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You are here: Home / Kitchenware / Pots / Charentais Devil

Charentais Devil

A Charentais devil is an unglazed earthenware pot used for dry cooking.

It is a low, flat pot with a small opening at the top, with a lid.

It is used for dry stove-top baking and roasting. No liquids are ever put in it, and it is never washed.

In times gone by, it would sit on a stand over the fire in the hearth.

Now, to use it on a stove top on an electric or gas element, you use a heat diffuser on top of the burner, and put the pot on top of that. You can also just put it in the oven, though that defeats the purpose of the pot.

A Charentais devil can be used to roast garlic, onions, or chestnuts in, or to bake potatoes in. Fans swear that the pot gives potatoes a taste as though they were baked in ashes in an old-fashioned hearth.

Cooking Tips

Scrub potatoes before putting them into bake. Very large potatoes may take up to an hour the on stove top. Shake the potatoes from time to time while they are baking in it.

When baking a head of garlic in one on the stove top, allow half an hour.

This page first published: May 28, 2005 · Updated: Oct 26, 2020.

This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2021· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.

Tagged With: French Food, Pots

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Random Quote

‘I appreciate the potato only as a protection against famine, except for that, I know of nothing more eminently tasteless.’ — Jean-Anthelme Brillat-Savarin (French food writer. 1 April 1755 – 2 February 1826)

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