Comments on Clay Coyote Gallery and Pottery Blog: Clay Pot Cooking -

Great post, cooking with pots has always intereste...

2010-06-28T10:37:01.325-05:00

Great post, cooking with pots has always interested me. My Dad used to make cooking pots unglazed which gets round the lead issue but my Mum always thought it was unhygienic to have an unglazed pot.

Hi Judith, Thanks for your comments. I agree with...

2009-11-21T18:00:14.186-06:00

Hi Judith,
Thanks for your comments. I agree with you about the surround heat. I also think that metal cookware causes a slight burning at the surface, which causes a bitterness in the food.
We've been using our flameware both for general cooking as well as searing and stir-fry.
Within a couple of weeks we'll have a new blog format up and we'd love to have you post your meat ragu in our recipe section.

Ciao Tom, and thanks for the explanation. I've...

2009-10-30T04:23:08.204-05:00

Ciao Tom, and thanks for the explanation. I've one tagine that I'm a little leery about, so I think I"ll try the lemon test and see what happens.

I'm a firm believer in the superiority of clay pots for anything other than a high temp sear. My theory is that the walls of the pot heat up and also cook the food, so there is more of a surround-cook, as compared to a bottom-up heat.
I love your photo of the stovetop cookware... I use my on the stove top frequently, and when I teach a class, students are always amazed when I put a clay pot on the stove top.
As for recipes: there is no better meat ragu than one that is cooked in clay!
Judith Klinger, AromaCucina