Do you have an oval Le Creuset, and if so do you like it?

[QuimReaper]

I very sadly cracked the lid of my LC and have generously been offered a replacement for Christmas. I quite fancy an oval one this time but will it get on my nerves in terms of heat distribution on the stovetop?

Thanks!

I was given an oval enamelled iron (Dutch oven style) LC as a wedding present 20 years ago and I honestly have never noticed any difference with heat distribution cooking with it on the stove than with my steel conventional large round sauce pan LC (also a wedding present, but from a different friend).

I have other round pans where I can see disparities in heat distribution, but not the oval LC. Love it!

I love having both, particularly as the oval shape is ideal for the oven.

I was given one and gave it away as it was so heavy.

If you put it on a large burner and heat up gently to start with you shouldn't have a problem with heat distribution.

The oval one is much better for roasting joints - it'll fit a duck/ leg of lamb/ pork loin much better than the circular pot. The heating in them is usually quite even given the thick cast iron, but a round one does fit better on the hob.

I have a round one and an oval one. Prefer the oval for a chicken or joint. It also fits better into our smaller oven.

My first was oval, it's very old now. Subsequently I got a deep round one and later on the shallow buffet style. I can't explain why but we don't tend to use the oval any more. I don't have burners on the cooker, it's a solid range top, so I can't comment on that aspect.

I've got a large oval LC. I find it very useful for things like poaching chicken, slow cooked lamb etc. Over the years I've not noticed any problems with heat distribution. If I ever need to replace it, I"ll get the same again.

I'm always really confused with the comments about how heavy they are. How far are people carrying them?

I have one, it is probably 20 years old. Hear distribution has never occurred to me, I just use it on different hobs/temperatures to suit what/how I'm cooking.

The shallow one is the most useful imo. It works as a frying pan and a casserole and a gratin dish.

I have a smaller oval one and a larger oval one and a big round one. I find the oval shape is fine and there's no issue with heat distribution. I also like the oval ones as I find them a bit easier to manage in terms of in and out of the oven, moving around, serving from the table etc. I use the small oval one all the time for cooking rice as a side dish and the big oval one as a paella dish and it works well.

I also have both. Oval is better for roasts and the round better for casseroles, curries etc. The oval is not as deep, but never any issues with heat distribution

I grew up with many round of all sizes and only one oval. My mother used that oval only in the oven. Never on the stove top. It was used for things like braised lamb, baked stuffing, big mashed potato to keep warm. Used most at Christmas and Easter. When she passed away I inherited some le creuset. I did not want the big oval one (still in quite good nick) and can’t imagine ever buying one I don’t think.

I have an oval and a couple of round ones (which might be a little bit smaller) - haven't noticed any issues with the oval one at all. Use it all the time. It is very heavy though.

Love my oval Le Creuset. It’s the biggest out of the three LC casserole dishes I own and I probably use it the most.