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They beckon seductively from cookware store shelves, lined up in every imaginable hue from eggplant to flame. They catch your eye on Food Network programs. They're usually French, they're easy to use, and they look great. The only drawback: They're seriously expensive.
But the pros say enameled cast iron cookware more than makes up for its sometimes eye-popping cost with a long list of advantages. These pans are built to last a lifetime, they're versatile, they evenly distribute heat, don't require seasoning, clean up easily, can go from stove top to oven to tabletop and are a time-honored way to present food.
It's an investment,'' explains Hubert Keller, chef-owner of San Francisco's acclaimed Fleur de Lys restaurant. ``Yes, it can be expensive, but you're buying a pot for life and for your next generation. These pieces generally won't fall apart if handled correctly, as they're really built to last.''
Says Lisa Bruno, executive chef at Left Bank at San Jose's Santana Row, ``You can cook just about anything in them, they don't flavor the dish in any way, you can use them on either the stove top or the oven for everything from braising to roasting, and they look great.
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Teapot Kettle
