Glazed clay casseroles
Posted 14 January 2013 - 02:26 PM
1. Can I place the casserole directly in a hot oven? Or do I need to place it in a cold oven and then turn it on, like is recommended for unglazed casseroles?
2. Can I place a room-temperature casserole under the broiler? Or should I place it in the cold oven when I turn on the broiler? Or should I simply not use it under the broiler?
Any comments are very appreciated!
Posted 14 January 2013 - 02:51 PM
Posted 14 January 2013 - 03:53 PM
My eG Food Blog (2011) ⋆ My eG Foodblog (2012)
Posted 14 January 2013 - 07:54 PM
I prefer the unglazed, that's for sure.
But in any case, i've only seen them use them on an open flame, on a stovetop or some kind of barbecue set up. Not in the oven.
"How do you say 'Yum-o' in Swedish? Or is it Swiss? What do they speak in Switzerland?"- Rachel Ray
Posted 15 January 2013 - 07:43 PM
Posted 15 January 2013 - 10:43 PM
So there is a big difference if you are talking about earthenware like they use mostly in central/south america and the middle east or stoneware. I do own high-fire stoneware au gratin dishes that have survived some broiler use (I think - not my usual cooking). I haven't heard of older stoneware building up stress over time then failing spectacularly like, say, pyrex.
And stay away from the lead glazes. Even though a well designed one won't leach much, it's impossible to know without testing and besides it usually isn't healthy for the potters.
Posted 16 January 2013 - 11:03 PM
"Every day should be filled with something delicious, because life is too short not to spoil yourself. " --Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production."
Posted 17 January 2013 - 01:56 PM
Posted 17 January 2013 - 02:53 PM