Le Creuset Signature Enameled Cast Iron Oval French / Dutch Oven, 15.5 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: 19 x 12.5 x 9.25 (W x D x H)
    • Capacity: 15.5-qt
  • Dishwasher safe
  • Lifetime warranty
  • Made in France


Cornish Hens With Three Herbs 




  • 1/4 cup olive oil

    2 large shallots, minced

    2 garlic cloves, thinly sliced

    2 cups dry white wine

    2 cups seafood or vegetable stock

    1 cup bottled clam juice

    1 tablespoon fennel seeds

    1 teaspoon dried thyme

    1 large bay leaf

    2 teaspoons smoked paprika

    Salt and black pepper

    1 pound clams, scrubbed clean

    1 pound mussels, debearded

    1 pound firm white fish, cut into 2-inch pieces

    1 pound shrimp, peeled and deveined

    1/4 cup flat-leaf parsley, roughly chopped

    Crusty French bread


Heat olive oil in a large Dutch oven over medium-low heat. When the oil is hot, add the shallots and saute until softened and starting to brown, about 2-3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the wine, stock, clam juice, fennel seeds, thyme and bay leaf. Bring to a simmer, and cook until broth is reduced by half, about 10 minutes.

Add the smoked paprika to the broth and stir to combine. Taste broth and season with salt and pepper. Add the clams and cover the pot. Steam until the clams open, about 8-10 minutes. With a slotted spoon, remove the opened clams and set aside on a plate. Discard any clams that do not open.

Add the mussels to the broth and cover the pot. Steam until the mussels open, about 6-8 minutes. With a slotted spoon, remove the opened mussels and set aside on the same plate with the clams. Discard any mussels that do not open.

Add the fish and shrimp to the pot and cook just until they turn opaque and are cooked through, about 3-5 minutes. Return the clams and mussels to the pot with the fish and shrimp. Remove from heat and garnish with parsley. Serve with pieces of French bread for dipping.