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Ovenproof dishes
I was wondering if I could get some advice on using ceramic dishes (aside from ramequins) for applications that require time in the oven- such as cremes,pudding cakes, single serve fruit cobblers. I have seen it being done in old time ceramic tea cups which makes for a great presentation, but I have a hard time judging which ones would make it and which ones would shatter. Some of the ones I've seen seemed too delicate to me, but obviously they worked...Any rule of thumb, bottom markings, handling tips? Thank you
asked by Droplet
4 months ago
I'd just Emile Henry. They make great stuff out of ceramic that flame proof both for top of the stove and in the oven (the flame ware/cookware line). And other pieces for strictly oven use the bake ware line. http://www.emilehenryusa...
After re-reading...I think their table ware line might be what you're looking--which is all oven proof and can go from 'fridge to oven. http://www.emilehenryusa...
The Japanese bowl or the espresso cup might be the right size and shape you're looking for small dishes in the oven.
http://www.emilehenryusa...
Thanks,Sam. I know they make good flame proof ware, and I also have remequins,but my question was more specifically about tea cups, vintage tea cups. Would like to learn a bit about distinguishing between those in terms of their usability for the above stated. I have seen it done more than once, but I'm afraid to just put any pretty old teacup in the oven.
If the cup is made from china (fine china, bone china -- the stuff that's translucent) and in good condition (no crazing or cracks), it should be safe to use in a preheated oven.
Assuming there's no lead or uranium in the glaze…
Thank you, ChefOno.