Staub 4-quart Cocotte
Every kitchen should have at least one dutch oven. I use this Staub 4-quart Round Cocotte (another name for a dutch oven) for everything from braises to soups to mac and cheese. It’s the perfect size for a recipe that serves four to six and there are so many things to love about this particular dutch oven. It’s heavy bottomed which means that it distributes and retains heat evenly. It’s got amazing little spikes on the inside of the lid, which basically allow for the condensation that builds up to rain down evenly on your food while it’s cooking. And on top of that, the enamel coating on the inside means that it’s ready to go—no seasoning required here!