Yep the pots and pans in Pedro’s Kitchen are definitely starting to look a bit beat-up, so we’ve been looking far and wide to choose our new cookware. There has been some contenders and even more pretenders and we’re still looking however after seeing this video we’re pretty confident we’ve found the front runner. What do you think?
Le Creuset bean pots
I know posting about Le Creuset is nothing new here on Pedro’s kicthen, but it’s just because I am so enamoured with it’s stylish effect on my kitchen. This brand just makes mundane tasks more fun with their stylish, colourful designs. From making a morning coffee, to rustling up some dinner, everythings just a little nicer if you have nice dishes.
But the cult cookware brand aren’t all style and no substance, oh no – it’s a brand worth investing in if you want results year after year. My latest purchase from Le Creuset is this bean pot, which stops food from drying out if you want to ensure you get multiple servings out of a batch.
Of course, as the name might give away, it’s designed for beans – but that doesn’t mean you can’t store other food in it. I made a chilli the other night for dinner (using this chilli recipe) and it was just as fresh at lunchtime the next day thanks to this handy pot.
It’s a good price for this brand too – and feels like good quality ceramic that will last for years, as so many Le Creuset do. The pot comes in orange and blue, meaning you can match it to your kitchen and enjoy chilli, beans, caseroles or even macaroni cheese fresh from the pot for dinner and the next day’s lunch!
Pasta sauce needs quality cookware
Pedro’s Kitchen – the official spaghetti bolognaise. So delicious it should be sold in jars worldwide. Well, in truth it’s not a Pedro original recipe but this one from an old copy of the Guardian, with a couple of tweaks here and there:
Red wine will work just as well as white
Cheap tinned tomatoes are fine – no need for passata
A drop or two of soy sauce and or Tabasco won’t go amiss.
And there you have it. It takes hours to cook though, so the Pedro bolognese only gets made very occasionally. Apart from good quality ingredients and a decent garlic bread starter, the other must have is a decent pot to cook the ragu in. If you’re cooking to a standard that the Europeans would approve of, then Le Creuset, Prestige cookwear, or one of the quality makes are the only thing that will do – I believe some of the sleb-chefs like Jamie Oliver now do their own signature ranges but I ain’t tried ‘em – if any of y’all have then please let us know in the comments.
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