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Aug 7, 2007 03:16 PM

Please Help Me Identify this Le Creuset Piece

I came across what looks like a never-been-used piece of cast iron Le Creuset cookware while cleaning out a storage closet, and I have no idea what I might use it for. It's oval in shape, has a capacity of about 3.5 cups, small side handles and a vented lid. It measures about 7" x 5.5" x 3" high. For what purpose would I use this piece?

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  1. It is the "vented lid" that has me stumped. Could you describe it more completely, please. Also, when you say "cast iron Le Creuset" is it the enameled (colored) cast iron?

    1 Reply
    1. re: Sherri

      It's got a small (maybe 1/4") hole in the lid. And yes, it's colored enamel cast iron. Here are a couple of photos.

    2. Maybe it's a small terrine? They sell a rectangular one with a similarly vented lid (and similar tab-style handles)'s about double the capacity, though.

      13 Replies
      1. re: jzerocsk

        That's one of the things that throws me -- the size of this piece. I have no recollection of buying it, yet I must have, because I can't imagine who might have given it to me.

        So, assuming it is a terrine, how can I use it? It seems large enough for 1-2 servings, at most.

        1. re: CindyJ

          CindyJ, I have its brother! This versatile piece is at least twenty-five years old. I use it exactly the same way as I use my larger LC pieces, just in smaller quantities. This past weekend, I braised a small pork roast in milk in this - both stovetop cooking and in the oven. Small baked pasta dises for two are also perfect.

          1. re: Sherri

            I had a feeling it was old. I have no recollection of storing it away, so it must have been stashed in the closet for years and years.

            It seems so small for braising. By the time you put a piece of meat in there, there'd hardly be room for braising liquid or aromatics.

            1. re: CindyJ

              Does it still have its number? If you find the number & call up a store, they could track down what it is or was maybe.

              1. re: bbc

                No, there's no number anywhere on it. And it's not that a number has been worn off -- as I said, the piece looks like it's never been used.

              2. re: CindyJ

                My mom has the bigger brother to your piece. Yes, the piece is quite old (I think the fan-like handles are a clue on that, too.) I think she said she has had it at least 40 years.

                An oval, about a foot long, 6 inches high, 6 across. She uses it as a dutch oven. braising roasts with veggies, etc. She also uses for scalloped potatoes, pork and beans, etc. It is a real workhorse. It is the "go to" pot for oven cooking with liquid. Same "Flame" color scheme.

                Wasn't that the original -- and for a while only -- color scheme for LC?

                Doing some net research, I just found a "try me" 2 3/4 oval dutch oven in LC, but updated with the modern handles on side and lid.
                So I guess someone finds the size useful for something.

                I'd suggest using that size to make a nice little gratin, or braise a couple of pork loin chops. Nice size for cooking for two!

                1. re: alkapal

                  Oh, I know how wonderful LC French/Dutch ovens are for braising meats. I have one that's 35+ years old, and still cooking beautifully. And yes, I do believe that flame color was, for a long time, the one and only color LC came in.

                  A couple of bone-in loin pork chops would hardly fit in here -- the interior measures only 6.25" x 4.25" x 2.25" deep.

                  1. re: CindyJ

                    EEK - re-read your orignial capacity info! ok, how about MELTING BUTTER!? ;-}}

                    1. re: alkapal

                      ...or maybe serving green beans.

                      I have a feeling that unless Cookware 9-1-1 shows up soon, this piece will be headed back to the closet.

                      1. re: CindyJ

                        If you're cooking for a crowd, this is not the piece for you right now. Currently, I cook mostly for the two of us and it is a great utility piece. As stated earlier, a small pork loin raost braised in milk was the perfect size. Even peppers and sausages work well. I bake a couple of apples in it but keep in mind, I'm using it for two people, not six teenage boys. Makes a killer small lasagna (after I use up all the leftover bits & pieces when I freeze a large one for company), we feast on this baby.

          2. re: jzerocsk

            That's my guess as well - I have that rectangular one and as soon as I saw this a remembered that the lid has a hole in it. So, I guess it is for making pate in that form. I use mine to make terrine de foie gras, but it is also great for making lasagna for two.

            1. re: MMRuth

              We're not really big on pate in my household, and when I make lasagne, considering the effort that goes into it, I'd just as soon make a larger one. So, based on what I've been reading in this post, I have a feeling that this piece will either go back into the storage closet or be given away. That is, unless there's a CH who wants it for a good price.

              1. re: CindyJ

                Cindy, pls email me, I may be able to help take it off your hands!;)

          3. How cute! I would love to have that size for baking a country-style paté. Now when I make that paté recipe, I use loaf pans (approx6x4"). But it'd be great in the size/shape of the pan you have.

            4 Replies
            1. re: morebubbles

              What goes into your country-style pate?

                1. re: CindyJ

                  Cindy J, I'll look at the recipe tonight & reply with more details. It's actually pretty lean, slices well - it's good! (ground pork, calf liver ...) Have made it a few times. Like I said, I'll post later.

                  1. re: morebubbles

                    OK. It has lean pork, coarsely chopped, veal, finely chopped, ground calves' liver etc (1/2 c whiskey or brandy is in it too). Let me know if you need the recipe. The fat, when cooked becomes a thin coating on the pate which is discarded before eating, resulting in a lean, delicious appetizer or main course.

              1. Maybe for roasting garlic? Sounds about the right size for a couple of heads, and that might explain the vented lid.