If you've never cooked with a cast iron Dutch oven, you need to. It takes a bit longer to heat up than standard metal cookware, but it retains heat and cooks food much more evenly. Much less chance of burning than thin metal pots and pans. They come in a variety of sizes (I have a couple), but the 5 quart is my favorite. Large enough to handle roasting a whole chicken, but small enough not to be totally cumbersome.
This is my go-to pot for roasting meats, making large amounts of sauce (like my homemade marinara), soups, and it is your BEST friend if you are making risotto. I make an epic risotto (brag alert), and this is the only way I'll cook it.
Sidebar - if any of these recipes sound yummy, drop me a comment and I'll include the recipe in an upcoming post.
One day, when I find that giant bag of money with the dollar signs on it, I will buy a kitchen full. I'm grateful that I already have a pretty great collection as it is that I have accumulated over the years.
The most difficult decision you will face with cast iron cookware is committing to a color (first world problems). This was the first piece I bought, and went with basic white. I also added a couple of pieces of bake ware and tea kettles in white. Then they discontinued white. Of course. I've since added a couple of pieces in their signature and original color, flame. A gorgeous orange hue. Thankfully white goes with everything, so it doesn't look like a total accident.
The single major downside to Le Creuset is the price. At full price, this baby will set you back a cold $275.
"But Tara, I could buy a full set of pots and pans and then some for that price."
Calm down.
Yes you could. But hear me now. Never pay full price for Le Creuset. They run specials online and in store all the time. Williams Sonoma also carries them, and they run sales all the time. Le Creuset also has outlet stores (hallelujah) that carry them even cheaper. And the best way to find them - stores like Home Goods, TJ Max, and Tuesday Morning get them from time to time. Be patient, wait for sales, and do some digging. You'll be glad you did.
There are a number of other manufacturers that make similar cookware. Some are more expensive, some less. I started with Le Cresuset, and I'm going to stick with them. One, because they have been doing this since 1925 and seem to know what their doing. Two, because they have always worked great for me. Three, and most importantly, I'm not going to switch and start rebuilding my collection. It's like when I had 200 VHS tapes and then discovered that I needed to switch to DVD. And then Blue Ray. It's exhausting.
Tonight I'll be roasting up a chicken with Vidalia onions in my pot and will share the recipe next week. Happy Friday!
I think you should post your risotto recipe :) - Katie
ReplyDeleteYou've got it, sister!
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