"Before I started working at Bon Appetit I actually did not own a Dutch oven. A frying pan? Absolutely. But I thought a Dutch oven was niche and expensive."
"I finally indulged in a 5.5-quart Staub cocotte. I use it for stews, saucy chicken dishes, chili, pasta dinners, or roasting vegetables to blitz up into a soup."
"What ultimately made me settle on the Staub was the black raw cast iron interior. It gets a little hotter and doesn't show wear as readily over time."
"Here's the thing about both these heritage French brands: They can be expensive. But there's good news. Black Friday means big sales."
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