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Step 1
Choose recipes that match the purposes for which earthenware is designed. Although ancient cooks may have set vessels on open fires, frequent breakage taught them that earthenware responded best to gradual rises and declines in temperature, and distance from direct flame. Earthenware is great for baking, roasting, braising and oven-stewing. If your recipe calls for sauteing onions before you add them to your stew, use a skillet for sauteing, then add onions to your earthenware stew pot.
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Step 2
Use earthenware for long-cooking recipes, or baking recipes that emphasize crustiness. Earthenware's heat-holding abilities are wonderfully suited to baked beans and all kinds of stews. These same qualities ensures that pie crust will be thoroughly baked on the bottom, and breads will have even-bottom crusts.
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Step 3
Avoid drastic temperature changes when using earthenware. Placing a hot casserole on a cold stone counter, or pouring cold broth over a roasting chicken are recipes for disaster when using earthenware. Such contact will result in cracking--sometimes to the point of explosion. Cool dishes removed from the oven on a wooden breadboard, clay tile or folded towel to let the dish cool slowly.
Heat liquids that need to be added during the cooking process to avoid shocking your earthenware pot. -
Step 4
Treat unglazed earthenware according to manufacturer's directions. Unglazed vessels can absorb grease and ingredient odors unless cleaned as directed. Wash glazed cookware as you would earthenware tableware.
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Step 5
Exercise caution when cooking with imported earthenware. Before U.S. regulations were recently strengthened, some imported cookware and tableware glazes contained unsafe levels of lead and other chemicals. Some merchants may retain old stock, and the leaching of chemicals through cooking, especially with acid-based foods, can be dangerous. Some recent imports are labeled dishwasher and/or microwave safe; others are not. When in doubt, avoid cooking in poorly-labeled or unlabeled earthenware.
