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Emile Henry Flametop

BouquiGarnet | Dec 10, 201404:27 AM

Well, I finally gave in to my curiosity and got one of the flametop risotto pots in the 4-quart size.

I used it to make risotto, naturally, and I have to say that once I got over the weirdness of cooking on the stovetop in ceramic, it turned out REALLY well. I'd have to do a side-by-side comparison to other cooking vessels to see which one wins.

What I especially love is how hot it keeps the food. I served it in the pot (it's so pretty it looks great on the table) and kept it closed - food was still piping hot by the end of dinner.

Curious if anyone else has one of these and what else you use it for? It will make a nice stewpot as well, but I don't know about using it to brown meat first.

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