Masonry oven Masonry oven A masonry oven, colloquially known as a brick oven or stone oven, is an oven consisting of a baking chamber made of fireproof brick, concrete, stone, clay, or cob. Though traditionally wood-fired, coal-fired ovens were common in the 19th century, and modern masonry ovens are often fired with natural gas or even electricity. Modern masonry ovens are closely associated with artisanal bread and pizza, but in the past they were used for any cooking task involving baking. Masonry ovens are built by masons. Humans built masonry ovens long before they started writing. The process began as soon as
Ceramic mechanical strength σ by the Hall-Petch equation, hardness, toughness, dielectric constant, and the optical properties exhibited by transparent materials. Physical properties of chemical compounds which provide evidence of chemical composition include odor, colour, volume, density (mass / volume), melting point, boiling point, heat capacity, physical form at room temperature (solid, liquid or gas), hardness, porosity, and index of refraction. Ceramography is the art and science of preparation, examination and evaluation of ceramic microstructures. Evaluation and characterization of ceramic microstructures is often implemented on similar spatial scales to that used commonly in the emerging field of nanotechnology: from tens of angstroms