Bob in SF
Member
Crispy weather pushed me back into the ceramics studio for some mud turning with dear friend/master ceramist-chemist John Toki's one-of-a-kind flame clay. The clay is a bit difficult to throw on the wheel, but after bisque firing followed by glazing with (food safe) shino blue glaze, followed by final firing at cone 5/6, the vessel resists 750+ degrees (Fahrenheit) of direct heat. In other words, the food is cooked and served in the same vessel on a gas or electric stove top or in the oven. I've also cooked with it on an open fire without incident. Some local restaurants are now using it (clay pot cooking, etc.).
Here are:
1) Cazuela thrown at +10% dimensions to allow for firing shrinkage, and to fit a steamer and tagine-shaped top or simple glass lid to expand it's cooking capabilities.
2) Stew/soup pot - nice for the Winter.
Happy Tuesday to all - Bob
PS: I did a little YouTube video shortly after John Toki invented the clay, 2013:
https://www.youtube.com/watch?v=kDSpyCNscPs&pbjreload=10
Here are:
1) Cazuela thrown at +10% dimensions to allow for firing shrinkage, and to fit a steamer and tagine-shaped top or simple glass lid to expand it's cooking capabilities.
2) Stew/soup pot - nice for the Winter.
Happy Tuesday to all - Bob
PS: I did a little YouTube video shortly after John Toki invented the clay, 2013:
https://www.youtube.com/watch?v=kDSpyCNscPs&pbjreload=10
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