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.”
Glazed Earthenware.
Glazed Earthenware. Photo courtesy of www.bramcookware.com.
Pasta with Smothered Broccoli Rabe and Olives

Glazed

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

Recipe:
Pasta with Smothered Broccoli Rabe and Olives

Sources: bramcookware.com, spanishtable.com, tienda.com

Clay-Pot Tarte Tatin

Flameware

This new composite material resists cracking at high temperatures.

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

Sources: billsaxpottery.com, claycoyote.com, emilehenryusa.com

Unglazed

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

Sources: mytoque.com, gourmetsleuth.com

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PUBLISHED October 2009

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