CON PADERNO

PORCELLANA
PORCELAIN COOKING DISHES
A BRIEF HISTORY
Porcelain was first produced by the Chinese, supposedly during the Tang Dynasty which ran
from 618 to 907 A.D. The West first came to hear about porcelain in the thirteenth century from
Marco Polo’s writings. In the seventeenth century, the use of Chinese porcelain spread rapidly
thanks to the popularity of some new beverages: tea, coffee and chocolate.
PORCELAIN IN THE KITCHEN
Fine and delicate, porcelain withstands heat well and is excellent for cooking and serving food.
Given its resistance and the fact that it can be presented directly on the tabletop, it is used
for timbales, soufflés, ramequins, tarts and other baked foods. Waterproof and non-reactive to
foods, it distributes heat well and maintains it for a long time. It can be used both in traditional
and microwave ovens, and can also be put under the grill for light gratins. It must not be used
over a direct flame and cannot withstand thermal shock.
TIPS
When removing hot porcelain from the oven, do not place it on steel or marble tops or pour cold
liquids into it.
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