I’m totally obsessed with my latest kitchen addition, my beautiful, 5 1/2 quart round Le Creuset french oven in Citron. I love yellow, I love french cooking, french products and the French in general, so this really works for me.
Thanks to my sweet mother-in-law once again, I am the proud new owner of this fabulous piece of cookware. It’s perfect for soups, stews, spaghetti sauce, any number of things. Lately, I’ve been leaving it on the stovetop just to admire it. But, in addition to it’s sheer prettiness, they are extremely functional. Enameled cast iron distributes heat evenly and quickly, but the heavy bottom also keeps food from sticking, keeping your food in tact and the pot looking clean and new much longer.
I used her recently to make Julia Child’s Bouef Bourguignon (which is basically braised beef stew), which I will post about some other time, when I have about 4 hours.
My collection of Le Creuset has begun…hint, hint, Frank!