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.
Thank you,
Edward Warren

"Ed Warren" > wrote in
:

> 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. Thank you,
> Edward Warren
>
>
>


Try a pizza.


I'm still on the hunt for some decent TC tiles to use as pizza stones.

In article >,
"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.
> Thank you,
> Edward Warren

Are you sure it isn't a saucer on which to place a potted plant,
preventing a newly-watered plant from dripping onto a table? Shoot, if
you've never been able to bake anything in it to your satisfaction, I
say you pass it on. Or use it under a potted plant. Seriously.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

"Melba's Jammin'" > wrote in message
...
> In article >,
> "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.
>> Thank you,
>> Edward Warren
>
> Are you sure it isn't a saucer on which to place a potted plant,
> preventing a newly-watered plant from dripping onto a table? Shoot, if
> you've never been able to bake anything in it to your satisfaction, I
> say you pass it on. Or use it under a potted plant. Seriously.
> --
> -Barb, Mother Superior, HOSSSPoJ


If it's unglazed, it will be useless under a plant, at least indoors, since
it'll wick moisture through to the surface it's sitting on.

"Melba's Jammin'" > wrote in message
...
> In article >,
> "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.
>> Thank you,
>> Edward Warren
>
> Are you sure it isn't a saucer on which to place a potted plant,
> preventing a newly-watered plant from dripping onto a table? Shoot, if
> you've never been able to bake anything in it to your satisfaction, I
> say you pass it on. Or use it under a potted plant. Seriously.
> --
> -Barb, Mother Superior, HOSSSPoJ
If it is truly unglazed, using it for a pot saucer isn't a good idea. At
the very least it will become damp and mar the furniture.
Janet

On Sat, 24 Nov 2007 09:29:06 -0700, "Janet B." >
wrote:

>If it is truly unglazed, using it for a pot saucer isn't a good idea. At
>the very least it will become damp and mar the furniture.

or the floor

--
See return address to reply by email
remove the smiley face first

Melba's Jammin' wrote:
>
> In article >,
> "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.
> > Thank you,
> > Edward Warren
>
> Are you sure it isn't a saucer on which to place a potted plant,
> preventing a newly-watered plant from dripping onto a table? Shoot, if
> you've never been able to bake anything in it to your satisfaction, I
> say you pass it on. Or use it under a potted plant. Seriously.
> --
> -Barb, Mother Superior, HOSSSPoJ
>

It probably is a pie plate: http://www.hesspottery.com/pie_plates.htm

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.

Oh pshaw, on Sat 24 Nov 2007 07:47:00a, Dave Smith meant to say...

>
> 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.
>

One of my favorite pie plates is a vintage Pennsylvania Dutch pottery
plate, but it is glazed on the inside. The outside is unglazed pottery. I
especially like it for baking fruit pies.

--
Wayne Boatwright

Date: Sat, 11(XI)/24(XXIV)/07(MMVII)

*******************************************
Countdown 'til Christmas
4wks 13hrs 15mins
*******************************************
Everything in our favor was against us.
*******************************************

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.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

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)

*******************************************
Countdown 'til Christmas
4wks 11hrs 15mins
*******************************************
'Stifle' is the only word which is an
anagram of itself.
*******************************************

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?

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

*******************************************
Countdown 'til Christmas
4wks 11hrs
*******************************************
D.A.D.D. - Daddies Against Dirty Diapers
*******************************************

Goomba38 wrote:
>
> 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?

That is what you do with a Romertompf <sp?>. the roasting craze of the
early 70s. I still have one sitting in my kitchen cupboard. I don't think
it has been used since we moved here 10 years ago. I probably wouldn't miss
it if it were pitched out.

There are also terra cotta wine coolers that you fill with water and let
sit for a while, then dump out the water and put the wine bottle in and it
is supposed to keep it cool. It takes longer to prep the thing that it
takes me to polish off a bottle.

On Nov 24, 6:13 am, "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.
> Thank you,
> Edward Warren
>

Make panna cotta on it.