Masonry oven more common as accessory features of a masonry heater. A compromise design known as the gueulard in France combines aspects of both internal and external-fired models. Masonry ovens remain popular in part because of the way their use affects cooking processes and food flavor. Where modern gas or electric ovens cook food by moving hot air around inside an insulated, lightweight box, a masonry oven works by soaking up heat, like a battery building up a full charge. When hot, the heavy oven walls release the heat slowly, for hours. Thus the food is cooked not only by hot air,
Conservation and restoration of ceramic objects and grease may be held on the surface loosely by electrostatic forces or weak chemical bonds and are easily removed. Some deposits, such as calcium salts, can be strongly attached to a ceramic surface, especially if the surface is unglazed. There are two main methods in which ceramics are cleaned and treated: mechanically and chemically. Not all ceramic pieces are dry when they need cleaning. Some ceramics, such as those that are excavated archaeologically, will be damp or wet in nature. Conservators tend to remove the surface dirt before the object is completely dry. This is done because it is