Emerilware Hard Enamel 5qt Saute Pan and Splatter Screen
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Emeril Lagasse's one-pot wonders: Meals made grand by their ingredients
It’s this tradition that gives the American South its chicken and dumplings, Spain its paella, Mexico its posole stews, Morocco its tagines, China its stir-fry dishes, England its shepherds pies and France its glorious stews.
Whatever your cooking vessel of choice – be it a skillet, a Dutch oven, a saute pan or a stock pot – Lagasse notes there’s a one-pot wonder for it. For me, it’s my trusty pressure cooker, the pot that can turn a tough cut of meat, some aromatics and a mound of root vegetables into a rich, filling ajiaco, a Cuban peasant stew of fork-tender meat with chunks of malanga, yuca, potato and corn.
Or, there’s my favorite cast iron skillet that renders a complete meal of seared pork chops, pan-roasted potatoes and tender slivers of fennel. But you don’t need a pressure cooker or a cast iron skillet to make a one-pot wonder. The concept is beautifully adaptable to your own batterie de cuisine.
Once assembled, many one-pot dishes can cook mostly unattended, Lagasse points out in his book. That’s almost as valuable as the time you save not doing the extra dishes.
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A very detailed another-favorite doesn't have closely the importance, but it's a Countless pan. Last year at Thanksgiving, the GF's parents were staying at a mortify with a kitchenette. They bought a set of pans to use for the week, and then gave them to the GF for use in her new studio. They got the lowest-priced set at Macy's that looked to have polite worth. They were
