When I brought home my first deep dish cast iron pan, and then later a Dutch oven, my imagination struggled to know how to make use of these massive cooking tools apart from my intended recipe. I wanted to cook a batch of chili, and I did, but the more I cooked the more I came to rely on big pots to not only make big delicious meals, but simpler things too, like sauces, dips and liquid-heavy recipes. 1. Bolognese. Don’t fear the tomato as you simmer a classic sauce in your cast iron cookware… just make sure you wipe down your cocotte before your dive in for seconds. 2. Alfredo. This widely adored pasta sauce is easier to make…

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