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

[Susan Fox]

That is exactly what I was thinking.  That's why I asked about the color
finish.  I may get one, because if Renata likes it so well, it must be tops.

Selene C.

On 3/28/06 2:50 PM, "Tom Vincent" <tom.vincent at yahoo.com> wrote:

> Back in Arizona, we called them 'tamale pots'.
>  
> In California, my mom had one and she just called it a stock pot.
>  
> You can find them in any Latino grocery store.
>  
> I've even seen them here in Delaware. :)
>  
> 
> Duriel
> 
> 
> 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
>>