I’ve bought a new pot, red, beautiful and enameled. The old one I used to have was cracked. And my two cast Iron pots are not enameled.
So I ended up cleaning that cupboard & sorting pots and pans (not really what I planned to do today). And I have loads. Some from the bottom and back are really dirty & need a thorough clean.
I will have to decide which should go for keeping in the basement. For a single person the amount is ridicules & I’ve not even got to the lids on the top shelf 😱
@cooking

  • Candelestine@lemmy.worldEnglish
    6·
    10 months ago

    My favorite workhorse is just a large, enameled piece of lodge logic in that exact same color. Absolutely love it.

    • Lesrid@lemm.ee
      5·
      10 months ago

      It really will do just about anything well. I used to prep stews in a bonafide slow cooker, but I find I get a better result from my enameled pot, slow cooker probably wins out on the energy bill though.

        • evasive_chimpanzee@lemmy.world
          4·
          10 months ago

          I made a lot of sourdough in my old enameled Dutch oven. I will say that preheating it like you should is not good for it. At least my original cheap Dutch oven has been chipping and losing some enamel. I’m not sure if my more high quality Dutch oven (Staub) would also be losing enamel in the same conditions, but I don’t want try

      • Sara Hjelm@mastodon.socialOP
        2·
        10 months ago

        @Candelestine
        Bulk food. Ready to heat up

        Best result would be a grown hen or roaster, better and more flavorful and I don’t like the more or less factory produced ones, @[email protected]. is right about that, but home raised are hard to find in the shops. You’d have to know someone with a chicken coup.

        Already time for the cinnamon and cardemum pods…

        #Cooking

        • Candelestine@lemmy.worldEnglish
          1·
          10 months ago

          Sounds delicious. I love cooking large portions and freezing later. One of my favorites is kinda a bastard chicken cacciatore I got from food network ages ago, some fireman cooked it for all his buddies in the firehouse. So, huge portions if you follow the recipe as-written, which I don’t recommend unless you know a lot of firemen or something.

          https://www.foodnetwork.com/recipes/keith-youngs-chicken-cacciatore-recipe-1946896

          It’s good though, a fairly mild variation. I usually toast the tomato paste for some better depth, and serve mine with angel hair.