10 Delicious Things You Can Make in Cast Iron, feat. Le Creuset
If you’ve been with us for a while, you know that we love Le Creuset.
And it isn’t just because of their eye-catching colors.
Nope—we’ve fallen head over heels for this nearly-100-year-old French brand because of the stunning quality and endless versatility. From soups and roasts to breads and bakes, there’s almost nothing a Le Creuset Dutch oven can’t do.
So of course, when Le Creuset announced the release of their brand new 2.75-Qt. Shallow Round Dutch Oven, we jumped at the chance to showcase everything these enameled cast iron cookpots could do.
So, roll up your sleeves and dive into 10 of our favorite cast iron one-pan recipes inspired by Le Creuset.
Beautiful and brimming with notes of saffron and dried fruit, this elegant one-pot dish is also surprisingly easy!
The saffron is steeped in water to make a “tea” and then added to the dish alongside the lemon zest and dried fruit. All the ingredients simmer together for just under 30 minutes, creating a dish that’s elegant yet simple enough for a weeknight meal.
Nothing says “winter,” quite like a steaming bowl of noodle soup. Which is why we love this belly-warming cast iron recipe.
Filled to the brim with fresh carrots, mushrooms and bok choy and steeped with aromas of ginger and garlic, it’s all tied together with traditional Japanese dashi broth. Give it a try and whisk your taste buds away on a global excursion.
Clam chowder. It’s a quintessential East Coast summer food, enjoyed while strolling down the grassy, sandy dunes along the shore.
And even if you’ve never stepped foot on the Eastern Seaboard, you can still enjoy the saltiness of cherrystone clams, the heartiness of Yukon Gold potatoes with thick cut bacon and the soul-satisfying layers of fresh corn and zucchini as they mingle in the herby cream broth.
Yeah, we’re not waiting on summertime to enjoy this one.
Coq au vin is about as French a dish as you can get.
Built atop a base of mirepoix (onion, celery and carrots, if you didn’t know) and swimming in a bold red wine, this dish wafts with aromas of dry, candied cherry, savory, caramelized vegetables and perfectly cooked chicken. Every bite is *chef’s kiss.*
Listen, there’s no rule that says you have to wait until fall to enjoy pumpkin. Especially when it’s made into a curry that bursts with the warm flavors of red curry paste, minced ginger and heaps of fresh herbs and veggies.
This one includes directions for a ginger jasmine rice that’s easy enough to whip up and pair with your favorite Asian-inspired dish, any night of the week.
We love when a soup is not only hearty and rustic, but also brimming with enough fresh veggies to get in our daily recommended serving.
And this one is no exception. Stuffed with four different fresh veggies, sliced London broil and a broth made with tomato paste and red wine, this might just be our new cold-weather classic.
Here’s the thing: we love whipping up a good 3-course dinner or bougie brunch—it’s the core of who we are. But when we tell you that we’re suckers for an ooey-gooey dessert, you better believe it.
And nothing says ooey-gooey like a homemade skillet cookie. Warm chocolate chunks, notes of melted butter, vanilla and sugar and topped with vanilla ice cream… maybe we just might skip dinner altogether.
We think artichokes don’t get the attention they deserve.
Sure, they’re pretty funny-looking when they’re growing out of the ground, but they’re versatile and offer a nutty sweetness that drives us, well, nuts.
And we think this dish really lets them shine. Lemon juice and dry white wine offer a welcomed brightness while an herby basil dressing ties it all together. Pair it with a simple rice pilaf for a rustic but elegant meal.
If you’re looking for a slow-cooked, Sunday night dinner that’ll warm you from the inside out, give this Smokey Braised Brisket and Onions recipe a try.
It takes about 3½ hours in the oven to get the brisket to that “so tender it falls apart” doneness, but it’s well worth the wait.
Serve the meat and sauce atop some homemade mashed potatoes. Or use the leftovers to make a brisket sandwich that’ll have you eagerly awaiting your lunch break.
We love this recipe for one simple reason: the sauce.
Sure, sure, we’ve made it “healthy” by swapping pasta for zucchini noodles, but trust us—this classic Italian sauce is so hearty and delicious, you won’t be missing the spaghetti.
The ingredients are all cooked together in one pot, allowing the flavors to mingle, and then it’s popped into the oven for 1½ hours to induce maximum flavor. Don’t be surprised if you end up snacking on this ragu with a slice of bread—that is how they enjoy it in the old country.
Hungry for more? Explore our recipe library for ideas to make your cast iron the star of the show.