I have one that's pretty small -- I use it for my oatmeal. It's a LC too -- but it's enameled and white on the inside.

Martha, this one is enameled, nearly all my enamel lined Le Creuset is black on the inside. All five skillets, and both my dutch ovens are black enameled. Only one small individual skillet has a white interior.

This pan would be big enough for a couple of servings of oatmeal, we do have that occasionally. If it were bigger I'd use it as a fudge pan or a jam pot, the enamel interior should make it non-reactive I would think, but it's just not that big. I'm sure I can use it just like any other saucepan, but I was thinking that maybe there was something that cast iron would just excel at, making it better than my "go to" stainless steel. I know that handle is going to be hot, I'll have to watch that.

Annie

bacon and beans for two … or a cobbler on the grill

I love my Le Cruset sauce pan....mine has a lid....but I use it without a lid for things like lemon curd....and Ann's caramel sauce....and with the lid for rice....rice and water bring to a boil, cover and let sit for 10 minutes....bring to a boil again and let it sit.....and maybe again if you have wild rice or brown rice....but basamati will be done after the first 10 minute wait.
Once it gets hot, you can turn the heat waaaay down and cook in it almost like a double boiler.....good for melting chocolate...less chance of seizing than the micro.

I have a couple which I use for things like oatmeal and any sauces that might catch on the bottom so I can keep the heat very low.

Can't help on this one - I've only got a couple CI skillets, and one enameled DO, but had to chime in and say how envious I am! I'm sure it will come in very useful!

A great find, Annie! I have a saucepan that's part of a LC set given as a wedding gift long ago. Mine has a white interior and lid. I don't use it much anymore, but it would be good for most of the reasons mentioned. That set included a lasagna pan that had metal hinged handles. It was crazy heavy when empty. I finally gave it away. That being said, I love all my LC...great heat conduction and looks nice.

I once came across a couple 4.5 qt LC Dutch ovens at TJ Maxx. They were both marked $19.99, so I brought them both home. Another great find!

I bought my first Le Creuset saucepans when we lived in Germany and bought them in France. Have used them ever since. I also now have AllClad. I think I need to start weeding out some things.

Annie, just wanted to say I enjoyed reading your cookware story. Buying the good stuff is smart if/as you can, but I'm pretty sure I've overdone it a bit. Oh well...I enjoy it. :-)

chloebud, I think I may have overdone it too, but I just can't pass up bargains like that LeCreuset saucepan for $15, along with the bonus stoneware baking pan!

My kids are going to get some really nice cookware, LOL.

Annie

Yes...your kids and mine will ALL get some nice cookware! ;-)

I acquired my first piece of Le Creuset in the 1980's. It's a large enameled au gratin vessel. I saved labels from jars of Planter's peanut oil and sent them with a coupon and got the pan in the mail. That started my collection. Most of mine are the orange "Flame'. I have a few newer pots in a lime green. They are magic pots. I have sturdy bakers racks that I store them on. Don't want to hide those beauties in a cupboard!

My new grain pot is about that size. Mine is 1.5 quart and perfect for my mixed grain. Has not left the back right burner since cyber monday purchase. Also used for 'soup for two'. I thaw a half pint broth, then a pint of grain/protein, and a 1/2 pint of greens last. A quart of grain is perfect for two meals, 4 servings, and I like it for breakfast with a fried egg. Just enough room to even add a pile of greens at the end of cooking to steam.

It has the same interior I think. A black glazed enamel.

These work better than I would have thought. I picked up the two red ones as a test. Then got the white set from Amazon. My pyrex round fridge containers, three sizes, and three sets have lids that have cracked over time...even the newer replacements. These have solved that problem and good on a hot stovetop pan as well.

(and why do pyrex mixing cups have a spout on the edge....stock went all over my stovetop last night pouring into a pan for soup....grrr)

For my cooking, CI has limited use. I like it for oven braising, keeping the food warm longer than SS, and pan pizza/focaccia in the skillets.

They're not terribly even once heated on a hob/burner due to CI not being a great conductor. It regulates heat well, though, which is why it's nice in the oven. Low heat and slower cooking, along with high heat searing, seem to be its strong points.

I have a ceramic pie dish that I love. It seems to cook everything very evenly from pies to casseroles. It cleans up easily, too.