I bought a beautiful La Chamba unglazed black earthenware pot last year and haven't used it--afraid to damage it. I would like to first wash it and then season it. How do I wash it, and how do I season it? Will pre-washing it crack it? Some recommendations on various websites called for using milk to season (presumably the butterfat would seal it) but I don't want to use milk in this vessel. This is the perfect time of year to use it for beans, stews, etc. How do I get started?
Turn on your oven and get out a cutting board—boom, you're halfway to dinner.
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