I am a cookware whore, I seriously love good cookware so much. I remember what a huge revelation it was when I got married, and got some good cookware, after having used cheapie third-hand pots and pans all through university and grad school. I’ve always loved to cook, but didn’t have an idea of just how much good pots and pans made a difference. I once tried making caramel in a cheapie pan and it never browned (although it did taste pretty good). And then I tried it again after getting good pots and I was startled at the difference. I became something of an addict, literally salivating over catalogs of good cookware, and always itching to add to my collection.
So when I was offered the chance to try out some of Martha Stewart’s Enameled Cast Iron Cookware, I really did jump at the chance. And you can see why. A quick peak at them shows some seriously heavy-duty enameled pots in absolutely gorgeous colours. My husband wanted me to get the dark blue, so that it would hide the wear and tear a little better. But I over-rode that. I couldn’t pass up the temptation of a gorgeous pot in a beautiful, bright colour, so I went with the green. As I already have a very large, 10 quart enameled pot from another company, I chose the more manageable but still significant size of 6 quarts.
My review is simply this: if you love cookware like I love cookware, these pots will be right up your alley. The thing is freaking gorgeous, I couldn’t stop admiring it on my countertop and I didn’t actually want to use it. But I can’t exactly give you a true review without using it, so I broke down and put it to the test. As one might expect from good cookware, it conducted heat quickly and evenly. And being enameled, it cleaned up like a dream. So yeah, I would happily recommend this Cast Iron Cookware line.
There are plenty of things you can cook in such a pot, but given that it’s about a bajillion degrees out, I decided to make soup. Not any old soup, but a delicious, chilled soup that is a summertime favourite in my house. The cooking time in minimal, so there is no need to heat up your whole house in making this. And it’s insanely easy to make. I have to say, I love recipes where the flavour payoff is huge and the effort expended is minimal. This is one of those recipes.
- 1 or 2 medium zucchini
- 4 cups chicken broth
- 8 oz cream cheese cut into cubes
- 1/2 tsp ground cumin
- Salt and pepper to taste
Cut zucchini into 1/2 inch pieces.
Combine zucchini and broth in large stockpot and bring to a boil. Reduce heat and simmer until zucchini is tender, about 10 to 15 minutes
Add cream cheese and stir to melt.
Puree mixture with immersion blender or in a stand blender or food processor.
Season with cumin, salt and pepper to taste.
Refrigerate until chilled, at least 2 hours.
Serves 6. Each serving has approximately 4 g of carbs.
**Please note that I did receive free product for this review. Opinions expressed are 100% my own.