[Spit-Project] Seasoning unglazed cookware

[Anne-Marie Rousseau]

I use ceramics all the time.

I havent used the ones from historic enterprises, but my experiences with the pipkins, pots, 
skillets, etc from other folks have been universally good

1. mine have never required seasoning, as they've always had glaze on the inside, at least. I dont 
know how this would affect their heat proofedness :)

2. I am NOT nice to my ceramics. I put them full of food on the edge of the fire and slowly turn 
them, moving them in more and more. I end up with them IN the coals. 

listen for pinging or crackling noises.

full pipkins are more heat stable than partially empty ones (like how you can boil water in a paper 
cup)

fondue in a pipkin rocks :)

hope this helps!
--Anne-Marie

On Tue Aug 14 12:01 , "Rosalyn Johnson"  sent:

>My latest project is attempting to use a "grapen" which is an unglazed,
>sort of fatbellied ceramic pot on three legs, about 1 quart capacity. I
>purchased it from Historic Enterprises, which was supposed to provide
>directions along with the pot. Unfortunately, I've not received those as
>yet, and I'd like to try out the pot this weekend.
>
> 
>
>Does anyone know how to use such cookware, especially seasoning it and
>then of course placing it/on/near the fire?
>
> 
>
>Miriam
>
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