Okay, thanks!
Does it matter that I don’t plan on cooking submerged, or eating food from within the hole?
When I was practicing peds in NY (mid 80’s) , we tested all babies in the nursery for lead in their blood, but I don’t recall it being tested for when I practiced in Los Angeles. We didn’t test adults, and we drank from the same pipes.
Not sure with romertopfs but I use water and baking soda.
I have not cleaned it before. That is a good question, isn’t it?
Maybe now is the time to give it away!
That would make sense. I know we are so used to using dish liquid, which is normally great. The challenge is that many people do not believe cleaning clayware with dish soap/detergent because they will get absorbed into the pores and can take a long time to get all the residues out.
You must cleaned it. You probably meant just cleaning with water?
I don’t know that I have ever used it before. I thought I would try it at least once!
AH. I must have missed some of the earlier conversations. I thought you had it for many many years even they were made from West Germany, and I saw totally clean clayware, so I thought you must have used it many times
You would think so, wouldn’t you? If I have, it would have been before the wall came down, which was around the time we moved to California, and when my oldest was born.
By the way, before anyone jumps all over me, the baking soda is not just me
Thanks for the suggestion. It makes sense. Baking soda can break down many oily substance. I tis also very water soluble. Moreover, it not considered as toxic, so trace amount in the clayware is perfectly fine.
Many people also periodically clean their clay teapots with baking soda solution.
I’ve read some people put them in the dishwasher. Any thoughts about that?
On the lead issue:
LEAD IN COOKWARE IS DANGEROUS. IF YOU HAVE ANY REASON TO SUSPECT YOUR POT MAY HAVE LEAD, THROW IT THE F OUT.
Sorry for screaming but a $15 pot is not worth fooling around with.
Edit
Note, it’s the glaze, not the clay that potentially contains lead. Unglazed cookware is not any cause for concern.
wow, that is beautiful and very enticing. Thanks!
I would advise against putting unglazed clay in a dishwasher. Something like Emile Henry or le creuset stoneware, sure, but not a romertopf. Temperature changes are deadly to clay pots.
From Wolfert:
Not all clay pots should be seasoned, though some will greatly profit from it. But don’t think that every clay pot needs a soaking; I’ve seen soaked pots break apart in the sink within a few hours. Sometimes this is the potter’s fault, and sometimes it’s because certain types of clay require different types of curing. My best advice is always to follow the manufacturer’s directions. When cooking in clay on a stovetop or in the oven, start at a lower temperature than you ordinarily would with metal pots; then slowly raise the heat as necessary. To put it another way: Avoid thermal shock—sudden changes in temperature—which can cause cracking. Once the heat has permeated the pot, which can take a relatively long time because clay is such a good insulator, the pot will hold the heat evenly for a long time. When removing a hot pot or its lid from the stove or oven, use thick potholders and always place it on a cloth pad, folded kitchen towel, or wooden board. If you place a hot pot on a cold surface such as a marble or granite counter, it may crack. By the same token, never place a refrigerated pot in a preheated oven. Instead, bring to room temperature, then turn on the heat. Also, never place a hot pot in cold water and avoid adding cold food or liquid to a hot clay pot. (Note: Flameware is an exception to this rule.)
On the topic of lead… I am not too too too worry about it for your unglazed clayware, but give it a test if you like. Lead is really a concern for possible lead additive to the paint – to make the paint color more beautiful and vibrant. Your clayware is unglazed/naked, so I cannot imagine people intentionally add lead to it for no reason.
Like why?
Okay. I didn’t have any reason to suspect it, but I guess it is possible, so now I do!
I am curious to see dangerous in what way. The article you link described it the way I understood it; a very big deal for infants, but apparently there’s more to it. But I won’t serve food in it anymore. I haven’t used in decades, I certainly don’t need to start now!
@Chemicalkinetics , I am not worried about the baker, nor the little dishes I use for prep. I remember when and where I got them.
The Mexican pot is glazed. The romertopf is not an issue at all
Lead was really common in pottery glazes back in the day.
I have found the La Tienda cazuela products imported from Spain reliable. I could not imagine putting a clay cooking vessel in the dishwasher.
Here are their care instructions:
If you plan to cook with your cazuela, prepare it with this method:
Your cazuela is now ready for use in the oven or on the stovetop. Always heat and cool gradually when cooking. Rapid changes in temperature cause breakage. Use a heat diffuser on gas stovetops. Note that some discoloration may occur. Always wash by hand.
If your cazuela has not been used for cooking for an extended period of time, it should be cured again prior to use.
Sorry. I was mixing up different posts.
Cleaned up pretty well ; used @Rickbern 's baking soda idea, but also used the Römertopf suggestion of dish detergent.
