LE CREUSET DEEP, ROUND, 5.5 QUARTS (5.3 LITERS), ENAMELED CAST IRON DUTCH OVEN WITH LID IN LICORICE
Le Creuset, known world wide for its high quality, durable, chip resistant enameled cast iron cookware, was founded in 1925 in Fresnoy le Grand, a small town in northern France, by Armand Dedaegher, a casting expert, and Octave Aubecq, an enameling specialist. Together they perfected a glazing process that coated cast iron in a layer of premium enamel. Their product is both functional and versatile, providing even heat and moisture distribution and optimal heat retention that give foods superior texture and flavor. And the pots are easy to clean.
In the century since its founding Le Creuset has prided itself on the beauty of its cookware. Its first Dutch ovens were enameled in a flame ombre color gradient called “volcanique,” a vibrant orange color that drew attention to the product and became its hallmark. The company has since created a beautiful palate of enamel colors sufficient to satisfy many tastes. Sadly, I prefer the matte black finish pictured above, largely because I often serve directly from the casserole and don’t want the vessel to draw attention from the food or compete with table linens or china patterns. I also appreciate its reference to traditional black cast iron.