The pretty enameled iron cook pot you see pictured here was a lucky find at a thirft shop, where I picked it up for a mere $15 dollars last spring. I love this little casserole, also known as a "dutch oven". This is the one that convinced me that enameled cast iron cookware really is THE tool of choice when it comes to cooking up a pot of chili, stew or soup. It sautes, deglazes and dishes out an even heat like a dream, and can go from stove top to oven to table with ease. It is suitable for long slow cooking such as braising and roasting. It is also fairly easy to clean, although being used makes this one well past its prime in terms of appearance. The enamel on the edges of the pot are worn off and there is evidence of heavy use. Probably that's why I found it at the thrift store.
The bottom of the pot is marked "Descoware" and "Made in Belgium". After a little searching on the internet, I learned that Descoware was made pre-1960s and was eventually bought out by Le Creuset, the makers of premier enameled cast iron cookware.
What I really like is the colorful autumn leaf pattern on the sides and lid!
I thought it was unusual because of its oval shape. I have since learned that the oval shape is preferred for cooking a roast or small bird, as distinct from a round pot for sauces, stews, soups and the like. This particular pot would be for a very small roast, as it holds about 4 quarts of water almost to the brim.
Because this kind of cookware is so expensive, I have thought long and hard about whether or not I really need another one, (answer: YES, and a bigger one too), and if so, which brand? Finally I have narrowed it down to two choices. Should I go with the investment in a modern Le Creuset 7 quart, round Dutch Oven in a bright and warm red color? Or should I go for the much less expensive 6 quart model in persimmon color that is sold under the Mario Batali name?
In making this decision, I have read every review posted on Amazon about both of these pots. BOTH are rated highly and enthusiastically by users. Given the price difference, the Batali model seemed the obvious choice. However, several reviewers noted that there were occasionally small holes, or pits, or an uneven thickness, in the enamel on the Batali pots. None were noted on the Le Creuset. Other reviewers preferred the non-metal handle on the Le Creuset, because the Batali model became dangerously hot while in use. The only advanatge (other than price) on the Batali model I noticed was the ridges in the underside of the lid which collected condensation and returned it to the pot while cooking, in a kind of self-basting manner. (Such ridges are on the Descoware piece I found at the thrift store.)
As much as I love watching the Food network, I have also learned to be a bit cautious before investing in celebrity name cookware. When I bought my first and only piece of All-Clad, (a 14 inch pan that I LOVE), I considered purchasing the All-Clad pans with Emeril's name on them (dubbed with the kitchy title of "Emerilware", no less). In researching these pans I learned that the tri-ply construction that All-Clad is famous for is not as thorough in the Emerilware pieces. Yes, they are a lot less expensive, and that might be the best choice for someone who needs a full set of cookware. My strategy is to buy individual pieces, and I want it to be of the top quality I can afford.
I have decided that my top choice, and the one that will go on my Christmas wish list this year, is the Le Creuset. This piece of cookware represents an investment in many years of future meals for my family and friends. Indeed, its size predicts more entertaining and food for a crowd. I like investing in that too. And someday, these pieces will be heirlooms for my two sons who are also learning their way around the kitchen.
