Specification
Product Details
- Color: Marseille
Features
- High-fired stoneware is exceptionally strong and ensures even heating.
- Safe for oven, broiler, freezer and microwave.
- Durable porcelain enamel-glaze finish is easy to clean and resists chips, scratches and stains.
- Will not absorb odors or flavors.
- Vibrant, colorful exterior for oven-to-table presentation.
Product Description
This rectangular baker is perfect for cooking casseroles and lasagnas, as well as oven-roasting vegetables and smaller cuts of meat. Le Creuset Stoneware is an extremely durable and versatile choice for one-dish baking, serving and storing.
Customer Reviews
Most helpful customer reviews
0 of 0 people found the following review helpful.
By Grandma
For most of my life I have cooked for the multitudes. Then a couple of years ago I began living alone for the first time ever (you can't really count living in a college dorm or weeks alone as a military wife) and found that cooking for just me was definitely a learning experience! One of the first things that I acquired in my quest was one of these Le Creuset Stoneware 7-by-5-Inch Rectangular Dishes, in Cherry, followed by several more in other colors. In fact, I've found so many uses for this particular baking dish I've given one to each of my daughters, all of whom are also cooking for just themselves or small families.These are extremely easy to clean. Mine are used very frequently but still look as if they just left the store shelves, and they are handy as the dickens. Let me give you my two favorite ways to use these.1. Casseroles Just Right For Two (Or One with Lunch leftover)Line the casserole with a generous piece of aluminum foil or Reynolds Wrap Non-stick Pan Lining Paper - 30 Sq. Ft, 1 Each, allowing the excess to hang over. Layer in your casserole ingredients & toppings. (Do remember that potatoes do not freeze particularly well, including mashed potatoes as topping.) Pop the filled casseroles into the freezer for about an hour (I slide them into a large ziplock bag to prevent freezer burn), then remove the contents using the foil, wrap the foil to enclose the contents securely, label & date, and put into a ziplock in the freezer for later.One of my favorite candidates is macaroni and cheese. My normal recipe, which I usually bake in a 9 x 13 pan, fills four of these. If you are doing something that really needs a mashed potato topping, consider freezing just the filling and "frosting" the casserole just before it goes into the oven. About 40-45 minutes at 350F is just about right for most things, starting from the still frozen.2. Apple CrispApple crisp is such a nice dessert, quick and easy to make, glorious hot out of the oven with a bit of ice cream. Sadly for those of us who live alone, by the second or third day it just isn't all that great. Even the frozen stuff is better at that point. Here's my recipe -Grandma's Apple Crisp for One or Two2 or 3 tart apples (Mac, Rome, Granny Smith, Pink Lady all make luscious Apple Crisp) - peeled and cut into 12-16 wedgesToss the apple slices with 2 or 3 tablespoons of sugar, 1/4 teaspoon cinnamon and a pinch each of ginger and nutmeg. Pile into the buttered Le Creuset Stoneware 7-by-5-Inch Rectangular Dish, distributing evenly.Mix together 1/4 cup butter (cut in bits), 1/4 cup flour, 1/4 cup brown sugar & 1/2 cup oatmeal (quick or old fashioned, not instant) until crumbly, then press on top of the apples. Bake at 350F for about 35 minutes until the topping is golden and the apples bubbly.Grandma's $0.02 - This is one of the handiest & most frequently used baking dishes in my collection! Highly Recommended.
Tidak ada komentar:
Posting Komentar