From honey-glazed roast chicken to a pan-seared roast beef Le Creuset’s 5 piece cast iron cookware set is perfect for cooking your favorite meals and recipes. With its light-weight cast iron construction and extra large handles， this cast iron cookware set is made to be easy to maneuver from stove top to oven to table.
With a 5.5 quart dutch oven， a 1.75 quart sauce pan， and a 9” skillet， this cast iron cookware set makes a great starter set， wedding present or house-warming gift. Each piece of this set is compatible with electric， gas， and induction stovetops and its interior stain-resistant enamel prevents burning and sticking.
This cast iron cookware set comes in a bright， Caribbean blue that adds life and color to any kitchen. With its life-time warranty， gorgeous colors， and endless list of uses， Le Creuset’s 5 Piece Signature Enamel Cast Iron Cookware Set is sure to be a staple in your kitchen for years to come.
5 Piece Cookware Set Includes:
- 5.5 Quart Dutch Oven with Lid
- 1.75 Quart Saucepan with Lid
- 9” Skillet
Le Creuset Caribbean Blue 5-Piece Cookware Set with Stainless Steel Knobs Features:
- Enamel cast iron cookware set
- Ideal for slow-cooking， roasting， searing， frying and baking
- Light-weight cast iron
- Even heat distribution
- Chip and crack-resistant exterior enamel
- Sand-colored interior enamel in Dutch oven and saucepan
- The Black Satin interior enamel of the skillet is specially formulated for higher surface temperatures to enhance cooking performance
- Skillet requires no seasoning
- Large handles for better grip
- Stainless steel knobs are oven safe up to any temperature
- Dishwasher safe
- Compatible cooktops: induction， gas， electric， ceramic， & halogen
- Safe in oven and on outdoor grill
- Made in France
- Item # MS1605-17SS
Click Here to Browse More Products by Le Creuset
**NOTE: Caribbean Blue Multi Bowl (Model PG4100-2517) is not included
WALDORF SALAD WITH FARRO AND FRISEE
By Le Creuset
INGREDIENTS
- 2 cups farro
- 6 cups water
- 1 tablespoon coconut oil
- 1 bay leaf
- 3 tablespoons sherry vinegar
- 1/2 tablespoon Dijon mustard
- 2 tablespoons honey
- 1/4 cup plus 1 tablespoon olive oil， divided
- 3 cups red seedless grapes
- Salt and pepper
- 1 bunch frisee lettuce， rinsed and torn into small pieces
- 2 ounces macadamia nuts， chopped and lightly toasted
- 1 Asian pear， peeled and diced
- 8 ounces fresh goat cheese， crumbled
- 3 scallions， thinly sliced diagonally
INSTRUCTIONS
In your 1.7 Quart Caribbean Blue Saucepan， combine farro， water， coconut oil and bay leaf. Bring to a boil， then reduce heat to a low simmer. Cover and cook 15 minutes. Drain farro and let cool to room temperature.
Whisk together sherry vinegar， Dijon mustard， honey and 1/4 cup olive oil. Pour this dressing over the farro and mix well. Chill in the refrigerator.
Preheat oven to 400 F.
Toss the grapes with 1 tablespoon olive oil， salt and pepper. Roast on a cookie sheet for 15 minutes. Toss the warm grapes with the frisee to allow the frisee to wilt slightly.
In a large bowl， toss the chilled farro with the warm grapes and frisee， macadamia nuts， pear and cheese. Garnish with scallion.
Comment