[Sca-cooks] Most versatile cooking pot?
Sue Clemenger
mooncat at in-tch.com
Tue Jul 18 19:36:38 PDT 2006
I'd choose a really good-sized, well-seasoned, cast iron Dutch Oven (with
lid). I could fry in it, stew things, bake things, use it on just about any
kind of heat source, use it cooking.....
--Maire
----- Original Message -----
From: "Sharon Gordon" <gordonse at one.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Tuesday, July 18, 2006 11:39 AM
Subject: [Sca-cooks] Most versatile cooking pot?
> If you could have just one pot/pan to cook with, which would you choose so
you could make the most foods that you like?
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