Le Chassuer Help

**M22** · January 27th, 2007, 12:01 PM

hey guys!!

I really need your help. My wonderful mum bought me the Le Chassuer cast iron casserole dish for christmas and I for the life of me can't find any dishes to cook in it

Can i cook any casseroles. roast etc in it??

So wondering if you could help me out and give me ANY tips and reciepes for using this cookware.

Cai, Mel all you girls-- Help!!

**Janie** · January 27th, 2007, 12:18 PM

I absolutely LOVE mine! It's fantastic for risottos etc, and any casseroles that you start on the stove and then move to the oven. It cooks really evenly, hence it being great for risotto (which I love). I'm making a sousage goulash in mine tonight, easy and yum!

If you need particular recipes, sing out

**M22** · January 27th, 2007, 12:58 PM

oh Sez,

BRING ON THE RECEIPES!!!!!!

**Lucy** · January 27th, 2007, 01:24 PM

I use my Le Cruset pans a lot, I think they are simialr (big heavy cast iron?)

I use mine for everything that needs to be browned off and then cooked for a long time........bolognaise, soups, casseroles etc......

**M22** · January 27th, 2007, 02:46 PM

yeah Luce,

they are similar- would you mind posting some reipes if you have time (with 3 kids LOL!!!)

**Rouge** · January 27th, 2007, 02:48 PM

They are brilliant as you can use them on the stove top and transfer to the oven....

I am soooo jealous... I have a $50 house voucher that I'm going to use to get a nice french cast enamel pot

*hugs*
Cailin

**M22** · January 27th, 2007, 08:33 PM

I can't wait to use it

anyone have any reciepes??

**Roryrory** · January 27th, 2007, 08:42 PM

I will post some tomorrow if I get time (too late now!)

**Lucy** · January 28th, 2007, 09:01 AM

I don't have any specifi recipes, but if you think about anything you cook that needs browning/sauteing/frying, and then needs slow cooking, that is an ideal recipe for a cast iron pan

ie Casserole: brown the meat and the onions in the cast iron pan, add the liquid and veggies and transfer to the oven

Anything you would use a slow cooker/crockpot for, same deal.....

The only other one I can think of is Toad in the Hole, where you cook the sausages first, on the stove top, pour over the batter and pop it into a hot oven for 20 mins.......

**Janie** · January 28th, 2007, 09:09 AM

Ooh, toad in the hole, haven't had that for years Lucy!

Princess, I'm going out shortly, but I'll try to get on when I'm home and post you some recipes. Oh, and Lucy's right, they're great for soups!

**Roryrory** · January 28th, 2007, 07:35 PM

Here is a quick one - will try and post more later
Get your butcher to cut a leg of lamb into 3 pieces, cut through the bone. Brown these in your pot on the stovetop, then pour over 1/2 cup olive oil, 1 cup of wine, 1 cup of stock (chicken or beef stock is best) and add 3 cloves of crushed garlic, a few rosemary branches and 2 oinions peeled and cut in half. Then slow roast in the oven (lid on) for at least 2 hours at 150 degrees.