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The Story Of Flameware Pottery as I Have Lived It

February 11, 2019 / News / No Comment

Flameware all ceramic stove top dutch Oven Cookware

I’d Rather Be Lucky Than Good…(Mike Kelly)

Back in the late 1990’s, at Clay Coyote Pottery, we were lucky enough to have been introduced to the incredible person and author, Paula Wolfert. We got a call one day from a woman who had been referred to us by a New York Times Food editor, because she needed a large colander for steaming couscous (the traditional way) for a demonstration she was giving to chefs in San Francisco. We happened to have one and shipped it off. She introduced herself as Paula Wolfert. Betsy came in and told me the story and then went back and Googled “Paula Wolfert” and just about fell over. Paula is the most well-known and respected author of Moroccan and Mediterranean cookbooks, maybe in the world. She is known for doing the hard research to uncover authentic recipes and methods.

From Moroccan Couscous to France

Well, apparently the colander worked because the next call we got from Paula was wondering if we had a crock for making homemade vinegar. Well I had literally just thrown some large cookie jars that day, and by re-working them a little, turned them into Paula’s needed vinegar jar. She was working on an article for the New York Times.

Then to Southwest France

THEN she calls saying she needed a copy of a French casole for making cassoulet for the new edition of her famous book, “Cooking of Southwest France”. Well, needless to say, we got on the learning curve for cassoulet. It is a big bowl, 14-15” across the top, 8-9” high, inverted v shaped with handles. 10 lbs. of clay to start with. I’d never regularly thrown that big, so it was time to learn. Ms. Wolfert always liked to have some local (US) source for any type of pot she recommended.

Casole, made for Paula Wolfert’s “Cooking of SW France”. Goes in oven for finishing.

Paula Turns Up The Heat

Then came flameware…she wanted a traditional low fire flameproof clay pot as are made in many older cultures and by the Native Americans in the US.
So off I went researching clays in the US that such pots could be made from. Turns out it takes a certain kind of clay formed with mica to be flameproof. It’s called micaceous clay. Almost all known deposits in America were in the US. Southwest, most on sacred grounds and nobody mined them except Native Americans. The other large deposits had been in Florida and had been pushed into the ocean as landfill. The pots also are hand-built because the clay isn’t plastic enough for wheel throwing.

Paula Doesn’t Give Up Easily

So when I reported back to Paula that I couldn’t do what she wanted, she introduced me to a potter named Bill Sax who had been making flameware pots for some 20 years in Massachusetts but was retiring. She had gotten him to agree to give us his flameware clay formula. There was another potter who made flameware in Fitzwilliam, NH, named Terry Silverman. Actually we had seen him at the Rosen Wholesale show for several years.

So we took Bill’s recipe and tried to hand-mix a small batch of clay. I made a few test pieces like skillets and saucepans. Gave one to one of the women who worked in the Clay Coyote Gallery, Ann Lewandowski. She called me that evening and asked if I’d come over and help her scrape her family’s dinner off the ceiling. Yes, the pot literally exploded.

Figuring Out Why So Many Had Failed With Flameware

More research, testing, trial and error. I foiund out that this flameware recipe had originally been patented by a William Crandall, a professor at Albert University in New York. His recipe had been spread around the East Coast by a well known potter Karen Karnes at workshops. And most who tried it had the same failures we had. If not explosions, at least failure by cracking either immediately or after up to several heating and cooling cycles.

Dutch Oven and Casserole in Flameware for Stovetop use.

But because Bill had made it work, and Terry was still producing pots, I knew it COULD work. So we set off to find out the secrets. But first we had to invent glazes and find someone to make the clay. Since, so few people worked in flameware, there wasn’t the usual slew of glaze recipes being traded around. Because of the materials that made up this clay, normal glazes would dramatically change color, and, because the final fired pot didn’t expand and contract, neither could the glaze.

If at First You Don’t Succeed…..

We finally got that figured out, sent the clay off for testing by Ron Roy in Canada. Meantime we had gotten our clay supplier to agree to mix the clay. Then we began testing. First on ourselves. Then our employees and some loyal customers. Initially all was quiet. A few cracks, especially after many uses. So I went to work on that issue using what I had learned about the structure of clay and what I could do to stop the cracking. Finally after 2 years we had it.

So we went out hunting for pots that were for recipes for which the flameware capability made sense. If it was a dish that just went in the oven, regular stoneware was fine. Well, we found there were many. Skillets, cazuelas, dutch ovens. And then one day I was grilling some veggies in a metal grill pan Betsy had bought me. But it was frustrating. The veggies went from cooking to burned almost instantly. I wondered….

A Star is Grilled

I had just made some skillets that day and they were still drying. What if I drilled some holes in one, finished it and tried it as a grill pan? Lo and behold. Just needed to change the handle so it fit in the grill and the ceramic flameware grill pan was born. And because of the nature of clay as an insulator it slowed down the heat transfer and no more burned veggies. Turned out it was also swell for everything from shrimp and fish, and more. Grilled potatoes are one of the best dishes you’ll ever eat.

Fllameware Clay Grill Pan

So One More Challenge

But Paula wasn’t done with us yet. She wanted a tagine for her new book “Mediterranean Clay Pot Cooking”. But she wanted it in the traditional Clay Coyote glaze colors. Now we had a problem. As clay dries and is fired, it shrinks. And flameware shrunk at a dramatically different rate than the stoneware for which all our glazes were formulated. And a shape like a tagine lid doesn’t consistently shrink the same amount around the opening. So we ended up with a wide variety of stoneware lids and flameware bottoms. But, I slowly learned how make most of them fit.

Make a Pot, Find A Friend

I also have to say that helping Paula on the clay technology part of the book was one of my most rewarding experiences as a potter. And I got a friend from it. And learned more about pottery than I could have ever imagined.

The Basics of Using Ceramic Cookware

September 2, 2019 / Uncategorized / No Comment

Basic principals

Why is it different insulator

naturally non toxic

glaze is glass

Five Bean Vinagrette Salad

August 5, 2019 / Fun Info - Recipes - Side Dishes / No Comment

Two dear friends of mine celebrate 4th of July the right way. Bob and Betty are the only people I know who have a hand turned real live, black powder cannon. Yup, cannon, and they throw an old time farm yard July 4th pot luck picnic every year. Bob always lets go with 3 shots. Last year I decided to take a five bean salad to the potluck.

2 years ago is when I really discovered Rancho Gordo Heirloom Beans. I had just gotten my first order from them and it included garbanzo beans. Now I’ve always objected to the kind of mealy texture of canned garbanzos, to say nothing about other canned beans. Texture and taste is never right. And grocery store dry beans are old and dried out way past their prime.

But after I discovering Ranch Gordo, Mother of Mercy, where have I been all my life. To get to the 5 beans you obviously have to have for a five bean salad, I used, frozen Green Beans (steamed lightly), Rancho Gordo Cassoulet, RG Flageolet and RG Rio Zape, along with RG Garbanzos.. Followed the recipe below and watched people go back for 3rds and 4ths. You simply cannot believe the difference these fresh dried beans make over the grocery or canned options.

5 Bean Salad

Ingredients

16 oz frozen cut green beans steamed and cooled
1/4 lb (dry) garbanzo beans [chickpeas] cooked, drained
1/4 lb (dry) cassoulet beans cooked and drained
1/4 lb (dry) Flageolet beans cooked and drained
1/4 lb (dry) Rio Zape light red beans drained
3/4 cup white balsamic or apple cider vinegar
3/4 cup olive oil
2/3 cup granulated sugar (Probably less)
1 1/2 tsp salt
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp celery seed
1/2 tsp crushed red pepper flakes [more or less to taste]
1 medium red bell pepper diced
1 large sweet onion thinly sliced
A touch of mustard
Some quartered cherry tomatoes

Instructions

Feel free to mess around with bean types and spices. It’s very forgiving.

Cook Dry beans separately to allow different cook times, no need to soak. Flageolet took about an hour, garbanzo and cassoulet 1-1/2 hours, rio zapes about 2-1/2 hours
Steam green beans per the package directions and cool. (About 10 minutes).
In a large mixing bowl, whisk together vinegar, olive oil, sugar, salt, garlic powder, onion powder, celery seed and red pepper flakes until the sugar has dissolved. Add beans, diced red bell pepper and onion to the bowl. Gently toss until combined.
Store chilled in a shallow airtight container. Stir occasionally for 1-2 days before serving. May be made up to one week in advance.

Is There Lead in Clay Cooking Pots

August 5, 2019 / Kitchen, Serving and Tableware - News - Uncategorized / No Comment

CLAY POTS ARE MADE OF, WAIT FOR IT, CLAY!

Clay is generally formed from the way-prehistoric decomposition of rocks, most notably granite. (Way-prehistoric means 50 million, give or take, years ago.) Therefore it contains the various volcanic minerals that made up the granite. Since lead was basically never in that volcanic source material, there is rarely a clay that contains lead.

PRIMARY CLAY and SECONDARY CLAY

Some clays are found where the rocks from which they are formed were originally deposited. These are primary clays. If they are transported by wind or water, they are secondary clays. Most clays used in making pottery are secondary clays. The clays that were not transported (primary clays)are generally light in color like porcelain or kaolin.

In being transported, the clays pick up other minerals, most typically silica (sand) and iron, and organic materials. (The organic material burns out during the firing process). These transported clays are known as secondary clays. EVERY earthenware clay is secondary. It is the iron that gives many clays a reddish color either before or after firing.

The best earthenware clays for making flameproof pots were formed with micaceous material in them. Deposits of these micaceous clays are relatively limited. For non-micaceous earthenware used for pottery, they are usually a blend of one or two earthenware clays and silica and a melting agent.

CLAY, LIKE EVERYTHING, IS MADE UP OF CHEMICALS

Clay is generally pure, as mined from the earth, with a certain chemical and physical structure. Stoneware and Flameware is a combination of natural clays, put together to give certain atttributes such as firing temperature, fired color, and handling characteristics. There may be additional ingredients such as feldspars (another type of rock), to help them melt at achievable temperatures. Clays almost never contain lead because the processes of formation were different. The clay itself is made up a wide variety of naturally occurring chemicals. If a pot isn’t glazed, it almost certainly does not contain lead.

SO, WHERE DOES THE LEAD COME IN?

Historically, lead has been used in glazes, because it can act as an active flux, melting the glaze ingredients together at a lower temperature. Thus, it was used to make shinier glazes and glazes with brighter colors. I say was, because no reputable maker of glazed ceramic pots today would, or needs to, use lead to achieve the melting.

WHY JUST IN GLAZES?

Glazes are essentially ground rocks…ground silica, calcium carbonate (limestone), clay, and other minerals. In simplest terms, there are 3 key components in any glaze, the glass former-usually silica, the stiffener – usually alumina from clay which gives the melted glass stiffness to keep it from running off the pot; and, a flux which causes the mixture to melt at a temperature to which we’re going to fire the pot. Fluxes today are usually minerals which contain sodium, calcium, potash, Lithium, talc or strontium.
These core components are combined with other minerals that affect the gloss, the opacity, the firing temperature and how the materials and colorants work together.

Glaze coloration usually comes from the addition of various metal oxides such as iron, copper, cobalt and others. Traces of materials such as tin oxide will vary the colors as will the method of firing, thickness of the glaze application and clay body on which the glaze is applied.
Lead used to be used because it melted at low temperatures and would smooth low fire glazes out more quickly and had the effect of brightening the glaze colors. It was mostly used on low fire (2100 degF) clays in bright colored glazes.

In high-fired pottery, (2387 degF) lead has little or no effect so there is no real reason to use it. Indeed, it’s fluidity at high temperature could cause glaze defects and running off the pot.

Today, even in low-fired pottery lead is almost never used in glazes. It’s actually hard to find the materials.

TESTING OLDER POTTERY

If you have old pots which you’d like to use, but aren’t sure of, lead testing kits from the hardware store are quite accurate. These kits are rated to be 90% accurate. If you want to be doubly sure, test a second spot somewhere else on the pot.

Another way of testing glazes is to leave them overnight with a slice of lemon covering part of the color. This does NOT test for lead but if the glaze isn’t stable, you’ll see a lighter patch where the lemon was in the morning where it leached out the colorant. In general, the only foods that could cause this leaching are acidic…citrus juice, high vinegar foods, tomatoes, etc. And, unless these foods are in the pot for a long time, there is little leaching possible. If the glaze is stable, and doesn’t leach, no chemical in that glaze can be freed from the glass matrix that is the glaze.

There is a earthenware website that proposes testing using baking soda. This WILL NOT test for lead or stable glazes. It will only indicate that somewhere a metal is coming off the pot and flavoring the food. It is NOT a test that indicates anything dangerous about the pot.

This discussion is necessarily limited in scope. If you want to dig much more deeply there was a good article from Ceramics Monthly and another, more technical article on Digitalfire.com.

Another recommendation I would make is, if you are seriously worried about lead in your clay pots, be prepared to do some homework. Otherwise, buy your pots only from a known manufacturer who you can ask about their work.

MORE INFORMATION

From a consumer standpoint, Paula Wolfert covers this topic very well in Mediterranean Clay Pot Cooking on pages xvii-xviii.
If you have any additional questions, please post them as a comment to this blog, or contact us at our email.

Ella’s Banana Bread

August 5, 2019 / Uncategorized / No Comment

NEWS FLASH! POTTERY BUYERS CAN BUY THE POTTER!

Over the years, I think I’ve become a good judge of the best banana bread recipe, anywhere. This one is proof that the potter (Tom) can be bought. Mary Ellen and Margaret Ann can have ‘most anything for bringing this bread by all summer when they’re at the cabin. (‘course I tell Linda L. something similar). A good reason to buy a few more bananas than you can possibly eat before they get ripe!

Ella’s Banana Bread

3 ripe bananas
3 Tbsp. sour milk
½ cup butter or margarine
1 cup sugar
2 eggs
2 cups flour
1 tsp. baking soda
¼ tsp. salt
1 cup chopped nuts (optional)

Mash bananas with sour milk and set aside. Cream butter. Add sugar and mix well. Add eggs and beat well. Add banana mixture and mix to incorporate. Fold in dry ingredients. Add nuts if desired.

Put into two regular or four small loaf pans. Bake at 350 degrees for 45 minutes to 1 hour or until cake tester comes out clean when loaf is pierced. Cool and store in plastic. Freezes well.

Flameware versus Stoneware

August 5, 2019 / Uncategorized / No Comment

Flameware Pottery versus Stoneware Pottery-What’s the Difference

A Tale of Two Pots – Modern Clay Pot Cooking. … Potters don’t use these flamewareclay bodies for general stoneware work, since the spodumene dramatically affects the glaze color. … In Flameware ceramic stovetop pots, the clay doesn’t expand nearly as much as stoneware, so it will …

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In her fabulous book “Mediterranean Clay Pot Cooking,” Paula Wolfert provides some excellent guidance on the use of clay pots for cooking of both the wonderful Mediterranean recipes she provides, and the ability to adapt use of these pots to modern cooking.

First and foremost, there are basically two types of clay pots used, earthenware based and stoneware based, determined by the clay bodies from which they’re made.

The more traditional type of pot is from clays dug in a relatively few areas of the world. These are considered earthenware based clays as they are generally fired to about 1950F (although in many cases much lower), but contain naturally combined mica and/or other ingredients which gives them the strength to withstand being heated over a gentle direct flame. The clay remains slightly or very porous and oftentimes is unglazed. If the interior is glazed, it is to make the pot waterproof from the inside. Always be gentle with these pots as they were originally intended for use over charcoal fires. A flame diffuser is generally advised on direct flames.

The second type of pottery which will withstand direct heat is more recently developed and is called ‘Flameware.” It is a combination of clays, silica, and a lithium ore (spodumene is usually used). It is high-fired (at least 2387 degF) and often higher. At these temperatures, the lithium undergoes a one-way expansion which later prevents the pot from undergoing the normal, silica-based expansion and contraction when a pot is heated and cooled.

Potters don’t use these flameware clay bodies for general stoneware work, since the spodumene dramatically affects the glaze color. Also, because the clay doesn’t have normal expansion, regular stoneware glazes can’t be used. These clay bodies are also more difficult to work with, becoming very soft in firing and requiring separate steps to ensure there aren’t hidden cracks. Because of all this, very few individual potters are willing to go through the development and testing of flameware pots. There are a few manufacturers such as Nigella Lawson and Emile Henri who have also done this successfully.

Regular stoneware pottery such as bowls and baking dishes will take oven heating because the heat surrounds the whole pot, causing it to expand all at one time. These stoneware pots will not take direct flame since that flame is heating only part of the pot, which tries to expand against the unheated part. Only Flameware will take the direct stovetop heat.

NewClay Pottery Flameware Cazuela

In Flameware ceramic stovetop pots, the clay doesn’t expand nearly as much as stoneware, so it will take direct flame, electric or glasstop stove heat. These pots are especially useful since they can go from stovetop to oven to table with no risk of damage.

I have seen online posts showing Flameware melting aluminum, being quenched from high temps. These are all things any true Flameware pot will do with ease.

Be sure any Flameware pot you buy is fully guaranteed. If you have any questions, please add them as a comment and I’ll tell you what we know. Coming posts will talk about using these new Flameware ceramic stovetop pots.

The question of using a flame spreader or diffuser comes up continually. First, since ceramic of any kind is an insulator, heat comes through where it’s applied, it doesn’t mover through the pot. Ceramic stovetops spread it the best, then gas and finally electric, where there is little spreading. So, if you keep the food moving, you won’t need a spreader. For gentle simmering over any heat source (where clay pots really shine) you probably won’t need one, but it doesn’t hurt to have one. A diffuser is a good idea over electric stovetops.
, claypot, Cooking In Clay, cookware, diffuser, earthenware, flame spreader, flameware, paula wolfert

Ceramic Cookware…The 3 main types, how to buy them, tips on cooking with them. Earthenware Pottery for Claypot Cooking, Stoneware Pottery for baking and oven use, and Flameware Pottery ceramic stovetop and oven cooking.

When I worked with Paula Wolfert as she was writing Mediterranean Clay Pot Cooking

Best Book still notes see also

Clay pot cooking history…

Earthenware

Couscous Recipe Using Clay Pottery

August 5, 2019 / Pots for Cooking and Baking - Recipes - Side Dishes - Uncategorized / No Comment

NewClay colander for steaming Couscous and corn polenta

STEAM COUSCOUS- THE MOROCCAN WAY
From Couscous and Other Good Foods from Morocco by Paula Wolfert
Used by permission.
Revised from Paula Wolfert July 2, 2019 by Tom Wirt

1 package (500 grams) couscous (not quick cooking)
1 stick of unsalted butter salt to taste ice cold water as needed

Start the process 1-1/2 to 2 hours ahead of serving time. Most of the time is in soaking or steaming so you can plan other things while the couscous is cooking. It is well worth the extra work to steam couscous rather than the quicker boiling methods we’re used to. You will find steamed couscous to be a completely different dish and far tastier.

.
Process time: 1st soak: 20 minutes
1st Steam: 20 minutes
Cool, wet and butter: 30 minutes
2nd steam: 20 minutes
Serve or you can steam a third time
Method:
(Adjust quantities as needed. The couscous will expand by 3-4 times. Better to make extra which can be refrigerated or frozen and re-steamed for 10 minutes to rewarm it.).

WELL WORTH THE EFFORT

If you don’t have an official couscousier, a stoneware colander and regular saucepan fitted with a loosely rolled aluminum foil seal will do admirably. It will need to be a bit over 3 times the diameter of the pot. Lightly oiling the colander before steaming helps keep couscous from sticking to it. The main point is, you do NOT use a lid to steam couscous. The initial wetting of the couscous grains keeps them from falling through the colander.

Couscous is usually viewed as a “go-with” starch by Americans. Explore some of the superb recipes in Paula Wolfert’s books (“Mediterranean Clay Pot Cooking” and “Couscous and Other Good Food from Morocco” are especially loaded.) where couscous and various vegetables become either the centerpiece or a major side-dish.
This particular method speeds up the process a bit as it doesn’t dry the couscous in between steamings as Paula recommends in “Couscous and Other Good Foods”.

PREPARE THE PAN

Set up your couscousiere or use a 3 qt saucepan, with a rolled foil seall arounf the top rim.

PREPARE THE COUSCOUS

1) Place the couscous in a large round shallow dish. Stir in 1 cup of ice cold water. Let stand for 20 minutes. The couscous will stick together in one large, stiff mass. Break apart the couscous with your fingers using a circular raking motion and by gently rubbing the couscous until all the grains are separate.

FIRST STEAMING

2) Fill the bottom pot (or a saucepan) of the couscousier approximately 1/3-1/2 full of water, place steamer insert on top, bring water to a gentle boil. The water level should be low enough so that there is no risk of it touching the bottom of the steamer.
When it’s time to put the couscous in the colander, turn the water up to a hard boil so steam is coming through the colander holes.
Place the couscous in the colander or steamer insert portion of a couscousier. When you spread the couscous in the colander, be sure to cover all the holes so steam is forced throughout the couscous. Let it steam at a rolling boil uncovered for about 30 minutes.

3) Using hotpads, turn the steamed couscous from the colander into the bowl. Be very careful here, there is hot steam, slightly under pressure and you can burn your fingers here. Sprinkle with about about 1/4 cup of cold water and 2 tablespoons of salt and add 1/3 stick of butter. The couscous will be very hot from the steam. Traditionally, North Africans use their hands to incorporate the ingredients, you can use a fork if the heat bothers you. Let stand for about 30 minutes, rake with your hands (or stir with a fork) again to completely separate each grain and return to steamer for a second steaming.

SECOND STEAMING

4) Steam a second time for 20 minutes, Again using hotpads, turn the couscous out into the bowl, add about 1/4 cup of cold water, more salt to taste and 1/3 of the butter, fluff the couscous using the same raking motion, let stand for 30 minutes and return to steamer for final steaming. The couscous will have expanded somewhat.

THE THIRD STEAMING

5) Using Hotpads, turn the couscous out into the bowl again, add more salt and butter to taste. The finished product should be light and fluffy, with an al dente texture. It should not be gritty or mushy. Serve on a round platter in a mound. Juices from cooking the main dish can be spooned over the couscous.

Herbs and seasonings can be mixed in during the second cooling.

Also Try steamed Corn Polenta as a variation from traditional couscous. Click here for recipe.

An old Moroccan saying is that if unexpected company shows up for dinner, steam the couscous again. It will puff more and feed more people. Leftovers store well covered in the refrigerator or be easily frozen and refreshed with a short steaming later.

The Flameware Dutch Oven and Casserole

August 5, 2019 / Uncategorized / No Comment

The Flameware Stovetop Dutch Oven, Casserole and bean pot is one of the most used clay pots in my kitchen. It acts as a soup or stew pot like a dutch oven. Saute meat and/or veggies, add liquid and spices, and simmer away.

Great for chili, beef stew, making baked beans. Or try just using it as a bean cooking pot (I personnaly got introduced to Rancho Gordo Heirloom Beans last year and have never looked back).

When I first started making Flameware (see the history post), I was way skeptical when I took a piece out of the freezer, put it directly over a full gas flame, heated ’til water skittered on it, and plunged it in an ice water bath. Yes, it can take that. I don’t recommend it, but that’s how I tested it.
So what can you do with it? First it’s a fabulous dutch oven, for soups and stews. You can saute meat or veggies right in the pot, dump in water or broth, (or maybe a little wine-well, ok, a lot of wine), and then simmer until veggies are cooked and/or meat is tender.
Or, as a casserole, assemble ingredients and either bake in the oven or add a little liquid and simmer very low on the stovetop. It’s a perfect beanpot, works as a donabe, um, let’s see, what else?

Corn Couscous From Corn Polenta or Grits

June 15, 2019 / Recipes / No Comment

Edited and reprinted by Permission From Corn Couscous with Lamb and Vegetables a recipe by Paula Wolfert.

The process of making couscous from corn polenta (corn grits) is very similar to that for pasta couscous.

Couscous made with corn grits rather than semolina is known as baddaz in southwestern Morocco, and it is becoming very popular all over the country. The corn grits are not washed before the first steaming. You will need three to four times more broth to moisten this couscous and it will take twice as long to cook. On the other hand, it is absolutely wonderful. Moroccans say you can’t stop eating it!

1-1/2 pounds of Bob’s Red Mill corn Polenta (Grits)
3 Tbsp Argan Oil (Culinary grade-available online, or Extra Virgin Olive Oil
2 cups meat, poultry or vegetable broth

Place a NewClayPottery Large Stoneware Colander, over a tall pot of water (3 qt. saucepan works admirably). Before boiling, place a rolled strip of foil around the top of the pot to secure and seal the colander.

Start the heat to bring the water to the boil.

In a wide bowl, toss the grits with 3 tablespoons argan oil (extra virgin olive oil can be used but will have less flavor) and then work in 3/4 cup cold water. Ten minutes later moisten with another 3/4 cup water.

Add the corn grits to the colander by handfuls, cover, and steam for 45 minutes. Check occasionally to make sure pot doesn’t boil dry.

Photo of Corn Couscous with Lamb and Vegetables – Recipe by Paula Wolfert
Turn steamed cornmeal into a wide shallow bowl; gradually moisten with 3 cups cold water. Use a long pronged whisk to break up clumps. Return to the colander and steam for another 45 minutes. It will easily triple in volume.

Place the corn couscous into a serving dish and moisten with 2 cups of broth and a little butter or smen, if using. Use a long wire whisk to smooth out the lumps.

The dish can be refrigerated for a couple of days and reheated (preferably steaming to warm). Cooked Couscous freezes beautifully and ready to get on a moment’s notice, so make lots. You’re going to love it. Trust me!

FLAMEWARE ALL CERAMIC STOVETOP COOKWARE

March 11, 2019 / Flameware - News / No Comment

Flameware All Ceramic Dutch Oven for Stovetop Cooking

Now there is a new way to cook with clay pots, Flameware All Ceramic Stovetop Cookware. This is not ceramic coated steel, cast iron or aluminum. It is all ceramic, hand made, solid ceramic cookware for the stovetop.

Generally, there are 3 types of cookware, you’re likely to run into, each with different methods. First, stoneware pottery (bowls, casseroles, baking dishes, plates, etc.) will crack if exposed to a direct flame. They need to be heated gently and surrounded by heat as in an oven.

Lower-fired earthenware pots made with earthen-ware clays, naturally formed with micaceous material, will also take a gentle flame without cracking. The difference is that the earthenware cooking pots are fired to about 1800 degF and do not vitrify (fuse) to be impervious to water. It remains somewhat like a clay flower pot. Indeed, ware such as Romertopf uses that property to advantage.

Today, there are quite a few potters, or interested people, hand-making earthenware cooking utensils. The clay itself is now available through New Mexico clay in Albuquerque. Also, much of the cookware from Mexico and Europe, is of this low-fire type micaceous clay. Typically it is unglazed, or glazed only on the inside. Sometimes covered with a thin layer of wet clay that has color. They are often finished with a burnishing with a smooth rock or other tool, which can give them a shiny surface,.

THE DAWN OF FLAMEWARE

FLAMEWARE is the newer, easier way to cook with clay pots on a stovetop or other direct flame. Because these pots are all clay and fired to very high temperatures, they are completely non-toxic, lead-free, easy to clean, extremely durable, non-scratch, and easy to cook with and use. There is no “seasoning” to do, no soaking, little need for oils, and they god directly from freezer or refrigerator to the stove.

In the late 1970’s, William Crandall, at Alfred University in NY, developed a formula for a stoneware (high-fire) based flameproof clay pottery that would withstand direct flame which became known as Flameware. He patented [TW1] this in 1980 along with glaze recipes but the recipe and process is no longer patented. It was shown to potters at workshops during the 1980’s by famous potter Karen Karnes. Today, I know of only a few potters making stoneware FlameWare because of the demands of the clay and process. Also, because of demands for purity, the clay is some 4 times the cost of normal clay mixes.

STRONGER, EASIER TO CLEAN

Making FlameWare from stoneware clays means they are fired to nearly 2400 degF (cone 10) and become vitrified (glass-like). The fired clay has very close to zero expansion when heated so it will accept any heat you can throw at it.

My method of testing, besides regular use, was to freeze the test pot to 0 degF overnight, put it on a high gas flame until the surface measured 600 degF, and then plunge the hot pot in an ice-water bath.

Flameware is Non-Stick

The Flameware is also much less fragile and doesn’t absorb oils and flavors from foods. This absorption in earthenware is not necessarily a bad thing as many cooks want that carry-over of flavors from previous use. It’s one of the reasons the traditional earthenware pots are so popular. (See Paula Wolfert’s book “Mediterranean Clay Pot Cooking”, one of the best discussions on different clay pots, instructions, and recipes for using them.)

The FlameWare pottery is also easier to clean, having a glass-like surface that is easy to scrub up if anything sticks (it generally doesn’t) with a green plastic scrubby or even metal (Brillo) pad.

I became aware of the stoneware FlameWare option after talking with Paula Wolfert about the Claypot. She asked if I could do earthenware clay cooking pots. I researched it and, at the time, the necessary micaceous clays were only available in the U.S. on Native American Sacred lands in the SW. She then led me to Bill Sax (now retired) in Massachusetts who had made stoneware flameware for some 30 years. I also knew of Terry Silverman of The Pottery Works in Fitzwilliam, New Hampshire who had been making flameware for some time (and still does). Also I know of Hoyt Corbett in Oregon who is a friend of Bill Sax.

Testing Flameware

At the time, I was at Clay Coyote Pottery near Hutchinson, MN, and we undertook developing a line of highfire stovetop cookware. It took us nearly 2 years to get to cookware that was dependable, develop a proper glaze we liked and test our wares. It finally worked. Success was a combination of proper clay, glaze, throwing technique and purity (non-contamination from other clays) of clay. I have since made and used, almost daily, Flameware pots I have made. I guarantee your satisfaction, and the pots performance, unconditionally with any pot I make.

Today, I still test several pots from each batch of clay. This involves putting the pot in the freezer overnight to be sure it’s at O degF. Then I immediately put the frozen empty pot on a flame burner turned to high.

When it reaches between 500 to 600 degrees, I plunge it into an ice water bath, entering about 1/2 way for a couple of seconds, and then to full submersion. This stresses the pot more than any thing you will ever do at home.

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Pollo Verde Recipe

February 14, 2019 / Uncategorized / No Comment

Original

Flameware Ceramic Stovetop Cookware brings a whole new dimension to your stove. About 12 ” across the rim. Use universal lid if desired (not included). No need to baby this cookware like so many other clay cooking pots.

Thia recipe makes a wonderful, easy weekday dinner. Works well in a large skllet, cazuela, casserole (in the oven) Takes about 45 minutes (15 prep)

Handful of fresh cilantro
1 Large Onion chopped
1 Clove Garlic
1 10-oz can Tomatillos, or 4 husked and cleaned fresh tomatillos
Salt
Fresh Pepper
2-1/2 lb cut up fryer or thighs and legs

Combine Cilantro, Onion, garlic, tomatillos, and liquid from can or chicken stock in blender or processor
Blend to coarse puree.
Season with salt and peppe
Place chicken in casserole or large skillet with cover. Pour puree over and simmer until chicken is tender-about 45 in to 1 hour. Serves 6

Sauce can be done ahead and frozen. Or freeze the extra after cooking.

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