Le Creuset Enameled Cast Iron Mini Cocotte, 1/3 qt, Cerise

L2501-10S67

In stock

$84.95
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$84.95

Designed to function efficiently on a full range of heat sources, enamel on steel stockpots are not only resistant to wear and damage, but also versatile enough for any type of stovetop, old or new. Their high-profile design limits evaporation while forcing liquids to bubble through all layers of ingredients, infusing the entire dish with flavor during cooking. Le Creuset enamel on steel stockpots are finished in the same bold palette of signature colors as Le Creuset enameled cast iron, making them perfectly stylish complements to any combination of cookware.

Le Creuset stockpots feature a generous base size for greater contact with the stovetop heat source, as well as a tight fitting lid to lock in moisture. The enamel on steel stockpots are built to last. Sturdy carbon steel ensures efficient heating and resists rust, while the porcelain enamel coating resists chipping, staining and scratching.

Features

  • Even heat distribution and superior heat retention
  • Durable, nonreactive, nonporous satin black interior enamel
  • Colorful, long-lasting exterior enamel that resists chipping and cracking
  • Phenolic knob withstands temperatures up to 375°F
    • Dimension: 5 1/4 x 3 3/4 x 3 1/4-in (W x D x H)
  • Compatible with Oven
  • Dishwasher safe
  • Lifetime warranty
  • Made in France

Recipe

Pan-Fried Noodles And Shrimp

 

INGREDIENTS

  • 8 ounces flat rice noodles
  • 3 tablespoons vegetable oil, divided
  • 1 pound bok choy
  • 3 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • 2 cloves garlic, sliced thin
  • 1/2 small red chili, sliced thin
  • 1/2 pound shrimp, peeled and deveined
  • 2 large eggs, lightly beaten
  • 1 lime, cut into wedges
  • 1/2 cup loosely packed cilantro leaves

 

INSTRUCTIONS

Cook rice noodles in boiling water according to package directions. Drain well and toss with 1 tablespoon vegetable oil to keep separated. Trim and wash the bok choy, then slice into 1-inch pieces. Whisk together oyster sauce, soy sauce, rice vinegar and sugar.

Heat an enameled cast iron soup pot over medium-high heat. Add 1 tablespoon oil. Cook garlic and chili for 15 seconds while stirring, then add the shrimp and cook just until it turns pink. Add the bok choy and toss a few times to coat with oil. Cover the pot with the lid for 1 minute to wilt the greens. Remove the lid and continue to cook while tossing, until the shrimp is cooked through and the moisture is cooked off. Remove everything to a plate.

Heat remaining tablespoon of oil in the pot over medium-high heat. Once hot, add the eggs and scramble quickly. Add the noodles and cook for 1 minute, tossing to separate the strands. Return bok choy and shrimp to the pot.

Pour in the sauce and stir to combine. Continue cooking until all ingredients are hot and evently coated with sauce. Serve with lime wedges and chopped cilantro.