For several years now, we have been using mainly ceramic baking dishes and pots in a family restaurant of Russian cuisine. If you choose a trusted manufacturer and high-quality expensive dishes, they will serve for a very long time without changes. Dipping dishes in cold water is actually a very good method for meat casseroles and roulades. The main thing is to dry it after the procedure and let it stand for 5 minutes so that it reaches room temperature, otherwise a temperature jump will occur in the furnace and the ceramics will be damaged.

Excellent article - everything is clear, clear, to the point and on the shelves is told. I still can't find suitable baking dishes in online stores. I can't choose between aluminum and ceramic. But still, according to the article, I have a few questions: can a ceramic baking dish, in principle, be put in the oven? Won't she crack? Looking forward to an answer!

Widely used for cooking in both convection and microwave. Baking, stewing, long-term languishing - all this is perfectly realized in ceramic containers. They can cook meat, fish, soups, roasts, pies, cakes, vegetables and much more. The temperature range for cooking varies from -20 to 220 ° C. Accordingly, ceramics are also suitable for cooling or freezing food.

Ceramics has excellent thermoregulation. The cooked dish will remain warm for 2-3 hours, and the chilled dish will not heat up even in a warm room.

When preparing a roast, soup or vegetable stew, all products are laid at the same time, salt and spices are put, if necessary, water is added. The dishes are sent to a cold oven, where slow heating and long cooking takes place. Usually, an hour is enough to stew vegetable stew. Rice is ready when all the water has evaporated.

When cooking meat or fish, the ingredients are also laid in a cold form, pot or pan. Sprinkled with spices, covered with a lid and sent to a cold oven. After a long stew, when the meat or fish is well cooked, the lid can be removed. At the same time, the dish should be kept in the oven for another 15-20 minutes to get a beautiful baked crust. The meat will be more juicy if you fill the dishes with cold water and hold for about an hour before cooking. Ceramics will absorb moisture and will gradually give it away during the heating process.

In ceramic forms, excellent biscuits are obtained. Due to the slow heating and slow cooling of the form, the baking is lush, not. Cooking a biscuit in such dishes should be as described in the recipe.

Application features

If the recipe for cooking involves preheating the oven, the temperature should not exceed 100°C. Otherwise, the ceramic container may burst.

Ceramic frying pans and pots perfectly regulate moisture exchange at the time of cooking. First, the dishes absorb moisture, and then release the right amount during the heating process.

Pottery heated in an oven or microwave oven gets very hot and takes a long time to cool, so oven mitts should always be used.

Dishes can be served on the table directly in the ceramic dish in which it was prepared. Due to the aesthetic properties of this dish, it is perfect for serving and does not allow the hot to cool down quickly on the table.

A dream has come true: in front of you is a new ceramic casserole or cocotte maker, and you are looking forward to what healthy, tasty and fragrant dishes you will treat your family to. And here, in practice, this, “let the day be damned when I sat down at the steering wheel of this vacuum cleaner,” the thing falls apart or the dish, after the appointed time, is raw like at the beginning. But wait in righteous anger to write devastating comments under reviews of ceramic saucepans. Perhaps you should ask how to properly cook in ceramic dishes, and everything will fall into place.

So that the dishes do not crack

Are you still boiling (in a ceramic pot)? Then we go to you))

“My ceramic saucepan cracked - poor quality means” is a very common complaint. And then it turns out that the saucepan was used on an open fire. Well, well, well, you need to shake your finger at all owners of ceramics for cooking: you CANNOT cook on an open fire in heat-resistant ceramic dishes - it is still ceramics, and does not tolerate sudden changes in temperature.

Just in case, let's make it clear that it is also IMPOSSIBLE to cook on an electric stove. Such cookware is not suitable for cool induction cookware, because it is not magnetized, and on a standard stove a la the USSR, it will, again, crack. The temperature here is even more than from a gas burner, but more about temperatures later.

"She's heat resistant..."

How to cook in ceramic dishes in the oven will be prompted by the instructions that any wonderful ceramic pot should accompany. And she will tell you TO WHAT TEMPERATURE YOU CAN HEAT the vessel. Just because a shape is heat resistant doesn't mean it will withstand the maximum temperatures yours is designed to handle. For example, the cocotte, which was tested by the Aport Blog, is limited to a threshold of only 220 degrees. For all the same reasons of fragility and confrontation with temperature changes:

Ceramics with the ingredients of the dish are placed in an UNHEATED oven;

Ceramic dishes should not touch the walls of the oven and heating elements;

By analogy with how to cook in ceramic-coated dishes, cold ingredients or water are not added to red-hot ceramic dishes - only heated ones are added;

Hot dishes should not be placed on a cold surface;

Wash ceramic dishes without abrasive products and scratching devices.

For the dish to succeed

Everything boils and everything is raw - another problem of cooking in ceramics. But here, and without further explanation, it is clearly not a ceramic product. Aport's blog experienced an unsuccessful experience of cooking potatoes with chicken and mushrooms in ceramics - I had to finish the dish in a pan. However, valuable lessons were learned from the experiment on how to cook in ceramic dishes in the oven.

1. Cooking in a gas oven a priori requires more time than on a stove. Especially in thick-walled dishes. And especially from raw ingredients in large quantities. If you lay raw potatoes in layers in a cast-iron skillet or a glass dish, you will wait no less for them to be ready than in ceramics.

2. Portioned ceramic pots are good because they fit fewer ingredients: in theory, it is easier to bring a dish to readiness in a small pot than in a large cocotte maker.

3. How well do you know your oven? The temperature and time required to get a perfectly cooked dish in your oven may differ from those indicated in the recipe. The only way out is to try.

4. The temperature must be monitored. In the case of our experiment, in an effort not to step over the temperature threshold indicated for the cocotte maker (so as not to crack), the temperature dropped 50 degrees below the desired one. Naturally, the potatoes in our ceramics came close to being ready.

5. If you are not sure of your mutual understanding with the oven, for starters, it is better to lay the ingredients in ceramics ready or semi-finished. This will add unnecessary operations, but guarantees the result.

6. Another scenario is to add raw ingredients as long-lasting products are ready. For example, potatoes and carrots will take much longer than onions and chicken.

7. Special article - adding liquid. The main thing here is not to overdo it: a large amount of water will warm up in ceramics for a correspondingly long time, which will slow down the process. Some dishes are immediately poured with water or sauce, others are closer to being cooked, others do not require liquid as such, or prepared ingredients already include gravy.

Total: the main secret of how to cook in ceramic dishes in the oven is the preparation of the ingredients.

What can be cooked in ceramic dishes

Ceramic dishes are suitable for any dishes, including those that we are accustomed to laying out on a metal sheet or in molds made of other materials. There is only one difference - in ceramics, the dish will not just be baked, but languished. This, combined with the fact that there is no need for a lot of fat, makes ceramic dishes healthier and gives them a special taste. Stuffed vegetables, cabbage rolls, cereals, soups, stir-fries and similar dishes that are usually cooked on the stove will take on new notes when languishing in the oven. The most popular dishes for ceramics are all kinds of pastries, casseroles, open pies, juliennes, saltworts.

For test:
butter (or margarine) - 50 g
egg - 1 pc
water (room temperature) - 3 tbsp.
flour (coarse grinding is possible) - 200 g
salt - 0.5 tsp

For filling:
pumpkin - 300-400 g
large red sweet pepper - 1 pc.
chicken breast - 350 g
broccoli - 200 g
salt
chili oil or vegetable oil

For sauce:
cream (20-33%) - 200 ml
cottage cheese (or cheese) - 150 g
eggs - 2 pcs
salt
nutmeg (optional) - 1 tsp
Filling can be replaced with Bechamel sauce.

Cooking:

Mix butter and egg, add water, flour and salt, knead the dough, wrap it in cling film and leave to stand in the freezer.

Put boiled chicken fillet. Put the diced pumpkin in a greased heated pan, and when the pumpkin begins to blush, add the chopped bell pepper. Reduce heat to medium, add pepper, salt and herbs (basil, Italian or whatever you like). Then add chopped broccoli and a few tablespoons of chicken broth. Simmer mixture in skillet over low/medium heat for 10 minutes and turn off.

Take out the dough and roll it out so that the dough comes on the sides of the form, and is slightly higher than them (a centimeter on the floor). Lubricate the ceramic form with oil, lay out the dough, pierce it with a fork.

Cut the boiled fillet into cubes, mix with vegetables and put on top of the dough. Make a sauce by mixing the above ingredients and pour over the filling.

Place the ceramic dish with the pie in the oven and bake at 180° for 45 minutes. The finished Laurent pie should not be in a hurry to cut: it must cool a little and seize, otherwise there will be a vegetable omelette in the dough on the plate. With a little patience, you can serve.

If you follow the tips for proper use of iCook stainless steel cookware, your meat will always be delicious and flavorful, tender and juicy. It will neither decrease in size much nor become tough and dry, as often happens with meat cooked in the traditional way at a high temperature.

The quality of the meat and the tenderness of the tenderloin are the two main factors to consider when choosing a particular culinary method. All types of tenderloin, regardless of how they are cooked, should be cooked in iCook stainless steel cookware at medium or low temperature. Meat thawed at room temperature is considered the best.

Languor

Not very tender pieces of tenderloin can be put to languish. This also applies to tender pieces of tenderloin, pork chops, pork liver, veal, cutlets.

Heat the pan over MEDIUM heat for 2-5 minutes, then put a few drops of water into it. If water droplets roll along the bottom of the dish, it is too early to put meat in it.

Salt and pepper the meat, if desired, roll it in flour, then place in a bowl. At first, the meat will stick to the bottom of the dish, then, as it browns, it will fall behind. Fry the meat on both sides.

Add 60 ml of liquid (when cooking chicken, add 240 ml). Cover with a lid. When steam begins to come out of the pot and the lid is untouchable, reduce the heat to LOW until you reach the desired temperature. Do not lift the lid, so as not to break the tightness of the "water lock".

You can add vegetables to the meat if you like. Adjust the cooking time for vegetables and meat.

Simmering on a low fire

Large and not very tender cuts of meat, such as beef brisket, veal, lamb and various by-products such as heart, kidney or tongue, should be cooked by simmering over minimal heat. Meat should be cooked in one whole piece, in extreme cases, it can be cut in half. Braising is similar to stewing, except when the meat is cut into small identical cubes.

Preheat the cookware over MEDIUM heat. Put the meat in and brown it well on both sides.

Sprinkle the meat with salt, pepper, herbs and spices to taste. If you are cooking a stew or stewing meat or fish, add as much liquid as indicated in the recipe, usually no more than 100-230 ml.

Cover the dishes with a lid and wait for the formation of a "water lock". Cook the meat over low heat until tender, without boiling.

You can add vegetables to the meat if you like. Adjust the cooking time for vegetables and meat.

Cooking roast on the stove

The meat becomes juicy and tasty if it is cooked on the stove. Take a large piece of beef, veal, pork, or lamb tenderloin and select a dish that is the right size for it.

Preheat the cookware over MEDIUM heat. Put the meat there and fry it on both sides. Don't add water.

Salt and pepper the meat to taste. Cover the dish with a lid and form a "water lock", bring to readiness over LOW heat.

You can add vegetables to the meat if you like. Gravy can be made from the juice that drains while cooking the meat.

Fry meat in a pan

Tender cuts of tenderloin 25 mm thick or less, such as steak, beef chops, ham pieces and lamb chops can be fried in a large skillet or large non-stick skillet without adding fat or liquid.

Cut the fat that is on the meat, making cuts at 25 mm intervals to prevent these pieces from twisting. Do not cut or pierce large pieces of meat so that the juices do not leak out of it.

Preheat the cookware over MEDIUM heat. Put the meat in there. The meat will stick first. Do not cover the cookware with a lid or add fat or liquid.

Fry the meat until it comes off the bottom of the dish. Turn the meat over and brown it on the other side, then reduce the heat to LOW and bring to the desired doneness. Drain any fat that will drip into a bowl.

Salt, pepper to taste. As soon as the meat is ready, immediately serve it to the table.