<?xml version="1.0" encoding="UTF-8"?><!-- generator="wordpress/2.0.4" -->
<rss version="2.0" 
	xmlns:content="http://purl.org/rss/1.0/modules/content/">
<channel>
	<title>Comments on: Clay Pot Cooking</title>
	<link>http://thecookskitchen.net/2007/01/26/clay-pot-cooking/</link>
	<description>What you need, what to buy and where to buy it.</description>
	<pubDate>Fri, 21 Nov 2008 09:44:22 +0000</pubDate>
	<generator>http://wordpress.org/?v=2.0.4</generator>

	<item>
		<title>by: Ray M</title>
		<link>http://thecookskitchen.net/2007/01/26/clay-pot-cooking/#comment-19978</link>
		<pubDate>Fri, 22 Aug 2008 19:32:41 +0000</pubDate>
		<guid>http://thecookskitchen.net/2007/01/26/clay-pot-cooking/#comment-19978</guid>
					<description>I finally purchased a ceramic pot from Mexico to boil beans like my mother did at one time. My question is what do I do to treat the pot before I use it. it is glazed in the inside and have been told different ways to treat the pot and not sure what direction to go.</description>
		<content:encoded><![CDATA[<p>I finally purchased a ceramic pot from Mexico to boil beans like my mother did at one time. My question is what do I do to treat the pot before I use it. it is glazed in the inside and have been told different ways to treat the pot and not sure what direction to go.
</p>
]]></content:encoded>
				</item>
	<item>
		<title>by: Sukie Reed</title>
		<link>http://thecookskitchen.net/2007/01/26/clay-pot-cooking/#comment-11317</link>
		<pubDate>Mon, 28 Apr 2008 13:19:54 +0000</pubDate>
		<guid>http://thecookskitchen.net/2007/01/26/clay-pot-cooking/#comment-11317</guid>
					<description>Type your comment here.I have had my yunnan pot for 10 years! It was made by a potter in NH who was showing at the NH Crafts Fair. It is a dark blue glazed pot, not a natural, unglazed style.</description>
		<content:encoded><![CDATA[<p>Type your comment here.I have had my yunnan pot for 10 years! It was made by a potter in NH who was showing at the NH Crafts Fair. It is a dark blue glazed pot, not a natural, unglazed style.
</p>
]]></content:encoded>
				</item>
	<item>
		<title>by: Robin Landfair</title>
		<link>http://thecookskitchen.net/2007/01/26/clay-pot-cooking/#comment-6559</link>
		<pubDate>Tue, 15 Jan 2008 16:42:56 +0000</pubDate>
		<guid>http://thecookskitchen.net/2007/01/26/clay-pot-cooking/#comment-6559</guid>
					<description>You can contact a potter in Idaho who makes the Yunnan steam pot by email at poeticpotter@aol.com</description>
		<content:encoded><![CDATA[<p>You can contact a potter in Idaho who makes the Yunnan steam pot by email at <a href="mailto:poeticpotter@aol.com">poeticpotter@aol.com</a>
</p>
]]></content:encoded>
				</item>
	<item>
		<title>by: Kim Mahoney</title>
		<link>http://thecookskitchen.net/2007/01/26/clay-pot-cooking/#comment-4175</link>
		<pubDate>Sat, 03 Nov 2007 19:46:27 +0000</pubDate>
		<guid>http://thecookskitchen.net/2007/01/26/clay-pot-cooking/#comment-4175</guid>
					<description>Hello, where may I find a Yunnan steam pot? I live near Geneva, Switzerland and am trying to find one to either be sent to me or a store that stocks them.  Many thanks. Kim</description>
		<content:encoded><![CDATA[<p>Hello, where may I find a Yunnan steam pot? I live near Geneva, Switzerland and am trying to find one to either be sent to me or a store that stocks them.  Many thanks. Kim
</p>
]]></content:encoded>
				</item>
</channel>
</rss>
