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Can I use my Le Creuset enamel stock pot in the oven?

I am making a huge amount of chili for a fundraiser event and the recipe calls for cooking the chili in the oven for 5 hours at 225 or 250. The only pot I have that is large enough is my enamel stock pot from Le Creuset (my dutch oven is too small). The manufacturer website says 'all heat sources, including induction' but doesn't specifically mention oven for stockpots -- it does mention 'oven' for the dutch ovens. Would love some input from other cooks. Do you think I can put it in the oven? My only other option is a large steel lobster pot but I'm concerned about the acidity of the chili ... Thanks in advance to anyone who responds!

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  1. No. Their website says stove top only

    "
    Stockpots

    Le Creuset Stockpots should only be used on the stove top. They should not be used in the oven, microwave or dishwasher. When cooking with your stockpot please use oven mitts or silicone Cool Tools™ as the handles may get hot during use.
    "

      1. Hi, Anne:

        You're perfectly OK. Just be careful that the phenolic knob is not close to (within an inch or two of) the top element in an electric oven. I might invert the lid if the clearance is tight.

        Have Fun,
        Aloha,
        Kaleo

        1. I do it all the time with their skillet and dutch oven. All are made the same way and heat is heat.

          5 Replies
          1. re: george2

            The stockpots _aren't_ made of enameled cast iron, they're enamel over some kind of steel. I have one, and it has chipped more than any piece of kitchen equipment I've ever owned.

            1. re: Jay F

              I think people saying yes of course don't realize Le Creuset makes a metal stock pot nothing similar to their dutch ovens. The big tell is they are $40 or so, not hundreds of dollars. I would not use my Le Creuset stock pot in the oven. I actually hate the pot, can't even boil pasta in it without the pasta sticking to it. The only thing I like it for is winter cooking when I have lots of soups and stews going and I can put the stock pot on my individual induction burner and get it out of the way.

                1. re: Jay F

                  I appreciate all the responses! I think that I will just do it on the stovetop. Although well made and a good performer for me in the past, the stock pot is not the same caliber as the dutch ovens that I have by the same brand. The stock pot is much lighter, which is why I was hesitating. (I don't think I'd be able to lift it when it was full if it was cast iron.) In any event, there are 10-20 other cooks making the same recipe for the fundraiser so I was feeling that I should stick to the recipe directions so that my chili would be made the same way as much as possible. But it is better to be safe than sorry! I would have asked at the store where I purchased it a few years ago but all the stores are closed because of the hurricane. I do like the stock pot a lot -- it is huge and has always worked well for me -- but I think that I won't be using it in the oven. Again, thank you to everyone who responded to my posting. Happy cooking!

                  1. re: AnneM5

                    When I make chili (in an LC Dutch oven), I stir it every 15-30 minutes so it won't burn on the bottom.

          2. If the large steel lobster pot fits in the oven, use that. Steel is non-reactive, so you need not be concerned with the acidity of the chili reacting with the pot, it will have no effect.