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Old 03-14-2006, 03:39 PM   #11
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Ahh looks like I misread it. I though it was the veggies that had been soaked. The soaked pot makes a lot more sense
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Old 05-20-2014, 10:20 AM   #12
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Quote:
Originally Posted by Andriea View Post
I guess you would have to brown it first before putting it in the glazed sand pot. The one I have does the job for me, the meat is soft and juicy and the flavor is fantastic when cooked in these un-glazed pure clay pot. It's metal and chemical free (does not react with the food). The clay used is sourced and hand made in US. It comes with a special steam locker lid which seals all the nutrients in and give a healthier food.
Unglazed terracotta ware may be metal and chemical free but is it bacteria free? Unless you are very careful about cleaning it bacteria can leach into the "pores" of the clay vessel and come out to "bite" you if you don't heat the pot and it's contents to a high enough temp (or even if you do because some nasties can survive high cooking temps). There is also the danger of fungal contamination if you don't clean the pot carefully enough and microscopic traces of food are left on it.

Incidentally, if you live in property built before the 1970s or in an area which has had mains water supplied to it since before then it is more than likely that your drinking water spends at least some of it's time between the water treatment works and your sink in lead pipework even if your internal pipework has been replaced with copper. And if so there will be lead in the water you drink, cook and wash in, the more so if you are in a soft water area as soft water dissolves more lead from pipes and solder used on the pipes.
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