Earthenware

Earthenware

Earthenware is a special type of ceramic material or an inorganic, non-metallic material that is flexible in its natural state and rigid after curing. It is usually made from clay, feldspar, silica, quartz, iron oxide and aluminium.
Earthenware is a thermal insulator. Therefore, utensils made of this material heat up very slowly and give off the heat they have absorbed more slowly, keeping the food inside hot for a long time.

Earthenware pots are ideal for cooking dishes that require cooking over a low heat without temperature changes and for foods that need to be heated up gradually and evenly, such as pulses, rice, vegetable soups and meat stews. The earthenware pots used for cooking are glazed inside and out (only the bottom is not treated).
One characteristic that has limited its popularity the most is its fragility.

We recommend that you avoid subjecting earthenware utensils to sudden temperature changes. Before use, a new earthenware pot should be left to soak in cold water for at least 12 hours. To prevent breakage, it is also advisable to soak it for a few minutes before each use to allow the clay that has dried up during cooking to rehydrate.

Avoid placing it over a direct flame and use a mesh heat diffuser that allows the heat to spread evenly. During cooking, avoid scratching the glaze and do not use metal utensils for stirring.

Earthenware pots are simple to wash by filling them with hot water for a few hours to remove all of the fat that has become embedded over the long cooking time. Proceed by washing with a little washing-up liquid and an anti-scratch sponge to avoid damaging the glaze, then rinse thoroughly.
Once washed, the pot must turned over to dry, allowing the moisture to evaporate from the bottom which ensures the long-life of the utensil.

Guide to the choice of materials for the cooking of food

All the materials mentioned in this guide are regulated by the following laws, directives and guidelines that can be downloaded from the following links of the EFSA (European Food Safety Authority) and the COE (Council of Europe): downloadable at the following link:

EFSA COE Download the pdf guide