Masonry oven ceramic or stoneware oven liner that provides many of the benefits of a cloche without restricting the baker to one size of pan. It is sometimes possible to cook bread on a grill to simulate the use of radiant heat in a masonry oven; while this is generally reserved for flatbreads and pizzas, a few recipes for loaf breads are designed to use a grill as well, with or without a masonry or ceramic heating surface. Masonry oven A masonry oven, colloquially known as a brick oven or stone oven, is an oven consisting of a baking chamber made of
Ceramic foam of the earliest and still most common is the polymeric sponge method. A polymeric sponge is covered with a ceramic in suspension, and after rolling to ensure all pores have been filled, the ceramic-coated sponge is dried and pyrolysed to decompose the polymer, leaving only the porous ceramic structure. The foam must then be sintered for final densification. This method is widely used because it is effective with any ceramic able to be suspended; however, large amounts of gaseous byproducts are released and cracking due to differences in thermal expansion coefficients is common. While the above are both based on