Containers: Cooking Containers: Cookware

Redware, so called because of the natural red-brown color of the clay it was made from, was the lowest-fired pottery and the most porous. It was sealed with glazes that required lead, known in the eighteenth century to be a health hazard when in contact with acidic mixtures. It nevertheless had the distinct advantage of easy cleaning, and its even heat transmission reduced thermal-shock breakage caused by uneven expansion. It required gradual introduction to the fire, but, once heated through, it sustained fairly high cooking heats. It performed well in stew pots, small three-legged frying pans, posnets and pipkins (small saucepans), cups and dishware, storage containers, bowls, churns, pie plates, pitchers, and decorative molds.