May I ask about "washing" the sides... is this done BEFORE ingredients are put into the pot or after, and if after, at what point in the cooking process?
I have a fudge recipe from years ago, off the back of a Hershey's cocoa can. I've run into problems making it in the past and wonder if it's the type of pan... so I'm looking for a recommendations for a heavy pot.
I tried a le Creuset dutch oven and I think maybe my thermometer was faulty as the porcelain actually burned off.
Assuming I'm correct that the thermometer was broken, and assuming I buy a new thermometer (and check it before using it).... I still need a pot. Before I go buy another le Creuset, I thought I'd ask some experts if this is the right sort of pan... I'm wondering if I should not use a pan that has a coating... .
Thoughts and suggestions much appreciated!