I feel like I could use the small buffet without its lid very similarly to the gratin? Is that assumption correct? I'm on the fence right now. Seems like the buffet or gratin makes sense. Then maybe a 6.75 oval so I have a larger pot if I need it. It would be so pretty in Marseille Blue. But I am loving the idea of a lasagna in the terrine. My finance would love that.

The new Chefs Pot from WS? I REALLY like it, it's between the soup pot and the bouillabaisse in size and much more realistic for me for making batches of soup. Or maybe I'm just so all about the color of it. I don't know if they still make the 6.75 wide any more. Seems like they discontinued a lot when they switch over to the signature collection company wide.

I haven't seen Cassis in person , but online I'm not a fan. I buy my LC at WS because I get the pro discount. So in general Cassis and Carribean wouldn't be an option. I think there may be an outlet near me though so it may be worth a trip. I'm not sure how great their everyday prices are in comparison to MSRP. Ive been considering Aubergine or Dijon for my next piece(s) but I'm just so in love with Marseille Blue that it may get another go 'round. I must say I also like the Bloomingdales Coastal Blue, but I find their prices insane. Do you by chance know if they are introducing any other new colors this year?

Oh cool. My mom has one of the really small ones (2.5 qt maybe?) and I'm not sure she's ever actually use it with the ice. I think for her it's much more a decorative piece. Interesting that at 275 the ice doesn't completely melt!

Thanks! The gratin is getting a lot of love. You use the larger size gratin I assume?

The idea of the 2 person lasagna is awesome! (You're such an enabler ;-) ) Thanks for the in depth coverage of the fry pans. They definitely sound like something I wouldn't be interested in at all. I really appreciate you sharing your experience.

How exactly do you refresh the ice on top? Do you remove the lid and dump then replace it and refresh the ice? I know it seems like a silly question... I've just always been curious.

Thanks so much! You're completely right, I know myself and eventually I'll probably get everything I want. I just can't go buy it all at the same time. ;-) So I'd rather buy pieces that would be more versatile in the short term and some of the more random stuff down the road. I wish I could stop myself, but I know I can't. hahahaha.

Why exactly do you find the fry pans to be not worth having? I have a Lodge and a Scanpan fry pan, so realistically I don't NEED them, I guess I just thought maybe there was something that set it apart. (or really because for $100 I can add a new piece to my collection. ha)

Are the gratins something I should consider before some of the things I've listed? And thank you for the real world experience with the brasier re thicker cuts.

Much Appreciated!

I'd say on a regular basis it's dinner for 2 with leftovers or dinner for 4. Once every couple of months I entertain for 8-12.

So... I am completely addicted to Le Creuset. Thus far, all my pots are round. I have a 2.75 qt in Lemongrass, a 4.25 qt chef's multi pot in Marseille Blue, a 4.5 qt in Ocean, and a 5.5 qt in Rosemary. I'm looking to add a new piece or 2 to my arsenal. I'm trying to decide among a grill pan, a fry pan, an oval, and a buffet casserole/braiser.

Grill Pan- I have one of the Cuisinart countertop grills. Will this work better? Is it a "necessary" piece in your opinion?

Fry Pan- What size? is the interior a PFTE nonstick? If you have one do you love it?

Oval- What size would be best considering the rounds I have? Would it be more of a luxury anyway?

Buffet Casserole- Which of the 2 sizes is more versatile? Do you use yours often? What kind of things do you cook in it?

Thank you so much for the input. My 5.5 in Rosemary is the only piece I have purchased myself, the others have been gifts. (I know, I know the 4.5 qt is redundant... thank goodness I don't like Ocean that much... haha)

It was Kiwi/Lemongrass for the longest time. Then, I got a 5.5 qt in Rosemary and fell completely in love. Then I realized that rosemary wasn't sold in the States and that made me sad. The new Marseille Blue, however, is absolutely beautiful. I just got the chef's multi pot and I'm completely in love with this color. I totally regret my purchase of a Fennel demi kettle and wish I had waited. :(