terra cotta pie plate

"Ed Warren" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I have an orange, terra cotta pie plate, 10", that I believe is
unglazed. I am now cleaning out junk from my kitchen and cannot
decide if this is a keeper. I have never been able tobake in it well.
Is there a trick for baking a pie in such a thing? My pies are
excellent in Pyrex. Thank you,
Edward Warren

Try a pizza.

I'm still on the hunt for some decent TC tiles to use as pizza stones.

In article <[email hidden]>,

Ed Warren said:

I have an orange, terra cotta pie plate, 10", that I believe is unglazed. I
am now cleaning out junk from my kitchen and cannot decide if this is a
keeper. I have never been able tobake in it well. Is there a trick for
baking a pie in such a thing? My pies are excellent in Pyrex.
Thank you,
Edward Warren

Are you sure it isn't a saucer on which to place a potted plant,
preventing a newly-watered plant from dripping onto a table? Shoot, if
you've never been able to bake anything in it to your satisfaction, I
say you pass it on. Or use it under a potted plant. Seriously.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

Ed Warren said:

I have an orange, terra cotta pie plate, 10", that I believe is unglazed. I
am now cleaning out junk from my kitchen and cannot decide if this is a
keeper. I have never been able tobake in it well. Is there a trick for
baking a pie in such a thing? My pies are excellent in Pyrex.

I am all for cleaning out kitchen cupboards and getting rid of useless and
unused articles. I don't mind Pyrex, but I get better results with
enamelled pie plates. Besides, terra cotta is likely to end up broken. Of
course, you can always try baking a pie in it and see how it turns out. You
might like it.

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Ed Warren said:

I have an orange, terra cotta pie plate, 10", that I believe is unglazed.
I
am now cleaning out junk from my kitchen and cannot decide if this is a
keeper. I have never been able tobake in it well. Is there a trick for
baking a pie in such a thing? My pies are excellent in Pyrex.
Thank you,
Edward Warren

Are you sure it isn't a saucer on which to place a potted plant,
preventing a newly-watered plant from dripping onto a table? Shoot, if
you've never been able to bake anything in it to your satisfaction, I
say you pass it on. Or use it under a potted plant. Seriously.
--
-Barb, Mother Superior, HOSSSPoJ

If it's unglazed, it will be useless under a plant, at least indoors, since
it'll wick moisture through to the surface it's sitting on.

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Ed Warren said:

I have an orange, terra cotta pie plate, 10", that I believe is unglazed.
I
am now cleaning out junk from my kitchen and cannot decide if this is a
keeper. I have never been able tobake in it well. Is there a trick for
baking a pie in such a thing? My pies are excellent in Pyrex.
Thank you,
Edward Warren

Are you sure it isn't a saucer on which to place a potted plant,
preventing a newly-watered plant from dripping onto a table? Shoot, if
you've never been able to bake anything in it to your satisfaction, I
say you pass it on. Or use it under a potted plant. Seriously.
--
-Barb, Mother Superior, HOSSSPoJ

If it is truly unglazed, using it for a pot saucer isn't a good idea. At
the very least it will become damp and mar the furniture.
Janet

Melba's Jammin said:

Are you sure it isn't a saucer on which to place a potted plant,
preventing a newly-watered plant from dripping onto a table?

That's what I thought, too. I've never seen one used to make
pie, but they do sure look like pie pans.

-sw

On Sat, 24 Nov 2007 09:29:06 -0700, "Janet B." <[email hidden]>

Quoted message said:

If it is truly unglazed, using it for a pot saucer isn't a good idea. At
the very least it will become damp and mar the furniture.

or the floor

--
See return address to reply by email
remove the smiley face first

Oh pshaw, on Sat 24 Nov 2007 07:47:00a, Dave Smith meant to say...

Quoted message said:

Ed Warren said:

I have an orange, terra cotta pie plate, 10", that I believe is
unglazed. I am now cleaning out junk from my kitchen and cannot decide
if this is a keeper. I have never been able tobake in it well. Is
there a trick for baking a pie in such a thing? My pies are excellent
in Pyrex.

I am all for cleaning out kitchen cupboards and getting rid of useless
and unused articles. I don't mind Pyrex, but I get better results with
enamelled pie plates. Besides, terra cotta is likely to end up broken.
Of course, you can always try baking a pie in it and see how it turns
out. You might like it.

One of my favorite pie plates is a vintage Pennsylvania Dutch pottery
plate, but it is glazed on the inside. The outside is unglazed pottery. I
especially like it for baking fruit pies.

--
Wayne Boatwright

Date: Sat, 11(XI)/24(XXIV)/07(MMVII)

*******************************************
Countdown 'til Christmas
4wks 13hrs 15mins
*******************************************
Everything in our favor was against us.
*******************************************

Janet B. said:

If it is truly unglazed, using it for a pot saucer isn't a good idea. At
the very least it will become damp and mar the furniture.

But that's what they're sold as - usually for outdoor use. There
are tons of these at any nursery or hardware store - more
unglazed than the glazed ones.

Maybe Barb meant an outdoor table. Either way, it was an
insignificant part of the post.

-sw

In article <[email hidden]>,

Dave Smith said:

Ed Warren said:

I have an orange, terra cotta pie plate, 10", that I believe is unglazed. I
am now cleaning out junk from my kitchen and cannot decide if this is a
keeper. I have never been able tobake in it well. Is there a trick for
baking a pie in such a thing? My pies are excellent in Pyrex.

I am all for cleaning out kitchen cupboards and getting rid of useless and
unused articles. I don't mind Pyrex, but I get better results with
enamelled pie plates. Besides, terra cotta is likely to end up broken. Of
course, you can always try baking a pie in it and see how it turns out. You
might like it.

I think he's already tried it for pie, Dave, with less than satisfactory
results; he wants to know if there's a trick or technique he's missing
that is terra cotta-specific.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

Oh pshaw, on Sat 24 Nov 2007 12:39:45p, Melba's Jammin' meant to say...

Quoted message said:

In article <[email hidden]>,

Dave Smith said:

Ed Warren said:

I have an orange, terra cotta pie plate, 10", that I believe is
unglazed. I am now cleaning out junk from my kitchen and cannot
decide if this is a keeper. I have never been able tobake in it
well. Is there a trick for baking a pie in such a thing? My pies
are excellent in Pyrex.

I am all for cleaning out kitchen cupboards and getting rid of useless
and unused articles. I don't mind Pyrex, but I get better results with
enamelled pie plates. Besides, terra cotta is likely to end up broken.
Of course, you can always try baking a pie in it and see how it turns
out. You might like it.

I think he's already tried it for pie, Dave, with less than satisfactory
results; he wants to know if there's a trick or technique he's missing
that is terra cotta-specific.

Terra cotta can be "seasoned" somewhat like cast iron, so that it becomes
rather stick-proof. That would be my first inclination.

--
Wayne Boatwright

Date: Saturday, November(XI) 24th(XXIV),2007(MMVII)

*******************************************
Countdown 'til Christmas
4wks 11hrs 15mins
*******************************************
'Stifle' is the only word which is an
anagram of itself.
*******************************************

Wayne Boatwright said:

Terra cotta can be "seasoned" somewhat like cast iron, so that it becomes
rather stick-proof. That would be my first inclination.

Don't you have to presoak some terra cotta ware in water a while when
using as a roaster or something?

Oh pshaw, on Sat 24 Nov 2007 12:58:04p, Goomba38 meant to say...

Quoted message said:

Wayne Boatwright said:

Terra cotta can be "seasoned" somewhat like cast iron, so that it

becomes

Quoted message said:

Quoted message said:

rather stick-proof. That would be my first inclination.

Don't you have to presoak some terra cotta ware in water a while when
using as a roaster or something?

Yes, but for a different reason. Those terra cotta containers are intended
(under the defined uses for them) to give off moisture in the cooking
process.

Remember that terra cotta is fired at a temperature much higher than a
kitchen oven's range of temps. It's not going to blow up if you've decided
to "season" it rathern soak it in water.

--
Wayne Boatwright

Date: Sat, 11/24/2007

*******************************************
Countdown 'til Christmas
4wks 11hrs
*******************************************
D.A.D.D. - Daddies Against Dirty Diapers
*******************************************

Goomba38 said:

Wayne Boatwright said:

Terra cotta can be "seasoned" somewhat like cast iron, so that it becomes
rather stick-proof. That would be my first inclination.

Don't you have to presoak some terra cotta ware in water a while when
using as a roaster or something?

That is what you do with a Romertompf <sp?>. the roasting craze of the
early 70s. I still have one sitting in my kitchen cupboard. I don't think
it has been used since we moved here 10 years ago. I probably wouldn't miss
it if it were pitched out.

There are also terra cotta wine coolers that you fill with water and let
sit for a while, then dump out the water and put the wine bottle in and it
is supposed to keep it cool. It takes longer to prep the thing that it
takes me to polish off a bottle.

"Dave Smith" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Goomba38 said:

Wayne Boatwright said:

Terra cotta can be "seasoned" somewhat like cast iron, so that it
becomes
rather stick-proof. That would be my first inclination.

Don't you have to presoak some terra cotta ware in water a while when
using as a roaster or something?

That is what you do with a Romertompf <sp?>. the roasting craze of the
early 70s. I still have one sitting in my kitchen cupboard. I don't think
it has been used since we moved here 10 years ago. I probably wouldn't
miss
it if it were pitched out.

There are also terra cotta wine coolers that you fill with water and let
sit for a while, then dump out the water and put the wine bottle in and it
is supposed to keep it cool. It takes longer to prep the thing that it
takes me to polish off a bottle.

I had several (probably 3) Romertompf's in the early 70's during the craze.
One in particular, the fish cooker, didn't take long for the pores to get
plugged up with fat/glunk. It would never take in water thereafter; it went
first.

The same with one I used for large turkey. I must've had a fat hen because
the Rom. was good for one-time only. The second time, it was plugged up
when I got it out to use it.

I had a third one (sounds like the Le Creuset set story, doesn't it :-))) )
that I used for bread. I made a beer batter bread (with their recipe). It
stuck soooo bad that I gave up on that one, too.

Yes, and I was a sucker for the wine cooler, too. I agree with you on your
sizing up of its use. The only thing it's good for is long-handled Chinese
calligraphy brushes. Do I still have it -- I would have to get up and go
look -- Lordy, I hope it's gone :-)))

next equipment subject:

Wayne, in answer to your 'equipment' post. I got lucky today on the Lodge
pre-seasoned cast iron at Costco -- they are out! DH was more disappointed
than I in that he did the manhandling of all those pots. I checked to see
if Costco is still carrying them at other Costcos and they are, but only a
few. If they are still there in Pennslvania or CT next time, he'll get them,
but their price (as I recall) was too good to buy outright anywhere else.

Dee Dee

Oh pshaw, on Sat 24 Nov 2007 08:50:59p, Dee.Dee meant to say...

Quoted message said:

"Dave Smith" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Goomba38 said:

Wayne Boatwright wrote:

> Terra cotta can be "seasoned" somewhat like cast iron, so that it
> becomes rather stick-proof. That would be my first inclination.
>
Don't you have to presoak some terra cotta ware in water a while when
using as a roaster or something?

That is what you do with a Romertompf <sp?>. the roasting craze of the
early 70s. I still have one sitting in my kitchen cupboard. I don't
think it has been used since we moved here 10 years ago. I probably
wouldn't miss it if it were pitched out.

There are also terra cotta wine coolers that you fill with water and
let sit for a while, then dump out the water and put the wine bottle in
and it is supposed to keep it cool. It takes longer to prep the thing
that it takes me to polish off a bottle.

I had several (probably 3) Romertompf's in the early 70's during the
craze. One in particular, the fish cooker, didn't take long for the
pores to get plugged up with fat/glunk. It would never take in water
thereafter; it went first.

The same with one I used for large turkey. I must've had a fat hen
because the Rom. was good for one-time only. The second time, it was
plugged up when I got it out to use it.

I had a third one (sounds like the Le Creuset set story, doesn't it
:-))) ) that I used for bread. I made a beer batter bread (with their
recipe). It stuck soooo bad that I gave up on that one, too.

Yes, and I was a sucker for the wine cooler, too. I agree with you on
your sizing up of its use. The only thing it's good for is long-handled
Chinese calligraphy brushes. Do I still have it -- I would have to get
up and go look -- Lordy, I hope it's gone :-)))

next equipment subject:

Wayne, in answer to your 'equipment' post. I got lucky today on the
Lodge pre-seasoned cast iron at Costco -- they are out! DH was more
disappointed than I in that he did the manhandling of all those pots. I
checked to see if Costco is still carrying them at other Costcos and
they are, but only a few. If they are still there in Pennslvania or CT
next time, he'll get them, but their price (as I recall) was too good to
buy outright anywhere else.

Dee Dee

How many are you planning on getting? I had thought of getting 1 pre-
seasoned Lodge, but there's no rush. When I've seen them on websites, I
didn't really think they were all that expensive.

--
Wayne Boatwright

Date: Nov 24,2007

*******************************************
Countdown 'til Christmas
4wks 2hrs 45mins
*******************************************
Ensign Expendable, step on that rock!
- Kirk
*******************************************

Melba's Jammin said:

In article <[email hidden]>,

Ed Warren said:

I have an orange, terra cotta pie plate, 10", that I believe is unglazed. I
am now cleaning out junk from my kitchen and cannot decide if this is a
keeper. I have never been able tobake in it well. Is there a trick for
baking a pie in such a thing? My pies are excellent in Pyrex.
Thank you,
Edward Warren

Are you sure it isn't a saucer on which to place a potted plant,
preventing a newly-watered plant from dripping onto a table? Shoot, if
you've never been able to bake anything in it to your satisfaction, I
say you pass it on. Or use it under a potted plant. Seriously.
--
-Barb, Mother Superior, HOSSSPoJ

It probably is a pie plate: http://www.hesspottery.com/pie_plates.htm

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Oh pshaw, on Sat 24 Nov 2007 08:50:59p, Dee.Dee meant to say...

Quoted message said:

"Dave Smith" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Goomba38 wrote:
>
> Wayne Boatwright wrote:
>
> > Terra cotta can be "seasoned" somewhat like cast iron, so that it
> > becomes rather stick-proof. That would be my first inclination.
> >
> Don't you have to presoak some terra cotta ware in water a while when
> using as a roaster or something?

That is what you do with a Romertompf <sp?>. the roasting craze of the
early 70s. I still have one sitting in my kitchen cupboard. I don't
think it has been used since we moved here 10 years ago. I probably
wouldn't miss it if it were pitched out.

There are also terra cotta wine coolers that you fill with water and
let sit for a while, then dump out the water and put the wine bottle in
and it is supposed to keep it cool. It takes longer to prep the thing
that it takes me to polish off a bottle.

I had several (probably 3) Romertompf's in the early 70's during the
craze. One in particular, the fish cooker, didn't take long for the
pores to get plugged up with fat/glunk. It would never take in water
thereafter; it went first.

The same with one I used for large turkey. I must've had a fat hen
because the Rom. was good for one-time only. The second time, it was
plugged up when I got it out to use it.

I had a third one (sounds like the Le Creuset set story, doesn't it
:-))) ) that I used for bread. I made a beer batter bread (with their
recipe). It stuck soooo bad that I gave up on that one, too.

Yes, and I was a sucker for the wine cooler, too. I agree with you on
your sizing up of its use. The only thing it's good for is long-handled
Chinese calligraphy brushes. Do I still have it -- I would have to get
up and go look -- Lordy, I hope it's gone :-)))

next equipment subject:

Wayne, in answer to your 'equipment' post. I got lucky today on the
Lodge pre-seasoned cast iron at Costco -- they are out! DH was more
disappointed than I in that he did the manhandling of all those pots. I
checked to see if Costco is still carrying them at other Costcos and
they are, but only a few. If they are still there in Pennslvania or CT
next time, he'll get them, but their price (as I recall) was too good to
buy outright anywhere else.

Dee Dee

How many are you planning on getting? I had thought of getting 1 pre-
seasoned Lodge, but there's no rush. When I've seen them on websites, I
didn't really think they were all that expensive.

--
Wayne Boatwright

Date: Nov 24,2007

No, they aren't expensive. It's me; I saw them at Costco and I'm fixated on
buying those particular paired Lodge at Costco. I have forgotten their
price. I know both Costco and online are "really-really" inexpensive,
though; I bought a few unseasoned at Amazon - free shipping, which is some
of those I just seasoned along with some other ones I have.

I suppose if Costco doesn't have them at another store, I'll end up getting
them somewhere else. But for right now -- I'm in the left-brain mode. Or
should I say, 'can't think out of the box.' Sheer silliness I know; because
if I wanted them, I'd get them. It'll probably be months even at that
before I use them.

OB: Borders Cookbooks. Potato Fudge. I was looking through a cookbook
http://www.amazon.com/Lost-Recipes-Meals-Friends-Family/dp/0375411984
"Lost Recipes: Meals to Share with Friends and Family"

and the first page I opened was a recipe that you had sent - the Potato
Fudge. You said it was a 30's recipe. I didn't get the particulars and was
wondering how similar it was or if it was the very same one; I didn't have
time to write the ingredients down.

OB: Dinner tonight -- usually don't do this -- but stopped off at the only
hamburger joint in town where a hamburger can be ordered by the weight of
meat. Angus, they say. It is the only place I can eat a burger -- it is
cooked almost black and dry-- yum! Lots of good ketchup and good fries and
the buns are horrible. Open Saturday evening until 8 because it's the night
out for the old folks. Other than Olive Garden, it has the parking lot that
has the most cars in it in town (I'm thinking). No one under 50, possibly
60, goes there, unless they are grandchildren of the patrons. They don't
serve beer or wine. There is no canned or juke box music, stools at the
counter like a diner, and the waitresses call you honey or darlin' and the
restrooms are clean.

Dee Dee

Wayne Boatwright said:

How many are you planning on getting? I had thought of getting 1 pre-
seasoned Lodge, but there's no rush. When I've seen them on websites, I
didn't really think they were all that expensive.

I still don't understand the fascination with Lodge. I have one hand
me down from grandma to mom to me... the others are no names from the
hardware store. All cook just fine.... I have no issues with
sticking. Who cares if it's preseasoned? Season it yourself.

--
See return address to reply by email
remove the smiley face first