| Bob |
Christopher wrote:
> In the US, where terra cotta pots aren't common except as electric
> Crock-Pots, the heaviest stock pot or "Dutch oven" you can find would
> substitute. I'd bet a cast-iron pot would do this sauce justice. A
> Crock-Pot wouldn't get hot enough for the recipe you describe.
If you're going to make this in a cast-iron pot, make sure the pot is
well-seasoned. Otherwise, you risk having the acidic tomatoes react
chemically with the cast iron. (The polymerized oil coating on a seasoned
pot ought to prevent the acid from coming into contact with the iron.)
Bob
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