To make a proper pot of stew, beef bourguignon, roast chicken, chowder, bouillabaisse, coq au vin, cassoulet, or just about anything braised, slow-roasted or simmered, you’ll need to use the best and freshest ingredients you can get your hands on… but to make it out of this world, you’ll also need the proper cookware, and that’s where Le Creuset comes into play.
Le Creuset’s enameled cast-iron, round French oven is probably one of my best investments in cookware as I’ve already seen profitable returns in the form of countless delicious meals and with its lifetime warranty, there’s sure to be plenty more for perhaps generations to come?
Our blue 3 1/2-quart oven is just the right size for us, but then again, we are just a family of two… for now =P It’s not quite big enough to hold a large chicken or whole pot roast, but it’s perfectly sized for a young chicken, cornish game hens or half a pot roast… and just about everything else =) It’s not so big that I have to move around shelves and stuff in the fridge to make room for it and also not so heavy that I have to grunt every time I take it out of the oven and onto the stovetop. Nevertheless, it’s still a good workout =P
And since it looks as well as it cooks, my French oven can literally go straight from the oven to the table… just gotta make sure there’s a decent trivet underneath to protect the table =P They come in all colors of the rainbow and shades in between, so you can definitely take your pick:
Le Creuset’s enameled cast-iron line of cookware all work so well because of its cast-iron material that has the ability to distribute heat slowly and evenly. This means that your meat will brown perfectly and your onions won’t burn if you accidentally turn away for a minute or two (which happens to us all). Slow cooking food this way will bring out the most incredible flavors and make a rather everyday dish, extraordinary They even make this enameled cast-iron 2-quart heart-shaped casserole pot that does look a bit cheesy, but I’m sure you could win over anyone’s heart with a meal baked, broiled, braised, sautéed, slow-roasted, or simmered in that =P