A Dutch oven is a must-have for any home cook. It is incredibly versatile, effortlessly transitioning from stovetop to oven to direct open flames, and is a perfect vessel for all sorts of dishes: soups, casseroles, braises, and bread. But with all that riding on a humble pot, you want to pick the right one.
A champion Dutch oven is one that heats evenly and quickly, has handles for easy maneuvering, and is deep enough to prevent boil-overs. Staub’s high-quality cocottes (the French name for Dutch ovens) are all that and more—and right now, the brand’s 4-quart model is a jaw-dropping 75% off at Sur La Table.
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Based in Alsace, France, Staub is renowned for its enameled cast iron cookware. Its 4-quart pots don’t need any extra seasoning and hold their heat for hours (perfect for long braises). They’re versatile enough for browning and searing meats or boiling and simmering sauces and soups, and they even have specially designed lids to evenly distribute juices throughout cooking. And if you’re starting to experiment with sourdough, they’re also perfect for baking bread.
To buy: $100 (originally $414); surlatable.com
The Staub cocottes are definitely kitchen workhorses, but they’re also lookers. The durable matte-enamel finish won’t discolor, rust, or chip, and the pot easily transitions from oven to tabletop.
Unsurprisingly, Staub’s cocottes have a sizable fan club. It not only has hundreds of perfect reviews, but it’s Sur La Tables best-selling pot ever. “The craftsmanship of the cocotte is unmatched,” one customer wrote.
“This 4-quart Staub Dutch oven cooks super evenly,” another added. “The black enamel interior browns foods perfectly without burning or sticking, and it cleans up easily. It’s even better than a seasoned cast iron pan.”
A 4-quart cocotte typically costs $414, but Sur La Table has slashed the price to just $100 in its impressive site-wide cookware sale. It’s the cheapest we’ve ever seen it, and Sur La Table is even throwing in free ground shipping. Add it to your cart before the deal disappears.
This article originally appeared on Food & Wine.
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