Earthenware

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By Jeremiah Tower

Published 2002

  • About
No material accepts the heat of the oven and retains heat evenly as well as earthenware. I cannot explain the magic of earthenware, but it does have mysterious qualities. No other material can cook a slow gratin without subjecting it to extreme heat, just cook a gratin of potatoes and cream in stainless steel and then one in earthenware, and you will see what I mean. The gratin cooked in metal tends to boil over, forming overcooked crusts around the edges.

New earthenware should be rubbed with garlic inside and out (according to the master of earthenware, Richard Olney), then filled with water and put in a 350-degree oven for four hours.