Because I spend so much time cooking, thinking about food, and reading about food, I have decided to do a periodic blog post about things I’ve learned and some tricks I have found along the way. I think one of the most important aspects of the cooking process is having good quality equipment. Over the years I have gathered a rather large arsenal of pots and pans. I have heavy tin-lined copper pots from France, heavy duty cast iron skillets, a charlotte mold and tart pans in many different sizes. But this is my favorite pot.
It is a Le Creuset 3 1/2 quart braiser. It isn’t fancy like the bright enameled Le Creuset pots. Both the inside and the outside are done in a satin black enamel finish over the cast iron core. I have nothing against the bright pots. I have a large blue casserole that I have had for over 25 years. But this pot is just the right size for so many things. It is the perfect size to braise a half turkey breast for instance.
This is a meal that I do quite often. Our supermarket has half turkey breasts for about $4.00 to $5.00. When it is just the two of us, this makes enough for two dinners and one lunch. I can brown the turkey breast in the braiser, add onions to cook down and then some chicken broth or white wine and seasonings. Put the lid on and roast in the oven for 40 minutes to 1 hour. Because of the heavy cast iron core and the weight of the lid, the moisture is retained inside the pot and the turkey breast comes out juicy every time. I do this with pork loin roasts also. There is nary a dry piece of meat.
I love this braiser so much, I am looking for another one. If I recall, I found mine originally at TJ Maxx for a substantial savings. Keep your eyes open. You may find one too.