01 Mar 2013, Posted by admin in COOK, 1 Comments
Like many young cooks, I learned to cook with a Dutch oven by my side (here, always and forever, Le Creuset). We learned to sauté onions together. We simmered Better Homes‘ spaghetti meat sauce after school. On weekends, we watched tough cuts of beef magically morph into tender stews and stroganoff when those Junior League cookbook dreams of righteous recipe perfection came true. But even when they fell short, it didn’t really matter. Better to learn now.
I loved my mom’s fiery orange Dutch oven (ginger-haired solidarity, perhaps). Still do, and pull it out every time I visit. The ingredients that we toss into that pot today may be greener, fresher, but not much else has changed after 45+Dutch oven-inspired kitchen years.
This, it seems, is not the case in Los Angeles. In less than 12 years, I managed to chip away enough interior enamel on my own (no surprise: red) Le Creuset Dutch oven, an incredibly generous wedding gift from dear friends, that the exposed cast iron was beginning to rust. The exterior of the pot fared little better; it had enough character to pass for an octogenarian — at least in pot years. Well-loved, always, even during those rough (unintentionally) black bean years.
Which gets me to that Le Creuset “limited lifetime guarantee….”