05 July 2011


I have purchased a new braising pot, primarily for the purpose of making things like ratatouille and gumbo, for which neither non-stick nor cast iron are appropriate. It's a very nice flameware ceramic pan (pictures will probably follow, once I make something in it worth photographing). Made in France, and the booklet was translated amusingly from French. So I'm not 100% certain I'm doing this right, but the instructions for seasoning it before use are to boil a small amount of milk in it for 3 minutes.