Because bread and pastries staying in stoneware keeps longer fresh and edible much longer. It's taste for days more long better than in other containers and taste better than usual. The mystery is easily explained: 1) The relatively thick wall compensates for variations in temperature, inside it is a little cooler than the room. 2) The opposing air holes allow the proper amount of air to the bread, it needs to breathe. 3) clay absorbs moisture and releases moisture. In burlap bags and wooden boxes of bread, the bread is getting too much air, it dries out quickly - in bags and lunch boxes made of plastic it too little air, the precious food rots quickly and often goes to waste. On this important consumer benefit and enjoyment of the palate, the bread, pots of clay also offer a treat for the eye - there are a variety of colors, patterns and images in two forms. Due to the small-scale manufacturing, each piece is unique. This begins with the potter's wheel, continues through the cracks and freehand painting and ends in the kiln - depending on where the pot is, there are small differences in the colors - and the result is a unique piece. The salt glaze is a glaze for centuries tried and tested with pure saline. Through the combustion process in an open fire - now with gas burners at 1250 degrees Celsius - it contains a special stoneware hardness and strength without pores. |
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