When I made White Bean Soup back in October, I shared a photo of my new blue enamel covered cast-iron dutch oven by Chantal, the pan that may be responsible for my current love of pot roast. I think I've been waiting my whole life for a pan like this, where you brown the meat well, add a bit of liquid, and let it simmer away to perfect tenderness while you're busy doing something else. Besides, this pan matches my kitchen, and looks nice sitting on top of my circa 1940 gas stove, which is where I usually store it.
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