*Some exclusions apply. Offer valid on online purchases made by 11:59pm (PT) on June 30th, 2023. Offer end date is subject to change. Offer may not be combined with any other coupons, discounts, offers, or promotions. Offer is non-transferable and cannot be sold or otherwise bartered. Offer valid on in-stock items only. Offer not valid on prior purchases, special orders, gift cards, taxes, limited edition items, or sale items. Associates are not eligible for this offer. One gift per eligible order.
Free UPS® ground shipping on orders over $65 for a limited time.
Orders placed before 11:59 a.m. ET / 8:59 a.m. PT will ship the same business day. Orders placed at 11:59 a.m. ET / 8:59 a.m. PT will ship the next business day.
Shipping charges for non-UPS® ground shipping orders are calculated on total shipping weight and ship-to address location.
We currently ship to the Continental US, Alaska, Hawaii, PO Boxes, Army Post Offices (APO), and Fleet Post Offices (FPO).
All orders shipping to an APO, FPO, or PO Box address will be fulfilled via USPS.
There are two ways to track your order:
Once your order has shipped you will receive a shipping confirmation email. On this email is a tracking number. You can click on that link to track the your order delivery.
If you have created an account on Potsandpans.com, you can login to your account to view your order history and the UPS or USPS tracking link for each order.
free gift and shipping with orders over $99SHOP NOW
1 bundle spring asparagus, trimmed and thinly sliced on bias
2 cups fresh peas
Leeks or spring onions, sliced on bias
Salt and pepper
1 cup chicken stock
1 cup carrot tops, dill and parsley finely chopped and combined
Preparation
Serves: 6 to 8
Heat EVOO in large skillet over medium heat, add butter and melt into oil. Add vegetables and onions, season with salt and pepper and cook 12 to 15 minutes until tender. Add stock and herbs and reduce heat to low.
