Season a Micaceous Pot

and Re-Oil With Every Use

To season your pot:

Wash your cooking pot and lid with warm soapy water and rinse thoroughly.

Let the pot dry completely.

Using 2 Tbsp or so of vegetable oil, use a paper towel and swish generous amounts of the oil around the inside, and coat outside of the pot and lid.

Set pot and lid on oven rack and heat in 250 degree oven for about an hour.  The pot will darken to a beautiful golden earth tone.

Remove from oven with oven mitts and cool.

Oil the inside of the pot and heat for a few minutes on low each time the pot is used, before cooking begins.

Row of Micaceous Pots

Cooking Pots & Pinch Pots

Ooopsie

What to do about burned foods in a micaceous pot?  Easy peasy!

Simply soak the pot in warm water for a few minutes (30 minutes maximum).

Remove any stuck on food with a plastic or wooden utensil, rinse.

Then dry the inside with a towel.

Sprinkle a generous layer of salt on the inside and let set for a few hours or a day.

Then with a wooden or plastic utensil, scrape away all of the salt.

detail of cooking pot

Detail of Micaceous Pot

Wash with warm soap and water, rinse thoroughly.

Let dry completely.

Re-season the pot (see next post).

Little Gem

3 quart cooking pot made of micaceous clay

3 Qt. Cooking Pot

This little gem is a 3 quart micaceous cooking pot, tested and approved by the La Cueva Culinary League. It is lovingly made with hand-dug micaceous clay from Northern New Mexico.   Try cooking quinoa, pinto beans, rice or green chile stew.  Soups are another fav.  Slow food cooking at its best, the micaceous clay refines the flavors and simmers elegantly over a slow flame.  Gas, electric, wood stove, even camp fire, these pots can be microwaved too.  Wood utensils are recommended.  Experimentation is encouraged.  Aside from recipes here, a great cook book for micaceous ware is The Cook’s Encyclopedia of One-Pot & Clay Pot Cooking. Check out the “Cooking Pots” link on my website for more information about process and pricing.

Warm Ginger Soak for Hurting Hands

sliced fresh ginger root (about 1″ piece of root, sliced thinly)

warm water

Ruffled Bowl

In a seasoned micaceous ruffled bowl on low or in a crock pot on warm, pour enough warm water to place your hands in comfortably.  Add ginger slices.  Keep warm up to 8 hours.

Throughout the day or work period, stop for a few moments to soak your hands.   AHHH, blessed relief!

Celebrate who you really are

The Latest Finished Works

The Latest Finished Works

Little pieces of the stars and earth happily dance around your heart giving you ever-so-slight-a-nudge to celebrate who you really are.   Hand formed micaceous pendants are embedded with lapis or enhanced turquoise stones.   Micaceous beads are hand rolled and strung with accent beads on a strong, light cord.   This wearable art is created in my studio, along Arroyo Chamiso, beneath the Sangre de Christo Mountains, in Santa Fe, New Mexico.

Arroyo Chamiso Beans

Arroyo Chamiso at the foot of the Sangre de Cristos

Cooked in a Micaceous Cooking Pot
1 cup red beans
3 or 4 cups water or broth
1 green chile, roasted and skinned
1 onion coarsely chopped
5 garlic cloves, coarsely chopped
2 strips nitrite free bacon, chopped
Salt, pepper

Soak beans overnight in a bowl.   Pour off soaking water.   In an oiled 2 quart Micaceous cooking pot, add beans, water or broth, chile, onion and garlic.   Bring to a boil and then turn down to simmer.   Cook uncovered 2 or so hours, until beans are soft.   Add bacon and simmer until bacon is thoroughly cooked and bean juice thickens.   Add salt and pepper to taste.   You will quickly find bean lovers and skeptics circling the wagons.

Yummy Nutty Millet

made in a Micaceous Cooking Pot

micaceous casserole

Micaceous "Medallion" Casserole Series

1/2 onion chopped fine

3 cloves garlic chopped to the same size as onion

2 Tbsp Olive oil

1 cup millet

1/2 cup loosely chopped pecans

2 1/4 cup steaming hot water, chicken or vege broth

butter, if desired

salt, pepper

Heat water or broth liquid to steaming hot to have ready to add to millet.
Pour oil in micaceous cooking pot and cover all inside surfaces. Set on medium heat.
Add onion and saute with wooden spoon until just beginning to turn transparent.
Add garlic and saute until garlic just begins to cook.
Stir in millet. Cook, stirring often over medium heat until millet becomes golden brown and has a yummy “nutty” aroma.
Using oven mitts, carefully add steaming liquid to millet mixture, CAUTION it can burn!
Stir down to simmer and cover. Cook 20-25 minutes, or until holes appear and millet is soft.
Gently fold in pecans, butter, salt and pepper.
Cover until serving time. Millet can hold in its micaceous pot for half hour or so.
For extended time, with lid on the pot, cover with a couple of dampened dish towels.

Waggletail Oatmeal

made in a Micaceous Cooking Pot


The Copper Manly Guy

The Copper Manly Guy


1 cup steel cut oats

2 1/4 cups water

1 Tbsp. olive or vegetable  oil

salt

butter (optional but tasty)

cinnamon

vanilla

brown sugar, honey, fruit or other sweetener

Pour the olive or vegetable oil into the micaceous cooking pot, covering all inside surfaces.
Heat pot over low heat for a few minutes before adding water and oats.
Add water and oats, and bring mixture to a boil over medium heat, stirring occasionally with a wooden spoon, being careful that it doesn’t boil over.
When mixture comes to full rolling boil, stir well, turn down heat to low, cover and simmer for 15-20 minutes.  Stir often.
When grain is slightly crunchy and the mixture has a luscious, creamy consistency, turn off heat.
Add butter, cinnamon, vanilla, sweetener, fruit, whatever will make your tummy smile and your waggletail wiggle.

Chicken Happy Momma

Cooked in a Micaceous Cooking Pot

Happy Momma

Happy Momma

1 cup basamati rice

2 1/4 cups chicken broth

2 chicken breasts (skins on, fat removed)

1 cup frozen peas, roasted corn or other vegetable (optional)

Garlic powder

Vegetable oil

Olive oil

Oil inside of base of micaceous cooking pot with vegetable oil.   Place rice and broth in casserole, stir.   Place chicken breasts on top.   Drizzle a little olive oil on top and lightly rub into chicken.   Sprinkle an even coating of garlic powder on chicken.   Bake 350 about 1/2 hour, or until chicken is done.

Remove from oven and sprinkle peas or other vegetables around the sides of the chicken to steam.   Let sit covered 5 minutes or so.   Simple easy meal!  Happy Momma.

Very Important Navy Beans

Cooked in a Micaceous Cooking Pot

Very Important Navy Bean

Very Important Navy Bean

1 cup soaked navy beans

2 1/2 cups chicken (or vegetable) broth heated

1/2 onion chopped

3 cloves garlic chopped

1 medium carrot chopped

1 medium sized potato, cut in half (seriously!)

bay leaf

olive oil

salt and pepper

Sort, rinse and soak the beans overnight.  Drain (great for watering plants).  Heat oil in micaceous bean pot over medium heat. Add chopped vegetables and saute until onion is transparent, and veges are starting to soften.  Add beans, potato halves and broth.  Cover with lid or saucer.  Bring to a rolling boil, then turn down to low.  Simmer several hours, stirring occasionally, until beans are soft and skins are loose.  Remove potato before serving (the potato helps eliminate the gaseous substance from the beans).

Season these beans to compliment whatever dish you are serving with it.  They have a rich, earthy flavor by themselves, and also taste great with parsley (dried added while cooking, or fresh added before serving), sage, chiles, or your favorite seasoning mixture (such as Spike).

These beans could be added to a salad with cashews, broccoli, greens, italian dressing and yogurt.   Omit the onions, garlic and carrots, and they could even be made into a yummy pie!