| Luca Pinotti |
Bob wrote:
> 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.)
Oh. That's chemistry...
I do not know what a cast-iron pot is, but even the coccio pan have to be
"trained" or seasoned.
But just to not brake it in two...
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