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Le Creuset Oval or Round?

buzz t Sep 24, 2007 07:26 AM

Oval or Round? Whats your preference?

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  1. LulusMom RE: buzz t Sep 24, 2007 07:38 AM

    I like round, but not for any other reason than that it just seems more natural to me. Stirring something round just works so well. Again, that is the only reason for my choice. I'm really happy with *any* le creuset.

    7 Replies
    1. re: LulusMom
      Eujeanie RE: LulusMom Sep 24, 2007 07:46 AM

      Round fits on the burner better so I think it would mean more even heating. I only have one piece, a small dutch oven, and I love it. I thought I would not be happy not being able to stick it in the dishwasher, but it cleans up SO easily by hand. I worry about the exposed cast iron part around the rim, so when I put it away I put a clean dry dishtowel between it and the lid - just my paranoia.

      1. re: Eujeanie
        buzz t RE: Eujeanie Sep 24, 2007 07:51 AM

        Thanks for the thoughts/replies. I apprecite the advice. Also Eujeanie I thought Le Creusets are dihwasher safe?

        1. re: buzz t
          Hungry Celeste RE: buzz t Sep 24, 2007 09:29 AM

          Yes, LC is dishwasher safe, though the manufacturer's guide to the product says that "constant" machine dishwashing will dull the luster of the enamel. I handwash if they're really gunky, dishwash if only lightly soiled.

          1. re: buzz t
            LulusMom RE: buzz t Sep 24, 2007 11:45 AM

            I think you'll find that they're so easy to clean that you won't want to chance it.

            1. re: buzz t
              valerie RE: buzz t Sep 26, 2007 07:41 AM

              I would never even think of putting my LC's in the dishwasher and I put EVERYTHING in the dishwasher.

              There just isn't a need. Even if something gets stuck to the bottom, with a bit of soaking and TLC, they are as good as new.

          2. re: LulusMom
            Delucacheesemonger RE: LulusMom Sep 24, 2007 12:02 PM

            l have both, regular and dou feu( with place for ice on top) and find use round for top of stove and oval for oven, as it allows you to put something next to it and bake two things at same time;

            1. re: Delucacheesemonger
              LulusMom RE: Delucacheesemonger Sep 24, 2007 12:45 PM

              Now *that* sounds worth having. Never seen it before, but sure will look into it.

          3. g
            goose RE: buzz t Sep 24, 2007 07:50 AM

            I have an oval one, which may be better for pieces of meat that are longer. I don't think it matters too much one way or the other though...

            1. Monica RE: buzz t Sep 24, 2007 07:52 AM

              i have a large oval but wish i had a round one instead for more even heat distribution.

              1. m
                missfunkysoul RE: buzz t Sep 24, 2007 08:55 AM

                i like round better, also because it fits better on the burner.

                1. Candy RE: buzz t Sep 24, 2007 11:58 AM

                  I like both. I use the oval for things like lamb shanks, they fit better and for roasting a chicken. The round ones in different sizes i use for soups, stews, chili etc.etc,

                  1. C. Hamster RE: buzz t Sep 24, 2007 12:06 PM

                    Round. More versatile.

                    1. lrostron RE: buzz t Sep 24, 2007 12:58 PM

                      Both! I admit it, I'm spoiled....the round for stove top and the oval for oven use, especially great for a whole chicken, two pork tenderloins, a monsterous pork shoulder to shred, and on.

                      1 Reply
                      1. re: lrostron
                        Delucacheesemonger RE: lrostron Sep 26, 2007 08:57 AM

                        read my post, we should cook together, same analysis

                      2. f
                        FlyFish RE: buzz t Sep 26, 2007 07:17 AM

                        I have a few of both shapes, and I'll second what some others have said - the round shape heats more evenly on the stovetop, so I use the round ones for foods where the shape doesn't matter and the oval ones for lamb shanks, pork loin roasts, etc., because they fit better. The larger oval ones really don't conduct heat very well to the "points" of the oval, so the initial browning step is a bit more difficult, and my range has comparatively large burners (Thermador with the "star" shaped burners).

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