A Pottery Kitchen
Marty Martindale

Pottery can play a larger role in our kitchens, especially as kitchens are so increasingly entertainent scenes.

Far from old-time Victorian fine china, it’s everything but,  yet lots more  serviceable. No. It’s not fine. It’s not delicate. It’s everything but! However if you develop a taste for the bold, hefty and colorful, pottery creates a look quite exquisite with weaving, gleaming or dull metals and items from nature.

Besides looks, pottery serves kitchen functions very nicely as well. For instance, I like a number of seafood sauces when I serve a shrimp and scallop dinner. I also don’t like a bunch of runny sauces running into each other on my plate. As a potter, I hand-built a simple dish with three compartments. The same would be true for any number of compartments or any-shaped plate you design to assist in eating special meals you enjoy frequently.

We all know we can buy gorgeous covered pots at quite hefty prices, and they are a joy to bake special recipes in. However, all sturdy pottery can take external heat, as well. Any flat-surfaced electric stove’s burner, set on low, keeps foods warm in pottery bowls for long periods without burning. It’s also handy to heat commercial pesto which can’t be cooked and to melt butter into veggies before serving.

Pottery makes excellent gifts, as well.

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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