Le Creuset Just Dropped Two New Cookware Pieces That You’ll Use All Summer Long
Maybe it’s because I live in Boston, but every time I hop on social media, I see someone boasting about their coastal New England summer. Over the years, our summers have gained quite the reputation, and I understand why — we do enjoy the best three months of nice weather. A New England summer is characterized by the ocean, homemade ice cream, stunning coastal views, and, of course, seafood — especially lobster (freshly caught from Maine).
As a true New Englander, I always make the most of the summers, especially when it comes to food — you can get lobster cheaply right off the boat! Because of this, seafood boils are a family tradition, so when I saw Le Creuset’s newest additions — two gorgeous lobster and shrimp stockpots — I knew I had to add them to my kitchen arsenal. They’re perfect for lobster boils and much more!
These stockpots are practically begging to be used this summer, as well as for soups and stews come fall. Available in two sizes, 20-quart lobster and 10-quart shrimp, and crafted from premium carbon steel, these stockpots are made for feeding a group. Use them to make soups, stocks, pasta, seafood boils, and more. They heat quickly, so your liquids will boil fast. Despite their large size, they’re lightweight, so lugging them around won’t be too difficult. The durable construction will allow them to last for many meals to come.
If you’re having a hard time choosing, the 20-quart size is perfect for large gatherings or family events while the 10-quart size is great for smaller groups or everyday use. Both sizes feature a stylish coastal design that complements a New England aesthetic. Once you’re done making your delicious dinner, give them a quick hand wash and put them away until your next big event — they’ll certainly come in handy!
Buy: Le Creuset Lobster Stockpot, $250
Buy: Le Creuset Shrimp Stockpot, $160