Those speckled pots and pans are the best! My mom used a big speckled roaster to dry out the bread to make dressing for days in advance and then used it to cook the turkey and the stuffing went into a different pan. I also remember my dad soaking Navy Beans in one overnight and then adding ham bones/ham hocks the next day, it was his favorite.Happy Saturday and welcome to the new start. So we have 2 huge pots of turkey stock going today..those old style black or blue pots that are speckled. Now if I can just save enough for the summer Thanksgiving/Christmas party.