As the saying goes, if a worker wants to do a good job, he must sharpen his tools first. A good pot can not only improve the taste of food, but also improve many cooking experiences. Looking back now, the fundamental reason why I didn't go into the kitchen before I was 18 years old should be that the old Chinese kitchen at home was too difficult to use. Since I cleaned up the kitchen according to my own needs, I found that cooking has become extremely easy. ......

First of all, Amway released a Netflix documentary, which gave me a new understanding of cooking and recommended it to everyone.

Since I started to "break away" a year ago, I have thrown away many pots that are not easy to use, and the rest are good and durable.

According to my usage frequency and liking degree, the order is as follows:

1.Le Creuset cast iron shallow casserole, 26cm.

This style of cast iron pot is called braised pot, which is a very versatile style. Can be used to make stews, stews, Italian stews, paella, roasted noodles, roasted rice, and can also be used to fry things. You can throw it into the oven to make cakes when you are unhappy. If you can only choose two pots in your kitchen, this is definitely the best choice.

The above is my lazy dish-I can't think of anything to eat, so I cook it-soak it in the soil? Chicken curry.

There may be only one reason to prevent many people from choosing Le Creuset-price. A pot of one or two thousand yuan is really expensive. However, it is really a cast iron pot that can be passed down from generation to generation. If this is taken into account, the price is acceptable.

A good cast iron pot mainly depends on the following aspects: pores, impurities, enamel layer, pot body and sealing degree. I have basically used all kinds of cast iron pots, and it can be said that there are basically no ones that can reach the sealing degree of Le Cruiset.

More importantly, Le Creuset looks good! Fairy male photos (pretending) are a must!