baserati
<50 posts
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I joined June 2019
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Post by baserati on Jun 4, 2019 12:44:56 GMT -5
 Guys, I bought this Le Creuset at an estate sale. Any ideas on why it is this shape and how should I use it? Obviously it has a much smaller area for braising at the bottom |
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Post by soupandstew on Jun 4, 2019 20:40:05 GMT -5
That's an interesting piece. I'd be tempted to send a photo to Le Creuset and ask them for info. It's sort of an upside down thing, but it's Le Creuset so it's also very cool.
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Post by Catbatty on Jun 4, 2019 23:51:01 GMT -5
Welcome to the group, baserati! That's an interesting piece. I've never seen one. I'll be interested to see what you discover.
So glad you have joined us!!
Catbatty
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Post by emma on Jun 5, 2019 10:05:08 GMT -5
It is a le Creuset discontinued pan = www.ebay.com/p/Le-Creuset-4-5-Quart-Cast-Iron-Cassoulet-Dish-CLOSEOUT/1600819082?iid=223372920249"THIS IS A DISCONTINUED OR RETIRED ITEM THE COMPANY IS NO LONGER MANUFACTURING THIS,THEY ARE INCREASINGLY DIFFICULT TO FIND,IF YOU ARE A FAN OF THIS COMPANY< YOU WILL WANT THIS IN YOUR KITCHEN. The Le Creuset 4.5-qt. Cassoulet Dish is inspired by authentic French cassoulet dishes. This tapered design allows for more exposed surface area at the top, creating perfectly browned toppings for traditional cassoulet, pot pie, shepherd's pie and even a hearty confit. The story of the cassoulet begins in the 14th century, when citizens of the village of Castelnaudary fed this hearty dish of pork and white beans to French soldiers, who then fiercely defended the region and defeated invaders. Today, the cast iron dish that bears the same name is designed with a deep round contour and slanting sides that are ideal for slow cooking and extracting the full flavor of each ingredient. Many variations on the original cassoulet have recently emerged, including recipes with salmon, duck, mutton and goose. Even heat distribution and superior heat retention Colorful, long-lasting exterior enamel that resists chipping and cracking Cast iron construction ideal for starting a dish on the stovetop and finishing in the oven Used to make cassoulet, with more surface area at the top than the bottom to maximize crispness Made in France, lifetime warranty; save to use on all cooking surfaces, including induction." |
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Post by soupandstew on Jun 5, 2019 12:10:09 GMT -5
Wow! That's really cool and makes complete sense in order to have the good crispy stuff on top. I love cassoulet at my local bistro.
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Post by swedishcook on Jun 5, 2019 13:39:03 GMT -5
Great detective work emma! I got curious and searched for cassoulet recipes. Then I landed on this site and baserati's precious estate sale find was pictured: www.amateurgourmet.com/2008/03/cassoulet_in_10.htmlStill a lot of work so I'll follow soupandstew's suggestion and see if I can find it on a menu somewhere. |
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baserati
<50 posts
I have made 2 posts
Right now I'm Offline
I joined June 2019
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Post by baserati on Jun 5, 2019 18:06:40 GMT -5
Awesome, thanks for the info. Im gonna try the amateurgourmet recipe on my kids and see what they think
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