The Flameware Stovetop Dutch Oven, Casserole and bean pot is one of the most used clay pots in my kitchen. It acts as a soup or stew pot like a dutch oven. Saute meat and/or veggies, add liquid and spices, and simmer away.
Great for chili, beef stew, making baked beans. Or try just using it as a bean cooking pot (I personnaly got introduced to Rancho Gordo Heirloom Beans last year and have never looked back).
When I first started making Flameware (see the history post), I was way skeptical when I took a piece out of the freezer, put it directly over a full gas flame, heated ’til water skittered on it, and plunged it in an ice water bath. Yes, it can take that. I don’t recommend it, but that’s how I tested it.
So what can you do with it? First it’s a fabulous dutch oven, for soups and stews. You can saute meat or veggies right in the pot, dump in water or broth, (or maybe a little wine-well, ok, a lot of wine), and then simmer until veggies are cooked and/or meat is tender.
Or, as a casserole, assemble ingredients and either bake in the oven or add a little liquid and simmer very low on the stovetop. It’s a perfect beanpot, works as a donabe, um, let’s see, what else?