Romertopf Clay Baker and other Clay cookware

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I’m realizing I was somehow trying to hitchhike on to this thread, but it’s not realy about the bedt ways to use clay cookware.

Clay Cookware

The discussion about enameled cast iron got me thinking about my pots and pans. I am promiscuous where cookware material is concerned. I have enameled cast iron, non-enameled cast iron, stainless steel, aluminum, clay and nonstick pots and pans. My favorite is my Piral coated earthenware pot. It’s about three quarts. I use it for soups, pasta sauce, etc. Where it really shines is cooking dried legumes. The texture comes out nice and creamy. Is anyone else here a fan of earthenware pots and pan…