I got my first dutch oven, a 2.6 Quart Flame Ware Dutch oven. Essentially its pottery with a glaze that is made to withstand temperature changes. The instructions on the website say the you should slowly heat the food your working with, but what about spaghetti and rice that require an initial high heat. With my mom's aluminum pans I would just turn the heat on super high to get them to boil, but I don't know if I should do that with this pot. A slow to high boil would work with spaghetti, but I'm not sure about the rice. Any suggestions?