It's tough to know all the right tool set is wildly popular for justifiable reason. It cooks evenly and hot without scorching your food and the enamel coating allows for an easy clean up. Staub is a less popular brand, but also offers good quality. Your enamel coated cast iron pot is the best conductor of heat available and will allow you to cook on the stove top and in your oven all during the same soup creation, without switching pots. Some chefs prefer the cast iron dutch oven, uncoated papers-they must like extra work, since regular seasoning to keep the cast iron in prime working condition is required.
Dutch Oven Stainless Steel: If you like greatresults AND want convenience, we suggest to stainless steel, heavy dutch oven bottom. The All-Clad is our favorite. These cook great, in fact we believe they work just as great as the Le Crueset, but allow for easier observation with it's light colored interior. With this dutch oven, clean up is a snap. Frankly, we love the All-Clad look, and the brand is top notch.
Cutlery: Every great soup cook must have, at a minimum, one high quality chef's knife and paring knife excellent one. Most on our team have 3-4 chef knives in their personal kitchens and swear they can't do without any of them. Having 2 paring knives should suffice quality. We prefer two chef knives, Wustoff and Kershaw. These two knives are in the premium tier, but not nearly the most expensive, but just as high ofperformers. High quality knives will make your soup prep work much easier, safer and enjoyable. We're often asked, "what size of my soup kitchen knife should have?" We agree, the choices can be perplexing, but the answer is not exact. It depends on your hands. The best knife for you, will fit your hand comfortably, allowing for nimble work. If you have smaller hands you may find a 6-inch or 8-inch blade is perfect. If you have larger hands we suggest trying a 10-inch blade, or possibly a 12-inch blade. Consider a knife with a slight curve to the blade, this allows for easier chopping. A great quality knife is designed to "catch an edge" making your cutting safer and easier, and frankly, more enjoyable. If you're going to invest in quality cutlery, we also suggest an electric knifesharpener that controls the sharpening angle (a perfect 20 degrees).
Fresh Ingredients: Fresh. Fresh. Fresh. Nothing can replace the complex and wonderful flavors of fresh vegetables, meats, herbs and spices. Even ingredients such as olive oil offers the best flavor when freshest. Soup aficionados who make the effort to use fresh home made stocks are an inspiration to us all. In general your kitchen should keep a collection of fresh staple ingredients such as onions, celery, and carrots, fresh peppercorns, garlic, and parsley. It may not be possible to keep fresh soup stock handy, so use the best quality packaged stocks possible as a back up.
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