Originally Posted by Copperhead
I have been trying to decide between a new stonewear pan or a ceramic one
and I chose the ceramic one because it was half the price. Anyway it arrived yesterday (Friday) and used it to cook our "Friday Fry-Up" hash browns.
The rest of the meal was done on a George Foreman grill and griddle as usual. The problem I have is this : how long do I need to cook the hash browns so that they are crispy and hot?
I did pottery/ceramics for a few years. I need to ask - are you using it directly on top of the stove?
Generally speaking, ceramic is not water proof nor high temp proof, eventually extended use in a hot oven will craze the glaze and it won't be waterproof anymore.
Stoneware, properly fired to the correct temperature, in itself will seal (becomes vitreous) and you don't even need a glaze. It is, however, a much rougher surface without and so tis often glazed where food or liquid will come in contact. simply makes for easier, aesthetically looking clean up.
That being said, I have been out of the business for many years. I recently purchased a clay Tagine that said you could put it on an open flame. I use a gas stove and although I have been reassured it will do well, I have not had the nerve to put it on an open flame. My early basic training gone too deep. I have used it in my oven and on the BBQ with indirect heat with great success.
Back to your question.... are you using cooked potatoes for your hash browns? is it in the oven or stovetop? are you preheating the dish?
In all probability you will need to experiment with your own stove and style of cooking. I would cut back on your regular style of cooking hash browns (I presume) in your cast iron skillet and slowly bring it up to a reasonable length of time for cooking and results.
Hoping that this is of some
help. Please keep us up to date on how you are making out! We all need to learn!