A great find! LeCreuset

15 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
15 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
15 years ago
I think the 18 is 2 quarts and the 20 is 2.5 quarts or thereabout.
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Will Le Creuset pots work on an induction stovetop?
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If you are worried about Le Creuset on induction, do a search on "Le Creuset + induction" here and you will find several dozen recent discussions of using LeCeuset with induction. Maybe you read something a few years ago about about the weird problem that some of the Viking induction hotplate units had with Le Creuset cookware? Well, you are not looking at hotplates, so do not worry about that. Or maybe, you just need personal reassurance that the magnet test works and that Le Crueset works with induction stoves? Okay. It does. Folks in Europe have been using Le Creuset on induction for half a century. Consider yourself reassured. As for hoods and venting, there are two basic rules of thumb on capacity. For commercial-style and high-btu/premium priced gas stoves --- note that I aid "gas" stoves --- , the generic rule is 1 CFM of venting capacity for every 100 BTU/hr. of burner output. This rule assumes you will often be running 4 or more burners at or close to max power, which may well happen in busy restaurant kitchens but isn't so likely in home kitchens. For everything else, the rule of thumb is 100 CFM per linear foot of cooktop. (So, in theory, that is a 250 cfm hood for an average stove.) Again, for reassurance, you can search on those terms and pull up dozens of discussions that will confirm this for you. That said, the minumum adequate hood capaccity may not be satisfactory and a a greater capacity is usually desireable if you do much cooking on the stove top. A good name for searches for discussions of hood is "kaseki." Tons of helpful posts Again, however, you need to check your local codes and building inspectors. If your local code enforcers say you need a 900 CFM hood or an 18000 CFM hood with a commercial fire-supression make-up-air system for your stove, it does not matter what any of us say. Finding yourself subject to the whims of an unreasonable enforcer is is possible, but it is highly unlikely (unless what you really want is a full blown commercial restaurant stove.) So, you are worried that 600 CFM might not be enough for you? Do you have specialized needs -- are you planning to run four woks, all on the highest heat setting all at once? Or, maybe you plan on running four large cast-iron skillets searing many steaks on the highest heat all at once? Are you are looking to carbonize rather than caramelize on all four burners? Then you have specialized needs and a 600 CFM hood will not be adequate. Otherwise, a 600 CFM venting solution will be fine for an induction stove. What will likely prove more important to you is how you run the ducting from the hood/vent unit to the outside. Fewer bends mean better venting. More bends will diminish the capacity. Also, efficiency will affect how annoying the venting noise will be in the adjoining great room that you mentioned. One advantage of the hoods with greater capacity is that the greater capacity can translate to more venting at lower operating speeds which, in turn, may translate to lower noise levels. Another thing that may affect your choice of hood is how tight your house is sealed and what your local codes/regulators require for make-up air. Installing a very powerful hood in a very tight house can cause backdrafting of CO from the vents for water heaters, furnaces and such. In the US, numbers of local governments have adopted building codes that require make-up air systems when you install vent-hoods with capacities greater than 400 CFM. Check your codes. Folks here often use the abbreviation MUA for "make-up-air." There are numbers of posts here where folks have discussed using lower capacity hoods --- such as 400 CFM over-the-range microwaves-hood combo units -- with powerful ranges. Luv2Putt recently discussed this in several threads (he has a Viking 30" induction range) as has Nunyabiz (who is using an OTR with an NXR open-burner gas stove). Finally, downdraft venting is like the OTR solution: not ideal, but can be workable and may be better than nothing. I recall several recent discussions of downdrafts being workable for induction cooktops on islands in high-ceilinged rooms. Again, more searching will take you to discussion of the ramifications and workability. Also, search on the kitchen forum as well as I believe that there were some helpful discussions there. Maybe you've already tried some searches and did not find much? Sometimes, it just takes a few specific terms or names to help the search along. If you have not already done so, sSearch on names and topics listed above and you will find some useful discussions of the pro-and cons and adequacy of these solutions. Again, lots of discussions of these topics here, so the search engine can be your friend as long as you've got some terms to search on.
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Joiful Thanks for this tip. I've been wanting to pick up some Le Creuset, but couldn't find the pieces I wanted at prices I wanted to pay! I have alot of whiteware already, so white Le Creuset (although I'm sure the color lovers would say "WHY???") is perfect for me. It should arrive just about the time I ordinarily start making chili and pot roasts. Ahhh...Fall. :) Thanks again! Susan
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lindac
15 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
15 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
15 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
15 years ago
"Okay, so did I get a deal or not?"

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

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

Jim
mustangs81
15 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
15 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
15 years ago
Are the casseroles cast iron or the stoneware/ceramic?
I am having trouble believing those prices!!
annie1992
15 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
15 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
15 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
15 years ago
Karen, Yea, it's a date! I'll email you.

Same color--that's a bonus in my book!
spacific
15 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
15 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
15 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
15 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
15 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
15 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
15 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
15 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
15 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
15 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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