Ham Hock
Cook
Michele Marie, copper is the best conductor of heat of any metal, but it is also pretty expensive. Thats why pots are made with copper bottoms where the heat is conducted, saving money by making the rest of the pot from SS.
As for ceramic cast iron, spending $200 bucks for one pot is out of the question for me.
However I have used them and they do hold heat very well and cook very evenly.
But you dont have to spend that kind of money to get those attributes in a pot.
I have an old cast iron 6 or 8 quart, (it's big) that I found in a junk man's junk pile with the lid that was rusty but fine. Got it for $5 bucks, took it to a friend who sanblasted it for me and it was as good as new.
In fact it is one of my favorite pots. I use it to cook roux and gumbo and chili and soups and stews that I want to cook low and slow for a long time.
Ive also cooked roasts in it several times in the oven and it does excellent for those.
There isn't a thing in the world wrong with regular old cast iron if you ask me.
They take a little more attention but they aslo deliver the goods.
As for ceramic cast iron, spending $200 bucks for one pot is out of the question for me.
However I have used them and they do hold heat very well and cook very evenly.
But you dont have to spend that kind of money to get those attributes in a pot.
I have an old cast iron 6 or 8 quart, (it's big) that I found in a junk man's junk pile with the lid that was rusty but fine. Got it for $5 bucks, took it to a friend who sanblasted it for me and it was as good as new.
In fact it is one of my favorite pots. I use it to cook roux and gumbo and chili and soups and stews that I want to cook low and slow for a long time.
Ive also cooked roasts in it several times in the oven and it does excellent for those.
There isn't a thing in the world wrong with regular old cast iron if you ask me.
They take a little more attention but they aslo deliver the goods.