Forged and crafted by hand since 1925, Le Creuset enameled cast iron cookware has proved to be their masterpiece. Each piece is formed in its own sand mold and skillfully hand finished by more than 30 craftmen.
Le Creuset combines the performance and practicality of cast iron with the beauty of glossy porcelain enamel. Cast iron heats quickly and evenly, and retains heat exceptionally well for efficient cooking even over low heat.
Le Creuset cast iron is an highly efficient material in absorbing and distributing heat, therefore, there is no need to use high heat. Best cooking results are obtained on low to medium settings. Is important to notice that Le Creuset on high settings may result in the enamel chipping.
With the durable properties of cast iron and the ability to go from the oven to the refrigerator or freezer, the rectangular roaster is perfect for storing and reheating leftovers from family dinners, parties or holiday meals. The cast iron rectangular roaster also makes an ideal serving dish with its full and even heating, keeping food warmer longer at the table.
- Low-profile design is optimized for oven roasting
- Even heat distribution and superior heat retention
- Durable, nonreactive sand-colored interior enamel
- Colorful, long-lasting exterior enamel that resists chipping and cracking
- Generous side handles
- Dimensions: 15.75 x 10.25 x 3.0 (W x D x H)
- Capacity: 5.25-qt
- Compatible with GAS, ELECTRIC, CERAMIC, HALOGEN, INDUCTION, OVEN & OUTDOOR GRILL
- Dishwasher safe
- Lifetime warranty
- Made in France
Beef Roast And Roasted Root Vegetables With Thyme Pan Jus
Recipe courtesy of KitchenConfidante.com
Allow the roast to rest at room temperature at least 30 minutes. Preheat oven to 350 F.
Mince the garlic cloves. Combine with Dijon mustard, thyme, salt, pepper and olive oil to create a rub. Spread evenly over the prime rib, patting it well. Place the roast fat side up in the roaster.
In a bowl, toss the potatoes and root vegetables with olive oil. Season generously with salt and pepper. Arrange the vegetables around the roast, reserving any tender vegetables, such as carrots, for later.
Place the roaster in the center rack of the oven. Roast roughly 20 minutes per pound for medium-rare, or until internal temperature reaches 120°F. Add the more tender vegetables to the pan about halfway through roasting. When the roast is ready, remove from the oven and let rest 20 minutes before carving.
While the roast rests, make the jus (gravy). Discard a few tablespoons of fat, leaving some in the roaster. Place the roasting pan over medium heat. Whisk in the flour, stirring constantly for about 3 minutes, until it reaches a paste consistency.
Pour in the beef stock and add thyme, stirring continuously. Use a wooden spoon to release any browned bits on the bottom of the roaster.
Increase the heat to high and continue to cook, whisking periodically, until the sauce reduces, about 10 minutes. Adjust seasonings if necessary, and strain the jus to serve with the roast.