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

[Susan Fox]

I'll have to take a look at it.  They might call it a "dutch oven" in 
conventional stores.

Is that plain blue or blue flecked with white or grey?

Selene C.

SilverR0se at aol.com wrote:

>I have a pot that I use almost every day and I will describe it below. If 
>anyone recognizes it and knows what it's called please tell me, 'cause I need a 
>new one.
>
>The pot itself is 12-14 inches across, has straight sides about 4 inches high 
>and is lightweight steel (I think) with the ubiquitous blue enamel coating 
>inside and out. It has a slightly domed lid (which fortunately fits my huge 
>stockpot inherited from my grandfather) also enameled.
>
>I originally bought it (at the supermarket of all places) to make sugar plums 
>in. It sorta took over the kitchen and now lives on the stove because it is 
>used so often. I have made a week's worth of soup in it and huge amounts of 
>stir-fry. It will hold and boil and 6-pound corned beef, plus cabbage and turnips.
>
>Unfortunately, it felt at some point and a bit of the enamel chipped off the 
>outside. I have now noticed that the corresponding part of the inside is now 
>missing a chip as well.
>
>If you've seen this pot, please speak up. If I know what it was called, I can 
>find a new one!
>
>Thanks!
>
>Renata
>