A great find! LeCreuset

13 years ago

I purchased several pieces of blue LeCreuset at an Estate sale today. I have never owned any before so I'm not sure what the number on the bottom of the pan means. I have two small, what looks like a casseroles with lids, one has a 18 on the bottom and the other a 20. A small frying pan with the number 23 on the bottom and 7 ramikins with a number 10 on the bottom. I am so excited. But, what do the numbers mean?

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Comments (24)

caliloo
13 years ago
The numbers on Le Creuset products are the dimensional measurements in centimeters. They tell what the diameter of the pot is without the handles. Knowing this size makes it easy to order the corresponding lid.
soonergrandmom
13 years ago
I think the 18 is 2 quarts and the 20 is 2.5 quarts or thereabout.
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I've made the following recipe for Chicken and Dumplings a couple dozen times in my Le Creuset dutch oven and it turns out fabulous. Don't skip the sherry! Your family will adore you! Be careful of the salt if you don't use low sodium. I use Swanson's low sodium. Also, I never have to add the extra two teaspoons of oil in step one for the second batch of thighs because there is enough fat in the pan. Here is the video if you'd like to watch,...it's from Cook's Illustrated America's test kitchen: http://www.americastestkitchentv.com/cookstv/preview/default.asp?req=1&station=mainChannel&video=s6/chickenanddumplings Don't use low-fat or fat-free milk in this recipe. Start the dumpling dough only when you're ready to top the stew with the dumplings. INGREDIENTS Stew 5 pounds bone-in, skin-on chicken thighs 4 teaspoons vegetable oil 4 tablespoons unsalted butter (1/2 stick) 4 carrots , peeled and sliced 1/4 inch thick 2 ribs celery , sliced 1/4 inch thick 1 large onion , minced 6 tablespoon unbleached all-purpose flour 1/4 cup dry sherry 4 1/2 cups low-sodium chicken broth 1/4 cup whole milk 1 teaspoon minced fresh thyme leaves 2 bay leaves 1 cup frozen green peas 3 tablespoons minced fresh parsley leaves Dumplings 2 cups unbleached all-purpose flour 1 tablespoon baking powder 1 teaspoon table salt 1 cup whole milk 3 tablespoons reserved chicken fat (or unsalted butter) INSTRUCTIONS 1. For the Stew: Pat the chicken dry with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and cook until golden on both sides, about 10 minutes. Transfer the chicken to a plate and remove the browned skin. Pour off the chicken fat and reserve. Return the pot to medium-high heat and repeat with the remaining 2 teaspoons oil and the remaining chicken. Pour off and reserve any chicken fat. 2. Add the butter to the Dutch oven and melt over medium-high heat. Add the carrots, celery, onion, and 1/4 teaspoon salt and cook until softened, about 7 minutes. Stir in the flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth, milk, thyme, and bay leaves. Nestle the chicken, with any accumulated juices, into the pot. Cover and simmer until the chicken is fully cooked and tender, about 1 hour. 3. Transfer the chicken to a cutting board. Discard the bay leaves. Allow the sauce to settle for a few minutes, then skim the fat from the surface using a wide spoon. Shred the chicken, discarding the bones, then return it to the stew. 4. For the Dumplings: Stir the flour, baking powder, and salt together. Microwave the milk and fat in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute. Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth. 5. Return the stew to a simmer, stir in the peas and parsley, and season with salt and pepper. Following the photos below, drop golf-ball-sized dumplings over the top of the stew, about 1/4 inch apart (you should have about 18 dumplings). Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve. TECHNIQUE Getting it Right: Adding the Dumplings 1. Gather a golf-ball-sized portion of the dumpling batter onto a soup spoon, then push the dumpling onto the stew using a second spoon. 2. Cover the stew with the dumplings, leaving about 1/4 inch between each. 3. When fully cooked, the dumplings will have doubled in size.
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lindac
13 years ago
Depends if it's a fry pan a braiser or a Dutch oven....
My older one....maybe 20 years old...perhaps older, has no number, it just says ..in a circle, Le Cruset made in France...the newer one has a 22 and the words 3 1/2 qts. And the lid also has a 22 on it.
So I assume that means the size as Alexa said.
Don't worry about the numbers...just enjoy the cookware!
Linda C
lakemayor
Original Author
13 years ago
Thank you for the info. Okay, so did I get a deal or not? The number 18 was $4.00, the 20 was $10.00 and the frying pan was $6.00. The ramikins were $1.00 a piece. All the pieces are in mint condition. I really wanted a dutch oven but they didn't have one. I went to several Aldi's stores after I arrived in Florida to see if I could find one that Peppi turned us on to but they didn't have any more. I must have been too late.
magothyrivergirl
13 years ago
Oh my yes -you got a fantastic deal!!!!
I have been using it for years - that and cast iron skillets that were my Mother's are my go to cookware.
jimster
13 years ago
"Okay, so did I get a deal or not?"

Are you kiddin' me ?!?!?!? You did great!!!

Jim
jimster
13 years ago
BTW, you can make some really interesting things in those ramekins. I wish I had them.

Jim
mustangs81
13 years ago
WOW, you certainly did score! Of course the excessive compulsive would ask this--All the same color?

BTW, what area of FL are you? I'm on the Central West Coast.
lakemayor
Original Author
13 years ago
Thanks Jim, So glad you have some ideas for me. How about a great Cape Cod recipe for me. You can just email them to me if you can't share with everyone. LOL

I have learned so much from everyone out here on GW. I had never heard of this cookware until I read your posts. However, I just really got into wanting to learn to really cook well a year ago or so. I always enjoyed cooking but I didn't know how to be a great cook. So thank you everyone, I am learning.

So what do I cook in these small casserole dishes? It's not like I can cook stew, or a whole chicken or some of your wonderful sounding recipes that use a dutch oven for.
lindac
13 years ago
Are the casseroles cast iron or the stoneware/ceramic?
I am having trouble believing those prices!!
annie1992
13 years ago
Oh yes, if those are the enameled cast iron, they are an amazing bargain. If it's the stoneware, it's still a darned good deal.

OK, the ramekins. Make individual pearl maple cobbler, my favorite. Or molten lava cakes or dishedone's lemon cakes. they make a nice mold for rice, and you could do individual servings of nearly anything. Are they too small for chicken pot pies?

Annie
John Liu
13 years ago
Great deal and great cookware. I bought a few pieces of Le Creuset at a garage sale, and have been very happy with it. I'm looking for more now.
lakemayor
Original Author
13 years ago
Hi Cathy (Mustangs, I'm in Largo Florida.) I think you are in Tampa, am I right? We are really close to you and I have wanted to email you to see if you and your DH might want to have lunch somewhere with my DH and me.

Yes, they are all the same color?? Is that bad??? I know someone told me once that I'm OCD, but I'm not sure.

Cathy if you are interested in getting together let me know.

Karen
mustangs81
13 years ago
Karen, Yea, it's a date! I'll email you.

Same color--that's a bonus in my book!
spacific
13 years ago
Seriously good deal. Congratulations! (But if you have "buyers remorse" I'll be happy to take them off your hands! LOL)

Ann
lakemayor
Original Author
13 years ago
BTW, they are cast iron and no "buyers remorse" here. What is "not buyers remorse" is that they had more and I didn't buy them. However, they were all smaller pieces except for a sauce pan that looked like it had a frying pan on top of it and the two were taped together. Not sure what that was about. At those prices I SHOULD have bought all of them.
pkramer60
13 years ago
A bargain? Girl, that price was close to theft. Google your pieces and see the current selling price. You saved a ton of dough.

So what color are they?

And Dad mentioned he saw some Dutch ovens left at Aldi's here but in the blue. Do you want me to grab you one and deliver it to MI on the next trip over? Or you could come here and do a pick up?
WalnutCreek Zone 7b/8a
13 years ago
What a bargain you came upon. WOW. Here is a chart for the round Dutch Ovens that come close to the capacities.

B or 18 = 2 Qts
C or 20 = 2 3/4 Qts
D or 22 = 3 1/2 Qts
E or 24 = 4 1/2 Qts
F or 26 = 5 1/2 Qts
G or 28 = 7 Qts
H or 30 = 8 3/4 Qts
K or 34 = 13 Qts
jimster
13 years ago
"Thanks Jim, So glad you have some ideas for me. How about a great Cape Cod recipe for me."

My first thought was Sheperd's Pie, exemplified by Ann T's in WFD #318.

My second thought was this one, which I can honestly say is a *great* Cape Cod recipe. My original source, Howard Mitchum's Provincetown Seafood Cookbook, has been misplaced. I found Emeril's recipe to be very close, so I copied it and tweeked it to be the way I make it.

Coquilles St. Jacques
Ingredients 1 pound sea scallops 1 small onion, sliced 1/2 lemon, sliced 1 bay leaf 1/2 cup dry white wine (or 1/4 cup white vermouth) 1/2 cup water (3/4 cup if using vermouth) 4 tablespoons unsalted butter 4 tablespoons all\-purpose flour 1/2 cup milk 1 teaspoon fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon ground white pepper Pinch cayenne 2 tablespoons minced parsley 2 tablespoons minced green onions 1/2 cup heavy cream 1/2 cup shredded Jarlesberg cheese (or Gruyere or Swiss) 1/4 cup grated Parmesan Directions Lightly butter the insides of 4 large ramekins and place on a baking sheet. Warm the ramekins in a very low oven. If the scallops are larger than bite size, cut them into bite size pieces. In a large skillet or saute pan, combine the scallops, onion slices, lemon slices, bay leaf, wine, and water. Bring to a simmer and gently poach the scallops until just firm, about 3 minutes. Remove with a slotted spoon. Strain the scallop cooking liquid into a clean container. Reserve the scallops on a plate and keep warm. Reserve the poaching liquid. In a clean large saute pan or medium saucepan, melt the butter over medium\-high heat. Add the flour and cook, stirring constantly for 2 minutes, to form a light roux. Slowly add the strained poaching liquid, whisking constantly, and cook until thick, about 2 minutes. Add the milk, lemon juice, salt, pepper, and cayenne, and whisk well. Bring to a boil and cook for 1 minute. Add the parsley and green onions, and simmer for 1 minute. Add the cream and Jarlesberg, stir until cheese is melted and remove from the heat. Fold in the scallops and mushrooms, and pour into the prepared ramekins. Sprinkle the Parmesan over the scallops. Run under the broiler until just lightly browned, being careful not to overcook, 1 to 2 minutes. Remove from the heat and serve immediately. Jim
jimster
13 years ago
Karen,

Notice Doucanoe's Meyer Lemon Pudding Cakes. Although not served in ramekins, they are made in ramekins and look great.

Jim

Here is a link that might be useful: Meyer Lemon Pudding Cakes
lakemayor
Original Author
13 years ago
Jim, Thanks for the recipe. It sounds wonderful. Since I'm in Florida I can actually buy fresh sea scallops. Nothing I can find close to me in Michigan . I'm going to make that recipe. I'll let you know how it turns out.

Yes, I saw Linda's recipe for the Meyer Lemon Pudding Cakes this morning and I am planning on making them tonight. Although I haven't been able to find the Meyer Lemons here in Florida, I can find the regular ones. Living in this 5th wheel doesn't allow me to have many pans or baking dishes, but I have ramikins don't I !!!!!

Thanks again Jim!

Karen
jimster
13 years ago
"Living in this 5th wheel doesn't allow me to have many pans or baking dishes..."

The first time I made that Coquilles St. Jacques recipe was on a tent camping trip to Cape Cod. I bought Mitchum's book then walked down the street and bought the ingredients. It was cooked at the campground on a single burner Coleman stove. One of the best meals I've ever cooked! No ramekins or broiler of course, but it was good. I still remember it.

BTW, I hope my memory is correct on the amount of thickening. If I erred it will be on the thick side, in which case just thin it with a little more of one of the liquids.

Jim
coconut_nj
13 years ago
Karen, you sure got a great deal. About the pan with the frying pan on top. That's how they came/were sold. That piece is a saucepan and the lid is a frying pan in it's own use. Dual purpose. Guess if you're going to have a cast iron lid, one of them might as well also be a frying pan. The small set I got many years ago came with those pieces.

Jim, that Coquilles St. Jacques looks perfect. Love that stuff. When I went for my first chef job, they asked me to make that as the dish to apply with. I had to go home and find out what it was first..lol. Loved it ever since.
lakemayor
Original Author
13 years ago
Coconut-nj, I wish I would have bought those pieces also. I don't know why I didn't buy everything there are those prices. Just didn't know where I was going to store it all. I don't have a lot of cabinet space.

Karen

A great find! LeCreuset

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A great find! LeCreuset

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