ovenproof ware

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I want to throw a few ovenproof pieces for personal use and perhaps for
sale - just simple red clay with slip & clear/honey glaze, but I'm not sure
what steps I need to take to make the ware oven-proof - is it type of clay
or firng temp, or what?

Any help appreciated.



Re: ovenproof ware

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I had one low-fired (1000C) rectangular piece for the oven, but that cracked
or something - it got thrown out after about a year or two, in any case.

All the things I have now are low-fired, glazed and then high-fired at
1350C. They hold up very nicely and go straight in the dishwasher with no
chipping trouble as well.


Re: ovenproof ware
Hi Dominic, all of the previous advice is very good but the thing to
rember (to guard against thermal shock) is not to put your cooking pots
into a hot oven, rather put them in the oven whilst it's cold and heat
oven,  pot, and contents together.
On hygene, most unglazed (terra cotta) cooking pots build a kind of
patina or seasoning (just like a good wok) and a reasonably good clean
should suffice (if you are worried that this is not hygenic enough
simply slowly heat the empty pot in the oven and the heat will kill off
most germs). Much like Steve I've been using a chicken crock for years
with great results, and if it's any reasurance I have 15 years catering

Re: ovenproof ware
once fired it's *oven proof* but not flame proof.  even terracotta is
oven proof.  BUT the nature of low fire clays having an open clay body
also is open to bacteria.  so it's not necessarily food safe.  or at a
minimum you'll need to take care when cleaning.

that said my best cooker for chicken is a terracotta clay cooker...

go thicker rather then thin.  kitchenware gets banged around easily.
make the pieces larger then you'd think.  they shrink...

see ya


Re: ovenproof ware
To add to Steve's excellent answer, go for a sanded or grogged clay; it
withstands heat shock better, and make sure your lining (inside) glaze
is leadless!


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Steve Mills

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