Clay pot cooking: What's most flexible?
Posted 04 March 2012 - 09:56 PM
The question is, which one? What is the most flexible--oven to stove, bread to stew? I'm thinking maybe a large La Chamba casserole (I entertain a lot, so it needs to be big), because it seems like it would be great for soups/beans/roasting/AND casseroles. Do you think that's true?
Both money and space are greatly limiting factors (that's why probably just one for now), but if I like it enough, at least one of my 3 cast iron DO's could go.
I've read the Wolfert intro where she describes the different pots, but I'm still not sure why I'd want a glazed one, for example, or why stoneware instead of the La Chamba.
Would only a glazed one (perhaps a cazuela) keep me from needing a separate fish pot? Would any of these be better than cast iron for bread, and if so, why? Wolfert at one point says to use an UNsoaked Romertopf for artisan bread, and at another point (for an olive oil bread) seems to use a soaked one: again, why?
And finally, do I need something like the La Chamba skillet? It looks like that would be a lovely replacement for my cast iron skillet (for eggs, pancakes, sautéed veg), but again, I'm not sure about benefits/drawbacks.
Posted 05 March 2012 - 06:21 AM
While I don't think it's used for baking bread in China, it definitely works for all the other purposes mentioned; oven, stove-top, for soups, casseroles, roasting, etc.
Posted 05 March 2012 - 06:37 AM
Clay pots are porous. You want a glazed pot to stop flavours from penetrating the pot. As for soaking the pot - the pot will emit steam as it is heated up. I suppose the steam is good for different types of breads. I wouldn't know - my clay pot isn't big enough to bake bread in.
Clay pots are wonderful for one pot meals. I put uncooked rice, chicken stock, ginger, chinese sausage, and marinaded chicken pieces in the pot. Cover and simmer at low heat for 20 minutes. After 20 minutes, stir and you have a delicious healthy meal.
Posted 05 March 2012 - 08:09 AM
Posted 05 March 2012 - 09:50 AM
Welcome to eGullet, by the way.
Posted 05 March 2012 - 10:54 AM
Posted 05 March 2012 - 11:13 AM
Posted 05 March 2012 - 01:09 PM
"How do you say 'Yum-o' in Swedish? Or is it Swiss? What do they speak in Switzerland?"- Rachel Ray
Posted 05 March 2012 - 02:06 PM
If you're the Rancho Gordo bean guy, BTW....I love love love your beans.
Posted 05 March 2012 - 02:13 PM