[Sca-cooks] If you only had one cooking pot

[grizly]

I'd select a heavy gauge, hammered mild steel wok about 16" to 18" with two
lids, one dome and one heavier with a lip like dutch oven.  It will have a
11 to 12" round hollow-metal handle on one side and a horse-shoe loop welded
to the other side (sort of like a hanging loop, but pointing upwards when
cooking.

Once seasoned, it gives you stovetop as well as open fire versatility.  You
can sautee, deep fry, pan fry, steam, boil/simmer, braise, hot smoke, bake,
reduce, stew, flambee, dry roast, pop popcorn and other methods inside it
with only 4 little chopsticks to lay in differing configurations to hold
stuff off bottom of pan.  Use the lipped lid to create ersats dutch oven.
Rice can be done in there, too, but even easier in a small pot on the side.
I cannot think of a dish that I make regularly that cannot be done in a wok
if that were the only pan in the kitchen.  Don't know if I can say the same
of others in my arsenal.


niccolo difrancesco

-----Original Message-----
From: sca-cooks-bounces+franiccolo=mindspring.com at ansteorra.org
[mailto:sca-cooks-bounces+franiccolo=mindspring.com at ansteorra.org]On
Behalf Of Sharon Gordon
Sent: Monday, March 27, 2006 4:00 PM
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] If you only had one cooking pot


If you only had one cooking pot, what is the most versatile to have?

It seems to me that a metal of one of iron with metal handles is one of the
most useful.  But I can't decide if it's better to have a soup kettle, a
dutchoven with the sort of lid you can put coals on, or a wok?

Non SCA people might choose a small titanium pot for its light weight which
is a good point for modern backpackers. But for maximum food quality and
cooking versatility, the iron ones seem more flexible to me.

What would you choose, and what size do you think is best for people cooking
for a small family and sometimes contributing a dish to a group meal?

Sharon
gordonse at one.net


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