Best for: Braising, roasting, baking, casseroles, and stewing.
Heat conduction: Poor, so it’s good for slow cooking. Holds heat well. Some glazed stoneware can go onto the stove top (hob), so it’s best to check with the manufacturer.
Versatility: Some stoneware can be used with the broiler/grill, oven, microwave, freezer, and dishwasher: check with the manufacturer.
Temperature change: Can be used at high temperatures but should not go suddenly from cold to hot or vice versa.
Non-stick surface: No, but develops a stick-resistant surface with use.
Care: It breaks easily. Don’t drag cookware across surfaces. Do not bring food to a boil in stoneware or the container may shatter or explode.
Ability to change size/shape: No.
Clean: Scrape the pot with a nylon-bristled brush using hot water and no soap. If you want to ensure there are no bacteria, heat the pot in the oven.
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