I need some counsel on hardware and technique.
I seem to find that European clay-pot cooking uses UN-glazed vessels and the idea is to soak the pots before adding food and then allowing the moisture within the body of the pot to contribute to the dish.
On the other hand, Chinese clay pot cooking seems to involve pots glazed on the inside and the outside and sometimes just on one side.
So what is the theory, technique, and most appropriate vessel?
Updated 5 months ago | 13
Updated 5 months ago | 30
Updated 5 months ago | 9
Updated 4 months ago | 45
Updated 6 months ago | 1