[Spit-project] Cooking pottery

gail young gwynethb63 at yahoo.com
Fri Apr 13 15:32:51 PDT 2007

I've had great luck with my pots that have rounded bottoms...they are very efficient with the heat distribution...not so much with other shapes.

Michael Gunter <countgunthar at hotmail.com> wrote:  >Yes..I want designs of period ceramic cookware.
> Online if possible.

Other than the link you have already visited, that
has some gorgeous stuff. I suggest you check out
John Hudson.

Here are some nice examples of pottery cookware.
It appears the majority of pottery cookware consists
of frying pans, pots and pipkins.


I also need to find a source for metal trivets for the frying
pans. The real trouble of pottery cooking is that you have
to slowly build and lower the heat. Too much extreme and
you have a cracked pot. I can make do with a grill to
put the stuff over. But trivets are best.

I think I also found a source for a fleshhook at one point.
Have you seen a tasting spoon? It's a long spoon with
a groove in the handle. You dip it in the soup and then
run the soup down the handle so it cools and you also
never put your lips to the spoon bowl. Nice.

I think the Hudson pottery site gives a good view of most
cooking pottery as I've found in kitchen scenes and woodcuts.


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