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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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| 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 (Terracotta bakeware details) |
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| 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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