A casserole is a kind of food which is opend cooked in an oven that is heated to its final eating temperature. Casseroles can be either salty and hearty or sweet dishes.This simple definition explains why casserole dishes belong to the category of oven porcelain and therefore have to fulfil many of the requirements of functional dishes. Porcelain for so-called refractory use requires a design superior to tableware in terms of raw material composition, firing method and shaping of edges, bases and walls. Ovenproof porcelain and tableware for oven dishes must on the one hand be able to withstand direct thermal action, absorb heat and release heat. In principle, all hard porcelain is fireproof, but it is not suitable for direct use in an oven. The glaze, as a second layer on the porcelain body, must be adapted to the thermal reaction of strong heat, because the thin, glass-like glazes usually have different coefficients of expansion than the body below.
Up to about 200° C this usually has an insignificant effect on the service properties of the casserole porcelain. In the commercial sector, however, where temperatures of 220° C and more are used, especially for salamanders or convection ovens (combi-steamers), professional ovenproof dishes are required. On the following product pages, you will find a detailed description of the application characteristics and can also read the recommended temperature ranges on the Consultation tab.
Basically, the following applies to all the following porcelain components for use in ovens and fires: 100% dishwasher resistance, microwave resistance, robust body design and flat bottoms, i.e. smoothly polished, unglazed surfaces for ideal heat absorption and heat dissipation.
