Kitchen Essentials: Le Creuset, Cast Iron, and Chef's Salt

The other day a sweet friend (and very talented cook) and I were reading an article about kitchen must haves.  The concept of the article was if you could have only one pan and one ingredient (seasoning, etc.) what would it be? We got to talking and I've narrowed mine down.....


Le Creuset Dutch Oven

Le Creuset

This pot is my go-to in the kitchen for just about everything...soups, stews, roasted chicken, sauces, bread, you name it, this pot can do it.  Mine is the traditional flame orange, and if I'm being completely honest using it kinda makes me feel like an accomplished French chef.  Ha.  But seriously, it's a keeper. 

Lodge Cast Iron Skillet

Lodge

This skillet is perfect for searing steaks and meats, cornbread, stir-fry, and even pineapple upside down cake.  The cast iron can be heated over higher heat than the Le Creuset, and lasts forever.

BUT if I only had to pick just one I'd choose a cast iron Dutch oven.  It combines the two, but isn't limited with the enamel coating that can't be heated on high heat. 

Lodge



As for the seasoning, we rationalized that I was allowed two as I grow and dry my own oregano in the garden.  We also decided that lemon is actually a citrus fruit and doesn't count as a seasoning.   (I can rationalize just about anything....)   Therefore, the seasoning I would pick is Chef Louis Szathmary’s Chef's Salt.  You can put it on anything: any type of meat, veggies, potatoes, eggs, etc., etc., etc.  If you don't already, you need to mix up a batch!!  I keep a jar in the pantry at all times.

Chef's Louis Szathmary's Chef's Salt
The Chef's Secret Cookbook

Ingredients:
1 cup of salt
1 Tbl Spanish paprika
1 tsp black pepper, ground
¼ tsp white pepper, ground
¼ tsp celery salt
¼ tsp garlic salt

Mix together well and store in an air tight container.

SO, what are your kitchen must haves??  What could you not live without in your cooking arsenal? 

Happy Cooking!