Soup Pots

By Fine Cooking Editors

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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.

Lodge enamel 5-quart Dutch oven.

All-Clad 4-quart stainless saucepan.

Comments

Egle | 11/02/2010
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...
Bowl_of_Plenty | 01/21/2009
That looks like a Viking pan, not All-Clad.

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