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

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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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