| || |
Le Creuset Heritage Cast-Iron Oval Au Gratin Baker, 14", Red | Williams Sonoma - Ovenware - Le-Creuset Bakewear 7031792
Patterned after vintage designs found in Le Creuset's archives, the Heritage collection re-creates the enameled cast-iron cookware that Chuck Williams brought over from France over half a century ago. These traditional gratin pans are ideal for baking everything from egg dishes ...
- my favoriteThis is probably my favorite piece in the kitchen and I have surely bored friends to tears with my raves. I mainly use this to roast vegetables and for that purpose it can't be beat. Wether I'm aiming for crispy kale chips, tender crisp asparagus, or caramelized root vegetables this is the baker to use. It's also the perfect size for 1-2 servings of chicken or fish with vegetables around. As others comment I find LC easy to clean. Worst case you soak it with hot water and a drop of soap and within 30 minutes it's a breeze.
I have over the years used a cheaper handed down enamel coated cast iron pan, heavy duty cookie sheets and even pyrex for different vegs when I felt I needed sides to keep things contained and my results were truly disappointing when compared to using this baker. I highly recommend!Read full review
- More Versitle Than I ThoughtI have a large gratin and several small gratins in cast iron. I have use the large dish for roasting veggies. Either the large or small are great for family or individual services of mac and cheese, scalloped potatoes, shepherd's pie, yams, cobbler, roasting strawberries, and more. Left-overs are always wonderful when stored, reheated and served in the small gratin dishes. The heritage collection in particular makes a nice aesthetic transition from stove/oven to table. I've received many complements on them, and fellow foodies love them as gifts. Read full review
- Fantastic!Le Creuset has a widely available line of stoneware bakeware but only a few pieces are available in enameled cast iron. I bought the 14" gratin and I am pretty confident that my stoneware and pyrex are going into retirement.
I preheated the dish last night when I prepared a lasagna and the finished product was beautifully baked through and through. The noodles on the bottom layer were just as well done as those on the top. I'm excited to use this dish for preparing casseroles and even appetizers for guests.
It's quite heavy, of course, and unlike other enameled cast iron LC products, the bottom of the dish has the cast iron exposed instead of coated. That doesn't make a big difference to me, but it's worth bearing in mind and you will want to ensure that the bottom is bone dry when you're done cleaning it. Cleanup, however, is a breeze with a bit of soft soap and a sponge.
This gratin dish would be tough to break, although you still have to be careful not to chip the enamel.Read full review