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Wednesday, February 15, 2006

Kitchen Tool of the Week - Le Creuset

                  

The above two cooking implements are without a doubt my two favorites in the kitchen. The big round one on the right has been a part of my kitchen for almost 10 years now. The smaller casserole (called a braiser at some stores) was a Christmas present from my mother-in-law.

I've been doing so much braising in this blog that I thought it was high time I chatted a bit about my equipment. I love, love, love Le Creuset. This pots weight a frickin' ton. I have, no joke, injured my back while removing the big one from the oven. But, there is nothing like it for cooking a big pot of soup, or chili, or for making my brisket.

The little guy (which is actually quite heavy in its own right) is a very welcome addition to my cabinet. I love it! It is the perfect size for braised vegetables, or braised chicken.

Le Creuset items clean beautifully. If food is stuck, just soak for an hour or two with some water and soap and everything will come off effortlessly.

Growing up, my mom had (and still has) a brown Le Creuset pot. Maybe that's why I feel so emotional about these pots. Every awesome meal from childhood (chili, minestrone, brisket) was made in the brown Le Creuset. I love tradition.

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