Giveaway: Le Creuset Rectangular Dish with Platter Lid

Giveaway: Le Creuset Dish with Platter Lid | DadCooksDinner.com

Giveaway: Le Creuset Dish with Platter Lid

This week, DadCooksDinner is sponsored by Le Creuset and their Grilling with Le Creuset promotion. I’m giving away one colorful Rectangular Dish with Platter Lid. To find out how to enter, go to my giveaway post on DadCooksDinner.com.

[UPDATE 2016-06-12: This contest is closed. Stay tuned for my next giveaway!]

Thanks to my friends at Le Creuset, it’s time for a giveaway! They kindly provided me with a rectangular dish with platter lid to give away to one lucky reader.

The rectangular dish with platter lid is a two-in-one tool for grilling prep. I marinate in the dish, and use it to carry the food out to the grill; when I’m done grilling, the food goes on the platter. No worries about cross-contamination!

Giveaway: Le Creuset Dish with Platter Lid

Ready to marinate

The platter is available in a range of traditional Le Creuset colors: Cherry Red, Flame Orange, Marseille Blue, Palm Green, Soleil Yellow, Caribbean Light Blue and White. Le Creuset sent me one to try out for the promotion; I had a hard time picking the color, and eventually went with Marseille Blue. It was a tough choice – I love Flame, and Cherry Red and Caribbean Light Blue are not far behind.

The 13 by 19 enameled stoneware dish is safe for use in the freezer, microwave, oven, broiler and dishwasher. I’m going to use it for baking soon – but for now, it spends most of its time shuttling food to and from my grill.

Giveaway: Le Creuset Dish with Platter Lid

Done grilling

To Enter

[UPDATE 2016-06-12: This contest is closed. Stay tuned for my next giveaway!]

Leave a comment on my blog: tell us your favorite Marinade recipe and Le Creuset color.

Note: on the blog, please. If you found out about the giveaway on Facebook, Twitter, Instagram, or some other new social media platform that I’m too uncool to know about, please go to DadCooksDinner.com to enter.

Note 2: Comments don’t show up until I approve them. (So, so many spam comments that I have to delete – but that’s a whine for another time.) Don’t worry if your comment doesn’t appear right away; it is in the pending comment list, and will show up when I approve it. (Sorry, I have a day job, and have to approve comments in batches every couple of hours.)

The Fine Print

One entry per person, and please make sure there is some way I can get in touch with you (like a valid email) with the comment. If you leave an anonymous comment, I can’t contact you to find out where to ship the prize, so you can’t win. The comment has to be in the Giveaway: Le Creuset Rectangular Dish with Platter Lid post on DadCooksDinner.com.

Emails, entries on my Facebook page, retweets, pokes, and lighting the warning beacons of Gondor will not be considered entries in the drawing. Only entries from the USA are allowed, and no P.O. boxes for delivery.

Entries will close at 9PM EST on Sunday, June 12th, 2016. I will select the winner at random. The winner will be announced Monday the 13th, or as soon as I can contact them. If I am unable to contact the winner by Wednesday the 15th, I will pick a new winner.

The Rectangular Dish with Platter Lid will ship directly to the winner from Le Creuset.

Good luck, everyone! And, thanks again to Le Creuset for the dish and platter to give away!


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Filed under: Sponsored


Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.


  1. Aaron Friedman says

    Party in Your Mouth Steak Marinade

    • 1/2 cup soy sauce
    • 1/3 cup vegetable oil
    • 2 tablespoons dark brown sugar
    • 1/4 cup Worcestershire sauce
    • 4 medium cloves garlic, minced or pressed through garlic press (about 4 teaspoons)
    • 2 tablespoons minced scallions or fresh chives
    • 1 1/2 teaspoons ground black pepper
    • 2 teaspoons balsamic vinegar

    Combine soy, oil, sugar, Worcestershire, garlic, scallions or chives, and pepper in medium bowl. Remove 1/4 cup marinade and combine with vinegar in small bowl; set aside to pour over meat.


  2. These days, my favorite marinade is a simple combination of balsamic, olive oil, garlic, fresh rosemary, salt and pepper. I use it mostly on chicken.

    My favorite LC color is orange!

  3. Sabrina Parnell says

    I just use the old standby Italian salad dressing as a marinade. Works great and I always have it in the fridge. Color is blue.

  4. I usually wing it with marinades. Currently we like soy sauce, a little brown sugar and grated ginger as a marinade.

    Favorite color? Teal or red! They are beautiful!

  5. Lisa Cee says

    Sorry – forgot to add the color. Loving Red, especially at Christmas time. Fave marinade is your favorite Italian dressing & in my case it’s a creamy balsamic dressing. This one marinade happens to be the quickie fix for a working mom/dad with little to no extra time passed down to me by my mom! Fond memories of a wonderful woman!

  6. My current favorite is chicken tikka.
    Marseille blue is a beautiful color.

  7. Addie Harper Calvitt says

    I rarely use marinades. I am new to your blog and love it, especially your use of your Instant Pot! Perhaps your blog will inspire me to be more adventurous with marinades! As for color, I love the Marseille Blue!

  8. Cheryl Wade says

    I love the Cherry Red and the Marseille Blue.

    Currently I am enjoying this marinade.

    1/3 cup soy
    1/2 cup olive Oil
    1/3 cup fresh lemon juice
    1/4 cup Worcestershire
    1 1/2 TB Garlic Powder
    3 TB dried basil
    1 1/2 TB dried parsley
    1 ts White Pepper
    1/2 tsp Hot Pepper Sauce

    Refrigerate for up to 8 hrs.

  9. Nelson J. Mendoza says

    My favorite marinade is Cuban adobo. My parents are Cuban and I grew up with this delicious flavor.
    The color I like is Palm Green.

  10. Josh Fletcher says

    My favorite color has always been, FLAME!

    In the summers my family loves grilled pork chops with a simple marinade of olive oil, red wine vinegar, Dijon mustard, crushed garlic, cumin, with fresh thyme and rosemary.

  11. Norina Bourget says

    I love Le Creuset stoneware. I’d love to have an orange piece to add to my collection. As far as marinades go, I don’t use it too often, but when I do it might be greek style, Oil (either olive or avocado), lemon juice, garlic, oregano, salt & pepper.

  12. Chris Sakin says

    The flame color is nice!

    Here’s my favorite:
    •½ cup olive oil
    •1 teaspoon sea salt
    •½ teaspoon ground black pepper
    •½ teaspoon paprika
    •½ teaspoon cumin
    •¼ teaspoon cayenne pepper
    •2 cloves garlic, chopped
    •3 tablespoons chopped onion
    •½ cup chopped fresh parsley
    •1½ cups beer

  13. Patricia Abel says

    My favorite marinade is for salmon. 1/3 cup each Soy sauce and brown sugar 1/4 cup olive oil with some minced garlic and red pepper flakes. Add slamon and let sit for about 4 hours. Baked or grilled, the salmon is wonderful! My favorite color is the blue

  14. Kim L says

    I have Le Creuset pieces in several colors, but my favorite is Flame ????

    I have a great recipe for chicken and vegetable kebabs that includes soy sauce, lemon juice, Worcestershire sauce, Dijon mustard and garlic. Perfect for summer grilling.

  15. Eloise Young says

    My husband likes to use a dry rub, but I also like the classic ginger/soy marinade. I love the blue color…

  16. Amanda says

    Cherry Red or Caribbean Blue.

    My fave marinade is AWESOME on grilled flank steak.

    Soy-Ginger Marinade

    1/2 cup soy sauce
    1/2 cup dry sherry
    1/3 cup vegetable oil
    2 Tbs. sugar
    2 garlic cloves, minced
    1 Tbs. peeled and grated fresh ginger

    Combine together

  17. Jeff Brinkley says

    Its long – (sorry) and directly from Kenji @ Serious Eats, but ’tis good stuff!
    3 whole dried ancho chilies, stems and seeds removed
    3 whole dried guajillo chilies, stems and seeds removed
    2 whole chipotle peppers, canned in adobo
    3/4 cup fresh juice from 2 to 3 oranges, preferably sour oranges
    2 tablespoons fresh juice from 2 to 3 limes
    2 tablespoons extra-virgin olive oil
    2 tablespoons soy sauce
    2 tablespoons Asian fish sauce
    6 medium cloves garlic
    1 small bunch cilantro, leaves and tender stems only, divided
    1 tablespoon whole cumin seed, toasted and ground
    1 teaspoon whole coriander seed, toasted and ground
    2 tablespoons dark brown sugar
    Kosher salt
    2 pounds skirt steak

    Oh and I like Cherry Red!!

  18. Melissa Storms says

    I like different marinades for different meats. The most useful so far has been a package of Good Seasons herb and garlic mixed the way the package tells you to. I use it only on bottom round steaks which are tough, put them in a baggie or whatever you marinade in and stick them in the fridge for 3 days, you can then grill like normal and they are tasty and tender. I love the caribbean blue the most.

  19. Angela says

    Awesome giveaway! Flame Orange & Please see below for marinade & rub 🙂 Thank you!

    2 tablespoons extra-virgin olive oil
    ½ cup finely chopped yellow onion
    2 teaspoons minced garlic
    1 cup ketchup
    ½ cup lemon-lime soda (not diet)
    ¼ cup fresh lemon juice
    ¼ cup packed light brown sugar
    2 tablespoons whole-grain mustard

    2 teaspoons smoked paprika
    2 teaspoons kosher salt
    Finely grated zest of 1 lemon
    ½ teaspoon granulated garlic
    ½ teaspoon freshly ground black pepper

  20. Carol says

    I love this platter with the lid. What a smart design and yes absolutely perfect for grilling and so many other uses. The Cherry red would go perfectly in my kitchen. All the colors are divine.
    My favorite marinade for salmon is
    1/3 cup olive oil
    1/4 cup low sodium soy sauce
    1/4 cup brown sugar
    1/2 teaspoon garlic powder, if you can find roasted garlic powder at your local herb shop it is even better
    1 teaspoon lemon pepper
    1 teaspoon thyme
    Mix all. Put salmon fillets in the marinade your new Le Creuset platter for 20-30 minutes to marinate.
    Thank you for your recipes and your web site. sholomom52@gmail.com

  21. Don says

    I’ve always been a rub kinda guy…which can rub folks the wrong way! I don’t always marinate but when I do one of my faves is the Cornell Chicken BBQ…the staple of northern New York roadside bbq and volunteer fire department picnics. Stay hungry, my friend!

    Color? Caribbean Blue…definately.

  22. Dave Whittaker says

    Not a marinade, per se, but I don’t really marinade very often so I’m going with my BBQ dry rub for pulled pork & ribs. It’s my own recipe started after recommendations in Paul Kirk’s Championship BBQ. I highly recommend this book but you probably already have read it 🙂

    I’m with you, Marseille Blue is my favorite color.

  23. LeAnn V says

    My favorite marinade is simply Italian dressing. We use this for both chicken and beef. My favorite Le Creuset color is Soleil Yellow.

  24. Tyneisha says

    I love that Soleil color, just perfect for summer!! I do a unique marinade for my pork sometimes: oil, sambal, worcestshire (or however you spell that), salt, pepper, garlic. Gives it a deep flavor with a bit of heat. Thanks for the chance!

  25. Kimberly M. says

    My favorite marinade is olive oil, crushed garlic, salt, pepper, and onion powder with a splash of honey and pineapple juice.

    BTW my favorite color is Cherry Red.

  26. Peg says

    Love the Caribbean Blue, love that it does double duty! great giveaway. thanks Mike

    I use beef not lamb
    Sosaties lamb and apricot skewers
    (South African curry-marinated lamb and apricot kebabs)

    Sweet and sour with the subtle spice of curry, sosaties are one of the great braai (barbecue) foods of South Africa and a hallmark of Cape Malay cuisine. This recipe for lamb kebabs was brought to the country by Malaysian laborers. Start the recipe mid-week for a weekend braai; the meat should marinate 3 days for best flavor.
    4 to 6 servings
    Lamb or mutton, cut into cubes — 3 pounds
    Dried apricots — 1 1/2 cups
    Oil — 3 tablespoons
    Onions, chopped — 2
    Garlic, crushed — 2 or 3 cloves
    Curry powder — 1 tablespoon
    Vinegar — 3/4 cup
    Water or red or white wine — 3/4 cup
    Apricot jam or tamarind paste — 2 tablespoons
    Brown sugar — 2 tablespoons
    Bay leaves — 2
    Salt and pepper — to taste
    Wooden or bamboo skewers

  27. Janis says

    Any marinade with citrus and garlic works for me.
    Love all the colors but today and leaning towards Palm Green.

  28. Hello, I love to marinate the meat with lime, salt and pepper. And sometimes a little splash of beer. Do I leave the address here? Looking forward to receive my red Le CREUSET.

  29. It depends of the meat, but I love to add garlic and olive oil. If I’m cooking beef, then I use orange juice. I’d love the blue and white dish.

  30. I Like the yellow and Blue color.

    And the marinade a simple orange, salt, pepper and garlic. Also, since I’m a latina I love everything with a little kick to it so I always add some chile.

  31. Paula S says

    I love the Red and Caribbean Blue so Im torn. I saw this on instagram and love a jerk pineapple marinade . YUM

  32. Jennifer Oliva says

    Le Crueset color of choice is Caribbean Blue. My go to all purpose marinade is garlic, lemon juice, olive oil, rosemary and salt and pepper. Versatile and delicious!

  33. Mike Cozine says

    For steak tips, I like to use a simple garlic and herb marinade consisting of a 1:1 mixture of olive oil and umami-packed soy sauce, combined with minced garlic and tomato paste (more umami), minced fresh rosemary and thyme, ground black pepper and brown sugar.

  34. Mike Cozine says

    I forgot a color in my comment: Mineral Blue or Flame Orange

  35. Carol C says

    I’ve got a lemon tree in my backyard, so my go-to marinade is olive oil, lemon juice, and lots of garlic (maybe some oregano too.) My colors are either that gorgeous blue in the pictures or flame.

    Your blog is great– I come here all the time for recipes/ideas for using my Instant Pot!

  36. Jillian Too says

    I love the Flame Orange color! My favorite marinade is chipotle lime.

  37. I like all colors! My favorite marinade is something similar to:

    1/2 cup coconut milk
    2 tsp ground coriander
    1 tsp turmeric powder
    chopped ginger root
    2 tsp soy sauce
    1 – 2 tsp minced garlic
    sambal oelek (to taste and heat likings)
    1/2 tsp toasted sesame oil

  38. Brian Thomas says

    My favorite marinade depends on what I’m cooking. Cant list them all here so here’s the one I use for shrimp.

    1/4 c EVOO

    1/4 cup cilantro leaves (chopped)

    juice from one lemon

    1 tsp ground peppercorns

    1 tbs dried oregano

    1/2 tsp kosher salt

    2 tsp Old Bay Seasoning

    3-4 cloves garlic (minced)

    I love the Cherry Red Color!

  39. Flame! oil, soy, ginger, garlic, tad bit of sesame oil and a splash of hot oil (spicy)

  40. Susan Christy says

    My favorite marinade is for Lemon Lime Chicken. I found the recipe in Reader’s Digest years ago. 1/2 cup packed brown sugar, 1/4 cup cider vinegar, 3 tablespoons each lemon juice and lime juice, 3 tablespoons Dijon mustard, 3/4 teaspoon garlic powder, 1/4 teaspoon pepper and 1/2 teaspoon salt. My favorite Le Creuset color is Soleil.

  41. Adam says

    One of my favorite marinades is from the chicken thigh/sweet pepper kebabs on your site! I like the classic cherry red.

  42. Rita says

    I can’t begin to tell you how delicious this recipe is. I would love a Flame color.

    (Enough for six 1 1/4–1 1/2-inch thick center-cut loin pork chops (4–6 pounds total), OR 4 pork tenderloins (1–1 1/4 pounds each, OR one 4–6-pound boneless double pork loin). Brining can be done the day before grilling.

    1 quart water
    1 cup Diamond kosher salt
    1/4 cup pickling spices
    1/2 bunch fresh thyme
    10 cloves garlic, smashed
    1 bulb ginger, grated
    1/4 cup (82 g) molasses, OR 1/2 cup maple syrup, medium amber, pref. dark amber
    32 ounces of ice cubes
    6 bone-in or boneless pork chops, 1 1/4–1 1/2” thick, OR 4 (1 1/4-lb) pork tenderloins

    1. MAKE AND COOL BRINE. In a 3-quart saucepan, combine the water, salt, spices, thyme, garlic, and ginger. Bring to a boil. (OR microwave the 1-cup portion in a 2-cup bowl for 3:00.)
    Remove from the heat, cover, and steep for 10 minutes.
    Stir in molasses and ice cubes to chill the brine quickly.

    NOTE: For 4 boneless chops, use 1 1/2 times the 1-cup water marinade if marinating in a bag. If using the FoodSaver marinator, make only the 1-cup water marinade.
    For 2 large pork tenderloins: Use 6-quart FoodSaver bulk canister; pork will fit in one layer. Use the 1-cup-water marinade.

    2. PLACE THE CHOPS or TENDERLOINS in a 1-gallon freezer bag, add the cooled brine, and squeeze all of the air out of the bag while sealing it. Place the bag in a bowl
    IN REFRIGERATOR, BRINE pork chops for 4–6 hours, butterflied tenderloin for 2 hours, whole tenderloin for 6–8 hours, and the larger pork loin for 1 –3 days.

  43. Brenda Haines says

    I love all kinds of marinades, but one of my favorites is concentrated orange juice mixed with a can of cranberries and throw in some lime slices. add this to any chicken or pork that you roast. It’s so good!!! I would love this Le Creuset in the Palm color if I won. Thanks for the chance!

  44. Karena Jackson says

    Favorite color is the Cherry Red!
    Carne Adovada marinade
    14 died hatch red Chile’s
    6 cloves garlic
    Salt and pepper
    Barely cover Chile’s with boiling h2o for approximately 10 minutes when softened take off stem and take out seeds.
    Blend the Chile flesh with the just enough of the soaking water and peeled garlic to make a thick paste.
    Season with salt and pepper
    Pour marinade over either beef or pork chunks and let sit in fridge overnight
    Cook in PC for 30 minutes release pressure naturally
    Remove lid and boil down sauce for approximately 10 minutes

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