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

> 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?
>

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

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