HOT pots

Rachael Ray Every Day - - From The Test Kitchen -

For brais­ing, slow-cook­ing, and rus­tic-bread bak­ing, durable Dutch ovens are a solid in­vest­ment. We tested lots of pots to find th­ese four faves.

STA­TUS SYM­BOL The iconic Le Creuset 51∕2- Quart Round Dutch Oven passed all our tests—with fly­ing colors. Speak­ing of colors, there are of­ten trendy new shades. $ 340, lecreuset.com

FAN GIRL If you love Rach’s pots and pans, add her Dutch oven to the mix! Thisr achaelr ay3 1∕2- Quart Cast- Iron Cov­ered Casse­role is the per­fect size if you’re cook­ingf ort wo. $80, qvc.com — DANIELLE BLUNDELL

CHEF’S CHOICE Staub’s5 1∕2- Quartc ast- Iron Round Co­cotte was built to braise.af it­tedl idw ithb umps on the bot­tom pre­vents evap­o­ra­tion and di­rects con­den­sa­tion onto the food to keep the meat moist. $ 325, wil­liams-sonoma.com

BUD­GET BUY The crusty, lofty loaf we made in the Ar­ti­sanal Kitchen Sup­ply 5- Quart Enam­eled Cast- Iron Dutch Oven con­vinced us that we’ll never knead an­other Dutch oven. This retro model is a steal! $70, bed­bathand­be­yond.com

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