I’m in cooking withdrawal.
Over the past couple months, we’ve been in various stages of moving, and my pots and pans still haven’t surfaced. But during the process, I made one purchase that made it all OK…my enameled cast-iron pot by Lodge.
It’s awfully similar (actually, identical) to the Le Creuset version that’s about $200. I paid $35 for this at Walmart. And I’ve used it for everything from making soup (see below) to boiling pasta and making grilled cheese.
Last night, I made a killer white bean and kale soup in said vessel. I took some fun photos of the process, so here you go, dear reader. And remember…salt pork makes everything better.