Gordon Hamersley, Chef/owner, Hamersley's Bistro, Boston
"I could not do without my cast-iron braising pot. It's a 15-quart, very heavy, black cast-iron pot with a lid, and I bought it years ago. It's what I cook all my braises in. It's just this fabulous piece of equipment that conducts heat beautifully. You can lower the heat in your oven to almost nothing and it cooks beef stew, lamb shanks, or veal osso bucco in a wonderful way."