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.
One thought on “Cast Iron Cooking”
we made green curry muscles in ours this weekend! cast iron ❤