Anolon Casserole Giveaway – Winner Announced!

Analon Casserole

Because we celebrated Corina’s Birthday yesterday and it is the holiday season we wanted to give something special away today. We teamed up with Anolon cookware to bring you this Anolon Nouvelle Copper Stainless Steel 4 Quart Chef Casserole giveaway.

The New Winner of the Anolon Casserole Giveaway! 

#9 Eli “Norwegian fish soup”

Congratulations to the winner and please email us to claim your prize within 24 hours at .

A new Giveaway will be posted soon!  






The Prize

One Anolon Nouvelle Copper Stainless Steel 4 Quart Covered Chef Casserole. This beautiful pan moves seamlessly from stove top to oven to table. Dishes like stews or braises can be started on the stovetop to develop flavorful browning, and then transferred to the oven for long slow cooking. The 4 quart capacity is a useful mid-range size for many dishes. Dishwasher safe and oven safe up to 500°F. Optimum heat conduction from the layer of copper on the bottom. For more details about this casserole click here.


How to Win
To enter the giveaway just leave a comment below telling us:

“Do you have a favorite recipe to cook in this casserole?”

See our recipe here.


Analon Casserole potTerms & Conditions

You may may leave multiple comments with different ideas, if you like Anolon and WineDineTv on Facebook, until Monday, December 31, 2012 11:59pm Pacific Time.

Winners will be selected via and will be announced by Tuesday morning 10am. Winners will need to claim the prize by emailing us at within 24 hours from the time the winner is announced or it will go to a new winner. Good Luck!


Analon Casserole

Take a look inside.


Analon Casserole Giveaway

Optimum heat conduction from the layer of copper on the bottom.


Analon Casserole recipe

See our Poached Halibut recipe here.

More from Judit + Corina
Zinfandel Today we will talk about ZIN…. not that kind of zin...
Read More
Join the Conversation


Leave a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. says: Theodora

    A warm chicken vegetable stew for the winter. It has been so cold and to win a pot like that would be just perfect.

  2. says: Michele Francisco

    We have an old family recipe, handed down from generations past: Sour cream beans. This pot would be perfect for them! It’s not a family holiday without our tried and true Sour Cream Beans; filled with all kinds of naughtiness including butter, molasses & sour cream. YUM! This gorgeous beauty will put all my other cookware to shame.

  3. says: Jim

    So many possibilities for that piece, but I’m thinking a made-from-scratch Cassoulet using fine ingredients would show it the proper respect!

  4. says: Niki

    Such a wonderful pan! I could think of plenty of recipes but nothing warm the cockles on a snowy winters day than a hearty moose stew here in Sweden.

  5. says: Breanne Kennedy-Pearce

    I would cook an old family recipe that is an Old English Baked Cheese recipe with onions. It’s amazing and a family favorite, that isn’t a holiday without it. Otherwise, its a perfect pan to make a lot of great dishes in. Happy Birthday Corina!

  6. says: Jennifer

    Beef short ribs braised in red wine then oven roasted with fennel, carrots, butternut squash and sweet onion would be divine.

  7. says: Peter Fanucchi

    Also I think a good paellea might also fit nicely in this Anolon Nouvelle Copper Stainless Steel 4 Quart Covered Chef Casserole “cooker / server”!

  8. says: Liz Levine

    Bouef Bourguignon

    Bumbo Cocktail

    Beef Tenderloin with Red Wine Sauce

    Italian Pot Roast

    Holiday Grasshopper Cocktail

    S’mores Bark
    Tips &

    5 pieces duck bacon
    3 tablespoons olive oil
    3 pounds cubed beef chuck steak preferred
    1 red onion (diced)
    Salt and pepper
    2 tablespoons flour
    3 cups Pinot Noir or Shiraz
    3 cups beef stock
    1 3 oz can tomato paste
    2 cloves garlic minced
    2 teaspoon thyme
    3 bay leaves
    20 small pearl onions
    3 1/2 tablespoons butter
    herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
    2 pounds fresh mushrooms, quartered (mixed Shiitake and Baby Bellas, if feeling extravagant go for

    Preheat oven to 450 degrees.
    Slice duck bacon into matchstick sized strips
    Sauté in 1 tablespoon of the olive oil in ANALON Nouvelle Copper Stainless Steel 4 Quart Covered Chef Casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to side dish with a slotted spoon.
    Heat remaining duck fat and oil in ANALON Nouvelle Copper Stainless Steel
    4 Quart Covered Chef Casserole until almost smoking. Dry beef cubes briefly; Add beef cubes, and sauté until browned on all sides. Remove with slotted spoon and place with duck bacon lardons. In the remaining fat, brown the minced onion. Pour out the excess fat.
    Return the beef and bacon to the ANALON Nouvelle Copper Stainless Steel
    4 Quart Covered Chef Casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper. Then sprinkle on the flour and toss again to coat the beef lightly. Set ANALON Nouvelle Copper Stainless Steel 4 Quart Covered Chef Casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat again and return to oven for 4 minutes (to brown the flour and render the meat with a light crust). Remove the ANALON Nouvelle Copper Stainless Steel
    4 Quart Covered Chef Casserole and turn oven down to 325 degrees.
    Add wine and 2 to 3 cups stock, just enough so that the meat is barely covered. Add the 2 to 3 tbs of tomato paste, garlic, herbs . Bring to a simmer on top of the stove. Cover ANALON Nouvelle Copper Stainless Steel 4 Quart Covered Chef Casserole and set in lower third of oven. Allow dish to simmer very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.
    To finish: Saute the onions and mushrooms. Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling. Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly. Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.
    Add the cooked onions and mushrooms on top. Simmer sauce for 1-2 minutes, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.
    Serve in ANALON Nouvelle Copper Stainless Steel 4 Quart Covered Chef Casserole, garnish with fresh herbs.

  9. says: brian caneda

    Casserole dish would be 1 lb. Shrimp deveined shells on 11 lb. Scallops and1 lb.crab claw meat… shrimp stock onions celery bell pepper cream sauce 3T.tomato bake

  10. says: Erika

    My daughter and I are on a couscous kick, and I just found a mushroom couscous casserole that sounds delicious!

  11. says: Barbara Madden

    Would love to make a special paella with shrimp and maybe throw in some lobster to the dish also! Yummmm!

  12. says: Sharon

    This would be perfect for my baked potato soup with cream, butter, bacon, cheese, and my homemade chicken stock.

  13. says: Dee

    Actually I just bought on TV, Emeril LaGasse’s cookware at such a super deal.. very similar: stainless steel, with copper layer.

  14. says: Jodi

    I am planning to make (among so many other things) a mushroom stew with herb dumplings. Soul satisfying winter comfort food, perfect with wine.

  15. says: Ric Cooley

    Been married 33 years. Tuna noodle casserole has been a recipe that we used since we first said “I do”. I can see it in the casserole dish.

  16. says: Rick

    I love eating and I’m learning to cook. I have no idea how to cook anything in this pan. I figure I need the tool first and then my friends at Wine & Dine to give me a great recipe!

  17. says: Robert C. Anderson

    I would make the traditional San Francisco dish, Turkey Tetrazzini. It’s traditionally made for a casserole dish. So delicious!

  18. Being that I was born in San Francisco, California, my contribution would have to be, Cioppino, often referred to as “Crab-Cioppino”. I was raised in a working class Portuguese neighborhood, called Dog Patch, which paralleled the ship building factories that dotted the inland San Francisco waterfront. The aroma’s that saturated our neighborhoods were Folgers Coffee Roasting in the mornings but the evenings especially Friday’s, the air was saturated in the odor’s frying garlic and fish. A specialty during the Dungeness Crab season was the addition of Crab. As kids we often went down to the docks and were given the throw-away fish that had been caught by the Fisherman and not really marketable at Fisherman’s Wharf. We also raked through the sand along the shore for Clams. This we brought home to our mothers to fix for dinner. Mom always had fresh Tomatoes and Onions in the Ice Box. Cioppino was a staple on Fridays, in our homwes, and still is my home today.

  19. says: Carla Plaster-Camp

    I think I would make a saffron rice with assorted vegetables. At the end throw in steamer clams to finish off the dish.

  20. says: VinoDiva

    This Chef Casserole would be perfect for a Curried Shrimp Au Gratin with mushrooms, onions, shrimp and rice.

  21. says: Al Gibson

    I would like to make a fine creamy risotto with this pan. I would make it with a partial liquid substitution that I learned from two beautiful risotto experts. The substitution, a little bit of champagne. The experts, I won’t say, but I do know that one of them had a birthday recently.