Clay Pot Cooking, Part 3

This is the last beautiful shot of one of my favorite pots. It’s very simple and classic and the beans always turn out well in it. I also love it because it reminds me of a really fun trip to Mexico.


I say "last" because this last weekend I had the bright idea to reheat the beans on the grill while cooking a nice lamb roast from The Fatted Calf. The grill wasn’t spotless, let’s be honest, and lamb is rather fatty, so while I frolicked in the pool, the grill started to smoke a lot and really did a number on the pot.


That burnt thing top left is the lamb roast. It was delicious despite the way it looked.

The good news is that heating or cooking the beans like this adds a delicious out-of-doors flavor and while the pot isn’t so pretty, it’s even more rustic and maybe even a little flavored now.


2 Comments on Clay Pot Cooking, Part 3

  1. Well, it’s 10 times the pot that it was! Over the years a patina develops from just such things. Just never, ever use soap or detrergent on it. Rub some lard on it and put it in the oven for an hour or so and it will glow, leaving behind the innocense and ugliness of the virgin pot.

  2. Won’t the lard make it catch on fire? I’ll try it anyway. To season a tagine, Paula Wolfert suggests mixing wood ash and olive oil and then baking, so it’s a similar idea. Thanks for the tip.

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