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My Mom bought a set of LeCreuset "beanpots" for me when I was in college... I hardly used them back then, but now I make individual pot pies/cottage pies, lasagne, etc. for my family. The kids love it.

I frequently make individual egg casseroles, or any kind of casserole. Kids love individualy servings that are in dishes "their size". Also, when I make egg casserole everyone has one thing they don't want (don't put onions in mine, I don't like mushrooms today, etc). I can easily make everyone happy with the same effort as making one big casserole.

oh man! I'd be making all kinds of flan in these cutsie dishes! Love them!

Mac-n-cheese, baby.

I bought one of these individually at Sur la Table and use it to store my salt next to my stove.
Bought the tomato shaped baker of theirs a few years back and have yet to actually make anything in it!

$80 is steep, but I am teaching a little one to cook and OH WOULD SHE LOVE THOSE! I'm happy to hear someone took them to college because it provides a handy spending rationalization for giving a 3 1/2 year old $80 cookware. A Le Creuset product will, in fact, hold up that long, so...hey, Christmas is coming.

I love these. I don't usually go for mini things, but these would let me do little single serving casseroles and desserts which are always a challenge when cooking for one.

Cocotte eggs with creamed mushrooms - Jacque Pepin - see http://www.amazon.com/Jacques-Pepin-More-Fast-Food/dp/0618142339/ref=sr_1_1?ie=UTF8&s=books&qid=1246391663&sr=8-1#reader and search inside for "cocotte" - awesome dish, especially with his bread in a pot, which is the easiest slow-fermentation bread ever (no kneading). Layers of mushrooms and shallots in a cream-congac sauce, a cheese like Gruyere, and the steamed egg on top. Perfect and simple.

I have a set similar to these that I use mainly for making French onion soup (which is one of my favorite dishes to make), since it's perfect for having the individual portions of soup topped with bread and cheese and oven-proof for melting the cheese under the broiler at the end. I could see it being really useful for casseroles/lasagnas/etc. in families with picky eaters or for dinner parties including people with dietary restrictions (allergies/vegetarian/kosher/halal/etc.), though, definitely.

pyrex ones are often less than $10/set of 4, btw. no lids, though.

i have one of these that i found at a thrift store, and i use it mostly for roasting garlic.

In Paris there is a restaurant that is called Cocotte where they cook and and serve dishes in Staub cocottes. The food was great and I loved the little pots. There are many cookbooks in french devoted to these pots. I thoyght about picking up one or two while i was there but didn't, so sad.

Wow...there are some great ideas here. Flan, roasted garlic, french onion soup, mac-n-cheese. I've passed these adorable little cast iron pots a hundred times and haven't been able to justify buying them. With all of these ideas next time I'll have a hard time justifying NOT buying them! Everyone wins! :-)

French Onion Soup, of course.

I use these mini pots all the time and have 2 sets, one set is enamled cast iron and the other is ceramic with glass lids. I use them for almost everything that goes into the oven. the ceramic ones are perfect for pot pies and lasange that can go from freezer, fridge to oven and the cast iron are great for soups and crumbles. When we have parties, I throw what ever nibbles and dips I have into them and place on the table.

I think it's about time someone told me how to pronounce "Le Creuset".

I've been seeing it everywhere (especially since we were given a dutch oven and had to find recipes to suit) but I've not a clue how to pronounce it. One day I'm going to make a fool out of myself in front of foodies.

Please?

buda-

"le creuset" is pronounced le (kind of sounds like the name lou) crew-say. since it is french you don't pronounce the "t".

hope that helps : )

It is pronounced "le" (not lou) "kruh-zay"

Here goes: le(rh) k(w)uh-SEY.

Never mind. It is not possible to phoeneticize it for an English speaker. Perhaps click on over to this demo.

Either way, one would modify the pronounciation in different circumstances, tuned to the context ... a gang of foodies, or Tuesday Morning, or Le Cordon Bleu. (I only go super-French to irritate my lovably cranky husband.)

Just don't pronounce the T and you'll be allright.

I love these little personal dishes. They remind me of how my grandma used to make my brother his own little pie, and everyone else got slices from the 'big' pie. Because of that memory, every time I see or use these I feel like I'm carrying on her legacy.

There is a restaurant in Montreal called "L'Avenue" that serves home fries in these with each breakfast order. We were all dying for our own set after having visited!