all people will recognize, is for braised chicken dishes I can comfortably fit 8 pieces (That's a whole cut up chicken) on a bed of veggies or grains, for short ribs I can fit 3 lbs, which is usually about 6-7 pieces, for big thick chicken breasts, about 5 pieces (so for groups you can cut those up and distribute among more people, for thick bone-in pork chops, a good batch of 4 large ones (but the 5 qt may only let you add 6 tightly). You can also make a very large pot of steamed vegetables on the stove (like 3-4 large bunches of Asparagus), or make large pasta bake in oven, and casseroles and dessert items like cornbread bakes with fruit or 8 cinnamon buns, etc. One of my favorites that feeds a lot is paella. The 5 qt will basically allow you to add 2 - 4 more servings to what I just described.
For purchasing, if still not sure, then buy a 3.8 qt for solo or 'test' use from a company called Bruntmor (they're a pretty new entry to the enamel biz) but are getting about 80+ % good reviews on Amazon and cost about $50. They also have a website at Bruntmor.co. (there is no M, it is dot co). In case one place doesn't have the color you want. They are also sold at Bed, Bath and Beyond. I got one during an Amazon 'Flash' sale for about $25. (No one could ignore that). Too bad they ended those during the pandemic. It has performed as well as LeC for over a year now, not chipped or stained, and looks EXACTLY like a LeC, so it will impress guests. It is now my go to 3-4X a week so I don't have to risk damaging the LeC, and save it to impress company. If you love it it, but want bigger, then spend the big money on the 5 qt. Le Creuset, or if size works than upgrade to LeC 3.5 for the durability, prestige and lifetime warranty.
Follow all instructions thoroughly - Correct heat, no banging metal utensils (invest in some nice wood ones and a plastic or silicone spatula), deglaze when cooking for burnt bits, sponge clean, soak if items burnt on, avoid dishwashers for appearance (they fade colored enamel), and never heat an empty pan (can crack enamel), never add hot pan to cold water and it will last and you will love. Remember, the enamel coating is more like a glass coating than ceramic, and as proven by my inexpensive Bruntmor, treat it right and it will last. Stay Safe!
The edges look bare - do you have to oil them after use to prevent rust?
this guy just told you that it is clear enamel.
In the video he says it's covered in clear enamel.
If I cook enchiladas in one of these will the melted cheese be hard to wash off? Thank you
Le crueset cleans up like a dream, if melted cheese is really stuck on put some hot water in it to soak for about 10-15 minutes. I have a small plastic piece about the size of a credit card used to clean off my pizza stone, I sometimes use it on stuck on foods. Le Crueset sells a scrubber for their cookware. But soaking always works. The inside finish is like glass and most foods come off under a blast of water, just slides off.
@@janicemartin2556 thank you 😊
Why not go with the metric system over this antiquated system?
Where is the benefit to use a braiser over a Dutch oven..
when both have the same searing area..?
In the Dutch Oven the food is immersed in the fluid while in the braiser it's half fluid + steam cooking the food.
Recipes please.
great for Asian cooking
What is the price?
Regular price is around $300. These things don’t come cheap but will last you a lifetime.
Because they last so long, they tend to get handed down within families; but sometimes you can find gently-used ones at thrift stores. You can also buy new ones at outlet stores for less than retail, and regular retailers like Williams-Sonoma sometimes have them on sale. It pays to shop around.
One arm and one leg.....
If you can find it on sale, it's just one arm :)
@@thefrenchtasticfoodchannel7175 Geez, you can't take it with you to the nursing home folks
Lots of money. To new readers of this comment - there are well-made, less expensive brands that do just as well if used properly, that you can get well below $100. If you love using it, then you can upgrade. (Though why would you ?) I own the Le Creuset (though I did have a problem with it that caused me to use their lifetime warranty program) and a Bruntmor, and both have done equal jobs, though I actually use the Bruntmor a lot more.
Perhaps if you spent more time cooking, and knowing how to cook with a well seasoned cast iron pan, you would know that cast iron does not give off a disgusting taste when using tomatoes or vinegar. Do your homework.
Cook meat in this. Vegans & vegetarians can buy Walmart stove-top cookware.
Um excuse you @Alexkingcole. I'm vegan/ Veg and I ONLY use Le Creuset I have almost every piece of cookware and serve ware they have in thier collection ($3000+ worth) in my kitchen. YOU can go eat your shitty Meat off Walmart pans asshole.
@@jrfotoLA Go hug a tree and save a whale you dirty hippie!