The case for one cast-iron pot
Why a single 26 cm enamelled pot replaces most of the pans in a home kitchen.
A friend asked me recently what single pan she should buy to replace the drawer of mid-quality pans she has accumulated.
The answer is a 26 cm round enamelled cast-iron pot. This is the pot that cooks dinner for two to six, does roasts, braises, stews, soups, biryani, and — if you are willing to commit — a loaf of no-knead bread.
The reasons are about heat and proportion. Cast iron has a thermal mass ten times that of a thin aluminium pan. Once it is hot, it stays hot. Stews simmer evenly. Rice doesn't scorch at the bottom.
The 26 cm diameter is the sweet spot. Larger pots get heavy and hard to handle. Smaller pots don't brown meat in a single layer — you end up steaming the meat, which gives you grey meat and pale sauces.
The enamel is what changes cast iron from a cooking discipline into a cooking tool. Bare cast iron needs seasoning, pampering, and oil. Enamelled cast iron does not. You scrub it like any other pan and move on.
We chose a black interior rather than cream for our Mariam range. A black interior hides the caramelisation marks that matter less than customers think. Cream interiors look prettier on a shelf; black interiors look better three years in.
If you own one cast-iron pot, make it a 26 cm enamelled round pot. The pan drawer gets emptier. The dinners get better.