Winter. This weather calls for warm soups, cooked slowly over long periods of time packed with flavour. If you’re familiar with Le Creuset, you’ll know that their gorgeous cast iron pots and pans are perfect for low, slow cooking that allows flavours to develop and tastes to intensify. The
Le Creuset wok is no exception to this rule.
If you haven’t cooked with enamelled cast iron before, it’s a very different way of cooking to using a stainless steel pot. You don’t need the heat up high (in fact I’ve never used my cast iron above burner level 5 on induction). You are able to keep the temperature stable without too much worry and the heat retention is amazing.
Never heat the pan when empty, and try not to shock it by adding cold things to a warm pan.
So when you buy a
Le Creuset wok, don’t expect that you’ll need to crank up the heat, because you won’t! To get the contents to boil, I never needed to raise the temperature higher than burner level 5.
With easy to hold handles, it’s the perfect kitchen companion for curries, Asian style soups and delicious hot pots. Remember that the handle will get hot as they are part of the pot, so make sure you’ve got a potholder or two ready to remove from the heat.
Perfectly balanced and with a flat base, the
wok is easy to take directly to the table (just remember you need a trivet or heat mat underneath). It’s also super easy to wash up, the naturally non-stick coating allows you to quickly wash it up by hand or it can also go through the dishwasher (but I’m a bit precious as I collect these pots and don’t want to chip the enamel).
I also make sure to use non-stick utensils, or a good old wooden spoon, as I know that helps to preserve the surface.
A lot of people balk at the price of Le Creuset, but you aren’t buying their cookware for a short time, Le Creuset will last a lifetime when looked after properly. I collect them in Cerise red, but the colour range has grown a great deal since I began collecting the pieces in 2005. Every one of my Le Creuset pieces are still in perfect condition despite regular use.
I decided to make pho in the wok, as it is a perfect dish for winter. If you are a fan of pho, you will probably immediately notice that mine isn’t particularly traditional, but it’s easy to make and certainly satisfies noodle soup cravings! It’s also perfect for kids, as they can control the things they put in it, giving them a sense of autonomy and making them enjoy the process. By adding the herbs and flavours directly into the chicken stock, you are recreating the flavours that come from a “master stock” or one cooked with all these herbs and spices in it.
Easy Chicken Pho
(serves 4 adults and 2 kids)
- ½ packet rice vermicelli
- 6 cups chicken stock
- 1.5 tablespoons Vietnamese fish sauce
- 2 cloves garlic, minced
- 2 star anise
- 3cm piece ginger, peeled and sliced
- 3 spring onions, trimmed and sliced
- 1 stalk lemongrass, bruised
- 2 chicken breasts
- 1 cup chopped bok choy
- 1 cup bean sprouts
- coriander leaves, chopped
- mint leaves, chopped
- lime wedges
In the base of your wok, bring chicken stock, whole chicken breasts, fish sauce, garlic, ginger, lemongrass, star anise and green onions to a slow in a large pot. I didn’t need to take it above burner level 5. Cook 5 minutes.
- Reduce to a simmer; cook for 10 minutes.
- Remove the ginger pieces and lemongrass.
- Stir in the noodles, and bok choy.
- Cook pho until heated through, about 5 minutes.
- Serve with bean sprouts, chopped coriander and mint leaves and lime wedges.
