5 Qt. (4.7L) Round Casserole with Lid

    5 Qt. (4.7L) Round Casserole with Lid


    Item# CI650-25CRC
    Cast iron improves its solid reputation with Cuisinart Classic Collection Enameled Cast Iron cookware! Home chefs can explore different cooking methods - from searing or grilling in the pans to slow braising or simmering in the casseroles. With incredible heat retention and even heat distribution, these versatile pieces yield great results whether it’s on the stove or in the broiler or oven. They also can go from oven to table and double as elegant serving pieces!

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    • Features
      • Cast iron construction provides superior heat retention and even heat distribution. Great for browning, searing and grilling. Ideal pan for finishing food in the oven.
      • Porcelain enamel exterior and Interior offers durability; rich colours complement any kitchen décor - perfect for serving and entertaining. Ideal cooking surface does not impart flavours or absorb odors.
      • Comfortable handling wide cast iron side handles provide a secure and comfortable grip. Cast iron knob on lid is durable and oven safe for added control.
      • Suitable for all stovetops, oven, and broiler. Extremely versatile, suitable for a variety of cooking methods.
      • Dishwasher safe
      • Convenient maintenance and easy cleanup
      • Limited Lifetime Warranty
    • Recipe Videos

      Puglia Style Casserole with Potato, Rice and Mussels

      Recipe submitted by: Christine Crescenza Barta

      Servings: 8-10 people
      • 2 pounds fresh mussels, cleaned and rinsed
      • 8 medium potatoes, peeled and finely sliced
      • 1 onion, finely sliced
      • 2 cloves garlic, peeled and minced
      • 1 cup white wine
      • 2 cups of Arborio rice
      • ¼ pound grated Parmesan cheese
      • 1 large can of tomatoes chopped
      • Oregano
      • Fresh parsley, chopped
      • Extra virgin olive oil
      • Salt and ground black pepper to taste

      Place clean mussels in a sauté pan with minced garlic, white wine and a pinch of salt on medium heat. Cover with the lid and cook for 3 minutes, until mussels begin to open.

      Remove the top shell of the mussel, leaving the valve intact with the bottom shell. Keep all the juices from the mussels and place it aside.

      Drizzle olive oil into the bottom of a Casserole and spread evenly.

      Wash, peel and slice the potatoes. Add a layer of potatoes into the casserole. Add half of the sliced onions, chopped tomatoes, chopped parsley and parmesan cheese. Season with oregano, a pinch of salt and pepper.

      Place the mussels evenly on top of the potatoes.

      Add the rice evenly over the mussels. Pour the juices from the mussels and add water to slightly cover the rice layer.

      Place another layer of sliced potatoes. Add the remaining of the sliced onions, chopped tomatoes, chopped parsley and parmesan cheese. Drizzle with olive oil and season with salt and pepper.

      Bake in a pre-heated oven at 400°F for about 1 hour or until the potatoes are golden on top and water has been fully absorbed by the rice and potatoes.

      Leave to rest for 10-15 minutes before serving.

      Note: For every cup of rice, add two and a half cups of water. Add water to the edge of the casserole if needed, not to spoil the composition.

      Puglia Style Casserole with Potato, Rice and Mussels
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    • Specs and Manuals
      UPC Code
      Limited Lifetime Warranty
      Instruction Booklet