New year, new resolutions ! For me, my cooking resolution this year is going to be health driven. One of the top things on my list is to learn more about the fermentation process and I can’t wait to start experimenting and reading up on the various techniques.

For anyone who’s made up their mind to get a little more serious in the kitchen, it can be a bit overwhelming choosing between a large variety of cookware and the different brands involved. I remember the hours spent pouring over the internet and youtube reviews trying to make a decision on what to get! If I can impart some advice – less is more, especially if you’re just starting out. Choose one quality piece over that 5 piece set that costs the same because chances are, you’ll just need that one piece and the rest will just end up crowding your kitchen. While I’ve accumulated a fair bit of cookware over the years, there were two must-haves in the kitchen that I started out with and still continue to reach for time and time again.

1. Le Creuset Dutch Oven

I’m a massive fan of Le Creuset because I think this is one brand that has stye as well as substance. Pricey to be sure, but if you take good care of your cookware, they literally will last you a lifetime ( or more). I have 4 pieces of Le Creuset cookware including a grill and a pan, but the one I recommend getting is definitely the Dutch Oven. It is one of the most versatile pieces of cookware, and I use it on the reg so much that it’s usually just hanging out on my stovetop. Perfect for roasts and stews, I also use it to cook chinese soups and just about anything you can think of !

Le Creuset’s Dutch Oven is made out of enameled cast iron. The enamel keeps it low maintenance ( no rusting), but still retains the cast iron properties of retaining heat in your dutch oven. You can go from stove top to oven which is incredibly convenient and saves a ton of time. I love doing a roast chicken with root veggies in my Le Creuset, popping it into the oven on low heat for a couple of hours and volia you’re done.

The Le Creuset Dutch Ovens come in both round and oval shapes as well as different sizes. I have both shapes and use them equally. I first purchased the oval size and used it for longer cuts of meat, but later bought the round oven in a larger size to cook for bigger parties. If you’re worried about whether the oval fits your stovetop, enameled cast iron promotes even cooking so even if you have a round stove top burner the oval will work just fine. It’s down to personal preference but for an item as pricey as this I recommend you pop down to the nearest store and have a look and feel for which size, and shape might suit you the best.

2. Cast Iron or Carbon Steel Pan

If you enjoy a good ribeye as much as I do, this is a definite must have in the kitchen. I often get questions about why steak doesn’t seem to brown properly or why the meat sticks to the pan. The saying a bad workman blames his tools in this instance really doesn’t apply here, because in this case, it is most definitely about the tools, (or at least 70% of it is). The key to getting a good crust on your steak, and an even cook is heat. Plain and simple. You want a pan that can hold and retain heat and the best materials for that are cast iron, or carbon steel.

What’s the difference you may ask? Honestly…. not much. From personal experience both retain heat well, both can be taken from stovetop to oven and both perform really well. I used cast iron for years, but recently started adding carbon steel to my collection. It’s slightly lighter and for me that’s a deal breaker because these pans are heavy!

What you do need to note is that both types of pans require some babying. You need to make sure they’re well seasoned before use, and keeping them dry and well oiled after is a must as well, or you’re gonna see some rust and you do not want that in your food ! Another benefit is that once these pans are well seasoned they are perfectly non-stick! Forget all the pans that promote non-stick properties and have these coatings made out of godknowswhat on your pan. When you have your pans broken in, you can cook eggs, fish, whatever you want, and you’ll find they glide right off perfectly.

Brand wise, I have my favourites but honestly I don’t think it makes a massive difference with a cast iron pan what brand you use.
I have the Le Creuset Enameled Cast Iron Skillet but if you’re on a budget I’ll say the Lodge Skillet is pretty value value for money and works just as well – save your money for a dutch oven!
Available on Amazon here – Lodge L8SK3ASHH41B Cast Iron Skillet with Red Silicone Hot Handle Holder, Pre-Seasoned, 10.25-inch, Black
For Carbon Steel pans, I recommend the de Buyer brand which is the one I’m using right now. It’s a great pan for the price and its worked beautifully for me so far.
Available on Amazon here – De Buyer 5610.26A Mineral B Frying Pan, 10.2 Inch, Silver-Grey

xx Kerri