Flameware FAQs
Before these Comals, WokPots, and Pie Dishes became available to purchase here, they were tested. And tested. And then tested again. For the Comals and WokPots, we tested them on stovetops (electric, gas, induction with a diffuser, and on a grill) and in ovens. For all flameware pieces, we put them in freezers, and then directly into pre-heated ovens and on hot burners. We banged them around, not always on purpose, and exposed them to surface temperatures higher than necessary and roasting longer than we should. We scorched, seared, charred, and saute-ed. All in the name of quality control and to truly know that these pieces deserve to be a valued cooking appliance in any home.
Our FAQs have come from these tests, and they've come from inquiries and feedback while we were fine-tuning our production processes. Because we want to be as responsive as we can, they will be updated as we field new feedback, so let us know if you have a question you don't see below!
FLAMEWARE FAQs:
What is Flameware?
Flameware is lead-free, non-toxic clay that can withstand thermal shock (sudden temperature changes) without cracking. This means it can go into a pre-heated oven, or be used directly on a burner.
Can the Flameware Comal and WokPot be used on all stovetops?
Your Comal can be used on electric or gas cooktops, or directly on the grill. If you have induction cooking, your Comal may be used on top of a cast iron/metal diffuser/heat spreader. And depending on how your electric burners heat, you may also want to use the diffuser as it helps evenly heat at a slower pace. While glass cooktops generally come with a warning about using ceramic cooking appliances, we have also used flameware successfully without damage to the surface, so really it's up to you and how you use your cookware!
Do the Flameware pie dishes need to be heated with the oven, like my stoneware pie dishes?
Short answer: no! This makes holiday pie making so much easier, as the oven often goes on in the morning and stays on all day! You can put your flameware pie dishes directly into a pre-heated oven!
How sturdy/strong is the Flameware?
Flameware is definitely less brittle than regular stoneware, and in my testing it has stood up to all the basic knocks and bumps that happen in a kitchen. That being said, it’s still ceramic, and if you drop it you may well break it.
So, don’t drop it!
How have you tested the Flameware?
Before I developed our first piece, the Comal, I created test pieces that allowed me to test the clay durability from freezer to burner to ice bath to pre-heated oven. Tests were far beyond the likely uses in a standard kitchen (even professional kitchen). Test Comals have been put through scorching heats, cooking with various oils and liquids, dry roasting, oven cooking, and cleaned immediately and after sitting. If you follow my @homemadetastesbetteronhandmade or @crazygreenstudios page on Instagram, the Comal you see most in those images and reels is the very first test Comal made that continues to work beautifully and clean up like a dream!
Do I need to season or cure my Flameware?
Nope! Each Comal and WokPot is hand burnished, compressing the surface of the Comal to a smooth finish that quickly becomes non-stick the more you use it. Seasoning or curing will not hurt your Comal, and is a lovely ritual that may be a good introduction in using your Comal, but it’s not necessary. I recommend searching YouTube for instructions on curing with pickling lime.
Do I need to use oils or liquids to cook on the Flameware?
Dry roasting/charring peppers works beautifully on the Comal. You also need no oil (unless called for in a recipe) when cooking off tortillas or flatbreads. In general, you can certainly use a little oil or butter for cooking vegetables or for searing meats, and you can add other liquids as needed while cooking. As you use your Comal, you will learn just how much is needed, just like you’ll learn how hot or cool you want to have your burner.
How does the Flameware distribute/retain heat?
The Comal and WokPot will give you a nice, even heating surface, and the heat stays in the pot even when you adjust the burner level, so don’t set a high heat temperature with the intention of easing off after you see it sizzle. Ease up to it, and learn how beautifully it heats. It’ll be easier to add heat than take it away, so give yourself time to learn the rhythm of your Flameware as well as how it interacts with your various heat sources. If you find foods scorching or burning, then start with a lower initial heat. Best practice is to heat it up slowly the first time, not to protect the Flameware, but to find your stove's 'sweet spot'. Cook surfaces will vary, so how low/slow will depend on what you're using. If you're using it directly on a grill, make sure you have both hot and cool areas of the grill. Even though the Flameware will retain the heat, being able to move it over to a cool side of the grill will help you keep control and avoid burning.
The Comal will get warm/hot as the heat source radiates out heat, so if you are cooking on a larger burner, plan to have a pot holder or maybe some tongs to help move the Comal off the burner. As for the WokPot, if the handle is not over the heat source, it will not radiate the same heat as what is over the burner, so you can easily grab it to reposition the pot. If you're not sure you believe that, then know that the handle is designed so the silicone handle cover you might put on a cast iron pan will also fit on the WokPot handle.
Will the Flameware change in appearance as I use it?
Oh yes, from the first use you will begin to see changes. The underside, where it sits directly on the heat source, will show marks for sure, and the cooking side will start to change color as you use it. If you get the heat a bit too high, you’ll see scorch marks, but even if they stay on the pot after cleaning, it will not affect the quality of how it cooks. The evolving color changes on your Flameware are a part of the natural 'seasoning' and should be embraced.
What utensils can I use on my Flameware?
You can use any of your favorite utensils (wood, silicone, metal) on your Flameware, but I recommend wooden spoons and spatulas the most as they are firm but soft, so if you accidentally whack the Flameware you’re not likely to chip it. Depending on your utensil and how you use them, you may also see marks on the surface, but that’s just another part of the natural ‘seasoning’ that takes place as you use your Flameware.
How do I clean my Flameware?
Flameware pots are so easy to clean! You can plunge them directly into or under running water after use (that actually makes clean up even easier!), and use a green scrubby or wooden spatula to clean off any residue. If you have anything that really stuck during cooking, let it soak for a few minutes and then clean under running water. Almost immediately you’ll see the water bead off the burnished surface as whatever was stuck slides easily off, and each use will make your Comal or WokPot more and more non-stick. While you can put the Flameware in the dishwasher, hand washing is recommended. And you can let your Comal drip dry in the drainer.
Can I use a lid with Flameware?
While I do not make lids for the Comal or WokPot, you can certainly use one if you want or need. I find that the lid to a standard stock pot will cover either form, or you can use a silicone "universal lid'. You can find a set of three sizes here from Dash , and with the slight curve of the Comal and average width of the WokPot, they work perfectly to retain steam and heat when you’re saute-ing or steaming foods (these are the lids you'll see me using on IG).
Got a question about the Comal you don't see here? Ask us!
Our FAQs have come from these tests, and they've come from inquiries and feedback while we were fine-tuning our production processes. Because we want to be as responsive as we can, they will be updated as we field new feedback, so let us know if you have a question you don't see below!
FLAMEWARE FAQs:
What is Flameware?
Flameware is lead-free, non-toxic clay that can withstand thermal shock (sudden temperature changes) without cracking. This means it can go into a pre-heated oven, or be used directly on a burner.
Can the Flameware Comal and WokPot be used on all stovetops?
Your Comal can be used on electric or gas cooktops, or directly on the grill. If you have induction cooking, your Comal may be used on top of a cast iron/metal diffuser/heat spreader. And depending on how your electric burners heat, you may also want to use the diffuser as it helps evenly heat at a slower pace. While glass cooktops generally come with a warning about using ceramic cooking appliances, we have also used flameware successfully without damage to the surface, so really it's up to you and how you use your cookware!
Do the Flameware pie dishes need to be heated with the oven, like my stoneware pie dishes?
Short answer: no! This makes holiday pie making so much easier, as the oven often goes on in the morning and stays on all day! You can put your flameware pie dishes directly into a pre-heated oven!
How sturdy/strong is the Flameware?
Flameware is definitely less brittle than regular stoneware, and in my testing it has stood up to all the basic knocks and bumps that happen in a kitchen. That being said, it’s still ceramic, and if you drop it you may well break it.
So, don’t drop it!
How have you tested the Flameware?
Before I developed our first piece, the Comal, I created test pieces that allowed me to test the clay durability from freezer to burner to ice bath to pre-heated oven. Tests were far beyond the likely uses in a standard kitchen (even professional kitchen). Test Comals have been put through scorching heats, cooking with various oils and liquids, dry roasting, oven cooking, and cleaned immediately and after sitting. If you follow my @homemadetastesbetteronhandmade or @crazygreenstudios page on Instagram, the Comal you see most in those images and reels is the very first test Comal made that continues to work beautifully and clean up like a dream!
Do I need to season or cure my Flameware?
Nope! Each Comal and WokPot is hand burnished, compressing the surface of the Comal to a smooth finish that quickly becomes non-stick the more you use it. Seasoning or curing will not hurt your Comal, and is a lovely ritual that may be a good introduction in using your Comal, but it’s not necessary. I recommend searching YouTube for instructions on curing with pickling lime.
Do I need to use oils or liquids to cook on the Flameware?
Dry roasting/charring peppers works beautifully on the Comal. You also need no oil (unless called for in a recipe) when cooking off tortillas or flatbreads. In general, you can certainly use a little oil or butter for cooking vegetables or for searing meats, and you can add other liquids as needed while cooking. As you use your Comal, you will learn just how much is needed, just like you’ll learn how hot or cool you want to have your burner.
How does the Flameware distribute/retain heat?
The Comal and WokPot will give you a nice, even heating surface, and the heat stays in the pot even when you adjust the burner level, so don’t set a high heat temperature with the intention of easing off after you see it sizzle. Ease up to it, and learn how beautifully it heats. It’ll be easier to add heat than take it away, so give yourself time to learn the rhythm of your Flameware as well as how it interacts with your various heat sources. If you find foods scorching or burning, then start with a lower initial heat. Best practice is to heat it up slowly the first time, not to protect the Flameware, but to find your stove's 'sweet spot'. Cook surfaces will vary, so how low/slow will depend on what you're using. If you're using it directly on a grill, make sure you have both hot and cool areas of the grill. Even though the Flameware will retain the heat, being able to move it over to a cool side of the grill will help you keep control and avoid burning.
The Comal will get warm/hot as the heat source radiates out heat, so if you are cooking on a larger burner, plan to have a pot holder or maybe some tongs to help move the Comal off the burner. As for the WokPot, if the handle is not over the heat source, it will not radiate the same heat as what is over the burner, so you can easily grab it to reposition the pot. If you're not sure you believe that, then know that the handle is designed so the silicone handle cover you might put on a cast iron pan will also fit on the WokPot handle.
Will the Flameware change in appearance as I use it?
Oh yes, from the first use you will begin to see changes. The underside, where it sits directly on the heat source, will show marks for sure, and the cooking side will start to change color as you use it. If you get the heat a bit too high, you’ll see scorch marks, but even if they stay on the pot after cleaning, it will not affect the quality of how it cooks. The evolving color changes on your Flameware are a part of the natural 'seasoning' and should be embraced.
What utensils can I use on my Flameware?
You can use any of your favorite utensils (wood, silicone, metal) on your Flameware, but I recommend wooden spoons and spatulas the most as they are firm but soft, so if you accidentally whack the Flameware you’re not likely to chip it. Depending on your utensil and how you use them, you may also see marks on the surface, but that’s just another part of the natural ‘seasoning’ that takes place as you use your Flameware.
How do I clean my Flameware?
Flameware pots are so easy to clean! You can plunge them directly into or under running water after use (that actually makes clean up even easier!), and use a green scrubby or wooden spatula to clean off any residue. If you have anything that really stuck during cooking, let it soak for a few minutes and then clean under running water. Almost immediately you’ll see the water bead off the burnished surface as whatever was stuck slides easily off, and each use will make your Comal or WokPot more and more non-stick. While you can put the Flameware in the dishwasher, hand washing is recommended. And you can let your Comal drip dry in the drainer.
Can I use a lid with Flameware?
While I do not make lids for the Comal or WokPot, you can certainly use one if you want or need. I find that the lid to a standard stock pot will cover either form, or you can use a silicone "universal lid'. You can find a set of three sizes here from Dash , and with the slight curve of the Comal and average width of the WokPot, they work perfectly to retain steam and heat when you’re saute-ing or steaming foods (these are the lids you'll see me using on IG).
Got a question about the Comal you don't see here? Ask us!
