Cynthia Blau on sun 17 aug 97
Sometime ago someone posted a tip for grinding fired lids to fit better.
I didn't copy it off and now I need to know. Please repeat advice. TIA
Cynthia Blau
Fairfax, VA
Sumi von Dassow on thu 16 aug 12
Some time back there was a discussion about various types of lids, and
the question came up of the contents of a casserole dish splattering
onto the lid during baking. But I got to thinking, what would you cook
in a covered casserole dish? Seems to me most casseroles I can think of
are baked uncovered and the lid is used to cover it for transportation
or to keep warm after it comes out of the oven. Do any of you actually
bake anything in a casserole dish with the lid on?
Sumi
Nancy Gallagher on fri 17 aug 12
On 8/16/12 11:37 PM, Sumi von Dassow wrote:
> Do any of you actually
> bake anything in a casserole dish with the lid on?
>
> Sumi
>
Turkey Stuffing comes to mind but other than that, not much! I use the
lids all the time though because the leftovers go in the fridge that way.
--
Nancy Gallagher
http://www.gallagherpottery.com
Want to adopt a basset hound? Visit http://www.dailydrool.com
Eva Gallagher on fri 17 aug 12
Hi - I use a lid for all my meat stews and just remove it near the end to
thicken and brown.
Eva Gallagher
Deep River, Ontario
http://newfoundoutpotter.blogspot.com/
----- Original Message -----
From: "Sumi von Dassow"
To:
Sent: Thursday, August 16, 2012 11:37 PM
Subject: casserole lids
> Some time back there was a discussion about various types of lids, and
> the question came up of the contents of a casserole dish splattering
> onto the lid during baking. But I got to thinking, what would you cook
> in a covered casserole dish? Seems to me most casseroles I can think of
> are baked uncovered and the lid is used to cover it for transportation
> or to keep warm after it comes out of the oven. Do any of you actually
> bake anything in a casserole dish with the lid on?
>
> Sumi
>
>
Steve Mills on fri 17 aug 12
The short answer Dear Sumi is yes.=3D20
Casseroles, Hotpots, and Pot Roasts, are very much part of my/our Autumn, W=
i=3D
nter, and Spring regime, and most are slow-cooked for the majority of the t=
i=3D
me with the lid on to prevent excessive liquid evaporation.=3D20
This was particularly so in our younger days when we perforce had to choose=
c=3D
heaper cuts of meat as our income was smaller then.=3D20
Lamb Hotpot with Dumplings in particular requires covered cooking except fo=
r=3D
the last 15/20 mins when the Dumplings go in.=3D20
In those early days I made (and still make) my Casserole Dishes with a half=
i=3D
nch deep rim and inset lid with a spoon cut-out. This contains any overflow=
(=3D
saves cleaning the oven floor), and makes the lid easier to remove at all t=
i=3D
mes (including after the glaze firing).=3D20
We used to put the Casserole in the oven on a very low setting after Breakf=
a=3D
st, so that it was perfectly cooked and hot at Lunchtime.=3D20
Accummulated Heat-work you know. Something we all employ. :-)
Steve M
Steve Mills
Bath
UK
www.mudslinger.me.uk
Sent from my iPod
On 17 Aug 2012, at 04:37, Sumi von Dassow wrote:
> Some time back there was a discussion about various types of lids, and
> the question came up of the contents of a casserole dish splattering
> onto the lid during baking. But I got to thinking, what would you cook
> in a covered casserole dish? Seems to me most casseroles I can think of
> are baked uncovered and the lid is used to cover it for transportation
> or to keep warm after it comes out of the oven. Do any of you actually
> bake anything in a casserole dish with the lid on?
>=3D20
> Sumi
Paul Herman on fri 17 aug 12
Sumi,
Yes, I use a casserole for cooking chicken with vegetables, with the
lid on, sometimes with red curry.It keeps all the moisture and flavors
in.
best,
Paul Herman
Great Basin Pottery
Doyle, California US
www.greatbasinpottery.com/
On Aug 16, 2012, at 8:37 PM, Sumi von Dassow wrote:
> Some time back there was a discussion about various types of lids, and
> the question came up of the contents of a casserole dish splattering
> onto the lid during baking. But I got to thinking, what would you cook
> in a covered casserole dish? Seems to me most casseroles I can think
> of
> are baked uncovered and the lid is used to cover it for transportation
> or to keep warm after it comes out of the oven. Do any of you actually
> bake anything in a casserole dish with the lid on?
>
> Sumi
Vince Pitelka on fri 17 aug 12
I talked to my wife Linda about this, and she agreed that there are special
qualities to stews and other dishes that are cooked long and slow in the
oven in a covered casserole - either a ceramic casserole or a Dutch oven.
As compared to stove-top cooking, the critical difference is that the entir=
e
surface of the containment vessel is heated rather than just the bottom. I
remember my dad making bean casseroles with ham hocks and onions that baked
in the oven for hours and hours in a covered casserole dish. The onions
would get caramelized and the meat would fall off the ham hocks, and all
that liquid would be kept inside and would develop into a delicious matrix
of texture and flavor. I know that a lot of oven-baked casseroles are
cooked in an open baker specifically so that they will brown/crisp on top,
but there are plenty of traditions like the East Asian "hot pots," that are
cooked covered in order to preserve all of the moisture and flavor.
The "socket-style gallery" like the traditional cookie-jar is the one that
is particularly problematic for the above kind of slow-cooking. That's the
design that features a horizontal ledge just below the rim of the vessel
that receives and supports the lid. With that style of gallery, when the
food inside is bubbling and stewing and spattering onto the lid and then
dripping down into the gallery, it can practically cement the lid in place.
That never happens on the "pagoda-style" lid, where the flange and collar
are on the lid rather than on the rim of the vessel.
- Vince
Vince Pitelka
Appalachian Center for Craft
Tennessee Tech University
vpitelka@dtccom.net
http://iweb.tntech.edu/wpitelka/
Steve Slatin on fri 17 aug 12
Yes -- slow-baked root vegetables, for example=3DA0-- =3D0Athough for the k=
ind =3D
of casseroles where you want =3D0Aa crunchy crust, I cook without and just =
us=3D
e the lid =3D0Afor storing the leftovers.=3D0A=3D0ASteve Slatin -- =3D0A=3D=
0A=3D0AN48.0=3D
886450=3D0AW123.1420482=3D0A=3D0A=3D0A________________________________=3D0A=
=3DA0=3DA0=3D0A=3D
=3DA0 =3D0ASome time back there was a discussion about various types of li=
ds, =3D
and=3D0Athe question came up of the contents of a casserole dish splatterin=
g=3D
=3D0Aonto the lid during baking. But I got to thinking, what would you cook=
=3D
=3D0Ain a covered casserole dish? Seems to me most casseroles I can think o=
f=3D
=3D0Aare baked uncovered and the lid is used to cover it for transportation=
=3D
=3D0Aor to keep warm after it comes out of the oven. Do any of you actually=
=3D
=3D0Abake anything in a casserole dish with the lid on?=3D0A=3D0ASumi
Patty Kaliher on fri 17 aug 12
I microwave in a casserole dish with the cover on.
Patty Kaliher
-----Original Message-----
From: Clayart [mailto:Clayart@LSV.CERAMICS.ORG] On Behalf Of Sumi von Dasso=
w
Sent: Thursday, August 16, 2012 5:38 PM
To: Clayart@LSV.CERAMICS.ORG
Subject: casserole lids
Some time back there was a discussion about various types of lids, and the
question came up of the contents of a casserole dish splattering onto the
lid during baking. But I got to thinking, what would you cook in a covered
casserole dish? Seems to me most casseroles I can think of are baked
uncovered and the lid is used to cover it for transportation or to keep war=
m
after it comes out of the oven. Do any of you actually bake anything in a
casserole dish with the lid on?
Sumi
-----
No virus found in this message.
Checked by AVG - www.avg.com
Version: 2012.0.2197 / Virus Database: 2437/5205 - Release Date: 08/17/12
Frances Howard on fri 17 aug 12
Hi Sumi,
Yes, I use a lid on a casserole for cooking. Not baking or roasting but
stews, veggie dishes, a good curry, things like that which all need a cover=
.
I like to glaze mine completely for ease with washing, and fire it upside
down on the knob, using that as a foot ring as it doesn't come in contact
with the food. Of course I can't make a pointy knob but that would hit ove=
n
racks I expect. I've never had anything boil over, maybe something to do
with keeping the casserole more round than flat a la ancient tripod cooking
pots. I made a lovely flat one once which split apart so have learnt.
I also, like Steve Mills like to notch the base and lid so a spoon can stay
in with the lid on. Just like 19th century oval vegetable dishes.
Otherwise where else would you put a messy spoon? And it doesn't look righ=
t
if you leave the spoon in and balance the lid all tilted on it.
.19th century tableware is interesting as it is all about poshness, keeping
up appearances and coping with new foods and recipes. Sometimes there are
nifty ideas there.
Frances Howard
-----Original Message-----
From: Sumi von Dassow
Sent: Friday, August 17, 2012 12:37 AM
To: Clayart@LSV.CERAMICS.ORG
Subject: casserole lids
Some time back there was a discussion about various types of lids, and
the question came up of the contents of a casserole dish splattering
onto the lid during baking. But I got to thinking, what would you cook
in a covered casserole dish? Seems to me most casseroles I can think of
are baked uncovered and the lid is used to cover it for transportation
or to keep warm after it comes out of the oven. Do any of you actually
bake anything in a casserole dish with the lid on?
Sumi
-----
No virus found in this message.
Checked by AVG - www.avg.com
Version: 2012.0.2197 / Virus Database: 2437/5203 - Release Date: 08/15/12
Martha Barker on fri 17 aug 12
I have recipes that call for the lid on and some for the lid off.
Ratatoulille no lid, oven baked lamb casserole lid on:
http://www.bestrecipes.com.au/recipe/oven-baked-lamb-casserole-L11962.html
Has anyone tried a tagine? Oh my goodness! YUM!
http://tagines.com/
http://www.taginerecipes.net/
Martha
On 17/08/2012 11:56 AM, Patty Kaliher wrote:
> I microwave in a casserole dish with the cover on.
>
> Patty Kaliher
>
> -----Original Message-----
> From: Clayart [mailto:Clayart@LSV.CERAMICS.ORG] On Behalf Of Sumi von Das=
sow
> Sent: Thursday, August 16, 2012 5:38 PM
> To: Clayart@LSV.CERAMICS.ORG
> Subject: casserole lids
>
> Some time back there was a discussion about various types of lids, and th=
e
> question came up of the contents of a casserole dish splattering onto the
> lid during baking. But I got to thinking, what would you cook in a covere=
d
> casserole dish? Seems to me most casseroles I can think of are baked
> uncovered and the lid is used to cover it for transportation or to keep w=
arm
> after it comes out of the oven. Do any of you actually bake anything in a
> casserole dish with the lid on?
>
> Sumi
>
> -----
> No virus found in this message.
> Checked by AVG - www.avg.com
> Version: 2012.0.2197 / Virus Database: 2437/5205 - Release Date: 08/17/12
>
>
Sumi von Dassow on sat 18 aug 12
Vince, and everybody else:
Right, and it was your comment about that kind of lid that got me
wondering. Mainly I wondered if Americans still cook in covered
casseroles in the oven, or if they mostly do slow cooking in crockpots
these days while they are gone at work all day!
So the next thing I am wondering is if any of you that responded to this
question of mine would care to send me something like a recipe for the
dishes you like to cook in covered casseroles. For publication, with
attribution if you like, in my upcoming book. With the idea that having
an actual recipe to include with a casserole dish would encourage
potters to make casseroles, and customers to buy them, if they know what
to do with them.
Sumi
> The "socket-style gallery" like the traditional cookie-jar is the one tha=
t
> is particularly problematic for the above kind of slow-cooking. That's th=
e
> design that features a horizontal ledge just below the rim of the vessel
> that receives and supports the lid. With that style of gallery, when the
> food inside is bubbling and stewing and spattering onto the lid and then
> dripping down into the gallery, it can practically cement the lid in plac=
e.
> That never happens on the "pagoda-style" lid, where the flange and collar
> are on the lid rather than on the rim of the vessel.
Frances Howard on sun 19 aug 12
Sumi,
I just searched cooking in clay pots and came up with this site,
cookingwithshirley.com/cooking_in_clay_pots htm Names, descriptions etc o=
f
clay pots from around the world plus recipes and instructions on how to use
the pots and other ceramic dishes too. She sounded experienced and
knowledgeable about clay
Frances Howard
-----Original Message-----
From: Sumi von Dassow
Sent: Sunday, August 19, 2012 1:29 AM
To: Clayart@LSV.CERAMICS.ORG
Subject: Re: casserole lids
Vince, and everybody else:
Right, and it was your comment about that kind of lid that got me
wondering. Mainly I wondered if Americans still cook in covered
casseroles in the oven, or if they mostly do slow cooking in crockpots
these days while they are gone at work all day!
So the next thing I am wondering is if any of you that responded to this
question of mine would care to send me something like a recipe for the
dishes you like to cook in covered casseroles. For publication, with
attribution if you like, in my upcoming book. With the idea that having
an actual recipe to include with a casserole dish would encourage
potters to make casseroles, and customers to buy them, if they know what
to do with them.
Sumi
> The "socket-style gallery" like the traditional cookie-jar is the one tha=
t
> is particularly problematic for the above kind of slow-cooking. That's th=
e
> design that features a horizontal ledge just below the rim of the vessel
> that receives and supports the lid. With that style of gallery, when the
> food inside is bubbling and stewing and spattering onto the lid and then
> dripping down into the gallery, it can practically cement the lid in
> place.
> That never happens on the "pagoda-style" lid, where the flange and collar
> are on the lid rather than on the rim of the vessel.
-----
No virus found in this message.
Checked by AVG - www.avg.com
Version: 2012.0.2197 / Virus Database: 2437/5209 - Release Date: 08/19/12
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