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
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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…
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.com/Japanese-Cup-Azur--plu532110.html