I love cooking in cast iron and have used my Le Creuset dutch oven to make everything from slow-braised osso buco to thick, rich bolognese. The problem is that my trusty little pot, while still in great shape, is too small to hold dinner for a crowd. So I was thrilled to find this beauty on sale at Williams-Sonoma yesterday:
Cast iron heats evenly, allows you to create a perfect sear, and it lasts forever. This enamel coated 7-quart Staub Oval Cocotte is big enough to roast a large chicken or braise a ton of short ribs. I know what you are thinking. It’s JUNE! Who wants all of that heavy cooking in the summer?! But I have a plan. This weekend I will make either the Mussels with White Wine and Butter (see first image) or Clams with Jalapeno, Lemon, and Basil (below). Summery, right?
I know I will not last it until fall without testing this Red-Wine Braised Short Ribs recipe at least once, though:
And these Rosemary Lamb Chops with Swiss Chard and Balsamic Syrup look pretty fabulous too…
Click each image for sources, links and recipes.