Gordon wrote on Jun 15
th, 2026 at 9:23am:
Bobby. wrote on Jun 14
th, 2026 at 9:02pm:
Looks yummy Gordy but where's the veges?
In the salad bowl
Sometimes, for lunch, I’m just in the mood for a nicely seared steak and with a bit of salt, that’s all I feel like eating.
Maybe accompanied with a slice of buttered bread.
Tonight … tah dum…. I cooked this (no surprises) with my own home made passata.
See that French Staub cast iron there… that silver lid is red hot and I have to have a cloth to handle it.
I don’t understand why the lid handle and pot side handles have to get so hot.
It cooks beautifully and retains heat for quite some time…as cast iron does.
It’s got enamel coating inside….so tomato passata can be cooked okay otherwise raw or even seasoned cast iron makes tomato passata too acidy apparently.
Okay for roasts, caseroles etc.