Cast-Iron Pots Turn Colorful ; Heavy-Duty Vessels That'll Stand the Heat and Still Look Good

Summary

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Purists may scoff at anything but basic black when it comes to cast iron, but the colorful enamel versions make stove-to-dinner presentation all the more lively. And this is the time of year when we crave a pot of beautifully braised short ribs cooked in Guinness or a rich osso buco. Even chili (beans, please) seems to taste better.

The enamel coating doesn't affect cooking quality (and eliminates the need for seasoning the pot) or heat retention, and should add to the life of your pot or casserole dish, serving as a layer of protection. Yes, they're heavy, but having tossed a fair share of cheap, lightweight pans in our cooking career, I think it's nice to work with something substantial. I've cooked with three brands, although I also like the look and feel of Mario Batali's pots (available at Crate & Barrel or Sur La Table). All have substantial cast-iron handles and snug-fitting lids and have stood the test of many stews and spaghetti sauces.

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Cast-Iron Pots Turn Colorful ; Heavy-Duty Vessels That'll Stand the Heat and Still Look Good

Staub

Founded in 1892 in Alsace, France, Staub designs feature a mat...

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