Last updated at 21/03/2026 19:13:22
Le Creuset Enameled Cast-Iron 7-1/4-Quart Oval Doufeu Oven, Flame
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Le Creuset Oval Casserole Doufeu Cast Iron 32 cm Volcanic
Delivery $131.31
Oval Doufeu Flame
Free delivery
Le Creuset Enameled Cast-Iron 7-1/4-Quart Oval Doufeu Oven, Flame
Affiliate Disclosure: We may receive a small commission for purchases made through this link at no extra cost to you. This helps support our site. Thank you!
Le Creuset Oval Casserole Doufeu Cast Iron 32 cm Volcanic
Delivery $131.31
Oval Doufeu Flame
Free delivery
In the 1600s, cast iron Dutch ovens were designed to be placed directly onto burning wood or embers. Cooks would pile coal or embers on top of the vessel in order to surround the food with heat, creating an oven effect.Originally introduced in 1934 by Le Creuset, the oval doufeu features a recessed lid designed to hold ice rather than embers. The doufeu can be used just like any round or oval oven, but it has added performance benefits when it comes to slow cooking. As moisture begins to evaporate inside the doufeu, the cool ice-filled lid causes this moisture to condense. Specially designed dimples on the flat interior of the lid then direct the moisture back down onto the food. This self-basting effect minimizes the need to add additional water and ensures that food remains moist, nutrients are not lost and flavors intensify. Even when the ice in the lid melts, the self-basting process continues to function, as long as water in the lid remains below the boiling point.
In the 1600s, cast iron Dutch ovens were designed to be placed directly onto burning wood or embers. Cooks would pile coal or embers on top of the vessel in order to surround the food with heat, creating an oven effect.Originally introduced in 1934 by Le Creuset, the oval doufeu features a recessed lid designed to hold ice rather than embers. The doufeu can be used just like any round or oval oven, but it has added performance benefits when it comes to slow cooking. As moisture begins to evaporate inside the doufeu, the cool ice-filled lid causes this moisture to condense. Specially designed dimples on the flat interior of the lid then direct the moisture back down onto the food. This self-basting effect minimizes the need to add additional water and ensures that food remains moist, nutrients are not lost and flavors intensify. Even when the ice in the lid melts, the self-basting process continues to function, as long as water in the lid remains below the boiling point.
in 3 offers
last seen 21 Mar 2026
The lowest price we last saw for Le Creuset Signature Enamelled Cast Iron Casserole Dish with Lid - Oval, 35 cm, 8.9 Litres, Volcanic, 211783509 was $553.13 at MK2Shop COM, compared across 3 retailers (last seen 21 Mar 2026). Prices may have changed since.
The all-time low we recorded was $502.12 on 19 Jan 2026.
Prices last updated 21 Mar 2026.
Le Creuset Signature Enamelled Cast Iron Casserole Dish with Lid - Oval, 35 cm, 8.9 Litres, Volcanic, 211783509
In the 1600s, cast iron Dutch ovens were designed to be placed directly onto burning wood or embers. Cooks would pile coal or embers on top of the vessel in order to surround the food with heat, creating an oven effect.Originally introduced in 1934 by Le Creuset, the oval doufeu features a recessed lid designed to hold ice rather than embers. The doufeu can be used just like any round or oval oven, but it has added performance benefits when it comes to slow cooking. As moisture begins to evaporate inside the doufeu, the cool ice-filled lid causes this moisture to condense. Specially designed dimples on the flat interior of the lid then direct the moisture back down onto the food. This self-basting effect minimizes the need to add additional water and ensures that food remains moist, nutrients are not lost and flavors intensify. Even when the ice in the lid melts, the self-basting process continues to function, as long as water in the lid remains below the boiling point.
In the 1600s, cast iron Dutch ovens were designed to be placed directly onto burning wood or embers. Cooks would pile coal or embers on top of the vessel in order to surround the food with heat, creating an oven effect.Originally introduced in 1934 by Le Creuset, the oval doufeu features a recessed lid designed to hold ice rather than embers. The doufeu can be used just like any round or oval oven, but it has added performance benefits when it comes to slow cooking. As moisture begins to evaporate inside the doufeu, the cool ice-filled lid causes this moisture to condense. Specially designed dimples on the flat interior of the lid then direct the moisture back down onto the food. This self-basting effect minimizes the need to add additional water and ensures that food remains moist, nutrients are not lost and flavors intensify. Even when the ice in the lid melts, the self-basting process continues to function, as long as water in the lid remains below the boiling point.
