France, 1925
Le Creuset
Cooking certain things very slowly makes them taste very good indeed.A heavy cast iron pot is just the trick.
Our Le Creuset, called Nigel, regularly dishes up such delicacies as melt-in-the-mouth roast lamb and stoved potatoes.
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i love our le creuset tagine pot; cast iron bottom with conical ceramic top, & believe it or not if you’re making traditional morrocan lamb tagine it really does seem to make a difference done in this rather than in a standard casserole pot. it also has an advantage that you can use it on the stove top as well as in the oven - last night’s tea was goulash cooked in that way.
when we moved to the boat quite a lot of kitchen equipment had to be sacrificed, but there was no way we were going to get rid of this !
Comment by simon gray March 3, 2008 @ 2:45 pm