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.
- Spacious cooking surface for multiple for multiple servings or larger ingredients
- Durable black enamel finish requires no seasoning
- Even heat distribution and superior heat retention
- Colorful, long-lasting exterior enamel resists chipping and cracking
- Dimensions: 11 3/4 x 10.25 x 1 3/4 -in (W x D x H)
- Capacity: 1 3/4 qt
- Compatible with Gas, Electric, Ceramic, Halogen, Induction
- Dishwasher safe
- Lifetime warranty
- Made in France
Snickerdoodle Biscuit Plum Cobbler
3 pounds plums, pitted and sliced
1/2 cup plus 2 tablespoons sugar
1/2 cup sliced almonds
1/4 cup fresh mint, chiffonade
2 tablespoons mint lemonade
2 tablespoons cornstarch
1 teaspoon cardamom
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter
1 cup buttermilk
2 tablespoons turbinado sugar
1 tablespoon cinnamon
1 egg, beaten
Preheat oven to 375 F. In a medium mixing bowl, toss together the plums, 1/2 cup sugar, almonds, mint, mint lemonade, cornstarch and cardamom. Pour into 10” signature skillet and set aside while making the biscuit topping.
In a large mixing bowl, whisk together the flour, 2 tablespoons sugar, baking powder, baking soda and salt. Cut in butter with a pastry blender or fingertips until mixture resembles coarse meal. Add the buttermilk and stir to combine into a soft dough. Dump out the dough onto a floured board, and gently knead 3 to 4 times. Roll dough out to 1/2-inch thickness and cut into round biscuits. Arrange biscuits on top of plums, spacing evenly but not quite touching.
Combine turbinado sugar and cinnamon in a small bowl. Brush tops of biscuits with the beaten egg and sprinkle with the sugar mixture. Bake in preheated oven until fruit is hot and bubbling, and biscuits are golden brown about 35 minutes.