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
Conservation and restoration of ceramic objects to changes in humidity both high and low. In high humidity salts become soluble and in low humidity they crystallize. The changing from soluble to crystallization and back damages the surface of the ceramic because salt crystals are larger than liquid salt and therefore will shrink and expand the ceramic body. A white haze on the surface is the first indication of soluble salts, which is the salt crystallizing. Over time, the physical component of the body will crumble until it is completely destroyed. In the realm of conservation there are two distinct practices: non-interventive and active conservation. Non-interventive types