Le Creuset Signature Enameled Cast Iron Round Braiser, 3.5 qt, Oyster


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: 15 3/4 x 11 3/4 x  5 1/4 -in (W x D x H)
    • Capacity: 3.5 qt
  • Compatible with Gas, Electric, Ceramic, Halogen, Induction, Oven & Outdoor Grill
  • Dishwasher safe
  • Lifetime warranty
  • Made in France


Chorizo Meatball Soup With Kale And Arugula Pistachio Pesto



Arugula Pistachio Pesto

  • 1 small clove garlic, peeled
  • 2 tablespoons pistachios
  • 1 cup baby arugula
  • 1 teaspoon lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon grated parmesan cheese
  • 1 teaspoon honey
  • Salt
  • Pinch of chile flakes

Chorizo Meatball Soup

  • 1/2 pound fresh ground chorizo
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup chopped mirepoix mix (onions, carrots and celery)
  • Salt
  • Freshly ground black pepper
  • 1/2 cup diced fire-roasted tomatoes
  • 4 cups water
  • 3 ounces shredded kale, or other leafy greens
  • 3 tablespoons roasted red peppers, thinly sliced
  • 1/2 cup cooked white beans, rinsed
  • 7 ounces fresh or dried whole wheat spaghetti, cut into thirds



For the pesto:

Place garlic in bowl of food processor fitted with metal blade. Process until finely chopped. Add the pistachios and process again until nuts are finely chopped. Add the arugula and lemon juice, and blend until a chunky paste forms. Add the oil and blend until combined. Transfer to a small bowl, and stir in the parmesan and honey. Season to taste with salt and chile flakes. Set aside while making the soup.

For the soup:

Using wet hands, form the chorizo into 1/2-inch meatballs. In a Dutch oven over medium heat, add the olive oil. When the oil is hot, add the meatballs to the pot. Cook, stirring occasionally, until browned on all sides but not yet cooked through, about 3-4 minutes. Using a slotted spoon, transfer to a paper-towel lined plate. Spoon off all but 1 tablespoon of fat from the pot.

Add the mirepoix mix to the pot, and season with a generous pinch of salt and pepper. Cook over medium heat, scraping up any browned bits from the bottom of the pot, until the vegetables are starting to soften, about 3-4 minutes. Add the tomatoes and water and bring to a boil. Add the meatballs, kale, roasted red peppers, beans and spaghetti. Cook, stirring occasionally, until the spaghetti is tender and the meatballs are cooked through, about 3-4 minutes for fresh spaghetti and 8-10 for dried spaghetti. Remove from the heat and season to taste with salt and pepper.

Serve the soup topped with a drizzle of the pesto.

Recipes notes:

Thanks to our friends at Sunbasket for this hearty soup recipe.

To save prep and cooking time, skip forming the chorizo meatballs in Step 1 and simply crumble the meat in the pan until nicely browned, then proceed with the remaining instructions.