I have this. If your heating element is wide enough, it's great. It's the exact same diameter as the 9qt round, just not as tall. It's not tall enough to fit some large roasts, but other than that it's perfect. It has so much room for browning/searing and is tall enough for soups/stews. I love it.
I found out your video because of searching Le Creuset. At that time you only had about 95 subscribers and I immediately became your subscriber. I bought a Staub and I am going to buy a Le creuset. I also have lots of stainless steel, carbon steel, cast iron pans. I threw all the nonstick pans because they are not good for our body. I am looking forward to seeing you have a video about how you storage those treasure pots and pans.
I want to bake bread in a LC ...I like the add'l cooking surface of the Round Wide Oven, but I think my bread may spread out too much compared to the 5.5 traditional Round...this video didn't really help...need to see bread baked in a 6.75 Round Wide...
@@tostesson www.lecreuset.ch/de_CH/p/gourmet-brater-aus-gusseisen/CI1179.html?dwvar_CI1179_color=volcanic&dwvar_CI1179_size=30cm-l6-2. But don't buy it directly from the Le Creuset website. I'm sure you can find better prices elsewhere.
@@Layput I've had two Dutch ovens over the past 8 years and a few others before. I use them once or twice a month. I learned however, that any brand, French or Chinees, that glass enameled pots and pans cannot hold up to everyday use because glass enamel doesn't expand and contract like other metal vessels. Even 'nonstick' cookware expands and contracts. Enamel cracks and forms microscopic flaking first, then begins to form weak spots in the enamel such as dulling and darkening before the enamel is broken down to the raw iron beneath. What happens to glass windows in a house fire? Pretty much the same conditions. That said, they will last a long time if you never use them. I like them because they're impervious to acids. Not like regular cast iron cookware. So, what I do to prolong my Dutch oven is, to sear all meats before braising in a stainless or other reg. cast iron skillet before I place all other ingredients into the enameled pot. This prolongs the live of the Dutch oven. Sorry for the long rant......
@peterboytRaKs 8 years doesn't seem like a long time. Everyone keeps saying this is something you pass onto the next generation. 8 years? Might have to rethink my purchase of Le creuset.
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I have this. If your heating element is wide enough, it's great. It's the exact same diameter as the 9qt round, just not as tall. It's not tall enough to fit some large roasts, but other than that it's perfect. It has so much room for browning/searing and is tall enough for soups/stews. I love it.
I had one of those and loved it. I ended up giving it to my chef son due to a back injury- I still miss that pan! It was actually my favorite pan!
This is the perfect size. I wish I had one. I can see doing anything in this pan!
Yes it is really a good sized pan. I would prefer it over my 28cm Dutch Oven if it wasn't for my smaller sized electric hob.
I found out your video because of searching Le Creuset. At that time you only had about 95 subscribers and I immediately became your subscriber. I bought a Staub and I am going to buy a Le creuset. I also have lots of stainless steel, carbon steel, cast iron pans. I threw all the nonstick pans because they are not good for our body. I am looking forward to seeing you have a video about how you storage those treasure pots and pans.
Thanks for the kind words! Glad you like the channel. Interesting suggestion!
I want to bake bread in a LC ...I like the add'l cooking surface of the Round Wide Oven, but I think my bread may spread out too much compared to the 5.5 traditional Round...this video didn't really help...need to see bread baked in a 6.75 Round Wide...
If the hob size wouldn't be an issue, would buy it over the Conventional Dutch Oven?
Depends on if you have another stockpot or not. If yes, then buy the wide version. If not, then get the normal Dutch Oven.
Great informational video. Still available?
Thanks. Sold sorry.
is this model still available?
Yes it is from Le Creuset.
@@mq46312 not sure i can find that model with that capacity on their website.
@@tostesson which country are you in?
@@mq46312 switzerland
@@tostesson www.lecreuset.ch/de_CH/p/gourmet-brater-aus-gusseisen/CI1179.html?dwvar_CI1179_color=volcanic&dwvar_CI1179_size=30cm-l6-2.
But don't buy it directly from the Le Creuset website. I'm sure you can find better prices elsewhere.
All Dutch ovens stain causing the enamel to deteriorate after each use. F.Y.I.
Yeah but it takes a very long time
@@Layput I've had two Dutch ovens over the past 8 years and a few others before. I use them once or twice a month. I learned however, that any brand, French or Chinees, that glass enameled pots and pans cannot hold up to everyday use because glass enamel doesn't expand and contract like other metal vessels. Even 'nonstick' cookware expands and contracts. Enamel cracks and forms microscopic flaking first, then begins to form weak spots in the enamel such as dulling and darkening before the enamel is broken down to the raw iron beneath.
What happens to glass windows in a house fire? Pretty much the same conditions.
That said, they will last a long time if you never use them.
I like them because they're impervious to acids. Not like regular cast iron cookware. So, what I do to prolong my Dutch oven is, to sear all meats before braising in a stainless or other reg. cast iron skillet before I place all other ingredients into the enameled pot.
This prolongs the live of the Dutch oven.
Sorry for the long rant......
@peterboytRaKs 8 years doesn't seem like a long time. Everyone keeps saying this is something you pass onto the next generation. 8 years? Might have to rethink my purchase of Le creuset.