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Le Creuset Everyday Pan

Le Creuset · Enameled cast iron

The one pan I reach for on autopilot — it sears, it simmers, and it goes stovetop-to-oven without a word of complaint.

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This truly is the pan I always reach for - it's easy to clean and cooks everything beautifully (except fried rice). I love to start with a cold pan and a fattier cut of meat - render out the fat, then use that to cook the rest of the ingredients - all in one pot! I want to get a second one, but the boyfriend wants me to wait until it's on sale... we'll see who wins that battle (haha)

A few snaps

Photos from the table

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Recipes it inspired

Savory Blueberry Glaze

Pancetta, balsamic, blueberries — savory and jammy, fifteen minutes from cold pan to luxurious glaze.

Hangar Steak

Buttery hangar steak from Premier Meat Market — the star of Wajita Wednesday, seared hot and sliced against the grain.

Lamb Chops

Ryan's favorite protein - I love that he's so bougie - we're a perfect pair!

Mango-Jalapeno Orzo

Born from my mom's leftover mango chutney and a slow Wednesday afternoon at the stove. The version that finally got the ricotta to behave.

Seared Mushrooms

Umami mushrooms, seared in a dry pan until golden — the mushroom layer on Wajita Wednesday.

Scallops

Fresh, minty, and beautifully green pea puree with decadent, buttery scallops... YUM!