Porcelain is a special type of ceramic, which is obtained from
mixtures of a particular white clay (kaolin), with the addition
of feldspar and quartz which are then fired at temperatures of
between 1300 and 1400°C.
Porcelain utensils should not be confused with aluminium or steel utensils that are coated with ceramic finishes.
These have nothing to do with porcelain, they only appear similar due to the light colour of the interior lining.
Porcelain cooking utensils are extremely hard and have a low level of porosity. They are ideal for the preparation of soups and sauces and can be used in traditional and microwave ovens. When placed over a flame a special heat diffuser should be used, although special models have been designed and developed to withstand direct flames.
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