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Published 1990
The best of the cast-iron casseroles is the Doufeu (which means gentle fire). It comes either round or oval and is sold almost everywhere in the United States. It has a recessed cover, which I fill with water so that the stew bastes itself as it cooks. The evenly distributed heat makes it perfect for boeuf à la niçoise, daube d’Avignon, and ratatouille.
© 1990 Mireille Johnston estate. All rights reserved.