Cast Iron Cooking

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…

Decisions, Decisions!!!

Click each image for sources, links and recipes.

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