Kitchen Stuff: The 5 1/2 Quart Dutch Oven
In a small kitchen, you don’t need a lot of equipment to cook great food. Still, you do need some pots, pans, utensils, and dishes–obviously. In this occasional column, we’ll be stocking our kitchen cabinets one pot, plate, or appliance at a time.
Today, we’ve got the Dutch oven. I use my 5 1/2-quart Le Creuset at least four times a week. You can sauté vegetables, brown meat, simmer soup, boil pasta, roast chicken, and make bread. In one pot!
Le Creuset pots are not cheap, but they last forever. And clearly, they’re workhorses. The iron core conducts heat evenly, while the enamel surface is easy to clean and more or less nonstick.
Top to bottom, some of the miraculous dishes you’ll ladle out of your Dutch oven.
Mussels with Chorizo and Cherry Tomatoes
Lamb Tagine with Carrots and Fennel
P.S. A thoughtful reflection on what happens when you don’t own the best Dutch oven but make do with something cheaper.
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Good
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http://www.biggirlssmallkitchen.com/ BGSK
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