Cast-Iron Casserole |
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The one item, which I really do recommend that you buy, is a good-quality cast-iron, heavy-based casserole which can either be used on top of or in the oven. The heavy base is essential as one of the basic principles of fat-free cooking is to 'fry' or brown ingredients in stock instead of oil or butter. Stock does not have the same ability as fat to reach a high temperature and that is why it is vital to use a good saucepan which will retain and distribute the heat evenly. |
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Le Creuset have an enormous range of saucepans and casseroles which are vastly superior to all other makes. They may be a little more expensive but are well worth the extra money.
Note: Copper saucepans are excellent, but horrible expensive and quite a lot of trouble to keep clean. A good compromise is a copper-bottomed saucepan which has a good contact with the heat source, but is a great deal cheaper to buy. |
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