A World of Pots
The new pots for braising and for making soups show the influence of global thinking, and they're all pretty enough to go from stovetop to table. Le Creuset has designed its bright red earthenware and cast-iron Moroccan tagine for naturally low-fat Moroccan stews. (A recipe booklet comes with the pot.) Calphalon's stainless steel-clad aluminum Everyday Pan is a space-age version of the traditional Spanish paella pan for slow-cooking seafood stews. Williams-Sonoma calls its bulbous Italian-made soup pot Ruffoni; it's made of hand-hammered, highly conductive copper. All-Clad's round Petite Braiser, lined with stainless steel, and Cuisinart's reliable anodized soup pot are designed for slow-heat cooking too.
On a Slow Simmer