We bought this dish at Cookin' in San Francisco because it is our favorite color (yes, brown) and our favorite size. Big enough to serve several guests a dip, small enough to hold a cobbler for two...
Our dish is about seven or eight inches long, and in the photos, it's filled with a butternut squash dip that's about to go in the oven. But we will also use it to roast a few vegetables or a couple of chicken breasts or even make an oversized crème brûlée. If you live alone or cook for two, this is one of the most versatile dishes to own, in our opinion.
Another reason we're in love with this new purchase: It inspires us to cook without a recipe. This isn't a standard 9x13 pan. It's not a pie plate. It's not a ramekin or a square baking dish. It's a dish that invites you to experiment with a handful of asparagus and some cheese or a couple of pears cut up with a topping. No measuring, just using enough to fill up this shallow little vessel.
This dish is very similar to our vintage one:
Emile Henry Fig Oval Gratin, $18 at Sur La Table
Related: Little Blue Cocotte
(Images: Elizabeth Passarella)
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emile henry also makes a brown dish. I just got the bread pan in brown, as it is also my partner's favorite color.
Can you share the dip recipe?
You can also find the vintage ones on eBay for a reasonable price.
BetsyGinDC- This dip is an experiment (truly cooking by feel!) but I'm tasting it tonight and will definitely post the recipe if it turns out well. In the meantime, check out Faith's recipe for Delicata Squash and Gruyere Dip.
One of the nice things about this Le Creuset collection is that the bakeware is made of the same stuff (enamel over iron) as the cookware, so you can put it on the stovetop to deglaze, reduce a sauce, etc.