Thanks AnnaN, these are truly amazing pots. I use them at any excuse plus when they are done on the stove top, they make it to the table looking pretty spiffy!
These are my three I have plus an other little one.
The stir fry veggie: Usually I cook them from fresh but I knew I would be pressed for time finishing everything at the last minute so I decided to blanch all the veggies the day before in well salted water as per "Salt, Fat, Acid, Heat" which left the veggies a nice vibrant colour. I fried the spices and then added the veggies to reheat. This worked really well. I remember ready Roubochon and he says he always blanches his vegetables before cooking.
