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Kentucky Stoneware Baking Dish (9" x 13")

Crafted with clay harvested from natural deposits in Kentucky and Indiana. Safe for use in microwave, oven and dishwasher. Handmade in Kentucky since 1815. Serve your meal in our matching Plates (7.5” & 11”) and Bowls (9” & 11”). (more info)

$99.00
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Chicken parmesan, egg frittata, double fudge brownies, apple galette…the list of heartwarming foods you could whip up in this stoneware baking dish is practically endless. If you are a baker, you will appreciate the crispy, brown crusts achieved with stoneware and its uniform heat distribution. Those delicious crusts will stay on the food and not linger in the pan, as stoneware has a naturally non-stick surface after its first few uses and seasonings.

Stoneware retains heat even after coming out of the oven, so you can present a lasagna or quiche in this rectangular baker right at the table while keeping it piping hot. The stoneware is handmade from locally mined clay in a Louisville, Kentucky studio, where at least 20 artisans are involved in the forming, firing and glazing of each piece. 

Use & Care

Stoneware can be safely used in the oven, microwave, dishwasher, refrigerator and freezer.

Kentucky stoneware handmade baking dish


Sudden changes in temperature will cause volatile expansion and shrinking that leads to cracking, so it’s best to warm frozen stoneware slowly in the oven. Do not put a frozen dish directly in a hot oven, and, conversely, do not place hot stoneware immediately in the freezer. Leave hot stoneware to cool before storing in the refrigerator or freezer.

With the carefully applied glaze, stoneware is easy to wipe clean. You can even use a permanent marker to write your name on the bottom before taking the item to a potluck or to label leftovers. The markings wash off with rubbing alcohol. Stoneware is naturally resilient to scratches and fading. Superficial marks from silverware can be cleaned with silver polish or cooktop cleaner.

Suggested Recipe:
Roasted Eggplant Terrine with Fresh Ricotta and Pomodoro
from Brooklyn's Hearth & Table


Pomodoro Sauce:
1/4 cup extra virgin olive oil
1 medium onion, minced
1 pinch crushed red pepper flakes
1 28-ounce can peeled tomatoes, puréed in food processor
1/4 cup dry white wine (suggested: Pinto Grigio)
Kosher salt

Heat extra virgin olive oil over medium heat. Add minced onion and cook, stirring until soft - about 12 minutes. Add crushed red pepper flakes, then tomatoes, and season lightly with kosher salt. Add three leaves of basil and white wine. Bring to a boil. Reduce the heat to low and cover pot. Stir occasionally until sauce thickens. After an hour, take the sauce off the pan and let cook. Once cooled, purée sauce in the food processor or blender until silky smooth.

Terrine:
2 eggplants
1 1/2 cups fresh ricotta
1 cup Pecorino cheese
2 cloves garlic
1 bunch fresh basil
1/4 cup Italian flat leaf parsley
1/2 cup extra virgin olive oil
2 tbsp dry oregano
salt and pepper

Preheat your oven to 450˚C. Thinly slice your eggplant into rounds. Place one layer of eggplant on each baking tray and drizzle with olive oil, salt and pepper to taste. Place eggplant in the oven and cook 10 minutes on each side.

While the eggplant is cooking, finely chop 1/4 cup of both basil leaves and parsley. Place fresh ricotta in a bowl. Use a microplane to grate garlic cloves into ricotta. Add freshly chopped herbs, dried oregano, one tablespoon of Pecorino cheese, salt and pepper, and mix.

Once all eggplant is cooked, lightly coat the stoneware baking dish with olive oil then pomodoro. Add a layer of eggplant, ricotta and another layer of eggplant, topped with Pecorino cheese. Keep layering until you reach the top of the dish. Sprinkle Pecorino cheese and adorn with basil leaves.

Place in the oven at 350˚C for 15 minutes or until all cheese has melted. Enjoy!

Production & Design

This stoneware company’s roots reach all the way back to 1815, amidst the early American expansion to the west after the Louisiana Purchase and the War of 1812. An enterprising young man by the name of Jacob Lewis established a pottery company that created 30 gallon stoneware barrels to carry and store precious cargo and foodstuffs such as sugar, flour and whiskey. He also created stoneware plates, bowls, butter churns and other daily dishware that were a cheaper alternative to the pewter that was popular at the time.

Throughout the years, the company has continued to innovate new models and products for the modern cook, but it continues to hand-make stoneware in the same tradition that Jacob Lewis began the company with back in the 1800s.

Natural stoneware clay up to 250 million years old is harvested from deposits in Kentucky and Indiana. Once the clay is brought in from the mines to the studio in Louisville, Kentucky, 20 artisans work each piece, starting with 1,100 pounds of dry clay that is mixed for nearly 18 hours with 200 gallons of water. The blunging tank mixes the batches of clay to break up the material before being filtered with a fine sieve, removing impurities like twigs and rocks.

A filter press makes clay cakes by removing excess water and any remaining particles. Water is added to the cakes, in different amounts, to make two different consistencies of clay—a thick, potter’s clay for use on a jigger wheel and a thinner, liquid slip clay for use in ceramic molds.

After being formed, each piece dries for about 15 hours before being hand smoothed, sanded, glazed and heated in the kiln for at least 27 hours. A final sanding and inspection completes the process.

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Specifications

Dimensions
9” x 13” (23 x 22 cm)

Materials
Natural stoneware clay
Glazes (lead and arsenic free)

Made in
U.S.A.
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