Ed Bechtel wrote:
>
> For the life of me I don't know how they could possibly have baked bread 2000
> years ago without a Martha Stewart iron skillet to make steam.
>
Well, according to the National Geographic report on the
expedition to Egypt that got Ed Wood started on sourdough, they
baked in something like a giant cloach. They used these terra
cotta forms that they piled coals around and on to bake the
bread.

I think those that relied on steam form iron pans had to make do
with generic cast iron. However, I am sure that the fashion
conscious longed for something with Martha's or Emiril's
signature.

Regards,

Charles



--
Charles Perry
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