[Sca-cooks] clay graters

[Dragon]

Phil Troy / G. Tacitus Adamantius wrote:

>On Mar 25, 2008, at 12:52 AM, Stefan li Rous wrote:
> > The clay grater
> > just has points on it, right? With no holes for the pieces to fall
> > through?
>
>The ones I've seen are basically cut into teeth like a file.

Exactly.

> > How durable is the clay grater?
>
>Durable enough for anything softer than baked clay (which, if it's
>harder than that, you probably don't want to be chewing anyway), so
>for nuts, hard cheeses, and some spices, it's fine. For something like
>whole turmeric, maybe not. And, of course, you don't want to drop it
>unnecessarily.

Ceramic is fairly durable, it's biggest problem is friability, it 
breaks when dropped.

> > Or is this more a slab of
> > clay with other hard particles embedded in it?
>
>I'd be more worried about eating particles shed by the grater.

You very likely eat some small amount of dirt every day in the foods 
you eat. It won't kill you. Even so, as I am doing this to cone 5, 
this is hard stoneware and will likely be pretty resistant to this problem.


Dragon

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