Oh, French oven, how I love thee! My French oven is indispensable. Just like all cast iron, I can transfer this vessel seamlessly from stove-top to oven. It comes with a beautiful heavy lid, which seals in heat and moisture and flavor. This vessel is perfect for cooking soups, curries, biryani, paella, roasting meat, stir-fries, meat pies, and more. I would not be able to cook the majority of my recipes without this amazing and versatile pan.
What would I do without my trusty stock pot? By far my largest vessel, this reliable even-heating companion comes out of the cabinet every 2-3 weeks for another round of stock. Since I always make continuous broth, this stock pot will sit on my stove top simmering happily for 4-5 days straight, full to the brim with chicken stock or beef broth.
Who hasn’t seen one of these in their mom’s or grandmother’s storage? This was the first canner I ever got in order to preserve a huge boon of harvested tomatoes that I got when I was 20 years old. I am from the American South, so I’ve never had a need to can like those Northerners, but I found myself out of freezer space and WITH a canner. What’s a girl to do but put up 2 years worth of tomatoes? Read the story here
This mama holds a whopping 19 pint jars or 7 quart jars. My freezer space is precious, so I use the canner to stock up on shelf-stable bone broth and produce. You can also use it to pressure cook a roast in less than half the time! I love this brand because it’s high quality and made to last. Want to see it in action? Get my Pressure Canning Guide and watch my video here.