Mario Batali 6-Quart Dutch Oven

October 31, 2009 by andrea | Filed under Cookware & Cooking Gadgets.

mario-b-6-qt-potIn my kitchen, a good dutch oven is a kitchen necessity, especially now that we’re in comfort food weather. Not only is it great for making soups and stews, but it can be used to roast a small chicken or bake a casserole. In the summer, the dutch oven can be refrigerated and used to keep cold salads (like potato or pasta salads) cold.

I did a lot of research before buying my Mario Batali 6-Quart Italian Essentials Pot,a heavy-duty cast-iron dutch oven with a porcelain-enamel coating. When I say heavy duty, I mean heavy duty. This dutch oven weighs about 15 lbs., which is one of the reasons I keep it on the stove (it’s just easier to get to that way). Plus, it’s pretty and adds a lot of color to my kitchen so the stove is where it’s staying.

I used to have a Lodge cast iron dutch oven but I hated the process of having to season it after each use, which is why I wanted to upgrade to a type with the porcelain-enamel coating. I originally had my eye on a more expensive brand but it cost over $300 (ouch!). Once the Mario Batali dutch oven line came out at one of my favorite stores, I decided to give it a try. I’m happy to say that I’ve had it for a little over a year now and am very pleased with my purchase. Mario’s line even comes in several stylish colors. For a little over $100, it’s been a great kitchen investment!

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5 Responses to “Mario Batali 6-Quart Dutch Oven”

  1. Jessica Chesbrough says:

    Thanks so much for the insight! This has been on my Christmas “wish list” for months now, but I wasn’t sure which brand would be the best. Always a treat to hear a good word from one of my favorite chefs! =)

  2. […] the slow cooker, I cooked the stew in the oven. First, I browned the beef in two batches in my dutch oven, set the browned beef aside in a separate bowl, then browned the onions in the dutch oven. I […]

  3. […] the slow cooker, I cooked the stew in the oven. First, I browned the beef in two batches in my dutch oven, set the browned beef aside in a separate bowl, then browned the onions in the dutch oven. I […]

  4. […] a piece of foil over the pot before you put the lid on. This helps ensure that the moisture in the dutch oven doesn’t evaporate. You need these juices to keep the chicken […]

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