Guest Posted November 26, 2017 Report Share Posted November 26, 2017 I know they are unglazed stoneware and they are meant to be somewhat porous since it needs to be occasionally seasoned with oil . I'll be using Standard 630 ^6 stoneware and something is nagging at me not to fire it that high so its not vitrified. Anyone ever make one of these or has any recommendations on how to fire this? Link to comment Share on other sites More sharing options...
Magnolia Mud Research Posted November 26, 2017 Report Share Posted November 26, 2017 Sumi von Dassow has written some books and CM/PMI articles on cooking pots. Check out her website for bread crumbs on this questions. LT Link to comment Share on other sites More sharing options...
Sputty Posted November 26, 2017 Report Share Posted November 26, 2017 ' Link to comment Share on other sites More sharing options...
Guest Posted November 26, 2017 Report Share Posted November 26, 2017 @Magnolia Mud Research It seems she uses Micaceous clay, thanks for the reference. @Sputty You gave me some insight. The idea of a Cloche is to trap in the steam from the dough to create a crispy crust. Maybe the oil seals in the steam since the glazed versions presumably locks in the steam. I think I'm going to fire to ^6 with no glaze (or maybe just on the outside) and see how it works out. If it doesn't I guess I can make a second one and try something different. Thanks Link to comment Share on other sites More sharing options...
Sputty Posted November 27, 2017 Report Share Posted November 27, 2017 . Link to comment Share on other sites More sharing options...
Guest Posted November 27, 2017 Report Share Posted November 27, 2017 Burr... I've been thinking about making an terracotta Tagine Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.