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Plunge into enamaled cookware.....

letsindulge | Feb 6, 201111:56 AM

Due to a fairly new tradition of making cassoulet for 6 - 8 people each New Year I'm seriously ready to add some enamel to my predominate, and extensive SS All Clad arsenal. I already own a large capacity sauteuse, dutch oven, and braiser that accomodates the gross of the ingredients but not in a single layer. Also useful for preparing quantities of duck confit, cacciattore, stroganoff etc. I'm thinking shallow and wide, oven to table presentable, comparable to Le Creuset AND moderately priced would please me perfectly. TIA.

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