Le Creuset - How to tell what size?
I know this may be a strange questions, but how can I tell what size my LC pieces are? I bought a collection of pots several years ago, but forgot what the actual sizes are. The lids are numbered, so I'm guessing that there's some sort of decoder ring. I have a huge pot that has a #34 on it. It's the big mamma pot that I load up when I have lots of people over. I think it's a 13qt pot, and heavy as heck. I'm trying to get the next size or two down from that one.
Lastly does anyone have the bouillabaisse pot? I have a large one and a small one. I use it for soup. Because of the shape, it's not that good for a roast. What else do you use it for?
That number is the size of diameter of the pot in centimeters. It can also be used to cross-reference the volume the pot will hold. Assuming it is a round dutch oven, your 34cm pot is 13.4" in diameter and is their 13.25qt pot.
I did not create this chart - another poster here did it, and she has it posted on eBay as well. I didn't save the link but copied the info:
16: 1.3 liters (L) = 1.5 quarts (qt)
18: 1.8 L = 2 qt
20: 2.4 L = 2.5 qt
22: 3.3 L = 3.5 qt
24: 4.2 L = 4.5 qt
26: 5.3 L = 5.5 qt
28: 6.7 L = 7.25 qt
30: 8.4 L = 9 qt
34: 12.4 L = 13.25 qt
So, the next size down for you would be the 9 quart round.
I was wondering about two braisier (LC) enamel covered CI dishes that I have coming from a vintage order...one is marked 28 and one 32. What are the capacities of these pans? the dimensions are 14.75x9.25x1.75 and the other is 13.5x8x1.75. Anyone have any idea? I used the chart provided by rovergal to figure out my round oven and pot sizes and 16 corresponds to 'A' etc if I have it correctly. Thanks, btw, I made the bb in julias vol 1 as my first dish in french cooking and it was spectacular.
Per the book called, "The Cast Iron way to Cook", by Sue Cutts (I think LeCreuset printed this), it states sizes in the back of the book. I think the last two digits on the pot = cm across the pot and are the same number in the model number listed in the examples below.
Round French Oven:
L2501-18 = 2 quart
L2501-20 = 2 3/4 quart
Oval French oven:
L2502-29 = 5 quart
The books lists all the pots/pans/dishes by Le Creuset as of 2001, (when the book was printed). So if you don't have the book, check the library. Possibly, the Le Creuset web site has this info also?
If your pot is a round dutch oven, then the model number would be L2501-34 and is 13 Quarts.
PBSF has it right about measuring volumes. You can calculate it. That number is the inside diameter of the pan in centimeters. 24 is about 9 1/2 inches and holds 4 1/2 quarts or 4.2 liters. If you have older pans, that corresponds to E.
A 28 is 6.7 liters or 7 1/4 quarts and corresponds to a G in the old labeling. The newer pans have the labeling on the underside of the lids.
I have the same problem. I periodically have to take whichever one I'm curious about, place it next to the sink, and fill it up with water using a 4-cup (1-qt) measuring cup. It's a pain, but it works. You do have to wonder why they don't mark them more clearly. Alternatively, for the round ovens at least and I suppose for the ovals as well depending on how well you remember your solid geometry, you could calculate the volume using the standard formula and do the conversion, but that makes my head hurt.
You've got some BIG pots. To measure the size of your pots, the easiest way is to fill up a measuring container with water and see how much they hold.
Beside soups, the bouillabaisse pot is good for cooking beans, stews, and anything requiring long slow cooking. The small surface area of the bottom makes it more difficult for browning large amount of food.