On Tue 16 Jun 2009 07:45:35a, Dee Randall told us...

>
> "Wayne Boatwright" > wrote in message
> 5.247...
>> On Sun 14 Jun 2009 07:12:05p, Dee Randall told us...
>>
>>> I brought a cooking product some time ago made from clay, which I had
>>> read that was made from clay in the U.S., I believe it was in Ohio.
>>>
>>> However, when this product arrived, it stated on the box that it was
>>> made in Taiwan. I called the company I brought it from, and they said
>>> that it was a box mis-print that that it was really made in Ohio (or
>>> made from Ohio clay AIR). Later on I looked at the bottom of the pot
>>> and saw that it did say Taiwan, as well, on the bottom.
>>>
>>> I made the choice to keep the pot, but have been somewhat leary of
>>> using it mainly because I have purchased other products made of clay
>>> made in China that I have put away or got rid of because of possible
>>> lead content. [I realize politically and geographically that China
>>> and Taiwan are different.]
>>>
>>> This product is in use by Americans; and they have nothing but praise
>>> for it. But I do wonder what is on the bottom of theirs, U.S. or
>>> Taiwan.
>>>
>>> DH says that he thinks clay fired in Taiwan is probably not different
>>> than ours -- I'm thinking, do we have any brand-name fired products
>>> made here in the U.S. any longer? Pftzalgraff (sp?) is made in
>>> Mexica, AFAIK.
>>>
>>> I bought two of these La Cloche, oblong and round, and I'm ready to
>>> use.
>>> I guess I'm looking for some confidence.
>>>
>>> Thanks.
>>> Dee Dee
>>
>> Given that these are for bread, no? I doubt that you have anything to
>> worry about.
>>
>>
>>
>> --
>> Wayne Boatwright
>
>
> I ate 4 slices of bread last night and had leg cramps during the ngiht.
> But on further thought, I think it must've been the wine I consumed
> along with it. :-))

<G>

> BTW, I followed the instructions as I usally do for first time use of
> anything, even though it goes against my 'years-of-experience.'
> I shouldn't have done that. The bread stuck and we had to scrape it off
> - the corn meal 'might have' helped, but didn't work.
>
> With anything else stone when baking bread, I have never put dough on
> top of a cold stone, which is what Williams-Sonama recipe said to do.
> What a crock - !! I can really get stupid sometimes.

No, I would never put dough directly on a cold stone. Parchment paper
would have probably prevented it. Did it rise and stick to the underside
of the cloche as well, or just the stone bottom?



--
Wayne Boatwright
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My favorite animal is steak. ~Fran Lebowitz