Piral Italian Terra Cotta Cookware

Do you ever cook in terra cotta pots, or bake in terra cotta pans? We like how flexible terra cotta cookware is; these pots from Sur La Table can go on the stove and in the oven, and they look awfully pretty on the table too. Plus the price is just right.

This pot, also pictured above, is the bombata. It's nearly six quarts, and it has a crystalline nonstick glaze.

This pot is called a tegame, and it has handles to go easily from stove to oven.

This cookware is made in the Italian city of Albisola; the factory there has been making pottery for a long time. We love the old-fashioned shapes and beautiful colors of this cookware. We're still curious about cooking in terra cotta, too - does anyone have experience with this sort of cookware?

• Terra Cotta Bombata, on sale for $39.95 at Sur La Table
• Terra Cotta Tegame, on sale for $34.95 at Sur La Table

More terra cotta and clay tools for the kitchen
• Good Product: Black Chamba Ware
• Stefani Terracotta Water Coolers and Purifiers
• Best Product: Brown Sugar Saver
• Terra Cotta Bread Warmer from JBK Pottery

Comments (8)

I'd love to hear if they retain heat well. I am serving 20 for Thanksgiving and am still researching how to serve a large portion of gravy and ensure it stays warm.....

posted by kari-anne on October 30th 2008 at 7:36am
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Would terra cotta hold up on an induction stove top? We have one at our new apartment and its so shiny and easy to clean but I don't really know what i can use on it.

posted by cate918 on October 30th 2008 at 8:26am
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Cate, I doubt terra cotta would work at all. Induction cooktops work by heating the metal of the pan using a magnetic field. Since these aren't metal, I don't think they'd heat up. I might be wrong, but that's my understanding.

Kari-anne, try a double boiler maybe? I kept chocolate liquid for a long time by keeping a metal bowl over a pan of hot water.

These are lovely pots and that lower one looks perfect for one of my favorite winter recipes.

posted by Tiamat_the_Red on October 30th 2008 at 8:29am
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I have a Sango pot, similar to the tagame shown above. It does retain heat beautifully. I've come back and opened the lid of a casserole an hour or two after we ate first portions and the food was still heated.

My question: My pot says it's microwave and oven safe, but doesn't say anything about the stovetop. Is it fine for that too? It'd save me a lot of trouble if so!

posted by seidhr on October 30th 2008 at 8:53am
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i've been looking for an inexpensive pot that can go from the stove top to oven--this looks perfect!

posted by nyalli718 on October 30th 2008 at 10:27am
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Cate

I'm envious of your induction stove top! I've heard the rule of thumb is that if you can stick a magnet onto it, it will work on your stove top (As Tiamat stated, the stovetop works using magnetic fields).

posted by SoSue on October 30th 2008 at 11:33am
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Kari-anne, I use my teapot warmer for gravy. Works like a sterno, but uses a tealight candle instead. Keeps everything pretty warm for a little candle!

Sort of looks like this:
http://www.theteahousetimes.com/images/Victorian%20Teapot%20Warmer.jpg

Good luck!

posted by Tara blogs about everything on October 31st 2008 at 7:46am
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yeah they are great for retaining heat---- i often pull things out of the over before they are totally done and let them finish cooking in the pot.

posted by kristian on October 31st 2008 at 9:52am
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