[Sca-cooks] Ceramic cooking pots was Re:Master Hroars Email

[Mercy Neumark]

>Well, my admittedly limited experience with pottery
>(used to do a fair amount, but that was years ago)
>indicates that a pot thrown on a wheel tends to have
>greater integrity than a coiled pot. Both can have all
>air bubbles removed, but there tends to be greater
>integrity in a pot thrown on a wheel, given that the
>clay is mixed and wedged properly.

The wheel was developed as one of the books have discussed, in 3rd Century
BC in China (thought there are some arguements saying that it was created in
the middle east someplace earlier).  Before then, most ceramics were formed
either using coils, slabs or pinch pot types.  All of these techniques,
depending on the skill of the potter, are equally stable.  No integrity
issues should happen if the potter is doing everything right.

>hot fire, is placed close to the fire with the
>foodstuffs inside, so that everything is heated slowly
>and evenly- think crock-pot ;-)

That's definitely one way.  Another potter from St Louis area, Mistress Olga
(we've discussed her peach pits molds here before) makes lovely LONG legged
pipkins and I saw a picture of hers over a fire.  Also, when I was doing the
documentation for my pipkin for pentathlon last year, Hroar sent me a
picture of a period painting of a pipkin being used over a fire inside a
house.  I can try to upload my documentation to my site (if I can remember)
so anyone can see it.

>One of the items Hroar makes, as I mentioned, is a
>brazier, and by its nature, there would be a large
>temperature difference between the bottom and the top.

I BELIEVE (and I'm not 100% sure) that you are talking about a chaffing
dish.  Braizers are a bit different than a chaffing dish (more like a bucket
with coals).  If you should definitly pick them up the next time you see it!
  Pennsic last year I was helping him and I don't think he had any chaffing
dishes...but since I'm copying him here, he can always make some to bring
for you (and anyone else on this list, of course). :)

>Oh, and about glazing the interior of your pots? The
>yuppies have found an unglazed casserole with a lid
>(can't think of its name, durn it) which they soak in
>water, fill with food, and put in the oven, thus
>partially steam-cooking the food. They seem to work
>quite well- you might consider making one to
>experiment with, once you get your skills up to the
>level where you can actually make a pot lid that will
>fit an existing pot ;-)

For health reasons, I strongly suggest glazing inside a piece.  If milk or
other like substances get into the pours of a pot (especially earthenware
since they have more pours) or raw chicken, you may find health issues with
that.  It depends on what you are doing with it, though.  I know there are
pizza stones that are made of earthenware that are unglazed and no issues
have occurred.  My first ceramic professor was adamant about glazing insides
for food containors.  There is nothing wrong with trying it out though, if
you're careful. :)

>Just got to thinking, too- could period pots be
>unglazed inside because they were normally soaked
>before usage, but it never got mentioned for the same
>reason modern recipes don't tell you to turn on the
>stove?

I don't think they were soaked, but I'm more shaker on my knowledge of
cooking and techniques in period.  It would seem to me that if you did soak
an earthenware pot it would help it expand more and as it gets hot and the
stream comes off of it, it may help reduce the termal shock of the piece,
reducing chance of cracking. ::shrugg::

As far as pipkin recipes, I know I've seen some, but I don't know how period
they are.  Momma Huette...didn't you find one awhile back?

I plan on making a LARGE pipkin myself in the summer (after I finish my 30
matching plates and bowls for Dame Selene's feast this June 15th).  The ones
I've made were about as big as a basketball, I think.  I'm going to try to
take it up twice the size if I can get the clay right.  Problem with
earthenware is than it is much softer (the varieties here) so it's harder to
throw big.

Pictures of my pottery are on my MSN community site, BTW.  I can't remember
the url.  ARG!  I'll try to get it.

Not on this email, but you mentioned asking for examples of brinze
cookware...I'll try to look over my books and try to scan some in.
Hopefully they say what they were used for and that they aren't just "bronze
ding".  If Lucy Lui from Ally Mcbeal hit one, would that be called a "ding
a-Ling?"

--Arte, heading for the rock

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