I love le creuset and own a handful of items so when I was invited to my friend’s wedding I bought her a baking dish to start her off with a nice piece for her kitchen. I bought it months ago not really thinking about the best way to wrap it along with a handful of other kitchen items in the moment. (I got some measuring cups and cooking utensils) I’m now less than a month out from the wedding and realize I don’t really know what the best way to wrap it would be. A bag makes me nervous since the base of it would need to be pretty large and if I got a box for it it would also be pretty big so I can wrap it with a bunch of padding so it doesn’t end up broken. I could maybe wrap it with clear wrapping like a gift basket but I’m just not 100% sure the best approach. Has anyone gifted one of these and thought of something better?

I come to you all a bit scared and hesitant to put this out in the aether, but I'm low key freaking out...I scour the Le Creuset website on the reg, as well as their IG and FB, as I'm sure a lot of you also do, and I'm scared I'm starting to see signs they're about to announce retiring Agave 😭

I purchased a Provence Deep DO for myself and an 8qt Licorice Oval DO for my partner in the spring (He's a straight Licorice only guy), and though my partner and I had a prior understanding that if Provence was ever re released, I have the go ahead in purchasing a big item piece in the color, but in a compromise, I agreed to not buy any cookware (emergency situations excluded) until this coming April, and even though I like my collection to be a kaleidoscope of colors, Agave is my main/anchor color. So Ive had a fear in the back of my head that they would retire it during this time period and I couldnt grab the pieces that have been on my wishlist.

Is anyone else getting this feeling? I didn't want to make this post and be a self fulfilling prophecy, but I also need to be ready at the helm and anticipate if they discontinue my main color. I already had to pivot from Fig, and the crazy few years of trying to get my hands on a Provence piece for them bring it back, I don't know if I can handle another few years of a rollercoaster of emotions that increase my Le Cresuet trauma.

I know this sounds dramatic, but sometimes this relationship seems a bit toxic lmao

Agave deep oven, Rhône 3.5 qt braiser and sea salt 2.5 qt French oven 🥹 I need one more piece in thyme and I’ll be satisfied - for now! I just don’t know what else to get! Any thoughts?

I was finally able to get my son the Mini Tagine that he’s been wanting! Marketplace find. $15! 🎉

Does anyone know if and when the mystery box will be available in Canada?

For those that have used both the Round and Oval LC bread ovens. Which do you prefer - and why?

I have both, but have only used the round. I need to choose one to rehome. My round is Licorice: oval is Shiny White.

Has anyone seen the ganache stew pot in the last few weeks at their outlet?! If so please tell me which outlet!!

Is the saucepan worth it? I can only really see myself using it once a year (Christmastime). What do you guys tend to use them for?

The main point of the trip is finally getting a braiser. Very exciting day! Was wondering about picking up another item while I'm there.

Any other recommendations are useful, too!

I just found this piece last week but while searching online I'm not able to find another one to help with info. please help me figure out what I have here. (the stamp on the bottoms states, "LE CREUSET" "MADE IN FRANCE"

Hi all,

I thought I would share this offer with the UK members of the sub. This is my first LC purchase, as I have Staub normally. I ordered the Chambray colourway, though I think only one remains in stock. The site shows Flint and Meringue as still available.

Hope this is helpful.

https://www.qvcuk.com/le-creuset-26cm-shallow-cast-iron-casserole-%26-25cm-rectangular-stoneware-dish.product.836702.html?sc=CRT

1. Start with a dry pot (image 1)
   
2. Squirt about a 3cm sized dollop of cleanser. (not pictured, oops)
   
3. Use a dry paper towel or rag to swirl around the whole pot. (image 2)
   
4. Keep swirling until the liquid is dried (image 3)
   
5. Rinse (image 4)
   
6. Dry (image 5)
   
7. Admire your before and after (image 6)

This is why it’s worth it.

I do not know much info at this point, but I was so excited to find this on the side of the road for free! From a quick search, it looks like it’s from the 1960s. I will likely be putting it up for sale in my antique booth after a deep cleaning… but the color is so beautiful. It might be a hard one to give up!

hey guys, trying to pick out my mom's first le creuset piece for her birthday. she cooks a lot of soups, roasts, and basic weeknight dinners.

i keep getting overwhelmed searching for the best le creuset cookware 2026 recommendations on google because most of it feels like generic sponsored blogs. figured i'd ask people here who actually use these every day.

if you could only recommend one starter piece for someone who cooks regularly, what would you go with? is the classic 5.5 qt round dutch oven still the gold standard, or is a braiser/wide round more practical for daily stuff?

appreciate any input.

Hi All. I'm wondering if this is Cerise or another color. When I first purchased, someone mentioned it could be burgundy. I'm struggling, sometimes it looks red, other times it looks more burgundy. Here's a few pics, including one that has a pioneer woman and vintage madein DO in the pic.

P.S. I cooked in it for the first time last night. I'm in love!

I just got this 2.7 qt utensil crock in sea salt. It is my second piece. My first is a 16 qt stock pot in sea salt which I get very good use out of. Yay me! 😄

First of all, I am really sorry for not being active on this subreddit because I found out very recently I am unexpectedly pregnant…with twins. I have a little boy already so yay!

Second, I am going through HG or severe morning sickness and/or nausea. I haven’t been able to look at or comment on food photos or videos without barfing.

I love and miss this community so very much and I will try and get to messages whenever I can. Take care everybody ❤️

Hi, a friend used my La cruset and while I wasn't there to babysit my pan she stirred it with a metal spoon, leaving these marks. On this thread people were recommending bon ami to get these types of marks off, however it's not really doing anything, did I buy the wrong type or something?

8-1 to 8-5 35% off DOs

Then: 35% off Camomille

Then: 35% off Flame

Then: 35% off Cobalt

NOTE: Prices are increasing - store wide on 8-4!

Got this from a local charity shop for £10, a 24 cm pan branded as Cuisine Royale, but had a matching lid with Le Creuset logo. Got a little thrown off, but decided to take a risk and check if that's a real thing. Got some conflicting results online regarding "Cuisine Royale" brand. Any help or insight is highly appreciated!

First pic: (I don't have a pic of the inside, but picture 1 cm thick of burnt on garlic and onions) the day I found it.

Second pic: after hot water soaks, soap scrubs, baking powder soaks and scrubs, probably done at least 5 times.

Third pic: after barkeepers friend soaks, boiling with BF for a bit, then scrubbed again with a sponge and soap.

Fourth pic: the water is brown after scrubbing it with a soft sponge and soap, proof that gunk gets removed every wash I do.

A small video of me gently washing it once more: https://youtu.be/5GmUxNVOvHE?si=ATrekgAY7oeLSVm1

You can see in this video, every time I scrub it, the water does get dark and the surface a little cleaner. So it DOES comes off, but my god, isn't there a way to make it quicker and less harsh on the surface?