Sometimes it’s not the recipe nor the ingredients you use. Sometimes it’s the pot you cook in that gets great results. My go-to pot is a 6-quart, red porcelain enameled, cast iron covered Dutch oven by Tramontina. I love it.
My daughter Laura –a great chef in her own right – gave me the “Big Red Pot” for Christmas. When I felt the weight of the package, I thought it was a bowling ball. It was as heavy as a car battery, or so it seemed. I opened it and said thanks and never used it for several months. Then, one day, I hoisted the beast from beneath the kitchen counter and cooked up some soup. Big Red is now my favorite pot. If you don’t have one – it doesn’t have to be red – if you enjoy cooking you really need one.
A porcelain-enameled Dutch oven will be the most versatile tool in your arsenal of cookware. You can fry in it, sauté, steam, bake, simmer, slow cook and prepare many one-pot meals.
The pots retain heat like nobody’s business. They are energy efficient, tight sealing, easy to clean and they are oven-safe, broiler-safe and stovetop safe. The only non-safety aspect is that if you dropped it on your toe, you would never be able to wear sandals again.
But the cast iron construction provides superior heat retention as well as even heat distribution. Some of the top brands besides Tramontina include Lodge, Cuisinart and KitchenAid, but there are also many private label pots available. The prices run from about $30 and up, a great investment for your kitchen.
One of my favorites dishes to cook in Big Red is Chicken Cacciatore. Here’s how I do it.
Big Red Chicken Cacciatore
1 Chicken cut up
1 Large Vidalia onion sliced
1 Tomato paste, 6-oz.
1 Tomato sauce, 14 oz.
6 oz. sliced mushrooms
2 Cloves minced garlic
2 Tsp. oregano
1 Tsp. dry basil
1 Stalk celery cut up
1 tbsp. salt
3 Tbsp. olive oil
1 Tsp. red pepper flakes
Put olive oil in the bottom of the Big Red and heat. Add chicken and brown on both sides, then remove from pot. Add onions slices and sauté. Next, mix all ingredients to the chicken and add to the pot. Bring to a boil, then cut back heat to a slow simmer and serve when you feel good and damned ready. The pots are that versatile.
