While it’s true that our Signature Chef’s Oven is ideal for hearty winter dishes like soups and stews, this colorful, large format vessel is a versatile shape and size to embrace through the changing seasons. The enameled cast iron pot has a generous size and depth making it ideal when cooking for a crowd, using for meal prep or as a colorful serving dish year-round. Durable and easy to clean, the Signature Chef’s Oven is an evergreen addition to your collection that you will reach for time and time again. No matter the season, we have inspirational ideas and recipes that earn this vibrant pot a permanent place in your cookware rotation.
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Summer
One often overlooked trait of cast iron is that the same superior heat retention principles that keep food warm also work to keep things cold. Which means it’s the ideal vessel for serving foods chilled on a buffet or dinner table. Summer favorites like potato salad, cut fruit and mixed greens all stay cold when stored and served in a colorful Signature Chef’s Oven. Pasta salad is no exception, whether olive oil or mayonnaise based. Our antipasto salad recipe, with the flavors of your favorite antipasto platter bound in a tangy dressing, makes enough to feed a large group and is even better made ahead of time so the flavors have time to meld. After you toss together the ingredients, store it in the fridge in the Chef’s Oven so that the entire vessel is cold when it is time to be served.
Get the Recipe: Antipasto Pasta Salad
Fall
As the weather cools down, the Signature Chef’s Oven is the everyday choice for cooking hearty braised meats, comforting soups and stick-to-your-rib stews. Generously sized to feed the entire family or to batch cook for future meals, the heavy-duty enameled cast iron pot has sloped sides for easy stirring and an ample depth for a full simmer. You can develop deep flavor in one-pot meals, like our chicken, olive and kale stew, which can easily feed six to eight. The wide Chef’s Oven easily accommodates an entire cut-up chicken along with potatoes, red onion, an abundance of fresh herbs and a whole pound of kale. This particular stew is well suited to autumn, with warming spices and briny olives brightened with a splash of lemon juice.
Get the Recipe: Chicken, Olive and Kale Stew
Winter
With a generous capacity, the large format of the Signature Chef’s Oven means it is big enough for a showstopping roast, worthy of a holiday celebration or dinner party. The colorful pot is also wide enough for a whole duck, lamb shoulder or even a 4-pound stuffed pork loin, like in our succulent pork roulade recipe. The onion and kale filled pork loin is roasted to perfection with enough room in the pot for an array of apples and hearty root vegetables. It’s an impressive centerpiece while also being stunningly simple when it comes to cleanup, since everything is cooked and served the same easy to clean, enameled pot.
Get the Recipe: Apple and Kale Pork Roulade with Root Vegetables
Spring
As we emerge from the colder winter months, it feels natural to move away from heavy meat dishes and crave lighter fare. The Signature Chef’s Oven comes in handy for cooking the abundance of fresh ingredients that emerge in springtime. Vegetarian versions of classic dishes, like our festive zucchini, artichoke and olive paella, are refreshing ways to welcome the season with friends and family. This flavor-packed vegetarian paella is a colorful array of spring vegetables layered with aromatics and toothsome rice cooked in a savory broth. Cooking starts out on the stovetop, where the vegetables are quickly sautéed until tender. The paella is then transferred to the oven where the even heat distribution of the cast iron means perfectly cooked rice each and every time. Serve with fresh parsley and a splash of lemon for a bright taste of spring.
Get the Recipe: Zucchini, Artichoke and Olive Paella
