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10 Qt Stockpot - Black by Le Creuset
Serve the whole family and then some with this 10 Quart Stockpot by Le Creuset designed to stand the everyday wear and tear of the kitchen. Its beautiful chip-resistant enamel exterior gives your kitchen extra life and is sure to draw your guest’s eye.
With its steel enamel build, this 10 quart stockpot cooks foods evenly and quickly so you can get the most out of your cooking time and the best out of your food. Even the tight-fitting lid retains moisture so your meats stay tender and your food absorbs even more flavor.
With its extra large ergonomic handles, this enamel 10 quart stockpot is also built so you can move the pot from stove to oven and back again with minimal strain on your wrists. From your secret home-made chili recipe to hearty beef stews, cook to please with Le Creuset’s lovely 10 Quart Stock Pot in black.
Le Creuset 10 QT Black Stoneware Stockpot (N4100-2431) Features:
- 10 quart stockpot
- Compatible with all stovetops including induction
- Design limits evaporation
- Quick and even heat distribution
- Snug lid retains moisture
- Stainless steel rim to prevent chipping and cracking
- Heavy gauge carbon steel
- Porcelain enamel finish
- Heat-resistant knobs stay cool to touch
- Large ergonomic handles
- Oven compatible
- Hand wash
- Dimensions: 8” x 10.75” x 13”
- Le Creuset # N4100-2431
NOTE: This recipe features the 6QT Black Le Creuset Stockpot (N4100-2031)
By Le Creuset
Piri Piri Marinade:
- 2 to 4 fresh chilli peppers
- 2 lemons
- 1 tbsp chopped coriander
- 2 tbsp oil
- 2 garlic cloves
- 500g fish fillets
- 3 medium-size potatoes
- 2 tomatoes
- 2 red onions
- 1 tbsp butter
- 400ml fish stock
- 1 teaspoon ginger
- 8 dried apricots
- 100g prawns
- 100g cooked mussels
- fresh coriander
Remove the seeds from the chilli peppers and chop the chilli finely. Squeeze the lemons and add the juice to the chopped coriander, 1 tablespoon oil and chopped chili peppers. Add the mashed garlic and mix to a purée in a small processor.
Rub the fish with the marinade and let it rest for at least 30 minutes in a cool place. Wash the potatoes and tomatoes and cut them into wedges. Peel the onions and cut them into four pieces. Heat the remaining oil and the butter in the casserole and fry the onions and potatoes.
Add the fish stock, ginger, tomatoes and apricots. Let simmer for 15 minutes.
Put the pieces of fish, prawns and mussels into the sauce. If needed, add some more stock. Let the stew simmer for 10 to 15 minutes.
Serve with fresh coriander.
|Description Author||Lindsey P|
|Name||Le Creuset 10 Qt Stockpot - Black|
|GTIIN / UPC Code||630870161749|
|Home or Commercial||Home|
|Manufacturer's Warranty||5 Year Limited Manufacturer Warranty|
|Country of Manufacture||Thailand|
|Weight (in Lbs)||8|