A Le Creuset Dutch oven is my go-to for the cold season — especially at $90 off

February 2, 2023

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Last week I fell ill with a seasonal cold, the kind that many of us suffer at this time of year. There’s not much to do except rest, drink fluids and eat soup. Luckily, in my kitchen cupboard is my Le Creuset Dutch oven, the most useful soup-making tool in my kitchen arsenal. I invested in the 5.5-quart model over two decades ago, and it’s still going strong. Yes, it was a little pricey, but for something that lasts this long and delivers over and over again, there’s no doubt in my mind that it was/worth every penny. And that’s truer than ever right now, as Amazon has discounted select colors by as much as $90!

One of the reasons I love this container is that it’s great for slow, slow cooking. Cast iron retains heat very well, making it ideal for soups, braises, stews, or any type of cooking that relies on consistent heat for a long time. I also like that Le Creuset has an enamel coating, which makes it much easier to maintain than just regular cast iron, which requires seasoning. All you have to do to clean it is just wash it with soap and water. Plus, the enamel coating means food won’t stick as easily in the first place.

Looking for a chef-caliber stock pot that will stand up to any challenge you throw at it? Share the costs! (Photo: Amazon)

Aside from stews and braises, I’ve heard of people using their Dutch ovens to bake bread! With the lid in place, the inside of the jar provides the perfect environment for making deliciously crispy bread. Best of all, most of these bread recipes use a very simple no-knead recipe – that’s right, no kneading! – that you can just throw in the pot and go.

So… what did I do in my dutch oven to help cure my cold? Well, I made a green curry chicken ball soup from Ali Slagle’s awesome cookbook, I dream of dinner. The meatballs are made with ground chicken, grated ginger, green curry paste and spinach pieces, which I then cooked in about eight cups of simmered chicken broth (which itself was mixed with fish sauce, lime zest and ginger and sautéed green onions) . I finished it off with even more fish sauce and lime juice, then ate the soup over rice noodles and even more spinach. The recipe didn’t take that long at all, and yet it tasted warm and homey. It was exactly what I needed.

The Le Crueset 5.5 Quart Dutch Oven? That’s exactly what you need!

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