Le Creuset Enameled Cast Iron Rice Pot with Lid Stoneware Insert 2 25 qt Cerise

I love, love, love, love this Le Creuset cast Iron Rice Pot. I follow a Traditional Chinese medicine diet. That means lots of congee (grains cooked a long time.) So many different pots, always spittles and spills on my stove top that are hard to clean. It just wasn't okay anymore!!!! I did a lot of research into rice cookers. It became clear that if the rice cooker wasn't aluminum with a snap top lid, then spittles and spills could still happen. Then I investigated non-electric rice cookers. I found this beauty. Yes it is expensive. But, every time I use it I go into bliss. It has two lids. The inner lid has two vent holes in it. Then the top enameled lid fits nicely into the curved lip. This is an innovative design that solves the problem. Not one leak, spittle or spill!! The shape of the pot is very pleasing. The quality is as high as one can get. It is an absolute pleasure to use. By the way, I was able to buy mine as Used/Like New and I saved a few dollars. This would be a fantastic gift. Read more

I really love this little rice/grains pot. I have a lot of other Le Creuset pieces so I wasn’t sure I should get this (since I don’t eat a ton of rice) but I’m glad I did. It’s a really cute shape and the interior is dark (like the frying pans) instead of the traditional light colored interior and so far the clean up has been really easy (I ordered the white and the exterior doesn’t discolor either). The rice doesn’t stick like crazy like it does in other pots. The interior lid does seems to keep the rice water from bubbling over while cooking which was the major selling point for me. I’ve been cooking more rice since I purchased this cutie and discovered that I prefer Jasmine rice to the extra long grained rice I’ve been cooking for years so that’s an added bonus. Also discovered (as a general rice cooking method) it’s best to rinse the rice before you cook it and I wasn’t doing that before either. Anyway, I highly recommend this little rice pot if you are on the fence. You really can cook anything in it, not just rice and grains. Read more

Used my regular brown rice recipe. Equal parts water and rice with a dab of butter and a half teaspoon of salt. Bring to a boil, turn down the heat (super low) and cook for one hour. Boom! Perfect rice! Better than any saucepan rice. I'm a believer! This rice cooker is awesome! 5-stars! Read more

I'd gotten rid of my rice cooker a couple of years ago. It took up too much space for its function. I'd been cooking rice in a sauce pan and getting good results, but the sauce pan always required a soak and a scrub to get the residue out. I didn't mind, but then I found out about the LeCreuset rice cooker--indirectly when I saw an Émile Henry ad for theirs. I love EH, but know stoneware on my heavy duty gas rangetop would be in peril and get banged around too much. I get sweaty palms at the prospect of a new piece of LeCreuset because I love all my pieces so much. I read about this cute little two-lidded pot, watched some videos, and was sold. Not only does it not get sticky and require a lot of scrubbing, but the inner lid prevents boil overs. You bring the rice to a boil, put the lids on, and turn lower the flame for 15 min. Then another 10 min with the flame off, and you have a lovely pot of perfectly fluffy rice. I've also made couscous and steel cut oats with great success. I probably could live without it, but it is so cute, I just couldn't not add one to my batterie de cuisine. Read more

I come from an old school Chinese family where we cook our rice in a pot on the stove. My Korean wife grew up always using rice cookers. She claimed the pressure from the rice cooker made the Korean rice stick together more and that it was missing when I cooked the rice in an all clad pot. I didn’t like the idea of a coated aluminum pot inside the rice cooker. They call it a diamond coating, but it’s some non stick ptfe stuff. I only want to use stainless pots and pans, carbon steel wok, cast iron skillets, or enabled cast iron. Along came this pot as a wedding gift and thinks the rice is delicious! My rule is 1.6x water by weight. If we’re eating a rice-dominant meal for two, 300g of rice with 300 x 1.6 = 480g of water for a total weight of 780g. Bring to a boil and then dial back to medium for around 17 minutes (I use my nose to smell the slight burn smell as my wife loves eating nurungji), turn the flame off, and let sit for ten minutes. You can also turn to a simmer after boiling for 19 minutes, and let sit for ten minutes which results in no burnt crust. Read more

I have tried dozens of different rice cookers. It is not cheap, but it is worth it. It also will cook other items if the insert is not used. Perfect rice and quinoa every time. Would buy this again and again, but it will probably last my entire life. Read more

I was so happy to receive the package, yet realized it was a “returned” or “refurbished” item. The booklet is missing. The original package was extremely damaged. The sticker was gone and the sticky residue still stick onto the pot, all of the package items were not included. Obviously, its been used and returned. I washed it with soap and the sticky stuffs finally came off. The pot itself is very cute and nice, i can see myself using it for a long time. However, I’m very unhappy because i paid full price and amazon sent me a “returned” product. Contacted customer service and was told will get back to me in 24 hours. SMH… Read more

Why did you pick this product vs others?: Studied many rice cookers, and this is my top brand. Cast iron cooks so evenly and I wanted the one with the inner stoneware lid. The weight is not too heavy, about 8 pounds. I think it will be perfect for my husband and I. The brand has a lifetime warranty, and I have other pots and have loved them all for years. Read more