Ceramic cooking utensils

Girls, I finally bought a ceramic saucepan - a three liter pot.
I was looking for the handles of the pot and the handle of the lid to be with holes, but I didn't get one. And I walked past this one several times, felt, stroked, and ... took me as an assistant. She strictly told her family not to touch them.
I soaked it for three hours in cold water, then cooked a roast with meat and potatoes in the oven, it turned out delicious. The second time in it I cooked a soup on gas with a divider, well, it turned out sooo delicious soup. Thanks to everyone for infecting me with ceramic utensils!
Tomorrow I will cook milk rice porridge in it, I have no doubt that it will be just a meal! Yes, our ancients were gourmets ... And here she is, my beauty!

[Margit]

Margit
With new clothes! A very nice specimen, it looks like it’s not China. slightly) stainless steel, that's all the materials that are sobsno needed for the kitchen. It is clear that there is no limit to perfection, but if modestly, then somewhere like this ...

[LenaV07, julifera!]

Thank you, LenaV07, julifera!
The saucepan is definitely not Chinese, although I didn't even look at the etiquette. Something was pasted on the bottom, and I didn’t even bother to read it for joy. When I washed the soap, I tore off the label. Without a box, wrapped in ordinary shop paper, probably it's still ours, Russian, only we know how to present the goods to the buyer in this way. One of these days I will be in the store, I will definitely look, I’m already interested in it.

Clay dishes.
"Be sure to ask the seller who made the pot and from what clay. It is best, of course, to know personally the master and what clay he uses in his work. Smoky, or black, ceramics are quite safe, because only clay and fire are needed to make it. If you come across unglazed dishes of terracotta color, that is, red, take it and do not hesitate, but if glazed, specify which dishes it can be used for.
The chemical composition of the glaze may include burnt lead. Such dishes are suitable for cold dishes, but you should not put them in the oven: during heating, harmful substances will be released from such dishes. Our ancestors knew this, and therefore took care of different dishes - for both cold and hot meals. But the factory glaze is safe, these are ordinary plates that we use every day. "
Not in stores. So you want to buy unglazed pots for the oven. If anyone knows where to buy, tell me. ...
And I was very interested in this little thing:
"The insert for steaming, unfortunately, is plastic, made of polypropylene. Since I do not really like the contact of plastic with food, I insert a suitable size bamboo steamer (without cover)."
Where is this sold?

Hostesses, who has glass ceramics, what saucepans do you use and does everything really boil faster, or is it only the owners of gas stoves have this effect? Today I looked at many different pots, but the bottom of all is not perfectly flat and even, do they fit glass ceramics?
Thanks in advance for your answers.

I have glass ceramics. Clay pots cannot be used. I use stainless steel pans. But you can transfer it to ceramics and put it in the oven to cook. The taste and aroma are super. There are a lot of pottery books now.

[LenaV07]

Sometimes we want the dishes from which we eat were strict, so that not a single pattern, fine porcelain, snow-white or milky, sometimes you want colored.
And sometimes he is drawn to plump painted ceramics.

There can be a great variety of painted ceramics, each nationality has its own national ornaments, its own history.

It started LenaV07 in "Devisaholics", giving us a few links to Uzbek ceramics for seed

I suggest continuing the topic and posting links and photos you like.

[Lena V07]

Here from Lena V07:

[JCPenney-Mix-and-Match Dinnerware Collection]

JCPenney-Mix-and-Match Dinnerware Collection

[Philippe RichardHand-painted Timberland Dinnerware Collection]

Philippe Richard
Hand-painted Timberland Dinnerware Collection

Of these collections, I have only 2 bowls - tureens, these are:



In general, the choice is small in our "Brownie", but once a quarter they still bring something new.

And I don't come here and see nothing, blah-blah ...



And like I don't want anything ...

[Mila007]

Mila007, do you accidentally throw pictures of how to stuff meat and fish into this thing? We wrote that this is a Portuguese gadget for baking fish, meat and hot dogs.

I know
Basically, here on this gadget they fry piquant sausage - chorizo, well, sausages similar to it. But meat is also possible. Alcohol is poured down, and sausage is placed on top of the "lattice sticks". The alcohol is ignited and the sausage is fried, you need to turn it over as it is frying. Ooooh, this is so delicious !!!!

Moonshine is also poured ...

And I also really like this pig!
Can be used not only for jellied meat!




Photos from the good-cook forum

And we make plates and pots from black clay, in.

Something is not very black and it is, but here in the Lviv region they make really black ceramics, but, to be honest, I would not buy it, I like comfort in ceramic dishes (I don't know how to put it differently)

Girls, do you need to soak the tagine from Emil Henri, or its Flame technology allows cooking on a gas stove without soaking ??? I have been looking closely since the beginning of spring ...

[Alexandra]

Alexandra
Yes, anrish tajins need to be soaked. And further julifera wrote that first you need to cook something with milk, for example, rice milk porridge.

[LenaV07]

LenaV07 , Thank you.

And what for in milk, does Emile Henri smell of clay?

[Alexandra]

And what for in milk, does Emile Henri smell of clay?

Alexandra, no, it's not the smell of clay.

This dish is very breathable and at first the pores will be actively filled with what you cook in them. Then over time, of course, it will also absorb odors, but milk is still better first.

I wrote about my unfortunate case, when I didn't make milk for the first time in breathing clay, but foolishly cooked a stew in sunflower oil. So the oil was so poured inside that it smelled disgusting for about six months, if not more. Whatever I cooked in that stewpan, the smell of oil did not go away. I took him out with water with vinegar and buckwheat cereals, and also cooked beans. The smell is normal now
And here Chinese pots don't need milk - they breathe weakly, if they breathe at all, sometimes it seems to me that there is a bulletproof paint.

[julifera]

julifera , thanks for the detailed clarification.

On the manufacturer's website Emlya Henri found that they advise, before the first use, all products of this series (Flame) to be poured with milk to cover the bottom and bring to a boil, and then turn off and allow to cool without draining the milk.

But about soaking in water - there is nothing. Soak? Will any heat-resistant properties be degraded by this? I'm a complete layman in this ...

Thank you for your patience, but I'm not asking out of idle curiosity as an excuse - I'm getting ready ...

[Alexandra]

On the manufacturer's website Emlya Henri found that they advise, before the first use, all products of this series (Flame) to be poured with milk to cover the bottom and bring to a boil, and then turn off and allow to cool without draining the milk.

But about soaking in water - there is nothing. Soak? Will any heat-resistant properties be degraded by this? I'm a complete layman in this ...

Alexandra, I will gladly tell you everything I know useful, I'm a maniac for this case

Yes, I also left the milk porridge until it cooled down.
Why rice porridge - a longer and milder effect on clay, and the smell of just boiled milk is not very good for me.

They do not write about soaking, because the dishes are hardy anyway.
But for example, I noticed that when I put him in a large basin of water (lid upside down), at first one level of water, and after 15 minutes it drops a little, which means he got drunk well.
And if he can drink, then why not get him drunk, then he will gratefully give this moisture to the products being prepared inside

Nika Belotserkovskaya in her blog recommends soaking the tajins Emil Henri precisely to increase endurance ...

In a Roman saucepan, soaking is necessary not to increase the endurance of the dishes, but so that the "sucked" water gradually, during the cooking process, is given to the product, languishing in its own juice.

So I kind of wrote:

And if he can drink, then why not get him drunk, then he will gratefully give this moisture to the products being prepared inside

In fact, soaking is needed for both.
In any case, it is useful and protects the clay from drying out.

In any case, it is useful and protects the clay from drying out.

More - products, like me kaatsa. Why protect clay from drying out? I, on the other hand, try to dry my glaciers well after cooking. It (clay) is baked at 1000 degrees, it is already impossible to protect it from drying out there. Everything at the intermolecular level is already drying up there. Or I misunderstood, then sorry

Protects from drying out during cooking, you can not cook in dry clay, the one that is simpler can crack.

And after cooking, let it dry

In the tajin, you first need to fry, and the clay that got wet during the day will begin to give up moisture ... something I'm completely confused ... and the tajin has been at home since yesterday evening, it will soak in the van ... in vain ???

[Dopplet]

About smells in ceramic pots - Doppletchka gave a link to a Roman pan. So these Romans were not fools - for fish separately, for meat separately, for dairy separately. Even on top of the lids, they had bas-reliefs. Remember, in Dopletnaya carrots and peas seem. So for a stew. This is one of two things.

IRRiha absolutely right. Only one of not two, but more. Here's for the meat: , here is for fish:
and a lot of different vessels for vegetables

In the tajin, you first need to fry, and the clay that got wet during the day will begin to give up moisture ... something I'm completely confused ... and the tajin has been at home since yesterday evening, it will soak in the van ... in vain ???

That does not, not in vain soak, everything is correct
You can fry, it fries perfectly straight, it doesn't give off so much that there is straight water at the bottom

[Doplet and Julifera]

Clay is usually instantly saturated. Well, an hour, half an hour and that's enough. I think so, and then let Doplet and Julifera prompt.

I agree, that's right, 2 hours with your head is enough for everything about everything and then only for the first time
Then 15 minutes is enough

Wait, wait - but about 15 minutes "later" - more details please, I'm writing down (c)
This means, each time before cooking, directly "soak" in outhouse bathroom ???

With Emile Henri, you don't need to worry, if you don't want to - don't soak it, nothing will be done for him.
And then, depending on what dish you plan to cook - if it is very juicy where there is a lot of liquid, then you don't need to wet it.
And if something is dry, then I would soak it, so that later it slowly releases moisture inside during cooking.

These are the porcelain pots I bought on the weekend

[leto317]

leto317

If the pot is already on hand, why not give it a try?
If the stove is induction, then naturally it is necessary to put a special metal stand on the stove and a pan on it.

Despite the fact that I have gas, I put the tagine from Emile Henri on a large flat circle-divider, and I also have it "as if it stands on the rim and 4 protrusions", that is, it touches the circle only with these protrusions - and so not looking at all this - everything in him boils on the smallest spark

This clay has excellent thermal conductivity, so don't worry.

Although if you take the old stoves, in which the discs become uneven due to old age, then perhaps not all of these protrusions will touch the burner, and probably in this case heating up such a pan will be too long and inconvenient ...

[Granchio]

Why do we position dishes? Granchio - as italian?
I did not find such a brand in the search (only there are clothes) and on the Italian Amazon, for example, the search for such dishes does not find.

Moneta, by the way, is only on the American Amazon, and in Italian, too.

[Granchio]

Why do we position dishes? Granchio - as italian?
I did not find such a brand in the search (only there are clothes) and on the Italian Amazon, for example, the search for such dishes does not find.

Moneta, by the way, is only on the American Amazon, and in Italian, too.

I have a barcode from Granchio - 8034073885358 - Italy
Produced in PRC for Granchio SPL.

I keep forgetting to show you what cool ceramic dishes adorn my kitchen. These are the original works of a famous ceramics artist. They not only hang on the wall, but are also used for their intended purpose. They can also be used in the oven, they say they even benefit from it, but I'm sorry.

And this is how they look on the table, in working order

How do you like this designer tableware that asks for your handles? Funny ...

Since this is also ceramics, I'll post it here ...

Somehow I had an urge to purchase ceramic containers for vinegar and oil, and the reins demanded the product from Emile Henry, because you cannot look at the ceramic that our soviet industry offers without tears. In our area, as it turned out, this product is in short supply, and probably several months passed until the site opened

and my husband and I sometimes go to the Dymovskaya factory in Suzdal for ceramic dishes. Not only black-polished, but also colored ceramics delight.
and I really like Ukrainian ceramics, I have a special relationship with it, connected with my home

The products of the Dymovskaya factory are more decorative by design, they cannot be cooked on the stove, and they cannot be washed in a dishwasher, and they are afraid of temperature changes, in contrast to the practical and elegant and completely unpainted products of Emelya Anri. There is someone who has something - either keep beauty on the shelf, or actively use it ...

There is someone who has something - either keep beauty on the shelf, or actively use it ...

Why or - or?

Emil Anrishnaya and I have other ceramics - on the shelf for beauty it costs nothing - we use everything.
As for me - my pearlescent dark red tajin from Emile Henri is in no way inferior to painted ceramics in its beauty, I enjoy it

True, 99% of my ceramics are neither Russian nor Ukrainian.
But even one, the cheapest salad bowl of Ukrainian folk art, not of very good quality, is in use all the time and, surprisingly, is still intact

The products of the Dymovskaya factory are more decorative by design, they cannot be cooked on the stove, and they cannot be washed in a dishwasher, and they are afraid of temperature changes, in contrast to the practical and elegant and completely unpainted products of Emelya Anri. There is someone who has something - either keep beauty on the shelf, or actively use it ...

If you paid attention, the Dymovskaya factory produces ceramic dishes, as you say, decorative, which, of course, no normal person will put in the stove, because these are salad bowls, dishes, plates, cups, etc. , as well as black-glazed ceramics, which is just intended for cooking. It is in it, as necessary, that I cook in the oven, you can put it in the micra too, but I don't cook in the micra.
I am not trying to persuade you to buy something Russian or Ukrainian, I just want to say that you cannot indiscriminately find fault with everything that is produced where we live.

And I bought myself another ceramic saucepan.It is possible in the microwave, in the oven and on gas.

Today I received such molds (Tescoma, Gusto Rouge series, diameter 9 cm, price 327 r for 2 pieces) and bought a non-stick mat. But he's small 40 by 33cm

Today we drove through Suzdal, stopped at the Dymovskaya factory. There are few products, because tourists are taking apart, but what is there is pleasing to the eye. If you are in those parts, I recommend going, just to see

I treat unglazed ceramic dishes only as an interior item, nothing more. How many good expensive dishwashers were killed due to the ignorance of the hostesses who wash such unglazed dishes in the PMM! The most important and, alas, non-recoverable element in the dishwasher is the ion exchanger, which is precisely what is hammered to death by microparticles of this non-cast ceramic. Go to the sites for the service and repair of dishwashers, and you will find out the sad truth. Take care of your assistant, and she will serve you for a long time.

and what can you cook in an unglazed pot inside? There is such a very rough surface. It seems to me that everything will stick. Maybe it will fit for soup?

Before the first use, unglazed pots must be prepared: pour milk and let it soak hot in clay, in an oven or oven. And for the first few times, it is imperative to lubricate the inner surface with lard or oil, that is, let the oil or fat soak into the inner surface. However, all manufacturers of glazed ceramics give similar recommendations for their products.

Unglazed clay ceramics after use is almost impossible to thoroughly wash from the dish that was cooked or stored there, since liquid with all tastes and smells penetrates deeply into the clay, and you cannot use modern household chemicals here for the same reason that you cannot wash it like you follow it from clay, and then you will use it inside yourself. Therefore, we must do as our ancestors did: use specific earthenware only for a specific dish, separately pots for meat dishes, separately for fish, separately for dairy products, etc. But such inconveniences in using such unglazed ceramics are more than compensated by the indescribable amazing taste of the dishes prepared in it. Whoever had the good fortune to taste something made of such ceramics, cooked, for example, in an oven, will understand me ...

Shl. IMHO, to guess to wash unglazed ceramics in PMM is akin to the idea of ​​bathing your dog or cat in a washing machine ... I have my glazed ceramics from Emelya Anri, in which I cook or store food, as well as decanters, almost always washed by hand, since chemistry penetrates perfectly into glazed ceramics. But glazed plates, cups, dishes, etc., are usually in the dishwasher ...

And if the ceramics are unglazed on the outside, can they be washed in the PMM?

And if the ceramics are unglazed on the outside, can they be washed in the PMM?

Like this... ? Not enough glaze? I have not met this ...

As I wrote above, if this is a container for cooking or storage, then it is definitely desirable with handles, regardless of whether it is covered or not covered with glaze. I also wash my glazed ceramics. dishwashing detergents. But, it's one thing to quickly, for 10-30 seconds, walk with a sponge with a detergent on such dishes, and immediately rinse it thoroughly, and it is quite another thing to arrange a hellish bath for such ceramics in a PMM for 2 hours with a caustic detergent.

In addition, from personal sad experience, I will say that any clay ceramics, even the most sophisticated, especially bulky and heavy, during installation, washing in the PMM, and removing from it, also experiences mechanical stress that can eventually lead to chips or damage to the enamel ... You need it ...?