The other night I made jambalaya. I've been making it for many years, and like I said in a previous post, people seem to like my "jumbles." One of the things I had trouble with in the past was uneven heating. My large stainless steel pan has a nice bottom but it didn't hold the heat on the sides the same, and cleaning up was kind of a pain. Becca gave me a big Le Creucet Dutch Oven for Christmas two years ago, but that didn't work so well for jumbles because the rice didn't transmit the heat through the middle (although that pot is fantastic for gumbo and beef stew).For our wedding last year, one of the gifts we received was a 5qt Le Creucet brasier. Wow! I am so in love with that thing; it cooks very evenly, holds heat, the lid is very tight, and it cleans up like a dream. I also love our All-Clad saucier, small pot and fry pans, but for the big stuff I am sold on enameled cast iron. As I cook more things, I'm starting to see the reasoning behind the different types of cooking vessels. Does that mean I'm getting to be a better cook? Not sure about that ... but at least I'm cooking and learning, not just nuking frozen burritos in the microwave like I did for the first half of my adult life.
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