Cast Iron Dutch Oven is Kitchen Workhorse
Le Creuset Dutch Oven.
I never thought I could get excited about cast iron cookware until I picked up a new Dutch oven from Williams Sonoma. I choose Le Creuset because they are well-known for their quality and tradition of making cast iron cookware.
My previous Dutch oven was a cheap non-stick, non-cast-iron model. The biggest problem I had was that it would never get hot enough. Searing or browning meats takes a lot of heat and I never seemed to be able to get a good crust. Cast iron doesn’t have that problem as it takes heat very well and holds it for a long time.
Le Creuset cast iron products have an enamel coating to prevent rusting and eliminates the need for seasoning like other cast iron cookware. The enamel also makes it easy to clean and allows Le Creuset to finish them in many vibrant colors. They look very impressive and can easily pull double-duty as a serving vessel.
Needless to say, this baby has become the workhorse of my kitchen. A dutch oven (or French oven) is perfect for the 1-pot meals I prefer to make. I typically cook for two so I chose the 5.5 quart model, but they also come in larger sizes. You can use this bad-boy for braising and browning, simmering, marinating, poaching, and making stews and soups.
If you can only have one piece of cookware in your kitchen make it a quality Dutch oven. They don’t come cheap (the 5 quart model retails for $220), but quality rarely does.
Links:
Le Creuset
Williams Sonoma
Last Updated on June 13th, 2011
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