Colleen Tucker on mon 30 oct 00
Does anyone know whether or not a certain type of clay is
necessary to make the "clay pot cookery" (unglazed
terracotta-like cookers with lids) popular 15-20 years ago?
Do you have to use a low-fire clay? What about clays with
manganese dioxide in it, for the speckled reduction look in
an electric kiln? Would the manganese dioxide leech out
into the foods cooked in such a cooker? I would really
appreciate people sharing what they know about this topic.
Thanks in advance. Please reply to: