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10.25" Cast-Iron Skillet in Cherry Red from Le Creuset
This classic piece of kitchen cookware is made from the highest-quality cast iron on the market. The Le Creuset cast-iron skillet has an enamel coating on the inside and out for an entirely non-stick surface. The enamel is easy to clean and is resistant to chipping and cracking.
This Le Creuset Skillet has an iron handle to provide a solid grip, and with Le Creuset's broad spectrum of colors, these fry pans will make any kitchen look great. After a number of uses the enamel coating on the inside of the skillet with develop a natural patina which, many chefs believe, can enhance the pans' ability to sear and fry foods.
*Le Creuset's new Signature skillets feature a helper handle for easier lifting and added control when moving between stovetop, oven and table.
Le Creuset Signature Skillets (LS2024-2667) Features:
- 10.25" diameter Le creuset Skillet has a large cooking surface
- Durable black enamel finish
- Le Creuset Cherry (red) exterior color
- Enamel exterior is long-lasting and resistant to chips and cracks
- Even heat distribution
- 1 3/4 capacity
- 17" long handle
- Superior heat retention
- Includes Helper Handle for easier lifting
- Iron handle provides a strong grip and striking decor
- Item # LS2024-2667
Comfort foods like cornbread are often prepared in a cast-iron skillet lined with bacon drippings or vegetable oil—and chefs everywhere attest to the cast-iron skillet’s unique ability to produce the desired balance of a crispy golden crust and a soft, fluffy interior.
Huevos Rancheros Breakfast Bake with Avo dip and Corn Salsa
By Le Creuset
- 1 red onion, finely diced
- Olive oil, for frying
- 1 tsp paprika
- 2 tsp tomato paste
- 1 red pepper, seeded and diced
- 1 garlic clove, crushed
- 1 small chilli, seeded and finely chopped
- 120g rosa tomatoes, halved
- 3 limes
- 4 large eggs
- Freshly ground black pepper
- 2 tsp roughly chopped fresh coriander
- 1 large ripe avocado
- 1 large spring onion, finely sliced
- 2 cobs of corn, kernels removed
- ¼ cucumber, diced
- 2 tsp sugar
- 2 to 4 tortilla wraps
Preheat the oven to 180°C.
In a large ovenproof skillet, sweat off the red onion in olive oil until soft and translucent. Add the paprika and fry for 2 minutes. Add the tomato paste and fry for a further 2 minutes. Add the pepper, garlic, two-thirds of the chilli and tomatoes, and cook over medium heat for 10 minutes.
Squeeze the juice from 1 lime and season to taste with salt and freshly cracked black pepper.
Make 4 spaces in the onion sauce for the eggs. Crack the eggs into the open spaces and season.
Bake in the preheated oven for 5 minutes. Scatter with 1 tsp of the chopped coriander.
To make the avo dip:
In a small bowl, mash the avocado, add the juice of 1 lime, half of the sliced spring onion and ½ tsp of the coriander. Season to taste with salt and freshly ground black pepper.
To make the sweetcorn salsa:
In a bowl combine the sweetcorn kernels, cucumber, the remaining spring onion, coriander and chilli, juice of 1 lime and the sugar. Season to taste with salt and freshly ground black pepper.
Serve the breakfast bake with the avo dip, sweetcorn salsa and crisped tortilla chips.
|Name||Le Creuset Signature Cast-Iron Skillet, 10.25", in Cerise / Cherry Red|
|GTIIN / UPC Code||00024147231233|
|Type||Skillets / Frypans|
|Home or Commercial||Home|
|Manufacturer's Warranty||Lifetime Limited Manufacturer Warranty|
|Weight (in Lbs)||6|