One of my best recent investments has been in a large, enameled cast iron pot with tight fitting lid. While our ancestors have been preparing food over a fire this way for hundreds of years, I have only recently discovered the ease of cooking and delicious possibilities available only from slow, even-cooking cast iron.Everything from soup, stews, meats and poultry cook up wonderfully in this marvel perfected by the Europeans, hence the terms Dutch or French ovens. Cast iron pots are very versatile and can be used on top of the stove, in the oven or combination of both.
When selecting an enameled pot, pick one that is much larger than you think you will actually need. A round or oval 7 quart version is a good place to start. That size will give you lots of possibilities for experimentation as you discover and perfect your favorite recipes. Cast iron vessels should be heavy for there size with a very smooth exterior finish. While top-of-the-line brand Le Creuset can be very expensive, there are now more economical versions available at about half the cost. Watch for a sale and snag one for yourself.
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