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Jan 18, 2011 07:00 PM

Question Re. practical uses for a 2.5 Qt. Le Crouset Doufeu

I just purchased a 2.5 Qt. Le Crouset Doufeu at William Sonoma on sale for $120. (I admit, impulse buy - I fell in love with the color - "Ocean" - and the whole concept of the Doufeu, with ice cubes on top, was intriguing.) I also purchased the matching 5.5 Qt. regular Le Crouset Dutch Oven (not a Doufeu) at the same time (not on sale). Now I am debating about returning the small Doufeu because I can't figure out what in the world I would cook in such a small Dutch Oven, and possibly exchanging the larger Dutch Oven for a comparable size Doufeu. Any thoughts?

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  1. I agree with you. I can't imagine a use for one that small. BTW, I wouldn't consider paying full price at WS. They're pretty much the most expensive game in town IMO.

    37 Replies
    1. re: c oliver

      Do they charge MSLP in-store? The w-s website charges the same $235 as amazon for the 5.5 qt. round oven.

      1. re: Jay F

        The 5.5 Qt. was $225 at WS. I think I have to expect to pay full price if I want that color. Although it might be worth my while to check the factory outlet and see if there are other colors I like (maybe almost as much as the Ocean!)

        1. re: sunniburns

          $225 is actually not "full price." It's $10 less than you'd pay at Amazon if Ocean were available there.

          There actually are stores that charge full price. Bloomingdale's is one of them, unless they're having a sale. Today, as I write this, a 5.5 qt. costs $335 there. Ocean is not available there, but they have a few pieces in Midnight Blue, a special LC anniversary color only available AFAIK in the UK and at Bloomingdale's.

          1. re: sunniburns

            Last weekend at a LC outlet store I saw a lonely 7 qt. oval oven in "coastal blue", a gorgeous gradient color. It was on the back clearance rack, where the one-off deep discounts live. I was told it was a winter color, to my surprise.

          2. re: Jay F

            For the life of me I can't figure out what MSLP means?!? I can't address a particular item but find WS to generally be at the top of the price range. To OP, if you want a particular color, then no I have no opinion. I'm into function not form :)

            1. re: c oliver

              MSLP/MSRP Manufacturers Suggested List Price/Retail Price

              1. re: maplesugar

                Thanks. I know the R word but not the L word :)

                1. re: c oliver

                  Any ideas as to how I could actually get some use out of a 2.5 Qt. Le Crouset Doufeu Dutch Oven? Suggestions as to what to use it for? Thanks.

                  1. re: sunniburns

                    Any braised dish or stew that uses about 2 lb of meat should fit in the 2.5qt. I do a lot of cooking my 3qt dutch ovens (an aluminum camp oven and a stainless steel Chantal).

                    I'd like to see to 'cook off' between a Doufeu and Tangine. One supposedly promotes condensation that drips on to the middle of pot, the other, condensation that drips to the sides. Why should one be better than the other?

                    1. re: paulj

                      paulj: I have a 19th C. doufeu that I have fooled with a bit, but (as yet) no tagine.

                      I believe that the thinking with both is to minimize the volume of cooking/braising liquor by recirculation and containing undue evaporative loss.

                      The doufeu differs insofar as it is supposedly designed so that the recessed lid can hold ice or water, which will both moderate the internal temperature and--supposedly--foster condensation and self-basting.

                      My initial experiments have not been encouraging. I didn't see evidence of much "self-basting" (despite a lid that has a definite central, internal drip edge) , and with ice, the stovetop cooking times are VERY long. In the oven, even large ice cubes melt almost instantly, and then the water evaporates quickly enough to need constant attention and door opening. Add to that the fact that a tight-fitting lid on the pan ALREADY accomplishes the two design goals, and I'm left wondering what's the big deal?

                      It occurs to me that perhaps these vessels served to make a single oven more versatile, i.e., one could roast one dish in a high oven AND braise a second dish at an effectively lower temperature in the same oven.

                      1. re: paulj

                        i read that they cooked the exact same recipe in a dutch oven and a doufeu. They did a blind taste test and everyone picked the doufeu meal as being the best. i am going to purchase a tagine next and see how it cooks. was happy with my 1 doufeu meal that i made.

                      2. re: sunniburns

                        I use my small 2.0qt (not Doufeu but normal shape) for rice/grain cooking almost every other day. Perfect for that purpose for 2-4 people.
                        I used All-Clad Stainless Steel sauce pan (2.0 qt) before but LC cooks much nicely and we notice a big difference in the taste. I attribute this to the heavy lid and slow/simmering ablity of LC. I don't need a rice cooker as the LC is so good at it and it means I need less gadget on the counter top.

                        We sometimes make rice porridges and cleaning LC is so much easier than SS because the enamel inside makes burning less likely.

                        Also, the small LC is useful for braising vegitables. I often cook braised green beans, potatoes, Japanes Kabocha, and root vegitables with it. Braising vegitables in LC requires less water. As the heavy lid reduces evaporation and it enables to use the water inside of the vegitables themselves, the results (taste) are better than the saucepan, I guess.

                        You will usually find it (or 2.75qt ) for around $100 or less at LC outlet stores, less than $120 for the small Doufeu.

                        I know many people say such a small LC has no use and the things I mentined can be done by a sauce pan. but I use the smallest pot more than anyother LCs ( I have 3.5 qt round, 6.75 qt wid round, 6.75 oval, and 3.5 braiser, too. I love them all. ) because I notice a significant difference in the taste than using SS.

                        I admit that my expensive AC 2qt and 3qt are for mostly boiling waters to cook mashed potatoes and pastas because the 2.0qt and the 3.5qt LC took over more sophisticated works from them :)

                        1. re: hobbybaker

                          Rice is what came to mind for me too. I'd have gone for the flame as well. Though I do like the lemongrass.. I'm having a hard time justifying that shipping price to myself.

                          Have to figure by the time you throw in tax and shipping.. it's back up over $80.

                          I'll probably kick myself someday for not getting it.. but maybe it will show up at TJM or the outlet.

                          I never order from them, so the 30 dollar shipping plan doesn't make sense for me either.

                          1. re: grnidkjun

                            That's all I can tell myself: the shipping makes it not worth it; I never use my large doufeu, the piece is too small to really be "worth" it outside of a novelty piece; and, since they don't have the red any longer, I don't want it anyway.

                            But I still want it. Does that make me a Creuset junkie?

                            1. re: ProfessorBear

                              same here so you are in good company.

                              1. re: grnidkjun

                                I need to confess. Last night I drove to WS to check the doufeu despite the jet lag from my trip. What a junkie I became!! :) Well, I agree i found it cute but .. together with shipping, it is too much. Maybe next year X'mas at outlet. I am a speculating, too. :)

                                BTW, I was at bloomies too and they said the home sale weekend will start today. They have tons of LC at the corner including the "midnight blue".

                                - 6.75 qt wide round: $180.
                                - 3.5 qt braiser: $189 .... I have never seen this one before. Beautiful piece! 3.5qt braiser but the bottom was not rounded and the lid is flat and has a smooth surface.
                                - 7qt oval: $199. also with the flat and smooth lid.
                                - 2.75 qt round : $99.

                                I did not see 3.5 qt wide round which was onetime $109 at web. Other sizes are also discounted but not that much... Some All-clad pieces are closeout. But overall, nothing particular was interesting to me. Thank God!

                              2. re: ProfessorBear

                                Well, I did happen into a WS store today and they had a couple of these left. None in flame, only, one in red, cobalt and ocean.
                                They didn't know about their sale price online but did check and were very nice about price matching, so I did pick up the red today for the 65 price tag. I couldn't resist since I was there.

                                I have the 7.5 qt doufeu and do use it. I've never filled it with ice in the lid, I just use it like you would any other piece. Love it.

                                1. re: grnidkjun

                                  congrat! Two doufeu together must look very cute!

                                  1. re: hobbybaker

                                    :) It does.. my 7.5qt is red as well.. so they match.
                                    considering how much I like to make gumbo, red beans, stew and such.. I figured this would be a good rice pot to graduate to from my microwave rice cooker.

                                    1. re: grnidkjun

                                      Please upload a picture of two together! Must be really adorable. I cannot say enough good things about the small LC as a rice/grain cooker although I have felt I am a minority here. I think the dofeu might even be better. The shape of the dofeu lid might keep moisture inside better than the normal lid. Enjoy your new cute addition!

                                  2. re: grnidkjun

                                    I broke today too and called the closest store (over an hour's drive away). They had the red. Dammit. They're sending it to me. My 30th piece of Le Creuset iron. I need help! :-p

                                    1. re: ProfessorBear

                                      Congrat to both of you. So seems like I am the only one who successfuly resisted against the temptation from the small Doufeu.... hahaha. I know how much you feel that you need help. Compared with 30, my 7 is a piece of cake :) Now they have no red/flame/ocen/blue anymore: Who knows a couple of years later, this small one will become a rare piece and be sold at ebay with pemium :) Maybe I should have bought it as investment!

                                      1. re: hobbybaker

                                        LOL.. Professor.. well.. you did need to round out your collection to an even number! ;)

                                        Hobby, I have a little shelving unit in my kitchen I've put mine on.
                                        I'll have to get an updated photo. I'm at a count of 7 LC pieces as well.

                                        I'm not too surprised you were able to pass this up since you already have one in a similar size you use for grains and beans.
                                        I would have if I did. I've always cooked my rice in a cooker in the microwave as I don't have the best of luck on the stove with stainless, but am hoping the slower cooking of the enamel CI will be a bit more forgiving.

                                        The only pieces of LC they had actually marked on sale in this store were just 1 fry pan, 1 5qt round and 1 7qt round. I did manage to resist those. See.. progress! ;)

                                        1. re: grnidkjun

                                          +1 on the heat retention advantages of cast iron for cooking grains and rice. i use Le Creuset and Staub with great success-- bringing the water to a boil, turning off the burner and just letting the cooking happen with the residual heat.

                                          1. re: pericolosa

                                            Good point on the residual heat. I really like DO to cook rice/grains so much better than a SS pot. Also, cleaning of the starchy in DO is much easier - like a breeze.

                                        2. re: hobbybaker

                                          OH YES.. and Hobby.. did I tell you that I picked up the Molly Stevens cookbook over the holidays? I've seen you recommend it several times. My copy also says it was a James Beard award winner.

                                          I've yet to try one of her recipes but have enjoyed reading it so far.

                                          Which is your fave/go to recipe from this book?

                                          1. re: grnidkjun

                                            Grnid. I am glad that you got the book. You will love it. I have so many favorites, OMG:

                                            - Morrocan Chicken and Goan chicken. 3.5 qt buffet casserole
                                            - Country style pork ribs with Mango: 3.5 qt buffet casserole
                                            - Zinfadel pot roast: 6.75 oval or wide round
                                            - Whole chiecken braised with pears and rosemary: perfect for 6.75 oval
                                            - Braised Lamb shank provencal; Yammmm! Made with 6.75 oval
                                            - Herb stuffed Leg of Lamb: used 6.75 oval and wide round
                                            - Braised pork chops & creamy cabbage; 3.5 buffet casserole ( I love the cabbage. so good.)
                                            - Bisteca Rancho: 3.5 bufffet casserole
                                            - Braised shor ribs in Porter Ale: 6.75 wide round
                                            - Breast of veal: 6.75 wide round
                                            - Brisket with Rhubabs; 6.75 wide round or oval

                                            Recipes I use the 3.5 qt buffet casserole require shorter cooking time so easier to make weekdays. The 6.75 wide round can be used instead ( I know both of us added the shape last year almost at the same time only a couple of month difference... LOL) , but I think you have the 3.5 buffet casserole, too. No? Your larger Doufeu will work for the one I use the 6.75 oval.

                                            I Love morroccan chicken & goan chicken: made so many times. Almost staples in my kitchen. For morrocan chicken, make sure to use preserved lemon, it creates a big difference. Goan chicken requires marinade overnight. but sooo yummy. I actually cooked it yesterday again. I love the vegitable section, too, especially the potato recipes are so good.

                                            What I do not necessary recommend: Sausage and plum in red wine; Chicken Do Piazza. For the former, you really need quality italian sausages. Supermarket sausages did not work! For the latter, the combination of the citrus and cream did not work. I think after adding cream, cooking time should be really short . Anyway, DH and I both don't like them; so I don't think I will make them again.

                                            There are threads on this book in homecooking section, too:




                                            Hope it helps and Happy Cooking!

                              3. re: sunniburns

                                We have the same size in a Staub and they happen to have they same type lid as the LC Doufeu, you don't have to use ice obviously. We use it for smaller dishes and for side dishes like baked beans. I wasn't going to get it but my wife insisted it was a good size and she finds uses for it all the time. I insisted on the 8.75 qt DO and it's actually used less, only when preparing large quantities. Our most used is the 5 qt., I've also started using the 2.5 qt. braising pot, short with large diameter, when there isn't a lot of liquid going into it. Cooked Tuscan Salmon in it on Monday. Enough room for 4 servings.

                                1. re: mikie

                                  >>>>>I've also started using the 2.5 qt. braising pot, short with large diameter, when there isn't a lot of liquid going into it. Cooked Tuscan Salmon in it on Monday.<<<<<

                                  Mikie, what exactly is Tuscan Salmon? Oh, how good it sounds. Please.

                                  1. re: Jay F

                                    Jay F,
                                    Italian mothers either raise their sons to be Chefs or not to cook, so I'm a late bloomer. About a year ago I decided I had to expand my cooking skils beyond mac n cheese with a hot dog. I have taken a real interest in dishes that I can cook in the enameled cast iron and I made a decision I'm only going to cook Italian. The Tuscan Salmon was great and relatively simple. You can get the recipe here: http://www.great-chicago-italian-reci... I sauted in the braiser then removed those ingredents and placed the salmon in it. I served it with cooked carrots. I would have probably never tried that recipe without the cast iron, I don't do well with a lot of pot and pan changes. I've made several of the recipes on that web site and haven't been dissapointed yet. The Balsamic Chicken was another one where I used the 2.5 qt. braising pot.

                                    Buon pasto,

                                    1. re: mikie

                                      Thanks so much. There's no food I love so much as Italian, no fish I love as much as salmon, and we are equally big fans of Le Creuset. I got the 2.5 qt braiser for Xmas. What a perfect combo.

                                      Today is for Bolognese, but I'm gonna make this salmon next.

                                      Thanks again.

                                2. re: sunniburns

                                  No knead whole grain sourdough bread. Fantastic taste and texture!

                            2. re: c oliver

                              Oops. I should have said "MSRP," for Manufacturer's Suggested Retail Price. Somehow, I turned it into "Manufacturer's Suggested List Price." Sorry.

                              1. re: c oliver

                                Hi Cat,

                                On another thread recently, some price comparisons were done, and to my total surprise, WS was very much in line with cutleryandmore, BB&B and Amazon. SLT seems to be a little higher.

                                With frequent coupons, prices can be very attractive.


                                ETA - oh, crap... I hate getting sucked into old threads. Please ignore me.

                                1. re: DuffyH

                                  Eh, sometimes the old threads are fun. And as I noted a few years back; WS really is competitive on the big items. The small stuff no; big stuff, really can be. The exclusive colour wars always give me a giggle.

                            3. re: c oliver

                              As the WS employee around, I can say that on the small ticket stuff, and food, hell yeah we're overpriced. To the nth degree overpriced in point of fact. The big ticket items though, most of them are proprietary pricing from manufacturers. If we charged a different price than Kitchen Aid wanted for the mixers, they'd yank them from the shelves. But God sale season is fun (particularly with the discount).

                              1. re: Nocturnalbill

                                Yes. Sale season is fun. I hate winter but sale is good:) I am so sad that WS shut down the outlet in Central Valley (Woodbury Commons), NY on Jan 8. I loved the store and found excellend deals there all the time. I regret I missed last sale at the beginning of Jan. The place might have been packed with good deals.

                            4. Sunni,

                              Did you pay $120 for it? I see the ocean doufeu 2.5 qt on the Williams Sonoma website for $75.99.
                              I'm not sure if WS honors website prices in store, but maybe you'd feel more comfortable at the lower price if they would give it to you.

                              Just thought I'd throw that out there. :)

                              Have a good one!

                              7 Replies
                                1. re: sunniburns

                                  Hi Sunnilburns - maybe we were separated at birth...I just had this exact same impulse buy tonight - same piece, same color! I did buy it online though - went to the store hoping it was the same price and it was not and they would not honor the online price, which I was a bit annoyed about since no where online did it say it was online only price/sale (and the manager was a bit rude). Usually I don't mind paying more to buy something at W-S because of their fantastic customer service and friendliness, but not tonight.

                                  1. re: slven

                                    Just FYI, catalog, storefront and outlet are three separate entities. You get price breaks from catalog because we get you on shipping. Now the rudeness part will get that manager eviscerated by the DM, so you might consider an email.

                                    1. re: slven

                                      Actually, I double checked my receipt and ended up paying a sale price of $90.00 for it, plus tax. It was $76.00 on line, but by the time I added $`10.00 shipping, it was only $4.00 different than on-line. But what was interesting was that when I was at WS I (mistakingly) told them I had paid the "full price" for it ($119.00), and when I pointed out the on-line price, they said to just bring it in for a price adjustment (which they would do if I had my receipt, did it within 14 days from date of purchase, and the on-line store had the same color in stock.) So, I guess my WS store is more accomadating than the one you visited.

                                      1. re: sunniburns

                                        Ah, that sounds like good news on your end. Always nice to find out you paid less for something than you thought it would cost!
                                        I talked to W-S on the phone the other day, and they said stores and online prices are different and the stores do NOT have to honor prices. If your store does, sounds like you are lucky. Unfortunately, the mgr at my store seemed annoyed I was even asking (she wasn't very friendly the weekend before xmas either, but I blew that off that it was the weekend before xmas :) ). The customer support did say if you order something online and the price changes in 30 days, you can call for a price adjustment.
                                        Have you made anything yet in your doufeu? LOL - I think it's going to end up being a cool conversation piece on display along with my tagine (that was on my list to Santa for 3 years and have now used all of once :) )

                                        1. re: slven

                                          Yes, i made a chicken dish with 1 1lb tomatoes, saffron, button onions, garlic, juice of 1 lemon, boquet garni, white wine, salt, pepper and olives. it was great!

                                          1. re: slven

                                            I made a chicken dish. Browned 6 boneless/skinless chicken breasts (in my All Clad Saute Pan), transferred to the Doufeu, and topped with a jar of W/S Roasted Red Pepper Braising Sauce (recipe is on the sauce jar.) I just used the Deufeu as a Dutch Oven though - I did not bother with the ice cubes - next time. Chicken turned out O.K. - a little tough, but I think I browned it too long. Otherwise, pretty tasty.

                                  2. They had that oven on sale online for about $95 I think, but not sure of the Ocean color. I once had my store match an online price but it was a struggle. IYou can buy all year free shipping for $30 so if you can accept another color that might be a better deal for you, as you can get free shipping on all their sale items the rest of the year :-). I couldn't figure out what to do with it either. I don't think it pays to devote all that time and energy to braising such a small amount of food for hours.

                                    15 Replies
                                    1. re: blondelle

                                      This oven is now down to $75.95 online. I was in WS today and my store said they would match the online price. Don't really need it though as I have the 3.5 qt. low wide oven which is just a little less tall.

                                        1. re: cutipie721

                                          Guess no one else knows what to do with it either...LOL!

                                          1. re: cutipie721

                                            And the red's gone. Dammit. Would have paid $65 for the thing - even if I don't know what I'd do with it.

                                            1. re: ProfessorBear

                                              The red 2.5 doufeu is now $68.28 on Amazon if you still wanted the red one :-).


                                            2. re: cutipie721

                                              Now flame is also gone. If I did not have 2.0qt already, I would have bought it for the price. just $ 65...Dijion is really cute and hard to see it is going away... but no more LC! I should have enough for my kitchen space.

                                              1. re: hobbybaker

                                                Flame is back up! Someone must have found a couple more in the warehouse.

                                            3. re: blondelle

                                              It's sale season, and two weeks before the company-wide inventory day. So the prices will be a-fallin. We want that mess gone.

                                              1. re: Nocturnalbill

                                                Nocturnabill: Any chance the Chinoise that goes for $130 will be down to the $40 level the restaurant stores ask anytime soon? How about the $37 cake mix?

                                                1. re: kaleokahu

                                                  I tasted the short rib braising sauce today at WS and it was really good. They served a small short rib sample over polenta. It was $18.00 for the jar that made only 4 pounds of ribs. Isn't that just a wee bit steep???

                                                  I don't understand WS. They sell you a $200-$300 pot and then sell you a jarred sauce to cook with that's akin to short rib helper. I mean really!!!

                                                  1. re: blondelle

                                                    blondelle: "I don't understand WS."

                                                    Unfortunately I think I do. W-S is now just another a big national business (same ownership as Pottery Barn), and about as far from its roots as are Abercrombie & Fitch and Eddie Bauer. W-S is no longer the American equivalent of E. Dehillerin; it is now just a Frontgate for the kitchen.

                                                    No one at my local W-S on my last visit there even knew what a larding needle was! Buying there now is sort of like having a vegetarian sommelier pick your 3x$ wine at a steakhouse.

                                                    1. re: kaleokahu

                                                      The problem is, there are a few employees at each place that do know food. We know it well, and we work there because we adore getting our overpriced mess at realistic prices. Unfortunately, most of us have real jobs with food as our hobbies. Most of the employees are the spouses or children of people who are wealthy enough to not have to work (at least at our store). They have no product knowledge, or interest, they just like not working at Wal-mart or fast food places.

                                                    2. re: blondelle

                                                      Their sauces are really high. I splurged on the Roasted Red Pepper Braising Sauce - I think it was $12.

                                                    3. re: kaleokahu

                                                      You should know better than that. ;) Yuppies will buy anything priced properly. Though I do agree about the chinoise, have had my eye on the blasted thing for years.

                                              2. I have the same size, not a Doufeu, though. It was my first piece of Le Creuset. I can't say I use it that often. I'll use it for side dishes, candy making, if I'm making a dip to take to a friends house, I'll use it. Not too heavy, but the lid stays on and it looks nice, so it travels well.

                                                If I had to do it over again, I'd probably spend the money on another 5-6 quart dutch oven, which I can use for absolutely everything.

                                                1. I just purchased the 2.5 quart for 65.00 at Williams Sanoma. It comes with a great recipe book containing chicken, veal, vegetable, cabbage recipes. Can't wait to try it. Also, want to purchase a tagine form WS.

                                                  18 Replies
                                                  1. re: carshone

                                                    I was in WS today for a cooking class. I caved and got the little doufeu oven in Cobalt. Glad I did as the WS ones in the new enamel are gone now from the site and WS will only match an item they carry. It's good for rice, veggies, sauces or other small cooking tasks. Wanted to try out the new enamel too.

                                                    I was a good girl in one respect though. There was also a lone 4.5 qt. red iron cassoulet pot there that they said I could have for $49.99. It was in perfect condition and gorgeous. When neither of the two chefs there knew what else to make in it, I passed. It wasn't easy....LOL! Only had about a 5" diameter bottom. Really don't need it with my round 5.5 qt. oven and 5 qt. oval.

                                                    1. re: blondelle

                                                      !!! You want to go back and buy that red one for me? :-p

                                                      I need to call up my local stores to see what they have laying around, I guess. Did your store have any of the red doufeus?

                                                      1. re: ProfessorBear

                                                        Yes, it's pretty but what would you do with it? All they could come up with was to use it as a gift, and one gal suggested to leave it out for decoration...LOL! If I couldn't figure out what to do with it, how was the gift recipient to? THEY would have to give it as a gift...:-)! They had a red doufeu but I think it still has to be available on their website at that reduced price to give it to you for the $65.99 price. All the ones in the WS stores are gone now from the site. I asked about that. It's really up to the store manager though.

                                                        1. re: blondelle

                                                          Thanks - I'll be on the phone in the morning to see what I can find!

                                                        2. re: ProfessorBear

                                                          just go to your local WS and ask them to match the online price of 65.00.

                                                        3. re: blondelle

                                                          There is a great recipe book that comes with the little doufeu from Le Creuset. I just made the chicken with olives and it called for 6 chicken breasts. It was very tasty.

                                                          1. re: carshone

                                                            I never thought you could get 6 chicken breasts in a 2.5 qt. pot. How many people did they say it served? Were the breasts cut up? I also just remembered I have that cookbook with one pot meals that calls for that size oven. So I do have a use for the little pot after all :-).

                                                            1. re: blondelle

                                                              here is the recipe2 tbl olive oil, 6 chicken breasts, 8 ounce button onions, 2 garlic cloves crushed, 1lb tomatoes peeled, 4 oz. black olives, ( I used green), 1 bouquet garni, pinch saffron, 2 tbs white wine, salt,pepper and juice of 1 lemon. Heat oil in doufeu. add chicken till brown and take out. add onions, garlic then stir in the chopped tomatoes, olives, garni, saffron wine and seasoning . bring to a boil. replace the chicken breast. cover and fill the lid with ice cubes. cook 1 hour over low heat. discard garni and add juice of 1 lemon before serving.

                                                              1. re: carshone

                                                                Thanks Carshone, it sounds yummy! Did you have to brown each breast separately in there? Will take all day :-). Are you sure that recipe book wasn't for the larger sized doufeu? How could you possibly get a lb. of tomatoes a half pound of onions and 6 chicken breasts in such a small pot?

                                                                1. re: blondelle

                                                                  it fit in the pot about halfway up. a lb of tomatoes chopped is a 16 ounce can without the juice. it does not need a lot of juice to cook. i thru all the chicken breast in at once and took them out as they were browned. the cook book came in the box with the little doufeu.

                                                          2. re: blondelle

                                                            The cassoulet pot could be use for any casserole where you'd like to highlight the crust.

                                                            1. re: paulj

                                                              I've never made a casserole in my life. I've always associated them with tuna and low budget cooking. The LC buffet casserole and low wide ovens also work for highlighting the crust as well as the LC iron baker or any of their stoneware dishes.

                                                              1. re: paulj

                                                                Here's a clay cassoulet pot, in this conical style as documented by Paula Wolfert


                                                                and a blog entry on using it

                                                                and the debate over which shape is better (rotund or conical

                                                              2. re: blondelle

                                                                Btw - not to sound stalkerish - what area are you in? I'd get the cassole if I was around where you are :-p

                                                                1. re: blondelle

                                                                  Blondelle, could you possibly email me? coricopat418-at-hotmail-dot-com

                                                                  I'd be interested in contacting that store about the cassole.

                                                                  1. re: sunniburns

                                                                    No, it was in my local store. Some of the dishes that came with it got broken so they were willing to sell that cheap. The bottom is only about 5" so trust me, it's not very useful. Can't roast with it, or brown anything in it first. You can make cassoulet in any regular LC pot.

                                                                    It still would have functioned for cassoulet if they would have had more of a flat area on the bottom and rounded off the bottom to make it more bowl shaped like the 4.25 soup pot Amazon used to sell. Then you could have used it as more of a general pot for everything, even a wok.

                                                                    1. re: blondelle

                                                                      Apparently the LC is a copy of a design that traditionally been used for this.
                                                                      " Named for the cassole, a distinctive, round earthenware pot with deep, slanting sides in which cassoulet is traditionally cooked, the dish originated in the Languedoc region at least as far back as the 14th century. "

                                                                      Though the pots on this page
                                                                      are more bowl like.