With the new cooking project, I realized that I could use some new cookware. Very specific cookware. When I read about stews and roasting meats, I knew that I needed a dutch oven. I did my research on the Internet as usual. I determined the size and shape that I wanted, and I found a Le Creuset pot that was perfect–except that it was $260. Now this pot will last forever–it’s cast iron with enamel inside and out. It makes it a good buy. I’ll be able to pass it down to my son. It’s unlikely that he will want it, but it doesn’t matter. I’m sure the thing would make it through a tornado and still be worth cooking in. Since my birthday is coming up, I thought this was the perfect thing to ask for. My mother didn’t disappoint. I’m now the proud owner of a Le Creuset cast iron enameled pot (red!). I’ll tell you later how my first dish (Boeuf Bourguignon) turned out in it. The pot is deep red, darker at the bottom and at the edge of the lid. The flash washed it out, even though I tried to correct the red color. The stainless steel knob was added. It doesn’t come that way, but I wanted to be able to have a knob that I didn’t have to worry about melting.