Pressure cookers have been making a big comeback over the last decade. Gone are the days of a shaky pot spitting hot steam out at your face. Safety features abound and they’ve even gone from the stovetop to the countertop in many electric models. How Does a Pressure Cooker Work? A pressure cooker, stovetop or electric, has a gasket seal on the lid piece that makes it impossible for steam to escape from inside of the cooking vessel once locked into place. As you heat the water/food inside the vessel, the water turns to vapor. Since the steam cannot escape, its molecules will increase velocity, which will increase pressure on the surface of the liquid and the also increase the temperature of the water.*
Why Pressure Cook?
Fast – steam cooks food faster than dry cooking methods
Nutritional – steamed food retain vitamins and nutrients better than other cooking methods
One pot – easy cleanup
Braising – works well with foods that require water infusion or braising methods
Safe – food is cooked above boiling point, killing most bacteria and micro-organisms
Pressure Canning – if you get a large enough pressure cooker, you can also use it for pressure canning. Some people don’t trust themselves to get the time/temperature correct when using a regular pot for canning.
Or purchase a pressure canner, which is essentially the same thing, it just won’t have the fancy handles and locks like a stovetop pressure cooker.
Most people really love pressure cookers for cooking beans, artichokes, and making soup stocks.
Fissler pressure cooker pans with pressure lid, glass lid and perforated insert pan
Things to Consider With Both Stovetop and Electric Pressure Cookers:
Gaskets wear out (like they would on anything requiring a gasket seal), so I would recommend making sure you can find replacement ones.
On that note, making sure any parts are replaceable is key, in my opinion.
Reviews on pressure cookers can be tough, because a lot of people are overwhelmed when they finally get it home, don’t use it properly, etc. Reviews on anything, in general, tends to be on the negative side since people with positive experiences don’t feel the urge to get online and complain! So make sure you really do your homework and check reviews from several sources. Cook’s Illustrated and Consumer Reports are high-quality resources.
With something that can be considered so dangerous, I personally would spend more to get the top-rated brands. I don’t want to skimp on materials to save a couple of bucks!
Find pressure cooker cookbooks that appeal to you. I would refer to something published versus a recipe you find on the internet (unless you know it’s a reputable source!), just like with canning (or pressure canning!) You don’t want to assume everyone knows their internal meat cooking temperatures, etc. At least this isn’t canning and you can always throw your food in a pot on the stove afterwards if it’s not cooked properly!
The European Union has very strict standards on pressurized equipment (pressure equipment directive), so if you are still worried, I would look for a European brand to have comfort in knowing it has to be up to par.
Everything has to be cooked at once, and some foods don’t taste quite right with the addition of water required to use the cooker.
You have to reduce pressure just to inspect the food while cooking, so that is discouraged. It’s recommended to aim to undercook versus overcook, since you can always continue cooking if it’s not done yet.
Duromatic pressure cookers and accessories
Stovetop Pressure Cookers Stovetop pressure cookers aren’t what they used to be. Every model I have seen now comes with two ways to release the pressure buildup; a release button on the handle, and the old-school way, by running water over the lid. All new stovetop pressure cooker lids are shaped in a way or designed in a way that forces the hot steam downwards, away from the cook’s face. They also won’t open until the pressure has been fully released. You can use your pressure cooker pan as a regular pan without the lid, and my favorite brand, Fissler, actually makes a set that comes with a glass lid, a pressure lid, and two different sized pots that you can interchange the lids between for pressure and regular cooking. I know Kuhn Rikon sells the glass lids with certain cookers and separately. I’m sure other brands must also make glass lids, as well. Fissler & Kuhn Rikon also make a bunch of really cool accessory pieces if you really want to get into using your pressure cooker as an essential kitchen tool. Who knew you could make a cheesecake in a pressure cooker? Fissler is made in Germany. They have a unique indicator system that they’ve actually improved upon so you can really see what pressure level you are at; it uses the “traffic light” color model. Their newer models have cool features like an electronic digital readout and a pressure-free steam setting. They are also just very well-marked, making them almost fool-proof to get together and lock into place, unlike some other brands can be. Kuhn Rikon’s Duromatic, is made in Switzerland. And yes, the pressure cookers are still made there, I know that a lot of their smaller gadgets are not. You can order replacement parts, so that is positive, as well. They’ve pretty much been producing the same cookers for a long time, so they are definitely sturdy and reliable, I just say they’re my second favorite because Fissler has so many cool features. They are both high quality pieces of kitchen equipment, and actually now that pressure cooking is becoming popular again, Kuhn Rikon are starting to revamp their wares again, so check them out! Fagor is supposed to be a very good inexpensive alternative to these two, so I would recommend checking that brand out above anything else since it had a good rating with Cook’s Illustrated, but I personally have no knowledge about them.
Cuisinart electric pressure cooker
Electric Pressure Cookers Electric pressure cookers are a great ease if you have room for another countertop appliance in your home. The biggest difference from the stovetop is that you can’t use this as a regular pot on the stove. You can, however, use most of them as slow cookers. Depending on the settings yours comes with, you should also be able to brown or sauté, so you have the potential to use it without pressure. The safety features on these should really just be that it won’t start unless it’s all locked into place properly. If you are doing slow release, you don’t even have to let the pressure out yourself, it does it for you. (Fast release, you push a lever.) I am really only familiar with the Cuisinart model; most other models are very new to the market over the last decade and the companies producing them are constantly changing the machines so you generally never see the exact same ones twice. Cuisinart has been making pretty much the same model for longer than that, proving it’s sturdiness and reliability. You can buy replacement parts easily, it comes with a rack and a nice recipe book, along with a 3-year warranty. * http://www.edinformatics.com/math_science/science_of_cooking/science_of_pressure_cooking.htm
Actually this is my second pressure cooker. The first one I ordered sat in the box until I finally sent it back – I was too scared to use it! The second one, the Cuisinart CPC-600, was a gift for Christmas. Couldn’t send that one back! So I read the directions that came with it. And read them again. Then read a ton of recipes. Then the directions again! And found a step-by-step video made by Cuisinart showing the pressure cooker being used. A friend said she would walk me through the first time cooking, and we picked a recipe to cook together. (On the phone, two states away!) She has been using her pressure cooker for over a year and has experimented with it a lot! It was Vikki‘s idea to have us guest blog as the Rookie and the Pro 🙂
So here are all of my ingredients. I was so nervous!
Cuisinart CPC-600
The only picture I didn’t take was one of myself sitting on a stool on the other side of the kitchen after I started the pressure cooker! I was talking to my friend on the phone and I thought she would laugh herself silly. We chose a recipe from Comfortable Under Pressure by Meredith Laurence – aka The Blue Jean Chef. (If you have her cookbook, the recipe is on page 62.) I think having a good step-by-step recipe to follow really helped. Meredith’s book is the only one I have read so far because it came so highly recommended by my friend.
I have wanted a pressure cooker for a very long time. It has been getting to the point that I don’t want to cook after work, so the idea of being able to put a meal on the table so quickly was very appealing. All of the cooking shows I watch (and yes, the shopping channels!) make it look so easy to use a pressure cooker. And the food looks so good and the meat looks so tender! I went back and forth forever trying to decide yes or no and if yes, which one did I want. I would send Vikki links, etc. – what do you think of this one or that one. Never did make up my mind so Vikki and her brother did it for me! (Yes, the gifted pressure cooker was from them!)
My prep work doesn’t normally look this pretty,
but I knew I would be taking pictures 🙂
So. It was way, way easier than I thought it was going to be. It actually took me longer to prep the food than it did to cook it! One thing I did learn was patience. When it says in the directions that time varies for the cooker to reach pressure, it means it can vary! I thought I had done something wrong because it was making a noise but it wasn’t starting. I knew the lid was secure as I had checked at least three times. But the timer sat at 8 minutes and was not moving. On the phone my friend kept saying, “Just wait! Give it time, it has to reach that high temp”. And of course she was laughing at me! I am sure all you other pros are laughing, too. 🙂 Vikki can tell you all the technical stuff about pressure cookers. For me, most pressure cookers I have looked at all look the same and do pretty much the same things. Some just pressure cook. Some also brown and sauté as well. In my opinion, if you are going to invest in a machine, the more things it can do the better! (One setting that mine does not have is a medium temperature setting – only high and low.)
The browning and sauté settings serve two purposes. Beside the obvious, it starts raising the temperature of the machine. That lessens the time it takes to reach pressure once you go from browning mode to pressure mode. After the meat was browned, it was removed from the pot. The other ingredients were added, the chicken placed back in. Sealed the lid properly, pushed the buttons for temp and time, then walked away! It really was that simple. And not scary at all 🙂
Everything is in the pot ready to go!
One thing I would highly recommend is a good cook book. Check a few out from the library before you decide which type works best for you. A beginner-type book with simple step-by-step instructions and pictures is what I needed! Some recipes will include the time for the machine reaching pressure along with the cooking time.
Get comfortable with the pressure cooker by using easy recipes to start with. Or don’t even start with a recipe – boil water, make rice, steam a vegetable. And play with it – take it apart, see which part goes where, practice putting the lid on and locking it. The instruction booklet that came with mine is fantastic! As well as very clear, concise directions, it also had a lot of recipes and charts of cooking times for meats, vegetables, etc.
Watching the countdown from across the kitchen.
The Cuisinart is a highly recommended brand of pressure cooker. Replacement parts are easy to come by and it has been around for a long time. It is so very safe to use! You can not push any of the buttons to pressure cook unless the lid is secure. With all the stories of pressure cooker disasters, that was a very important aspect for me. And clean up is a breeze! The pot lifts right out (not heavy) and washes right up (non-stick). It is dishwasher safe, too, but even if I had a dishwasher I would baby it and hand wash it only. The sealing gasket is also removable for cleaning and when you need to replace it, as well. And YOU were sooooo scared ……… LOL 🙂
And Voila – the finished dish!
Boneless, skinless chicken breasts with oranges and peppers.
Cook time on high pressure: 8 minutes!
Next project: using the pressure cooker as a slow cooker! I just found a really simple recipe for corned beef and cabbage I might try! Thank you, Vikki, for my pressure cooker (and Nick)! And thank you for inviting me to guest blog – although I can’t imagine who wants to read what I have to say LOL 🙂 It is going to be fun finding new ways to use my cooker and new things to cook! Let the adventure begin! The Rookie aka Sue aka Vikki’s Mom
I know, I know, THIS is the ceramic blog you’ve all been impatiently waiting for! Enough with the boring stuff, tell me what brands to buy!! 😛
As with everything I write about, personal preference trumps all! This is what I have seen, heard, and learned. Someone could have had the completely opposite experience. What matters is that the brand you buy has good customer service and normally delivers quality product. Please leave comments, email me, etc. and let me know your experience – good or bad – with a different line of products not listed here.
Vintage Pyrex
Let me put it another way; ANY brand can have a manufacturing defect, even the fancy ones. However, a reputable manufacturer (and for that matter, a reputable sales outlet) will replace these easily and at no cost to you. For years I helped what I thought were persnickity snobs examine their dinnerware piece by piece, and so I became a ninja at spotting the tiniest of imperfections. Some of these are super ridiculous, like, on the bottom of the plate?? Seriously? Or a tiny pinhole nobody would notice. But sometimes the color has a flaw – maybe the bowls got too close to each other during the glaze phase and they didn’t get a full coating. 99.9% of imperfections don’t matter, technically, because the pieces have been heated and it won’t do you any physical harm. But I know what really matters, and it’s what it LOOKS LIKE! 🙂 So when I bought my own Fiesta dinnerware, you bet your bottom I was ninja inspecting every single piece! Even the bottoms! 🙂 (Which is the perk of buying “open stock” versus sets. This will always vary by store, but most stores do not offer open stock, FYI.)
A good website to find discontinued dinnerware pieces is Replacements, Ltd.
Sonoma (TAG) Dinnerware & Other Inexpensive Ceramic Brands
Tag Sonoma dinnerware
This is some really good looking stuff, and I think it’s similar in both price and quality to stuff you’d find at Target or Bed, Bath & Beyond, store brands or something by Rachel Ray. These brands all usually have really cute prints, particularly for holidays or something. Sonoma dinnerware is nice because it’s in that price range but they keep making it, versus it being a seasonal item for the big box stores. The company also has pretty darn good quality control and I very rarely had off-color pieces come through the store I worked at. The downfall of any of these less expensive brands is that although they are dishwasher safe, they are not safe from your dishwasher and are prone to chipping in there. You can be pretty much guaranteed that the inexpensive brands are all going to be made in China.
I want to take a moment to say that while I call these ceramics “inexpensive”, I don’t make a ton of money and by no means do I think that ANY ceramics are that inexpensive unless you can find them on clearance! But compared to the brands not manufactured in China, Sonoma & Rachel Ray are cheaper.
Rachel Ray dinnerware
My first ceramic set of dinnerware was made for Target, and had really fun Hawaiian prints on them. One year later, handwashing only, mind you, I had one bowl left from a 16-piece set. It was 50% off when I bought it, but still very expensive to me at that time in my life, so I honestly expected it to last longer based on the price. I still have that one bowl, and it’s my “junk” bowl that I don’t care about what happens to it, so it goes in the microwave and dishwasher. It has crazing all over it, and a chip on the rim.
Some people only know this brand as the “Red Plate Dinnerware” because they are pretty infamous for their “You Are Special Today” line of goodies. Others know them as the easier to remember name “Fun Factory“. Their Fun Factory line is a delightfully bright-colored line of dinnerware that is the most commonly found in the US of all the lines they manufacture. All of their ceramics are made in Germany and are the next level of sturdiness up from Sonoma and other inexpensive ceramic brands.
Waechtersbach dinnerware
Waechtersbach dinnerware holds up a lot longer in the dishwasher, but are not exempt from chipping if the situation is just right. However, I had a roommate who collected all red Fun Factory dishes at thrift stores and we had one of those little junky dishwashers that you had to roll over to the sink and hook it up to run it…let’s just say the number of roommates in the house and the fact that this couple was older and had a history of many more roommates…I cannot believe these dishes lasted in the dishwasher, especially the way we crammed everything in there. So they are tough, for sure!!
The Fun Factory dinnerware is microwave and dishwasher safe, but not all of their lines are microwave safe so make sure you read the label! The red glaze in Waechtersbach does get pretty warm in the microwave, so beware!
Chantal Bakeware
Chantal Make and Take bakeware
Chantal makes a really nice line of bakeware that is oven, microwave, dishwasher and freezer safe. It is really easy to clean up and very durable. They are not a very well-known company, but most people own at least one of their ceramic pie plates and don’t even know it! They revamped their designs a few years ago, changed the colors to be a tad more bold, and offer handles that are easier to actually grip. The coolest thing is their Make and Take line of bakeware offers a silicone gasket seal that is removable around the lid. This makes it very easy to transport these pieces without worrying about spillage, or for marinating something in the refrigerator. The silicone is BPA free, dishwasher safe, and oven safe up to 425 degrees. You can also write on the ceramic surface of the Make and Take with a permanent marker and it will wash off with warm, soapy water, making it easy to label your potluck recipes and get your bakeware back!
Le Creuset Dinnerware and Bakeware
Le Creuset dinnerware
Le Creuset is probably in-line with or another step above Waechtersbach durability-wise. Neither are single-fire, but both are high-fire lines of ceramic making them a lot more durable. I have not personally sold or used the dinnerware, but I do own a few pieces of the bakeware, and it cleans up like a dream! All of their stoneware is made in France and comes with a limited warranty. All pieces are microwave, oven, broiler, freezer and dishwasher safe. Yes, you can put your soup bowl in the oven! Le Creuset stoneware can go to 500 degrees Fahrenheit.
Le Creuset stoneware molds, just like their cast iron molds, are broken after the dish is created. Therefore they consider each piece to be unique and hand-made, meaning what you might see as a slight imperfection is just part of it’s uniqueness. They expect slight variances from piece to piece.
Emile Henry Dinnerware and Bakeware
Emile Henry dinnerware and bakeware
Emile Henry is made in France, and as mentioned in a previous blog, does not utilize glazes to color their pieces, but naturally occurring metal oxides. A lot of people enjoy their dinnerware because while colored on the outside, the bowls, mugs and bakeware are white on the interior so you can still have that whiteware presentation for your meals while still including very bold colors.
Emile Henry is high-fire, meaning it only goes in the kiln once at a very high temperature, making it the strongest ceramic! In fact, not only can it also go in the freezer, it can actually go from the freezer directly to your oven, AS LONG AS YOU WARM IT UP WITH THE OVEN. Emily Henry is of course microwave and dishwasher safe, and cleans up beautifully, as well.
Fiesta Dinnerware and Bakeware
A lot of people call Fiesta “Fiestaware” which is incorrect, although by Googling it that wouldn’t be the case. Since most people don’t differentiate you will find a lot of links and images labeled “Fiestaware” but there are actually companies that have manufactured Spanish-looking ceramics that they call “Fiestaware”, like this set:
Fiestaware – not Fiesta dinnerware!
Fiesta dinnerware and bakeware, like Emile Henry, is high-fire. Microwave, oven, dishwasher and freezer safe, it can go freezer to oven AS LONG AS YOU WARM IT UP WITH THE OVEN. (Sorry, I cannot stress that enough!) Cleans up really easily, and the best part, it’s made in the USA by the Homer-Loughlin Company.
Fiesta dinnerware
People who are familiar with very old Fiesta dinnerware and bakeware might bring up lead concerns, however, it is has been lead free since 1986. They cannot make the claim of 100% lead free because all ceramics have trace amounts of lead in their raw materials that are tested and deemed appropriate levels.
From all of the complaining I have heard, I think temp-tations is the Made in China, affordable option to Le Creuset, Emile Henry, & Fiesta. It is high fire, so it can go freezer to oven (warm up with the oven!!), and is microwave and dishwasher safe. It cleans up very easily and the patterns are really pretty. The bakeware pieces are great because a lot of them serve multiple purposes as both bake- and serveware.
temp-tations dinnerware
However, despite their claims that production hasn’t changed at all, customer satisfaction seems to be declining. Their customer service sounds extremely reputable, though, so you will be able to get your damaged or badly painted items replaced without any trouble, but I wouldn’t want to risk that hassle to begin with, personally. I have been gifted a few pieces and like I said, cute prints and easy cleanup – no troubles in the dishwasher! However, of the two sets I was given, the pattern was supposed to be the same and they are completely different shades of orange. They are not things I will ever use side-by-
temp-tations bakeware
side, and on clearance, so I can live with that!
One great thing temp-tations bakeware does offer that is seemingly unique at the moment are ceramic muffin and mini muffin pans. I did find a generic ceramic muffin pan at Cost Plus World Market, but other than that nothing else has populated in my online searches!
10 Strawberry Street Dinnerware
10 Strawberry Street dinnerware
I am unable to find supporting evidence, but I think that 10 Strawberry Street was bought out by another company. I recall it disappearing from all the higher-end stores for a time, and now I’m seeing it at Target and Walmart in my online searches. Their website is for wholesalers, but their “About Me” says that “Ten Strawberry Street currently manufactures and imports dinnerware, glassware, flatware and serve ware from Sri Lanka, Bangladesh, China, Thailand, Poland, Germany and Belgium.” I know it was very popular and customers were very disappointed when they couldn’t find it anymore. It is porcelain dinnerware, meaning it’s extremely durable, and their “Basic” line is the most popular for food service. Since they have allegedly changed hands over the years, I don’t want to give any false hope, but their former reputation speaks highly of their durability.
BIA Cordon Bleu Dinnerware and Bakeware
BIA ceramic ramekins
BIA Cordon Bleu is another line of white porcelain, and of course being porcelain, it’s also highly durable and used widely in the food service industry. A lot of stores will at least sell their serveware and white bakeware if they don’t sell the actual dinnerware.
Like 10 Strawberry Street, BIA is a wholesaler that has a variety of products made in different countries. They do carry a few French lines; they also carry some colored ceramic lines and distribute Danesco kitchen gadgets, as well. Most of the generic white ceramics you buy are probably made by BIA and you didn’t even realize it, like ramekins, for instance.
Deruta Italian Ceramics
Deruta hand-painted designs
Deruta is the city in Italy that is famous for majolica, a type of tin-glazed pottery, that has been in creation since before the Renaissance. Deruta still produces handmade, hand-painted ceramics you can buy today. With the exception of their dinnerware needing to be stamped to ensure uniformity, the rest of their pieces are all hand-painted by artists and signed on the bottom by the person who painted the piece. I can’t find much use and care advice on their page, but an importer recommends they are only dishwasher safe on the “china” setting if you have one, or else a very light wash setting. Avoid abrasive scrubs and cleansers, and do not put in the microwave or oven. I think this is due to another claim that extreme temperature changes will cause crazing, which of course doesn’t hurt the piece, it just doesn’t look great. Deruta’s site claims that they will last generations if handled properly, however, and says they are very sturdy.
Sur la Table carries a line of Deruta-Style Dinnerware that is crafted in Italy exclusively for them that’s a little more affordable than the other stuff, but it’s still pretty expensive.
Corelle, CorningWare, & Pyrex
CorningWare stovetop baker in a modern print
Corning, Inc. (Corning Glass Works), were the American manufacturers of Corelle, Corningware, and Pyrex until they sold the majority interest of their consumer production lines to World Kitchen in 1998. Corning is and always has been known for the strength and durability of its unique glass products. I can’t find any specific information regarding whether any of these are still made in the US or not. World Kitchen‘s website says they produce in the US, Canada, and the Asia-Pacific region. On other web resources (that aren’t 100% reliable so I’m not linking to them), I am finding claims that certain lines or certain pieces of Corelle and CorningWare are still made in the USA, but you have to check carefully. The CorningWare Wikipedia entry leads me to believe that in 2001 when two US factories were closed we may have lost our American manufacturing of Corelle & CorningWare. Maybe the pieces we’re finding still made here are just leftovers? You can email their Customer Service and ask, or possibly the packaging will let you know where it’s made.
Corning does still have a its homebase in Corning, New York and still manufactures things, however, they primarily focus on screens for electronics, laboratory glass, and telecommunications fiber optic cable and hardware. You can visit the Corning Museum of Glass to learn about over 35 centuries of glass and even make your own glass while you are there!
Corelle dinnerware
Corelle is a tempered glass product that’s composition allows it to be lighter and thinner than most ceramic products. It’s still the same stuff they’ve been producing since 1970, so everyone in my family at least used to own Corelle. Like my family, I know many people who have the story about that one person in their family that managed to break a Corelle dish, despite the numerous other times they were dropped! Corelle dinnerware is both microwave and dishwasher safe, and there are no edges so you don’t have to worry about scratching if you stack your dinnerware. I plan to supplement my Fiesta dinnerware with some Corelle in the very near future! It’s a very great price for something that will last forever.
CorningWare bakeware – NOT stovetop safe!!
CorningWare is a unique pyroceramic glass cookware that is very unique in that it could go directly on the stovetop. Unfortunately they removed CorningWare from the market in the late 90s. A company in France called Pyroflam (distributed by ARC International) is the only manufacturer of vitroceramics in the world and they create a line for CorningWare, now. The lids cannot go directly on a burner or over an open flame, it must be on the base because it is not vitroceramic glass. World Kitchen also manufactures ceramics that are NOT stovetop safe, so I would assume that’s why the removed the burner image from their original logo. Make sure you read the label and instructions before buying the wrong thing!
Pyrex is now tempered glass and is actually still made in the USA and according to this customer service announcement, and despite it no longer being made of borosilicate glass, it is still safe to use. Because people have experienced exploding Pyrex, there have been rumors floating around that this occurs because of the tempered soda-lime glass now used, but as I said, that article as well as the Consumer Product Safety Commission and other sources say it’s safe. As with everything, make sure you read the use and care instructions.
Pyrex glass bakeware
Pyrex’s video guide says not to use it in the broiler (despite many Pinterest recipes telling you otherwise – don’t believe everything you read!), make sure you put a little liquid under anything if the whole pan isn’t covered (like meat versus making a casserole, make sure there is liquid under the meat), preheat the oven, and use a cloth potholder – don’t put it on the stove burners, a metal trivet or a cold counter. I would say make sure the pan is room temperature if you’ve refrigerated something to bake later because just like ceramic, extreme temperature changes are not good for glass either. As with the Corelle, I know many people who have the story of that one person in their family that manages to blow up Pyrex, and we all assume by their personalities that it was probably their fault despite their claims of it being otherwise!
***
There are many brands of glass dinnerware and bakeware, and since we’ve talked about how ceramic becomes glass, it makes sense to fit glass in here, especially since Pyrex comes from Corning, Inc. with its ceramic cousins. Glass is always going to be more durable than ceramic, however, it shows scratching much worse than ceramic does. However, like ceramic, it sounds like there are ways to remove these scratches if you wanted to. I have a few colored glass plates that are really fun, but boy are they scratched! I am most familiar with brands like Libbey, ARC International, and Anchor Hocking and they are all very reputable and affordable options.
There are a few different things to consider when purchasing new ceramic dinnerware or bakeware, and I’ve also included some use and care advice to help you out.
Choosing Durability
Ceramics can be expensive, and usually the inexpensive ones will end up needing to be replaced constantly, so I’m a believer in spending more for better quality and that it will actually last a lifetime.
This is me standing on a Fiesta dinner plate as demonstrated to me by the Fiesta rep I met once.
As mentioned in the “Ceramic Dinnerware and Bakeware Basics” blog, durability comes from how the ceramic is made. Depending on how many times the piece was fired during its creation is a huge factor – the less (at higher temps) is better.
This butter dish knob broke off easily; super glue did the trick since I don’t eat off of it.
What also matters is the design – having thin edges or connecting pieces might be an indicator that it will chip. Imagine the piece lightly bumping into another piece in your dishwasher – edge to edge. Do you think it would stand up in this situation, or crack? The less edges the piece has the better, too. Bowls are a great example of this – does the base of the piece have a protruding edge? Just something else that could get chipped.
Colors can be fun until you put food on them, then all of a sudden the fun colors make your food look not so appetizing. I have a friend who gave up a cobalt blue loaf pan simply because she made mac and cheese in it and it looked inedible to her! There’s a reason why restaurants use whiteware; there’s also a reason why food judges always rate chefs on their “plating” – this is taught in culinary school, I kid you not!
Also to consider with color is what scratching will look like (see more about scratching on ceramic below). Cobalt blue is notorious for showing marks very well and customers were always returning it with complaints. I have the “Sunflower” color in Fiesta dinnerware, and while all of the different colored plates show a small amount of scratching, the yellow really looks unappealing.
Choosing a Brand
You want to do some research and make sure the brand you choose is going to be around for a long time, producing the same product lines, and also the same color choices, otherwise you won’t be able to replace or add to your collection in the future.
Fiesta dinnerware color options
Fiesta dinnerware actually claim they never discontinue pieces because the pattern has remained the same for decades, only the colors have changed (or rather, “retired“). This might not make a person who buys all one color happy if their color gets discontinued!! You should be able to find information on at least quality vendors about when a pattern came out or how often they discontinue colors, etc. if you do enough research.
Make sure to check to see if the dinnerware or bakeware you’re selecting is dishwasher and microwave safe. Generally all ceramics are, however, the claim that it is safe for the dishwasher doesn’t mean it’s safe FROM your dishwasher. I load all of my ceramic bowls with dishwasher-safe plastic pieces in between them to avoid them bumping each other while being cleaned. I also find that if a piece of bakeware has buildup on it, just like cookware, it’s probably just going to get baked on harder inside of the dishwasher and not come out clean.
As mentioned in the “Basics” blog, different elements exist within different color dyes that are used on ceramics. Different elements react differently when heated in a microwave; for instance, reds get hotter than any other color because of the lead contained in the glaze. It’s not harmful to you as a user, but it does react to the heat!
Not all ceramics can handle the same temperature ranges, so be sure to check the instructions or label of the piece in question. You can really only assume bakeware is good to 350 degrees Fahrenheit; anything higher you would want to be sure you check first. Some of the sturdier brands go as high as 480 degrees, but I’ve never seen one that is OK to use on “broil”.
Le Creuset cast iron oven and three different bakers. Don’t mix them up and put the bakeware on the stove!
Be wary of Pinterest recipes and other things you read online. Like with anything you read on the internet, not everyone’s an expert. (Not even me! I double-check myself constantly and will always update my blogs accordingly, however.) Two different casserole recipes I randomly found on Pinterest and tried asked me to put in my “oven safe” bakeware and then crank them up to 500 or broil and told me not to worry, it was fine. Luckily both times I realized my stupidity and turned the oven back down quickly enough.
When an item says it is “freezer to oven” safe, they mean they want you to warm it up with the oven. Don’t EVER put cold ceramic in a hot oven, let them come to temperature together! (Same goes for a pizza stone!) Extreme temperature changes are a major cause of cracking and crazing with ceramics.
Ceramics are never stovetop safe (with the exception of CorningWare’s stovetop safe line), so be careful when you are using brands that create both cookware and bakeware. I’ll never forget the poor gal who tried returning her Le Creuset baker because it cracked on the stove! It had a lovely electric burner ring stain on the three pieces it had become and we were not able to replace it for her because that wasn’t proper use – she thought all Le Creuset was safe for the stove. 🙁
CorningWare stovetop baker in a modern print
Surface Scratching
Scratching on ceramic is normally caused by two different things.
1. Flatware scratching: This is inevitable unless you do all of your cutting on a different surface. The metal from your flatware leaves unsightly marks on lighter colored porcelain and ceramics. There are various cleaning products you can purchase that they say will remove these marks, but I have never personally tried any of them.
2. Ceramic-on-ceramic scratching: This occurs when you stack your ceramics, more commonly with plates. Generally the base of a piece of ceramic has a ring that is not glazed and also a little rough to the touch. When you pull one dish out, it lightly scrapes against the other item it’s stacked against, causing a scratch. These scratches can actually be deeper and worse than flatware scratches.
Ceramic-on-ceramic scratching can be avoided by purchasing ceramics with less edging, sanding down your unfinished edges, or storing them in a plate rack versus stacking them.
Plate rack storage to avoid surface scratching.
I created a guide for you, which includes a quick video on how to sand your ceramics without sandpaper, using other pieces of dinnerware. You can also use a lower number grit sandpaper.
Some of this information was already in my “Clay & Terra Cotta Cookware” blog, but we’ll go into more detail here. Some people might be surprised or confused that dinnerware and bakeware are being lumped together, but the same properties exist among any items made from ceramic, and certain companies make both. The only difference is the shape they form them into!
Emily Henry dinnerware, bakeware, and stovetop collections are all made from the same clay!
So first, some ceramic basics. Clay, when fired, becomes crystalline, like glass. Therefore, ceramic dinnerware and bakeware is no different than purchasing glass dinnerware and bakeware. Meaning it’s non-porous (unless chipped!) and environmentally friendly. Definitions
Le Creuset dinnerware set
Earthenware is non-porcelain, clay-based pottery that is porous after being fired. It can be made out of a variety of different clays and can be glazed. Terra Cotta is a type of earthenware made from clay and therefore it is also porous after being fired, but is never glazed. Ceramic is made from clay in the form of kaolin but sometimes other materials are mixed in, as well. It is always glazed and often colored. Most ceramics are crystalline, meaning they act like glass. Porcelain is made from clay and other materials fired at high temperatures, and is the most glass-like of all the varieties of ceramics. It is often referred to as China or Fine China since that is where its production originated. Stoneware is ceramic that has been fired once at a higher temperature and is considered to be even stronger than porcelain. Confused yet? 😛 Again, ceramic is like glass, non-porous and strong. Glazes Different manufacturers utilize different glazes to create the colors on their ceramics. A few vendors even use natural ways to color their wares; Emile Henry uses metal oxides (naturally occurring) to create their colors. As I mentioned, ceramics are non-porous so you wouldn’t have to worry about anything in the colors leaching out into your food, but I suppose if you were still using chipped ceramics you would have to consider the glazes at that point. Most inexpensive ceramics made in China also contain glaze made in China, however, if a piece is manufactured in one country does not guarantee that the glaze also came from the same country, so do your homework if this matters to you!
Fiesta dinnerware colors!
Every color has different elements within it, so you’d have to know your pigment chemistry to focus your concerns properly. For instance, red dyes have the most lead in them, yellows can have cadmium, and blues can contain cobalt. Most people are only concerned with lead, so know that all items are lead tested before they are able to be sold in the United States, which means anything you are buying off the shelf is considered within safe levels. You shouldn’t be using cracked or chipped ceramics, however, so this shouldn’t be a concern. It is against food safety regulation to eat off of cracked dinnerware because bacteria can grow in cracks, so always send your food back if you receive it on something chipped or cracked! (Chipped or cracked glassware is just plain unsafe – you don’t want to cut yourself! Send it back.) Chipped ceramic will also get much hotter in the microwave, as will anything with more lead in the glaze. Yes, your favorite red mug really does get hotter than your white one, you’re not crazy! Cracking Versus Crazing
This plate is cracked!
Cracking is when an object breaks into two or more pieces under stress, while crazing is the phenomenon that happens before cracking. Crazing looks like a network of cracks, usually within the glaze. You can feel a crack if you run your finger over it, while you cannot actually feel the crazing if you were to do the same.
This bowl has crazing.
You can still utilize dinnerware or bakeware that has crazing, you just want to be extra careful with it because sometimes bumping it hard in the affected area will cause it to actually crack. Other times, the ceramic will never actually crack and you can use it for ages, which makes sense because crazing can actually increases the strength of the piece…ah, science! Crazing is caused by flaws in production (less expensive pieces made by machines with low quality control will craze easily) or excessive stress on the piece (using it at higher temperatures than recommended). Making Strong Ceramic Pieces What makes one brand of ceramic better than another? Ceramics that don’t have a lot of extra edges or have smoother, thicker edges are more likely to last longer, like Fiesta dinnerware. The less edges there are, the less chance they have to chip! Pieces that have to be added on later, like handles and knobs, can be very fragile because of how thin they can be and difficult to “attach”, so be cautious. How many coffee mugs do you own with broken handles?!?
Fiesta has thick and almost non-existent edges making it very hard to break.
Companies that reuse their molds for too long will start losing the quality control in their production. Think about it – the molds the ceramics are created in go in and out of the kilns repeatedly, breaking down over time. Le Creuset actually destroys their molds after each firing so each piece is unique and considered to be hand-crafted. (The same goes for their cast iron!)
Le Creuset stoneware
I’ve mentioned molds going in-and-out of the kiln repeatedly, but didn’t talk about how the ceramics themselves sometimes do, too. The more something has to go into the kiln like this, the more brittle it becomes. As stated in the definitions section above, stoneware and porcelain are created at higher temperatures, which makes them stronger because they didn’t have to go in-and-out as often as others might have. Fiesta dinnerware and Emile Henry are both “high-fire” meaning they only go in once at an extremely high temperature. This is the strongest ceramic dinnerware and bakeware you will find, but the other stoneware is very strong, too. More details about “Buying Ceramic Dinnerware and Bakeware“ More details about “Ceramic & Glass Dinnerware & Bakeware Brands“
