12" Fry Pan with Helper Handle

    12" Fry Pan with Helper Handle


    Item# CIL22-30HBBC
    Designed from the inside out for today’s lifestyles, our Cuisinart Cookware combines uncompromising superior cooking performance with a professional look.

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    $129.99 | $34.99

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    Additional Information

    • Features
      • Cast iron construction
      • Metal-utensil safe non-stick interior
      • 50% lighter than regular cast iron
      • Porcelain enamel exterior
      • Comfortable-grip stainless handles
      • Suitable for all stovetops and ovens
      • Dishwasher safe
    • Recipe Videos

      Stuffed Leg of Lamb

      Servings: 8
      • 1 Lamb Leg – bone in
      • 1 cup (250ml) Orange Carrots – peeled and ribbons
      • 1 cup (250ml) Celery Heart – fine slice
      • 1 cup (250ml) Yellow Onion – fine slice
      • 4 Garlic Cloves – peeled and sliced in half
      • 1 Orange - Zest and Juice
      • 1 cup (250ml) Dried Apricots – sliced
      • 1/2 cup (125ml) Dried Apricots – reserve for the pan
      • 1/2 cup (125ml) Dried Currants
      • 3 sprigs of Fresh Thyme – stripped, reserve half for outside
      • 3 sprigs of Fresh Rosemary – leaves stripped, reserve half for outside
      • 1 cup (250ml) Red Wine
      • 3 tbsp. (45ml) Unsalted Butter
      • 3 tbsp. (45ml) Extra Virgin Olive Oil
      • Flaked Sea Salt to taste
      • Fresh Ground Black Pepper to taste
      • Butcher’s Twine as needed

      Soak apricot and currants in red wine or water to reconstitute

      Preheat Deluxe Convection Oven to 325°F (160°C) non-convection 350°F (175°C)

      Follow the bone without cutting directly through, butterfly with equal thickness

      Layer carrot, celery, onion, apricots and currants, season with salt and pepper

      Add orange zest, thyme and rosemary, roll to close, turn over

      Pierce randomly with a thin knife sliding garlic into the holes, score skin in hash tag pattern

      Tie lamb firmly with butcher’s twine, drizzle with olive oil, top with rosemary and thyme

      Add carrot, celery, onion, orange juice and halves to the Cuisinart CastLite™ pan

      Season all sides with with salt and pepper

      Roast at 425°F for 20 minutes then reduce to 325°F, cover with aluminum foil

      Braise for 2-3 hours or until tender, remove foil, remove lamb, cover with foil to rest

      Deglaze pan with red wine, reduce liquid to desired consistency, check seasoning

      Stuffed Leg of Lamb
    • Videos
    • Specs and Manuals
      UPC Code
      Unit LxWxH
      22.25" x 12.25" x 3.50"
      Unit Weight
      4.44 lb
      Limited Lifetime Warranty
      Instruction Booklet