No, the question isn't, "Where can I get the best pot?" I already know the answer to that one. The question is, what do I do with these new pots I got?
I picked up this one and its oval-shaped sister at a White Elephant sale last week, thinking I would use them for stews and broth-making and roasting. But my spouse tells me that this type of surface (I don't even know how to describe it or else I'd have Googled it) is only suitable for boiling water and that the pots should just be used for canning.
I was annoyed because a) I paid a whole two bucks for those things! and b) I used to sell pots (as well as pans, whisks, blenders, fine china, etc) at The Bay and even though that was a long time ago, I still have some residual professional pride and don't like not knowing something like that.
I also have some residual
- guilt: from selling so many people anodized aluminum pot sets before I'd ever actually cooked with them myself. Sorry, everyone.
- obnoxiousness: I can't help turning over people's plates and cups and bowls to see what brand of china they have.
- distaste for bridal registries: ick.
Anyway, can anyone help me with this? Is it okay to do all the roasting, broth-making and stewing I want in these pots or do they need special treatment?