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

[Mercedes/Stephanie]

I have seen a couple of people use a romertopf clay pot in a campfire with
no ill effects other than the discloration of the outside........

Mercedes
----- Original Message -----
From: "Mercy Neumark" <mneumark at hotmail.com>
To: <sca-cooks at ansteorra.org>
Cc: <hroarstorm at pop.myvine.com>
Sent: Wednesday, March 20, 2002 1:02 PM
Subject: Re: [Sca-cooks] Ceramic cooking pots was Re:Master Hroars Email


>
> >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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