Category Archives: Dutch Ovens

Wearing-of-the-Green Corned Beef and Cabbage

Why did this dish became the symbol of a St Patrick’s Day meal? One story purports it was a matter of Irish sensibility. The Irish immigrants loved pork but found this meat expensive when they migrated to America. Living in … Continue reading

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What It Is: Old is new again.  Developed in 1934, Doufeu is a 4-1/2-quart enameled cast- iron casserole made in France. The makers Le Creuset reintroduced it this year. The pot is used for slow cooking or braising foods on … Continue reading

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