Types of Clay

Earthenware, which can be glazed, partially glazed, or unglazed, is sometimes called redware or terra-cotta, and it is the type most often cited in this book. The pots are low fired at 1, 800°F to 2, 000°F, and as a result they remain porous and are thus able to “breathe.” They can also expand and contract enough that some of them can withstand direct heat. (A major exception is the Romertopf clay baker, which works on a different principle and should never be placed over direct heat.) When using earthenware, either on the stovetop or in the oven, moderation is always key, as quick changes of temperature may cause the clay to crack.