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

> In article >,
> Dave Smith > wrote:
>
>> Ed Warren wrote:
>> >
>> > 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)

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