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From: Crab (
Subject:         Chef Deb You're so right!
Date: July 13, 2010 at 11:08 am PST

Last week you suggested that my problem cooking lentils may have more to do with the size of the pot rather than whether it's stainless or cast iron.

After some experimentation and observation I fully agree. Not only does a larger pot give legumes, and for that matter pasta, room to expand, as you mentioned, but in addition one can turn up the heat higher without fear of boiling over which results in more tender legumes. Many thanks.

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