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

[Mercy Neumark]

>And, yes, I'm aware of many different ways of
>constructing clay vessels, I was simply using the

Sorry, Philip, I was in lecture mode...I figure I should 'splain for
everyone to understand.  Didn't mean to imply you didn't know.

>I'd like to see them. I can see how a long-legged
>pipkin would be perfectly safe and functional- the
>weight is well distributed and even, so you aren't
>having physical stress put on top of heat stress.

I'll try to get her website info.  Her pipkins are long legged and rather
wide rather than tall.

>Well, I tend not to worry about such things, for the
>simple reason that if you start out with raw chicken
>in the pots, and it gets cooked, then any chicken

I was using it as an example, but I know there are some baterias that can
grow in clay pots, especially earthernware.  I'll probably have to email
Hroar and ask him...I know I've talked to him about it before.

>Well, as I said, it's something to think about. But as
>far as water causing too much expansion of the pot
>fabric,are romertopfs made of a specific kind of clay
>which is more tolerant of that usage?

I'm thinking that the romertopfs are either earthernware or a fireclay mix.
I've never seen one, so I'm not sure. Sorry I can't be more helpful on this.
  If you add grog (that pre-fired clay again) to a stoneware, that should
help with the thermal shock issues, but I know for a fact direct flame on
certain clays causes blow ups.  My professor told me a story of a potter
that did deocrative teapots and the man tells his clients NOT to actually
boil water in the pots or else they will blow.

>Since you're visiting the Rock, do have some chocolatl
>chip cookies ;-)

OOoooooOO!  Chocolate. :)

--Arte

_________________________________________________________________
Chat with friends online, try MSN Messenger: http://messenger.msn.com