Le Creuset Signature Braiser with Stainless Steel Knob, 2.25 qt, Flame


In stock


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.


  • Colorful, long-lasting exterior enamel resists chipping and cracking; interior enamel is engineered to resist staining and dulling
  • Sand-colored interior enamel makes it easy to monitor food as it cooks, preventing burning and sticking
  • Oversized handles provide even weight distribution and a secure grip
  • Ergonomic composite knobs are heat resistant to 500°F
  • Built-in lid stabilizers provide a secure, no-slide fit
  • The lightest weight per quart of any premium cast iron cookware available
    • Dimensions: 10 1/4 - in Diameter
    • Capacity: 2.25 qt
  • Compatible with Gas, Electric, Ceramic, Halogen, Induction, Oven & Outdoor Grill
  • Dishwasher safe
  • Lifetime warranty
  • Made in France


Dried Cranberry And Leek Herbed Dressing



  • 3 baguettes
  • 5 tablespoons butter
  • 3 small yellow onions, diced
  • 2 large celery ribs, diced
  • 2 leeks, roots and dark green parts removed, small dice
  • 2 tablespoons parsley
  • 2 tablespoons sage
  • 2 tablespoons thyme
  • 3 1/2 cups chicken stock
  • 3 eggs
  • 3/4 cup dried cranberries
  • Salt and pepper to taste


Preheat oven to 350 F.

Cube baguettes. Place on a baking sheet and bake until just golden brown.

In a saucepan over medium heat, melt the butter. Add the onions, celery and leeks. Saute 15 minutes, until vegetables are soft but have not colored.

In the braiser, combine the bread cubes, vegetables, herbs, stock, eggs, cranberries, salt and pepper. Bake, covered, for 30 minutes. Remove lid and bake until crisp and golden brown.