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Paula Wolfert’s Clay-Pot Guide

Author Paula Wolfert on clay-pot cooking: “I have lost count of the hundreds of clay pots that I own. I love their earthiness and their simplicity.”
Pasta with Smothered Broccoli Rabe and Olives


Spanish cazuelas and other glazed earthenware are often inexpensive; the coating makes some dishwasher-safe.

Pasta with Smothered Broccoli Rabe and Olives


Clay-Pot Tarte Tatin


This new composite material resists cracking at high temperatures.

Pan-Roasted Cauliflower with Pine Nuts and Raisins
Clay-Pot Tarte Tatin (left)



Colombian La Chamba casseroles and other unglazed pots impart an earthy, sweet flavor to stews. Some benefit from regular seasoning with oil.


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Published October 2009
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