Le Creuset Enameled Cast-Iron 2-1/4-Quart Saucier Pan, Dijon

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Le Creuset Enameled Cast-Iron 2-1/4-Quart Saucier Pan, Dijon Review

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Le Creuset Enameled Cast-Iron 2-1/4-Quart Saucier Pan, Dijon Features :

• 2-1/4-quart classic saucier pan made of enameled cast iron
• Long cast-iron handle and opposite helper handle facilitate convenient transport
• Secure-fitting lid with phenolic knob locks in heat, moisture, and flavor
• Hand washing recommended; oven-safe to 350 degrees F
• Measures 16-1/2 by 8-4/5 by 5 inches; limited lifetime warranty

Le Creuset Enameled Cast-Iron 2-1/4-Quart Saucier Pan, Dijon Description :
A saucier pan is designed to help any cook make perfect sauces. The wide, shallow shape makes stirring easy, while the flared sides help to encourage rapid reduction, concentrating flavors. Made in France from sturdy enameled cast iron this 2-1/4-quart pan provides steady, even heat transfer on any heat source. The vitreous enamel coating on both the interior and exterior surfaces is easy to clean and will not react with food. An ergonomically designed long handle and a short helper-handle make the pan easy to move around the stove. The pan's heavy lid is designed to create a sealed environment when simmering food over the lowest possible heat, locking in flavor for delicious results. Le Creuset cast-iron cookware is dishwasher-safe and oven-safe to 450 degrees F. Every pan is covered by a limited lifetime warranty.


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Le Creuset Enameled Cast-Iron 2-1/4-Quart Saucier Pan, Dijon Random customer review :
Versatile everyday pan
I purchased this as an all-purpose sauce pan. The size helps alleviate the stress of the heavier weight of Le Creuset, making it easier to transfer contents and clean. I've made everything from perfect oatmeal to candied yams to baked beans to berry cobbler to sour cream chicken in thyme. All came out quickly and to perfection due to the conduction of cast iron. This is the best cobbler pan out there. Here's my recipe and you can try it yourself:

Melt 1 stick of butter (1/2 c) in saucier over low heat.
In a separate bowl mix 1 c. self-rising flour, 3/4 c. sugar, 3/4 c. milk, 1/2 t. cinnamon, then add melted butter from the saucier. Mix only until blended. (Hint: if you mix flour and sugar before adding other ingredients, the sugar breaks up any lumps in the flour and makes a flawless batter.)
To the warm pan over low heat add 1c blueberries + 1 c blackberries (or 2 c. of cherries or other berries) Top with 1/2 sugar and cook until bubbly. (precooking the fruit...

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