All-Clad TK™ Dutch Oven
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Part of our unique collaboration with world-renowned chef Thomas Keller, this Dutch oven combines All-Clad's d5 bonded construction with deep, rounded sides and a domed lid designed to circluate heat and moisture. The result is the perfect vessel for everything from hearty pot roasts to slow-simmered soups and stews.
- 5 1/2-qt. cap.
- Five bonded metal layers each serve a specific purpose for a noticeable difference in cooking performance.
- Two aluminum layers, one to conduct and one to sustain heat.
- Patented stainless-steel core diffuses heat for consistent results.
- Magnetic stainless-steel exterior with a gleaming polished finish.
- Easy-to-clean stainless-steel interior sears and browns food beautifully.
- Includes domed lid specifically designed for efficient slow simmering and braising.
- Ideal for use on any kind of cooktop, including induction.
- Handcrafted in the USA with materials from the USA.
- Dimensions & More Info
- 10 3/4" diam., 4 1/2" high.
- 5 1/2-qt. cap.
- 7 lb. with lid.
- Made in USA.
- Snug-fitting stainless-steel lid locks in moisture.
- Loop handles make it easy to transfer the pan from stovetop or oven to table.
- Use & Care
- Ideal for use on any type of cooktop, including induction.
- Oven and broiler safe.
- Allow pan to cool before washing.
- Dishwasher safe.
- Avoid using steel wool, steel scouring pads or harsh detergents.
- Stubborn food residue and stains can be removed with a nylon scrubbing pad and a fine-powdered cleanser.
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Warm Salad of Gingered Prawns, Asian Pears, and Macadamia Nuts with Spicy Yuzu Dressing
Recipe courtesy of Chef Thomas Keller
Chef Thomas Keller explains, “The All-Clad Dutch oven is perfect for preparing warm, substantial salads with whatever ingredients are currently in season. The Dutch oven is first utilized to quickly sear a main protein component, followed by the supporting vegetables and aromatics. This one-pot technique is reminiscent of a stir-fry. You will then remove the oven from the heat and add a green and a dressing quickly to just barely warm and coat everything before plating. Utilizing the Dutch oven as both a ‘wok’ and salad bowl is a dynamic way to prepare a light and refreshing meal at home.” This dish serves two as a light lunch or supper.
For the dressing:
2 1/2 Tbs. yuzu juice
2 1/2 Tbs. honey
1/2 to 1 tsp. red pepper flakes
1 tsp. kosher salt (Diamond Crystal brand)
For the salad:
10 jumbo (16/20 count) prawns, peeled and deveined
1/4 cup (2 fl. oz./60 ml) canola oil
2 Tbs. very finely minced fresh ginger
1 large garlic clove, very finely minced
1/2 red onion, cut into julienne 1/4 inch (6 mm) wide (about 1 cup)
1/2 small jicama, peeled cut into matchsticks about 1/4 inch (6 mm) thick (about 1 cup)
1/2 yellow bell pepper, cut into matchsticks about 1/4 inch (6 mm) thick (about 1 cup)
1/2 medium Asian pear, cut into matchsticks about 1/4 inch (6 mm) thick (about 1 cup)
1/3 cup (1 1/2 oz./45 g) macadamia nuts, lightly toasted and coarsely chopped
3 cups (5 oz./150 g) tatsoi, mizuna or baby spinach (or a combination)
To make the dressing, in a bowl, stir together the yuzu juice, honey, red pepper flakes to taste and salt. Stir until the salt is dissolved. Set aside.
To prepare the salad, have all of the ingredients and 2 serving bowls next to you by the stove, as the dish comes together very quickly.
Season the prawns with salt.
Heat an All-Clad TK 5 1/2-quart Dutch oven over medium-high heat. Add the canola oil to the Dutch oven and heat until you just barely see wisps of white smoke. Carefully add the prawns to the hot oil and stir-fry them for about 30 seconds. Add the ginger, garlic and red onion and continue stir-frying another 30 seconds. Add the jicama and bell pepper and stir-fry another 30 seconds. Remove the Dutch oven from the heat.
Add the pear, macadamia nuts, greens and dressing to the Dutch oven. Toss quickly to evenly distribute all of the ingredients and coat them with the dressing. As soon as the greens just begin to wilt, transfer to 2 individual bowls and serve immediately. Serves 2.
Rated 5 out of 5 by anemone from Love it! I received this as a birthday present and it's absolutely beautiful and well designed. The handles are more rounded and are super comfortable to hold but they do get hot. The opening is the same size as an AC 8 qt stockpot which means long pasta fits well inside. I use this for boiling corn, long pasta and making one-pot pasta meals.Date published: 2017-08-18