Customer Reviews

Pomaireware Clay Bean Pot with Lid, 6 Quarts

5 star:		(5)
4 star:		(1)
3 star:		(1)
2 star:		(1)
1 star:		(1)

 

 

Let's face it, during 42 years of marriage, I've cooked on many types of utensils, i.e. aluminum, teflon coated, slow-cookers, blah, blah, blah. The Pomaireware Clay Pot is probably how my "nana" cooked way back in the old days, but I guess she knew what she was doing. This pot cooks beautifully. My meat and vegetable soup never reached a boiling point, and so it simmered along until meat falling off the bone, the veggies were tender, BUT not mushy, and even the potatoes were tender and whole. The taste was great.... why not, it's a natural product.

I purchased this clay bean pot mainly because I wanted to cook beans like my grandmother did back in El Salvador. It is also great for cooking stews. It is a fantastic pot and recommended 100%. Compré esta oya principalmente porque queria cocinar frijoles como mi abuelita en El Salvador. La oya es fantastica y la recomiendo 100%.


Pomaireware Clay Bean Pot with Lid, 6 Quarts

the pot arrived with an ear broken but I want to keep it anyway. Please, need better packing with bubble plastic or other thing

Pomaireware Clay Bean Pot with Lid, 6 Quarts

Great product and attractive too with the cute bean pot shape! It was just what we were looking for! =) Made the perfect gift for the person who loved to cook!

I've heard incredible things about earthenware pots from many cookbooks-- including those by Richard Olney, Elizabeth David, Patricia Wells, and Elisabeth Luard -- so I figured I had better get one and see what all the fuss is about. Well, these masters were right. This pot is now my favorite kitchen utensil. I'm serious when I say you can put pretty much anything in it and it will come out tasting awesome. Yes, it makes the best beans I've ever tasted, but what about braised chicken? Beef stew? Vegetable soup? Anything that cooks a long time will improve from being in this pot.

Tonight I just made Elizabeth David's "Daube de boeuf" from French Provincial Cooking, a rich beef stew with red wine. I was a little skeptical of this recipe at first; without any preliminary browning or marinating, you put bacon, beef, vegetables, herbs, and red wine in a pot and bake for three hours. But I thought, if I cook it in my clay pot, it can't be anything but awesome! And so it is. The perfect conductor of heat gives food a gentle but thorough cooking, and a subtle, earthy taste of the clay permeates the food with a delightful aroma. I know the last part sounds weird, but trust me, you will love the taste. Get this pot and you too will find you can fall in love with a cooking tool.

If you're looking for another good cookbook with which to use this pot, I would highly recommend Elisabeth Luard's EUROPEAN PEASANT COOKERY, for the a huge number of the brilliant recipes call for slow cooking in earthenware. Another book which I have heard great things about but do not own is Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share by Paula Wolfert. This last book would make a great double gift with the pot.

The clay pot is so handy to have if you are a busy person. YOu can just chop whatever you want with water and flavoring and you have soup for dinner. Rice and flavoring with some sort of protein and you have a meal 45 min later. And you can go from stove top to oven to table... The flavor from cooking in the clay pot is fabulous!!! I love my clay pot and everyone in my family wants one now...

Works well for cooking beans. Not sure how durable it will be. time will tell. Looks great when not in use setting on the counter.

very cute but have yet to use it. The other sized pomaire pots cook well. They take a while to heat but hold heat amazingly long after being removed from the 'fire'.

The first time, the pot arrived with the lid in two pieces and the pot cracked on one side and one of the handles broken off. Sent it back and received the second one whole and very quickly, though the packaging was not improved upon.

The picture shows a terra cotta color, and the one I have is a darker, drabier version. Its bottom is not flat, so it rocks on my stove when I stir, which can be a little scary. The lid does not fit the way it should and it takes a while to figure out how to orient it so that it's sort of closed. When I look at it, I feel sad.

Know that I appreciate the hands that created this pot. It was probably made by a slave laborer and I am sorry for the unfavorable comments. This is my experience, though, and I would like to return it, but the bottom got burnt while reheating food on low-med. heat. I can't store stuff in it because it smells burnt! Don't know if I could get it off...should I bother???

Given my experience, the [...] bucks I paid would have been better spent elsewhere.

(Sorry, Pot. :( )