Le Cruset Bistro Pan?

[Richard Kilgore]

Does anyone have one of these pans? They are shallow and wide, about 12"X 2 3/4", with hand grips rather than a long handle. What do you use it for? Braising primarily? Do you consider it worth cluttering up the cabinets, or is it redundant given skillets and saute pans and dutch (french) ovens?

[foolcontrol]

It is the same design as the buffet casserole with a flatter lid. You can use it for a casserole. You can roast a chicken on it. It makes a good paella pan.

It is not part of the standard Le Creuset product line. I have never seen one in the Le Creuset store. I probably would not buy it unless the price was too cheap to pass up.

[Richard Kilgore]

Thanks. That's the one. I have found it for about $90, but that still hasn't been low enough to persuade me since I have lots of ways to roast a chicken.

[Carlovski]

I would imagin that it would be good for cooking bean dishes in the oven - something like butter beans cooked with garlic, chorizo and lots of olivbe oil.

But on saying that, the authentic earthenware apanish pot (The name of which I can't remember) would be better, and cheaper.

[Richard Kilgore]

Yes, Carlovski, another vote for redundant.

[Carlovski]

Probably looks nice on the table though - and if you want an entire le Creuset collection....

Incidently yhe cookshop near me is currently selling some bargain priced le creuset items - I think they are trying to entice people into the range - a decent sized casserole for around £40 I think, and a small roasting tray (Just the thing for roasting tomatoes or preparing an individual gratin I would think) for under a tenner. I'm going to get one of those tomorrow.

[Carlovski]

I would imagin that it would be good for cooking bean dishes in the oven - something like butter beans cooked with garlic, chorizo and lots of olivbe oil.

But on saying that, the authentic earthenware apanish pot (The name of which I can't remember) would be better, and cheaper.

That would be a cazuela.

And I meant spanish. not apanish!

[fifi]

Incidently yhe cookshop near me is currently selling some bargain priced le creuset items - I think they are trying to entice people into the range - a decent sized casserole for around £40 I think, and a small roasting tray (Just the thing for roasting tomatoes or preparing an individual gratin I would think) for under a tenner. I'm going to get one of those tomorrow.

If the gratin is one of these, grab it. (Not an eGullet friendly link.) This is the cast iron gratin pan. I got one on the recommendation of Jeffrey Steingarten in his dissertation on potatoes dauphinois. He is right. The cast iron gratins are superior. I also have four of the individual sizes. I use those a lot as well.

[Carlovski]

No it's not - it is just a shallow rectangular dish - but I think it would work well (And is cheap!). Something like this

[Richard Kilgore]

Carlovski -- the one in your link is stoneware made in China, not enameled cast iron made in France. They are rather inexpensive all the time, but if considering something other than the cast iron, I prefer the Emile Henry earthenware, which is better looking and more durable (freezer directly to oven), and only a little more expensive than the Le Cruset stoneware.

[slkinsey]

Richard, what you are describing is what I would call a "low casserole." This is essentially a saute pan body with two small loop handles instead of one long handle.

My gut feeling is that a low casserole isn't really all that useful. I have one, and it's the least-used pan in my battery. More to the point, however, I can't think of any reason why enameled cast iron is an advantageous material to use in this kind of pan.

[Carlovski]

Carlovski -- the one in your link is stoneware made in China, not enameled cast iron made in France. They are rather inexpensive all the time, but if considering something other than the cast iron, I prefer the Emile Henry earthenware, which is better looking and more durable (freezer directly to oven), and only a little more expensive than the Le Cruset stoneware.

So it is!

I'm pretty sure the one I saw IS cast iron - just in a similar shape to that one. Although I could be wrong.

I'll come back with an update.