Oh dear. I think we have a big problem with a new beanpot that was an anniversary present to ourselves on a visit to Sonoma. It is clay with a fully glazed interior and all but the bottom glazed exterior, a fancy high-fired Italian brand made to be either used on the stovetop or the oven. It was not cheap. I followed all the directions for "seasoning" the pot. I soaked it for 12 hours in water. Then I poured that out, rubbed with a garlic clove in the interior, rubbed the bottom with olive oil (the unglazed part it sits on), added water, and baked for 4 hours at the prescribed temp. I let it cool in the oven to room temp. It was then "seasoned".
The next day we made a boston baked beans recipe with bacon. All items were room temp or warmer on putting them into the pot. The pot was room temp. The full pot went into a cold oven, and the beans were cooked for the time and temp recommended. So far, so good.
The big stinky problem is that the bean pot stinks! It reeks of old fermented beans and rancid bacon. It was washed by hand after the beans were done. Then a sticky film developed on the inside and we washed it again. I kept trying to find the source of the unpleasant odor in the kitchen...and it was the washed bean pot. DH washed it by hand again yesterday. Then we put it into the garage because it still reeked. And now, I can smell it when passing through the garage. Yikes.
Did we just get a lemon? Did I miss something here? I don't think that essence of old bean and rancid bacon is good for the pot or for us.