Re: [gardeners] Aubergine & Clay bakers

Margaret Lauterbach (
Sat, 20 Jun 1998 07:23:30 -0600

At 12:50 AM 6/20/98 +0000, you wrote:
>Ginny wrote:
>> [snip].  Seal the lid and cook in a slow oven
>> for a couple of hours.  This is wonderful for any kind of a cheap cut,
>> or stewing beef.  
>Many thanks for posting this. I have had a clay baker for years and have 
>never used it....I'd lost the instruction book and figured I'd probably 
>blow up the kitchen if I tried to use it without "lessons."
>Now I will give it a try. 
If it's a Romer topf or something like that, I have one,  and you have to
immerse the lid in water for 10 minutes first, then start cooking in a cold
oven.  Don't turn on the heat until the frotz pot or whatever is in the
oven.  Margaret