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Old 11-11-2007, 04:00 PM
james's Avatar
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Default 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
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Old 11-11-2007, 04:44 PM
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Default Re: White porcelain pans

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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.
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Old 11-11-2007, 05:34 PM
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Default 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 (Terracotta bakeware details)
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Old 11-16-2007, 09:37 PM
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Default 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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