Advantages

Disadvantages

Cleaning

Properties

 very hard and strong

may be porous and absorb

subject to scratching

Beware of clay/ceramic cooking products you bring in from other countries which may contain lead glazes;

Stoneware should be cleaned with only hot water and a sponge or light scrubber. Soap will remove the oil seasoning, which must then be replaced in order for the utensil to perform properly.

Stonewares are high fired ceramics (usually containing fireclay, which adds to their strength) often made of clays that are not highly refined. They can be brown, buff or white, and commonly have some specks and some particulate material such as sand or fine grog. Stonewares are vitreous or semi-vitreous, not translucent. Natural stone cooking utensils are generally meant to cook foods that require long, slow cooking, as with stews. The most common is soapstone, a relatively soft stone which is mined then shaped by carving.

Stone is usually quite absorbent, so it must be seasoned before use. Covering all surfaces with oil and putting it in a medium oven for about a quarter hour usually does the trick. This generally causes the stone to darken, as it will with continued use.

Care must be taken to heat stone slowly and not subject it to temperature shock. Stone utensils are usually banded to prevent any cracks from developing into larger ones, and allows for continued use of the utensil, even with small cracks.

Because stone holds heat like iron, it is excellent for keeping foods hot while serving. Griddles can be used for making pizza or for tabletop cooking for bite-size foods.