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How to tell if my casserole is flameproof, and what to do if it's not?

n
nooodles Jun 5, 2006 10:42 PM

I want to make the Zuni panade, but have no idea if my ceramic casserole is flameproof. I know there is a big difference between ovenproof and flameproof.

I'm going to assume mine's not flameproof because it says microwave/oven/dishwasher safe, but neglects to include flame safe.

Are there many flameproof ceramic casseroles out there? I would assume enameled cast iron would be the most common stovetop-to-oven cookware.

Final question: if the recipe tells me to simmer the panade in the casserole over a low flame before transferring to an oven, what are my options other than going out and buying a flameproof casserole? Can I just bake it for an additional 30 minutes?

  1. b
    butterfly Jun 6, 2006 10:51 AM

    What kind of ceramic casserole is it? Most that are dense on the bottom and unglazed (like a Spanish cazuela) can be used on a stovetop with or without a flame tamer.

    1 Reply
    1. re: butterfly
      n
      nooodles Jun 6, 2006 01:04 PM

      All I know is that it's a BIA (Danesco) casserole. I think I'll call them now that it's daytime. My big worry was that it is indeed glazed on the bottom.

      I also thought about submerging the whole casserole halfway into a pot of boiling water, with a rack so the casserole doesn't actually make contact with the bottom of the pot. Yes/no?

    2. c
      Candy Jun 6, 2006 10:37 AM

      You could just simmer it in a saucepan and then put it in a casserole to bake. That is what I did before I had Le Creuset. Also most Corningware is flame proof, if you have any of that, like the French White line. Emile Henry , check Amzon, has a line of Flame Top casseroles that can be used on a burner without a flame tamer. They are quite attractive but not as inexpensive as the Corningware.

      1. j
        Jim Washburn Jun 5, 2006 11:02 PM

        What about a sandy pot? That recipe calls for bringing the panade to a simmer over low heat. I wouldn't trust a Pyrex or other similar casserole dish for that, but sandy pots are made for that sort of thing. Enameled iron would, of course, be perfect, but expensive if you have to rush out and buy one on short notice.

        Jim

        4 Replies
        1. re: Jim Washburn
          m
          MMRuth Jun 6, 2006 06:44 AM

          I put cazuelas on the burner, once they've been "seasoned" in the oven, and with a thingamajig (can't remember the word?) between the cazuela and the flame.

          1. re: MMRuth
            t
            tara Jun 6, 2006 07:05 AM

            Flame tamer, perhaps

            1. re: tara
              m
              MMRuth Jun 6, 2006 07:45 AM

              That's it - thanks!

          2. re: Jim Washburn
            t
            toodie jane Jun 7, 2006 01:37 AM

            Pyrex is tempered glass; it melts at a much higher temperature than does regular glass. I've used pyrex casseroles over very low flames (to gradually produce a simmer) with excellent results. I can then transfer the dish to the preheated oven without a drop in ingredient temp.

            I think the thing to remember with pyrex or even high-fired stoneware or procelain ware is thermal shock. Putting very cold ingredients in it and then subjecting it to high direct heat (stovetop or microwave)will be beyond its capacity to withstand thermal shock, and it will crack or break.

            Using room temp ingredients and using gentle heat is the ticket.

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