Today I want to tell you about the Le Creuset 10 qt. Stockpot in Truffle color. In one word – AWESOME! We were really excited to review this pot because we were looking for something to make soups, pastas, and beans in, and this stockpot is the perfect size to make a meal for a family of 5 and have a little left over for lunch the next day.
The high‐profile design keeps evaporation at bay and forces the liquids in the pot to infuse the entire dish with flavor while cooking. The tight‐fitting lid only makes this process even smoother, and the heat resistant knob stays cool to the touch so I don’t burn my hand when I take the top off to stir. The handles are also triple welded, so I don’t worry at all about picking up the pot from the stove and having them fall off and 10 quarts of hot food drop on my feet before I get it to the table.
I also love that the heat is evenly distributed throughout the pot. Because the stockpot is made of enamel on steel, it’s resistant to water and damage and works on any stove top, whether old or new. You could probably even use it outside on a grill, though I think it’s much too nice for outside.
Speaking of looks, it matches my kitchen really well, and I love the color (it’s gorgeous!). It’s so much better than the generic black with white spots that most stockpots are. It’s such a nice looking piece that I could keep it on my counter if I wanted to and it would fit in fine.
The stockpot is also very easy to clean. It’s designed to come perfectly clean and it’s resistant to stains – even spaghetti sauce! It comes so clean you’ll never have any flavors sticking around. That’s a bonus for all of you garlic lovers! The only problem you may have cleaning it is if your sink isn’t big enough for it to fit. Ten quarts is pretty big.
The first thing we made in it was Pot Sticker and Kale Soup and it came out amazingly delicious. The veggies cooked nice and soft and the cook time was quick, unlike using our other pots. (I’ll post the recipe below for those of you who want to try it!) I’m really happy with this stockpot and I’m sure it will be a staple in our kitchen for years to come.
- 1 package gyoza or pot stickers (you’ll need approximately 15 to 20). You can use any flavor; pork, chicken, shrimp or veggie. We prefer chicken or veggie.
- 2 cups carrots, diced
- 2 cups celery, diced
- 2 cups red onion, diced (you can use yellow onions, if you like)
- 2 cups mushrooms
- ½ bag of kale (you can use more, if you like)
- 2 cartons of chicken stock
- 3 tbs soy sauce
- 2 tbs garlic olive oil, for frying
- 1 tbs garlic olive oil, for sauteing
- green onions, for garnish
- sea salt and white pepper, to taste
- Cook gyoza (or pot stickers) according to package directions, we used olive oil instead of regular cooking oil for better flavor.
- In a large stock pot, douse the bottom of the pot with garlic olive oil and add in the carrots, celery and onions. Saute the veggies over medium-high heat and cook until your onions starts to look translucent in color.
- Add in the chicken broth and seasonings to the pot and bring to a nice and slow simmer.
- After about 10 minutes, add in the kale, soy sauce and mushroom and cook until the kale becomes tender.
- Once the kale becomes nice and tender, add in the gyoza (or pot stickers) and cook for one minute, then serve.
- Garnish with green onions, and enjoy.