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!
|clay, oven dome, oven floor, portability, taste|
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