Stoneware Bean Pot : There's only one way to make authentic baked beans: slow-baking at a low oven temperature for hours, to ensure the molasses, brown sugar, vinegar, pork and beans intermix in flavor. This traditional stoneware 4 1/2-qt. bean pot with lid is high-fired to a smooth finish, retaining the consistent heat of the oven to allow even cooking without constant stirring, providing smooth release for ease in serving. Accommodates any flavor variations, so if your specialty is New England baked beans, be sure to include the maple syrup and salt pork. Also ideal for slow-simmering soup in the oven. Recipes included. Oven- microwave- and dishwasher-safe.
My mother was in town visiting and I'd been asking/begging her to make her southern baked beans, she said no because last time she came she'd made them in a turkey roaster (I made alot to freeze the leftovers), needless to say they just weren't right. She insisted I get a bean pot or no beans. I had to break down and get the bean pot. It wasn't that I didn't want one, I just couldn't find one in Southern Calif. We got on the internet and found the same pot mother cooked hers in for over 60 yrs. My sister said she paid more than twice my price at one of those high end cooking stores and with Chefs the shipping free, great. But would we get the pot before mother's trip was over? We got the pot 4 days later and those beans were cooking the next morning. Mother was right, the pot is the secret to perfect baked beans. Thank you so much Chefs Catalog for a wonderful memory, oh and the best yet is I've got mothers bean recipe from watching the old gal do it her way right there in my kitchen, thank you so much. Mothers cooked baked beans in her pot for 60 some odd yrs, I look forward to just as many in my mine.
My Favorite BrandKitchenaid, Allclad, Lodge Castiron,