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Cooking Vessel for Cassoulet

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Cooking Vessel for Cassoulet

travelluver | Oct 6, 2013 07:00 AM

I have a 9 qt round dutch oven in which I was planning to make cassoulet.
Now I'm reading that it's better to cook it in a ceramic pot (not necessarily one of those wide at top narrowing to bottom ones). Does it really make a difference? I'd really like to use what I have, if possible. Thanks!
PS Not sure if I should have posted this in a cooking forum for more responses-

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