I also got the missus the biggest Le Creuset roasting/cooking pot I could find. Known as a ‘french oven’ this thing is basically an iron brick shit-house of awesomeness that should survive much longer than I will – particularly if I keep eating stuff delectables made in…the french oven.
We first tried out this thing on Christmas night – the last of the roasted Chicken from our Community Supported Agriculture (CSA – more on that later) – still frozen two months later. Whoops!
Look at this thing. You could throw it down the stairs and the only thing that would get damaged would be the stairs. And anyone at the bottom. Cast iron enameled to protect it from heat up to god-knows-how-hot. The only problem – since it’s iron, you’ve definitely gotta watch that water doesn’t get on the edges, or else they can rust, just like any iron cook wear. We paired the chicken with roasted potatoes and my not-so-patented, roast brussel sprouts (basically stolen from Ina Garden – they are easiest thing ever – cut off stems, halve, toss in bowl with olive oil, salt and pepper, and roast at 400 for 35-40 mins until brown and crispy!).
The delicious aftermath…
Be on the lookout for an update to my Chili that I made in this!
