In 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!