Bram Cookware

Clay pots—the Spanish cazuela, the Egyptian hala, handmade bean pots, and ones specifically made for cassoulet—are a must for any home cook who wants to turn out authentic ethnic specialties. And Bram’s are the best. But don’t take our word for it. Here’s what chef Charles Phan, owner of San Francisco’s Slanted Door, had to say about Bram cookware in the January 2011 issue of Saveur: “The pots are not only beautiful to look at: with clay, the heat transfer is just completely different from what you get with steel or any other metal: slow, even, delicate.” Paula Wolfert, author of Mediterranean Clay Pot Cooking, believes clay vessels do something magical to a dish. “I love the way these pots tie me to traditions, deep-rooted ways of cooking, and add flavor and finesse to my food,” she says. We couldn’t agree more.

One-Pot Wonder

A double-duty Bram tagine can go right from stove top to table. It’s not only pretty enough to share the spotlight with your other fine dinnerware but it also keeps food warm longer than other pots or bowls. Once you’ve got one, try Paula Wolfert’s recipe for Moroccan lamb tagine smothered with lemon and olives.
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