Taste and hearth cooking surface
I've been reading loads of stuff and came across a manufacturer that asserts that clay is better than a heat resistant concrete for the interior of the oven, because cement may have chemicals that introduce foreign tastes
Have folk found this to be true?
Can the internal surface of a screed dome be lined with a clay mix successfully?
I'd love some advice on this before I get started please.
So far I've made a full size mock up with thin ply formers and decided on a 650mm diameter interior 380mm height. I've put Pizza sized plates and roasting dishes in to check its good for our needs.
As I'm currently in rented accommodation, I need it to be on a base that removal firms can shift. Any ideas please? Thanks!
|All times are GMT -7. The time now is 10:04 AM.|
Powered by vBulletin® Copyright ©2000 - 2015, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC