For years I’ve wanted to cook with my pots directly on the stovetop. Now I am excited to offer you Flameware.
Clay cooking pots are a poem. They sound good. Their heft is a pleasure. They hold the heat. They communicate in the language of earth and weight, patinas and food. They are workhorses who do the heavy cooking.
The first time I threw a pot, I felt joy gather in my hands. The clay spun round. In a few moments there was a little pot, and I was transformed and my long career began.
But by the time I was 68, I was tired. So I just started making cooking pots. I experimented with mixing up small-batch recipes of clay bodies from the 1950 experiments done by Bill Sax, Karen Karnes and others. Fortunately, I encountered Robbie Lobell who was teaching a Flameware workshop at her studio on Whidbey Island. A week with her saved me years of trial and error. Still it took me a year to believe this amazing material really is capable of withstanding the cooking treatment! I tested every pot with ice and fire, and gave the first big one to my husband! He bought Ruhlman’s 20 (a cookbook), learned how and now loves to cook! I am so happy to be making Flameware for anyone who longs to bring new energy to cooking — every day!
Flameware pots can be used right on the burner, gas or electric, in the oven, or on the grill, gas or charcoal. They have been tested and are ready to use.
Flameware in action
Cleaning & Care
Simply soak in soapy warm water for half an hour. If necessary, scrub them; they won’t scratch. Use baking soda to release baked-on food. They are clay, so don’t drop them!
Flameware pots will serve you for years. I hope you enjoy cooking with them! Feel free to email me with questions and ideas at email@example.com