Lee Love on tue 22 dec 09
(general ovenware)
On Tue, Dec 22, 2009 at 3:11 PM, Phoenix Rising Farm wr=
=3D
ote:
> You don't pre-heat your kiln, do you?
It is beyond me why folks like fundamentalist rules. ;^)
The need to pre-heat depends on the effect you want. If it is
important to crisp to outer surface, preheating is useful.
The way we used to cook bread, was to heat a wood oven up to
temp. Then you brush off the ash and stick the bread in the preheated
oven. No more fuel after the bread is stuck in.
We used to preheat stones too, before we dumped them into a
container of stew to cook it.
All depends. No sense in hobbling ourselves with rules that
aren't established for any apparent reason.
--
Lee, a Mashiko potter in Minneapolis
http://mashikopots.blogspot.com/
"Ta tIr na n-=3DF3g ar chul an tI=3D97tIr dlainn trina ch=3DE9ile"=3D97tha=
t is, "T=3D
he
land of eternal youth is behind the house, a beautiful land fluent
within itself." -- John O'Donohue
Steve Slatin on thu 24 dec 09
(general ovenware)
Wayne --=3D0A=3D0AMy experience with my current oven (electric)=3D0Ais that=
it ta=3D
kes quite a bit longer to preheat=3D0Aan oven to target temperature with th=
e =3D
casserole=3D0Aalready inside than otherwise. So that somewhat=3D0Aameliora=
tes =3D
the lesser efficiency you might otherwise=3D0Aanticipate through preheating=
.=3D
=3D0A=3D0AI also often subtract a bit of time for the heat=3D0Aabsorbed by =
the fo=3D
od during the preheat. =3D0A=3D0A=3D0ASteve Slatin -- =3D0A=3D0A=3D0A=3D0A=
=3D0A--- On Tue, =3D
12/22/09, Phoenix Rising Farm wrote:=3D0A=3D0A> From: P=
hoen=3D
ix Rising Farm =3D0A> Subject: RANT: Now: wasting resour=
ce=3D
s, was Re: ceramic shortbread mold. (general ovenware)=3D0A> To: Clayart@LS=
V.=3D
CERAMICS.ORG=3D0A> Date: Tuesday, December 22, 2009, 1:11 PM=3D0A> At the r=
isk =3D
of sparking an entire=3D0A> thread on unsafe cooking practices=3D0A> (to wh=
ich =3D
I will stick my tongue out and make raspberries=3D0A> atcha, so there )=
=3D0A=3D
> I'm happy to announce that I no longer pre-heat my oven to=3D0A> cook any=
th=3D
ing.=3D0A> =3D0A> You don't pre-heat your kiln, do you?=3D0A> =3D0A> A few =
summers =3D
ago, I saw Joe turn the oven on, walk away=3D0A> and do something=3D0A> els=
e an=3D
d got to thinking "How wasteful is that?"=3D0A> So I timed it.=3DA0 From am=
bien=3D
t temperature (around=3D0A> 60=3DB0F) to 350=3DB0F=3D0A> took just over 6 m=
inutes.=3D
=3DA0 This is a gas oven. When I=3D0A> asked him why=3D0A> he shrugged and =
said "=3D
you're supposed to pre-heat, aren't=3D0A> you?"=3D0A> =3D0A> Is 6 minutes o=
f gas =3D
heating going to make a damn bit of=3D0A> difference for cooking=3D0A> time=
s, o=3D
r the end result of the process? Not really.=3DA0=3D0A> (I'll bet your oven=
isn=3D
't that accurate anyhow.=3D0A> The owners manual for our new stove says tha=
t =3D
"the=3D0A> temperature can vary as much as 35=3DB0"=3D0A> and they have an =
adjust=3D
ment procedure for that.=3DA0=3D0A> Checked YOURS lately?)=3D0A> Some finic=
ky dis=3D
hes, like souffles might need to have the=3D0A> time=3D0A> adjusted, but fo=
r th=3D
e most part, all we were doing was=3D0A> wasting gas pre-heating.=3D0A> Our=
veg=3D
gie casseroles, baked and roasted meat dishes=3DA0=3D0A> and baked breads a=
nd=3D
=3D0A> goodies come out just fine thank you, going in to a cold=3D0A> oven =
to c=3D
ook from there.=3D0A> My Hazelnut Dacquoise cake rings (like a meringue) ac=
tu=3D
ally=3D0A> benefit from starting cold.=3D0A> =3D0A> Yeah, yeah, go on and b=
lather=3D
all you like about=3D0A> salmonella, botulism, blah blah.=3D0A> I'll count=
er w=3D
ith global warming, depleting natural=3D0A> resources and the like, and in =
th=3D
e=3D0A> end we'll both end up frustrated, neither of us having=3D0A> conver=
ted =3D
the other to our point=3D0A> of view. And i still won't have died from food=
p=3D
oisoning,=3D0A> nor will you.=3D0A> =3D0A> Why the bother over pre-heating =
the ov=3D
en?=3DA0 No doubt=3D0A> some moron decided to cook=3D0A> something, left it=
in a =3D
cold oven for HOURS (or days), then=3D0A> cooked it and got food poisoning.=
=3D
=3D0A> I'm not that stupid. I doubt most of you are either.=3D0A> =3D0A> No=
w...as=3D
suming that you preheat the oven two or three times=3D0A> a week...=3D0A> a=
ssum=3D
ing 6 minutes per pre-heat, that's up to 18 minutes a=3D0A> week X 52 weeks=
..=3D
.=3D0A> that's over 15 hours your oven is on per year that you're=3D0A> was=
ting=3D
fuel.=3D0A> Personally, I'd rather have that money in MY pocket than=3D0A>=
the=3D
gas company's.=3D0A> =3D0A> Do it for yourself.=3DA0 Time how long it take=
s YOUR=3D
oven=3D0A> to reach whatever temp you normally=3D0A> use.=3DA0 Then use yo=
ur bra=3D
in, figure it out. See how much=3D0A> YOU can save.=3D0A> =3D0A> Then remem=
ber.=3D
=3DA0 In most parts of the world, preparing=3D0A> a morning or evening meal=
inv=3D
olves=3D0A> cooking over an OPEN FIRE, and sometimes that fire is made=3D0A=
> fr=3D
om burning animal manure. Let's see you regulate the temp=3D0A> of THAT.=3D=
A0 W=3D
e've been cooking food for=3D0A> what...30,000 years that way?=3DA0 The spe=
cies=3D
is still=3D0A> here...last I looked.=3D0A> =3D0A> Best,=3D0A> Wayne Seidl=
=3D0A> =3D0A>=3D
MJ wrote:=3D0A> > Hi - I am fairly new to this and I made a very nice=3D0A=
> ba=3D
king dish using cone=3D0A> > 10 b-mix and it was fired in reduction to cone=
=3D
=3D0A> 10.=3DA0 After making it, I was=3D0A> > told that you should not put=
this =3D
in a preheated=3D0A> oven.=3DA0 So, I would love to=3D0A> > hear about any =
"warni=3D
ngs" that you put on baking=3D0A> dishes.=3DA0 Is there any=3D0A> > clay/co=
ne tha=3D
t you could use that would allow you to=3D0A> put the ware in a=3D0A> > pre=
heat=3D
ed oven?=3DA0 I think people in the US=3D0A> typically do preheat the oven=
=3D0A> =3D
> before baking/cooking.=3D0A> > =3D0A> > Any help/info is appreciated.=3DA=
0 Thx,=3D
MJ=3D0A> > =3D0A> > On Tue, Dec 22, 2009 at 8:20 AM, Birgit Wright ght5=3D
0@hotmail.com>wrote:=3D0A> > =3D0A> >=3DA0=3DA0=3DA0=3D0A> >> Hi Deb;=3DA0 =
I am a fairly =3D
new potter but a very=3D0A> old baker (actually did it for=3D0A> >> a livin=
g, s=3D
cratch baking at that).=3DA0 I am=3D0A> quite interested in ovenware but=3D=
0A> >>=3D
have read conflicting advice on what clay. what=3D0A> cone, what glazes, a=
nd=3D
what=3D0A> >> baking instructions?=3D0A> >> =3D0A> >>=3DA0 I use ^6 white =
stonewar=3D
e, is something=3D0A> groggier better?=3DA0 I'm open to all=3D0A> >> inform=
ation.=3D
=3D0A> >> =3D0A> >>=3DA0 Happy baking, Happy Holidays, Birgit Wright=3D0A> =
>>=3DA0 =3D
=3DA0=3DA0=3DA0=3D0A=3D0A=3D0A
Ron Roy on sat 26 dec 09
(general ovenware)
When an oven is heated from room temperature with a pot in it - it is
possible - (depending on the body and/or the clay glaze combination)
that could be worst possible situation for the pot.
For instance - if the clay has cristobalite in it - which goes through
it's inversion around 100 to 200C (212 to 392F) - uneven heating can
be a factor in ovenware cracking.
It is possible to get the clay and glaze/clay combinations to work
well for ovenware but it takes effort to get it right.
What are the chances of getting it right by accident - not very good I thin=
k.
Those of you who are serious about solving the problems - I'll be glad
to work with you.
RR
Quoting Steve Slatin :
> Wayne --
>
> My experience with my current oven (electric)
> is that it takes quite a bit longer to preheat
> an oven to target temperature with the casserole
> already inside than otherwise. So that somewhat
> ameliorates the lesser efficiency you might otherwise
> anticipate through preheating.
>
> I also often subtract a bit of time for the heat
> absorbed by the food during the preheat.
>
>
> Steve Slatin --
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