6.75 oval or 7.25 round?
- deirdrec Aug 7, 2008 03:23 PM
Help! I'm looking to finally buy a largish le creuset oven and can't decide between the oval and round. I have a 5 oval and 5.5 round but need something for larger cuts of meat. I don't want both oval and round larger pots as they probably won't get used as much. Any advice?
Hi deirdrec, I have both oval and round smallish le creuset pots (though I'm not sure of the sizes - perfect for feeding 2). While I love the oval for oval-shaped meat (whole chickens, lambshanks, baby hams) I find the round pots do best on the stovetop, since they heat more evenly on a round stove plate. So when I also finally invested in a big pot (it's the size of a stockpot!) last year, I went with round. I use it mostly for stews and soups.
You say cuts of meat are your cooking priority. How are you cooking them - pot roasting or oven roasting? If the latter, go with the oval.
Since you listed frequency of use as your primary concern (rather than cost), consider getting a large oval pot and a large round buffet pan. The latter is round and shallow, but comes with a lid. It's marvellous for chicken pieces, stirfrying, pan searing, curries, paella, and braising meat up to 4-inches high/thick (it is shallower after all).