• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
FoodMan

Clay Cookware

2 posts in this topic

Paula-

I just read your interesting short article "The Clay Pot Collector" in the latest issue of Food and Wine. That Cypriot bread and Lamb and Prune stew are on my to-do list.

which one of these pots has the most cherished memory associated with it and why?

How do you take care of the clay pots that you do use? Are they to be seasoned or are they just washed and dried?

Unfortunatly, I do not have a clay pot to bake the above bread in. Can I use a glassware baking dish? or am I better off just baking on a stone?

Thanks for sharing,

Elie Nassar


E. Nassar
Houston, TX

My Blog
contact: enassar(AT)gmail(DOT)com

Share this post


Link to post
Share on other sites

Each pot has its own seasoning requirement. Tagines should be seasoned, but a Romertopf simply needs to be soaked. I've found that the more times you use clay pots the better they'll cook. If they're unglazed, clean them with a scrub brush and baking soda (not soap). Also soak overnight in water if there's a lot of debris on the pot.

Sure, you can bake the bread anyway you wish, but baking bread in a Romertopf will be a revelation...unless, of course, you already have a HearthKit or baker's oven at home.

As for each pot telling a story,..the stories behind the two recipes you mention are too long to tell here. But the story of the pot I cooked it in is in the piece -- it's the pot fromthe alleys of Marrakech.


“C’est dans les vieux pots, qu’on fait la bonne soupe!”, or ‘it is in old pots that good soup is made’.

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Recently Browsing   0 members

    No registered users viewing this page.