I make no secret of the fact that one of my favorite ways of cooking meals is to cook them low and slow (the other is to barbecue). Cooking at a low temperature over a long period of time — or braising as it is called — is incredible in that it take even the most tough cuts of meat, and turns them into tender, melt-in-your-mouth morsels of food.
Three things are required for proper braising: time, low temperature, and a proper cookware which distributes heat slowly and evenly for optimal braising.
Le Creuset makes some of the finest cookware available, and best known for its colorful enameled cast iron casseroles, which the company calls “French Ovens”, or “Dutch Ovens”. These French ovens are ideally suited for one of my favorite methods of cooking — slow cooking. It’s the perfect cooking vessel for classics such as , pulled pork, beef bourgignon, and bouillabaisse.
Le Creuset enameled cast iron can be used on all cooking surfaces, including electric, gas, glass halogen and induction cookers. It can also be used for food storage (in the refrigerator) and in the oven.
Le Creuset French ovens have many advantages over traditional cookware. Most notably they:
- Distribute heat more evenly, preventing “hot spots”
- Ensure moisture and flavours are sealed in by perfectly fitting lids.
- Are versatile in that they can be used with Ceramic, Halogen, Induction, Gas, and Electric stoves
- Can be used for Sautéing, grilling, baking, roasting or casseroling
- Have no ‘hot spots,’ the base, side walls and lid are all of the same quality and thickness so there are no areas where heat can be lost rapidly.
- Retain heat longer which keeps foods hot when serving
So when I was in the market for a large French oven to braise larger cuts of meat, like pork shoulder, beef brisket, or whole leg of lamb, the kind folks at Le Creuset came to the rescue and equipped me with this amazing 9 Qt / 8.5 L Round French Oven.
Check out the pictures below of this beautiful piece of cookware.