[Sca-cooks] Most versatile cooking pot?

[Sue Clemenger]

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?