It's done. One click of a mouse and I am now the proud owner of my own cast iron pot. I have wanted one of these for months. Martha Stewart and the cooks at Everyday Food constantly taunt me by cooking with theirs. They don't even address the issue that the great amount of cooks in the world can't afford their $150 La Creuset. I sit watching their show, saddened that I will never make their stove top to oven stews and soups. They saute their onions and pour in their chicken stock. I sigh.
Alas, today notmartha.org brightened my world. This Chefmate cast iron pot is available for only $32 at
amazon.com.
Apparently the knob will only allow for cooking up to 350 degrees, but that's the only downfall I have detected. Can anyone recommend a recipe for me to make first?
7 comments:
You are in luck! Yesterday I saw Rachael Ray make a Winter White Chicken Stew on her show. She said don't add the chicken stock right away, the veggies will get up to temperature quicker and this saves time, when you do add the wine and stock, scrape off the bottom of the pan. If you can't find it at www.rachaelrayshow.com let me know.
I've got a Le Cruset, and I have to say that they are not all that they are cracked up to be. It's worth what you paid for the off brand, not what they charge for the Name Brand. Cooks magazine backs me up on this as they don't perform that well in their tests.
Yeah, I know all this and can field strip a Glock!
What do you cook in yours Kyle?
I can't rember anything specific. It's a smaller size. Maybe bigger then a sauce pan, 1 Quart? So, we have never made a large soup in it or anything. Maybe a reduction of some kind? Mac&Cheese? I suppose that it's a little easier to clean then, say, a standard cast iron pan. We got it second hand from my mom, who had never used it. I would NEVER pay what they want for it.
we are twinsies, i just ordered the same thing last friday! with all the information about it going around i could resist. it seemed like too good of a bargain!
Angie, a good stew will always hit the spot! I love homemade chicken noodle soup too! Have fun experimenting.
By the way, I have one side of the shawl finished with fringe! It looks Mahvelous!
CookingLight.com has a whole section on pot roasts. The magazine photos show putting it in your beautiful pot and baking it in the oven. Sadly, I have to make mine on the stovetop. :(
Why is Kyle, a man who knows the word "reduction" making mac and cheese in a billion dollar pot? That sounds like a sin to me.
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