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Cuisines of the World

CUISINES OF THE WORLD

OUR FAVORITE PIECES FROM LE CREUSET

COLLECTIONS AROUND THE WORLD

Balti cauliflower dish

THE BALTI • Le Creuset India

Balti dishes boast the traditional flavors of Pakistani and Indian curries while demonstrating the influence of Britain, where the deep-bellied pot became a popular tool for chefs seeking to prepare curries quickly.

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Fait Tout chicken dish

THE FAIT TOUT • Le Creuset France

The fait tout – French for “does everything” – has a wide, flat base for searing and browning, and straight sides to hold enough liquid for stewing. It’s ideal for creating the harmonious flavors of French staples like boeuf bourguignon and cassoulet.

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Paella Pan of seafood

THE PAELLA PAN • Le Creuset Spain

Once a peasant dish cooked over an outdoor fire and comprised of whatever ingredients were on hand, paella is now revered throughout Spain and beyond for its crucial soccarat layer, as well as its ability to please a hungry crowd.

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Seared steak strips on a Sizzle Platter

THE SIZZLE PLATTER • Le Creuset Brazil

A heavy base of black enamel creates the signature intense flavors of Latin cuisine by searing and charring meats and vegetables quickly at high temperatures.

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Middle Eastern meat shank dish

THE TAGINE • Le Creuset Turkey

The richly seasoned flavors of a tagine are due not only to the ingredients, but to the vessel itself. The conical lid captures and recirculates steam, keeping the stew tender as it cooks.

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Steamy stir fry dish in an orange wok

THE WOK • Le Creuset Hong Kong

This classic east Asian cooking vessel was shaped by a necessity to cook food quickly using the least amount of fuel. Most often associated with stir-frying, it is equally great for steaming, boiling, poaching, stewing and deep-frying.

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