Recommended Equipment for a Bordeaux Kitchen
This page is still in progress as The Bordeaux Kitchen book launches, but here is what you need for starters:
28 cm round Staub Cast Iron Dutch Oven (I have a red one, which I use for my bone broths, great size for up to 2 chicken carcasses plus lots of other bones.)
26 cm round Staub Cast Iron Dutch Oven (I have this one in dark blue and it is gorgeous! Also great for pork shoulder or beef cheeks, feeding a 4-5 person family.
27 cm oval Staub Cast Iron Dutch Oven (Again, I have this one in red, great for braising a pork shoulder or brewing a small batch of bone broth with room for one chicken carcass and some bones. The oval size is very traditional, as it matches the oval shape of rabbit and fowl carcasses for cooking them whole. It’s a beautiful serving dish for the dining table.)
Le Creuset Mini Cocottes (fun for the kids)
Demeyere Stainless Steel Pans