{"id":51,"date":"2012-03-19T21:45:40","date_gmt":"2012-03-19T21:45:40","guid":{"rendered":"http:\/\/jeremysteward.co.uk\/w\/?page_id=51"},"modified":"2012-04-04T21:58:27","modified_gmt":"2012-04-04T21:58:27","slug":"baking","status":"publish","type":"page","link":"https:\/\/jeremysteward.co.uk\/w\/works\/baking\/","title":{"rendered":"Baking"},"content":{"rendered":"
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My love for food, that is making, sharing and eating it, directly inspires my clay work. Many of the pots that fall into the category of baking or oven to tableware, have been inspired by particular recipes or commissions. These include pie and lasagne dishes in different sizes and shapes; oval, rectangular and square. Also smaller pots like ramekins which are ideal for sweet or savoury; creme caramel or oven-coddled eggs.<\/p>\n

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For oven ware I use a clay body composed of higher sand and grog content than my regular clay, in order for the pots to cope with the thermal shock of a domestic oven. Care must still be taken to avoid extreme thermal shock to the pot ie. placing directly onto the hot plate of an Aga or Rayburn, an electric or gas cooker ring.<\/p>\n

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