My first experiment, however, was a beef pot pie -- just browned the meat and onions in a bit of olive oil then added carrots and seasonings. A ready-made pie crust fits perfectly to line the pan, then a half-inch of stiff mashed potatoes with a little cheese sprinkled on top. The juices are sealed in and the crust browns beautifully at 350f.

Try it for a breakfast cassarole of pre-boiled potatoe slices, sauteed onions and peppers, grated swiss cheese, mushrooms, tomatoes, and quartered sausage links baked in a seasoned egg/milk blend to hold it together. When you bake it slow and let the flavors develope, the result is a country breakfast fit for the hungriest crowd.

Any main dish or desert pie is equally at home in this great pan -- plus it brings all the wonderful attributes of Le Creuset to every recipe: Easy clean up, even heating, and lower-temp cooking.