ovenproof ware

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.
Thanks
Dominic
Reply to
Dominic Spencer
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.
Marianne
Reply to
Bubbles
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... unglazed.
go thicker rather then thin. kitchenware gets banged around easily. make the pieces larger then you'd think. they shrink...
see ya
steve
Reply to
slgraber
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!
Steve Bath UK
In article , steve snipped-for-privacy@aol.com writes
Reply to
Steve Mills
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 experience.
Reply to
plodder

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