Oouu you guys!

[morgaina]

Look at this cool article in the LA Times:
http://www.latimes.com/features/food/la-fo-claypot28-2009oct28,0,487574.story

Another book I have to get.

Comments

[the-thread-lady.livejournal.com]

The unglazed clay pans that Gwen gave me are the only ones I use for pies anymore. The crust just comes out better. I also love my lidded baking dish (she had a fancy name for it, but I have forgotten) for any meat based dish.

I am currently experimenting with the clay and bread.

The next on my list is sticky food like cakes or sticky buns. May need to talk to Gwen about glazes......

[copper-oxide.livejournal.com]

This is really cool. I wonder why the crusts come out better? I am going to have to work out why that is.

I don't think I've cooked anything really sticky on direct heat in clay pots. Mostly melted cheeses sticky. Sticky goodness is obviously the next thing I need to experiment with. Too bad it is raining & windy outside.

[monkeybung.livejournal.com]

If the pipkin we bought from you at the Moot has memory, it will always make the best apple crisp. That's almost exclusively what's been cooked in it since we got it...yummy!!

[hroar.livejournal.com]

Glad you found this! I read teh paper based story, and that was very cool!
Did you notice how many tangines she has back of her on the shelves? Wow!

[copper-oxide.livejournal.com]

It sounds like she has a huge collection. And a wide variety.

[copper-oxide.livejournal.com]

As I consider it, however, I am rather surprised that she didn't emphasize heating up the pots slower than other cookware. If there is one thing that I've found absolutely necessary, it is that.

[hroar.livejournal.com]

Yes indeed it does! I am impressed..and the display was neat, too. A wll of little cubicles with a pot a piece.

[hroar.livejournal.com]

Youre right!~ And I absolutely agree with you. I always give my customers who buy one, a lesson on usuage. Thses things arnt so universal any more. The knowledge is needed.