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Ma Cocotte
If I were to make a list of desert-island cookware, my Le Creuset “cocotte” would definitely be on it. It’s made of enamelled cast iron, with oven-proof knobs, so it’s a thick, strong, last-a-lifetime pot. One of its best features is that it moves so easily from stove (whether gas, electric or induction heat) to oven, to table. It’s essential for braises, but so versatile that I use it for lots of other things, too. (For the record, what in my pot in the picture is a pork belly, ultimately destined for a bed of lentils.)
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