You know what helps you add flavor to your dishes apart from MSG? Nice, heavy-bottomed pans and pots.
You know which pot is the heaviest of them all?
The Dutch oven.
This one is made by Staub, crafted in France, from cast iron with an enamelled interior so you don’t have to season it. The Dutch oven is great for several reasons, but here are a few key ones:
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The lid is so heavy that you barely lose any humidity.
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It works on all surfaces—stovetops, induction, open fire. Use it as a pillow, whatever. It’s cast iron. Nothing will happen to it.
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It will last forever. Keep it clean, don’t break it, and you’ll pass it down to the next generation. There will be a moment in the future when someone tells a story about how old it is and who was the first to cook in it. Be that person.
The LADJA team uses it to:
- Braise beef cheeks for hours.
- Braise cabbage and serve it with slow-cooked ragu (also made in the Dutch oven) and an almond-miso sauce.
- Cook anything that needs a crisp, caramelized start before finishing in the oven.
The details:
Material: Cast iron with enamelled interior bottom
Width: 28 cm
Capacity: 6,7 L
Weight: 6,9 kg
Heat resistant: 260 Celcious
Includes lid
Induction safe
Oven safe
Stovetop safe
Dishwasher safe (although we, LADJA, don't recommend it)
