So you’ve committed to a color, and your collection of Le Creuset is steadily growing. But what, you ask, is really the difference between cast iron and stoneware?
Stoneware is perfect for food preparation, superb for baking, and ideal for serving. These beautiful pieces can be put lovingly right on the table for family style meals. They are easy to clean and durable, but… and this is a big BUT, they are not made to go on the stove top! Buyer beware, stoneware used on the stovetop will break. This is true for Le Creuset or any other brand.
But wait a minute, you’ve heard of that timeless and cherished Le Creuset pot that easily travels from stove top to oven… Yes! Indeed, Le Creuset Cast Iron pieces are magical products that will do just that. Sure, the uniqueness of this product, and its sheer weight, is reflected in the price, but it will also without doubt last a lifetime, and become a treasured part of your kitchen.
“Cooking is like love. It should be entered with abandon or not at all.” Harriet Van Horne
One thing is for certain- as far as cookware is concerned be it stoneware or cast iron, le Creuset excels in every way. The colors, contours and sheer beauty of each piece will make you fall in love. “Take me home” that special piece will whisper softly, “and don’t tuck me away, but use me often, and leave me out on display to become a part of that place you call home.”
This season, as the holidays approach, and we long to spend lazy days cozy at home with loved ones, fill you home and your heart with the aromas of these recipes, conceived by le Creuset:
With your Square Skillet Grill in Cast Iron, try:
400g fillet steak
1 tablespoon teriyaki marinade
8 lime/bay leaves
1 large red onion – cut into 8 segments
2 limes quartered
4 bamboo skewers – soaked in cold water for 30 minutes
1 teaspoon vegetable oil
150g Greek yogurt
1 teaspoon wasabi powder
½ teaspoon salt
½ teaspoon pepper
repared in a Square Skillet Grill
On the stove or under the broiler, the ribbed base of the Square Skillet Grill sears food evenly and promotes healthier eating by draining away excess fat and grease.
1 Cut the steak into 16 equal chunks (4 for each skewer), place in a container and coat well with the teriyaki marinade. Chill for a minimum of 1 hour.
2 Thread 4 marinated beef chunks, 2 lime wedges, 2 onion wedges and 2 lime leaves onto each skewer. Place onto draining paper to soak up any excess juices before grilling.
3 Heat the Grill over a medium heat till hot. To test when ready, a splash of cold water should sizzle and instantly evaporate. Oil the Grill with the vegetable oil using a silicone brush.
4 Cook the skewers for about 2 minutes on each side, allowing the meat to seal before turning.
5 Mix together the dressing ingredients and serve with the cooked skewers.
With your The Oval Au Gratin Dish in Stoneware, try:
2 or 3 whole garlic bulbs (depending on your love of garlic!)
2 tablespoons olive oil
225g (or a bit more) wedge of brie
2 teaspoons finely chopped fresh rosemary or 1 teaspoon dried &crumbled rosemary
Rounds of baguette (lightly toasted) or crackers for serving
Preparation and Cooking:
20 minutes of preparation time
1 hour 15 minutes of cooking time
Serves 4 to 6
1 Preheat the oven to 180°C/350°F.
2 Remove the loose papery skin of the garlic bulbs, and cut off the tip of the heads to just expose the cloves. Place them in the .95-litre Stoneware Au Gratin Dish and brush the bulbs with some of the olive oil. Drizzle the remaining oil around the bulbs with a tablespoon of water. Bake about 1 hour and 15 minutes.
3 Remove the garlic from the baking dish and squeeze out the individual cloves. Discard any tough browned ends. Put the cloves back into the baking dish and, with a heavy fork, mash them and spread the pulp into roughly the same shape and size of the cheese wedge.
4 Set the brie on top of the garlic and put the dish back into the oven until the cheese has melted and started to spread over the garlic.
5 Remove from the oven. If desired, remove top rind from cheese and discard (even though it is edible). Sprinkle cheese with the tiny bits of rosemary and serve warm with slices of lightly toasted baguette or crackers. Briefly blanched broccoli, cauliflower florets, carrot sticks or celery sticks also work well.