Julia Child's Recipes. My Kitchen.

Follow along as I cook from volumes 1 and 2 of the culinary classic - with a modern makeover.

Kitchen Essential: French Dutch Oven

Thursday, July 29, 2010



My list of must-have pots, pans and kitchen tools {what Julia would call her batterie de cuisine}, includes sturdy enameled cast iron pots in a variety of colors and sizes.

Long, slow cooking has a kind of primal comfort. Yes, you can plug in an electric appliance and walk away while your dinner cooks all day, but there is something special about the simplicity of cooking in heavy-duty Dutch oven instead.

The pots I like best are made in France by Le Creuset, but there are many other brands like Staub and Mario Batali that make gorgeous pans in sexy colors like espresso, chianti and persimmon.

Using a pot like this for cooking Beef Bourguignon or Casserole Roasted Chicken with Tarragon feels like your reliable grandmother is in the kitchen with you, a steadfast companion, calmly supervising.

Pots like these are not inexpensive, but they are an ultimate investment - they'll be around for years to come, heirlooms for those lucky, loved and well fed.

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