Making soup is the best kind of kitchen alchemy: You start with a few humble ingredients and wind up with a gem. That’s why we love improvising with Susie Middleton's formula for puréed vegetable soups (issue #97, pp. 62-69). Her recipe calls for a 4- to 5-quart Dutch oven, we like this enamel one from Lodge. It's available online for $166.15 at BakeDeco.com.
Another pot we like is the All-Clad 4-quart stainless saucepan, available at the Cooking.com for $184.95.
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Soup Pots
Lodge enamel 5-quart Dutch oven.
By Fine Cooking Editors, editor
December 31st, 2008 in Blogs
posted in: Blogs
Egle writes: OMG that does look like a Viking pan. I am considering buying new pans and always look up for advice from finecooking.com, but this one is so weird... Posted: 3:33 pm on November 2nd
silviac writes: I like the pan, however, I find that the handle on the cover is not practical for storage purposes (it takes too much room). I wish they would redesign the handle
I have the All-Clad and find it perfect for most occasions, and the cover takes very little storage space.
Posted: 2:39 pm on October 3rd
Bowl_of_Plenty writes: That looks like a Viking pan, not All-Clad. Posted: 9:29 pm on January 20th
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