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White porcelain pans - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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White porcelain pans

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  • White porcelain pans

    Quick comment. I saw Dave's great mushroom/crab appetizer (which looks great) and wanted to note that I have cracked a lot of white porcelain and have started using terracotta instead. The oven heat seems too much for the white pans.
    James
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Re: White porcelain pans

    Originally posted by james View Post
    Quick comment. I saw Dave's great mushroom/crab appetizer (which looks great) and wanted to note that I have cracked a lot of white porcelain and have started using terracotta instead. The oven heat seems too much for the white pans.
    James

    Could you post some pics of terracotta pans James?

    I guess I am not sure what they are......

    I did only put the porcelain ones in the entry and started them on a cold brick so they wouldn't crack from the floor heat.

    I sure was concerned they would break.
    My thread:
    http://www.fornobravo.com/forum/f8/d...ress-2476.html
    My costs:
    http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
    My pics:
    http://picasaweb.google.com/dawatsonator

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    • #3
      Re: White porcelain pans

      They are red clay pans that are fired, then glazed and fired again. They are typically made in Italy, France and Spain -- I am not sure if you can find them from Asia (yet).

      Here is a link that describes the ones we sell in the FB Store. That should be helpful. Our pans are made in Tuscany, and have either a nice green or blue glaze.

      James

      http://www.fornobravo.com/forum/f18/...tails-560.html
      Pizza Ovens
      Outdoor Fireplaces

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      • #4
        Re: White porcelain pans

        Terracotta, both glazed or, more usually, unglazed are the dishes of choice in Turkish restaurants.

        Interestingly they do a dish called 'Desti kebab' which is cooked in a terracotta urn. This is a meat or vegetable guvec and is sealed in the pot with a flour/water paste. When served the pot is traditionaly broken at the table and the contents poured onto your plate. I am sure this is for effect as the dish would probably come out of the neck of the urn if the pastry was removed.

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