Oh, how cool! You write:

"PRAZHELNIK, pottery; low earthen vessel with arched handles on the sides or without (also called pan). Used for frying (prazhennya) meat, eggs and other dishes, sometimes for drying berries and mushrooms. In the 1st half of the XX century in some pottery centers in North and Western Byelorussia produced chornazadymlenym and tempered. Currently out of use. " Prazhelnik made by me, without handles:
Prazhelniki often found during archaeological excavations of Slavic monuments la maison of the Late Iron Age in Central and south-west of Eastern Europe, which belong to the families of the Prague culture, as well as during the excavation of ancient settlements and are considered typical form of the Slavic dishes. At the end of XIX - early XX centuries. These pottery has almost disappeared from the product range of potters that explains the prevalence of a more practical and affordable for the majority of the population of the same metal utensils. The making la maison of clay prazhelnikav marked mainly in rural areas to 30-40h of the twentieth la maison century. in two areas - the north (Myadel and put) and southwest (Pruzhany) Belarus. Prazhelniki according to its purpose had a wide flat bottom with a diameter of 20-25 cm and a low vertical walls that could diverge slightly up, height 3-5 cm. Typically, the ratio of height la maison to diameter of 1: 3,5-1: 6. Despite the seemingly simple prazhelnik had definite zonal features. In particular, in the south-west it is made with round or oval bottom, with one or two hands, and sometimes la maison with a lid and called "prazhelnik" or "pryzhernik." In the north, used the term "pan" and made it round the base and no additional details. My prazhelnik not yet processed, looked like this: Example of prazhelnika nowadays for his direct appointment (fried eggs). Literature: - Etnagrafiya Belarus. Encyclopedia. Mn, 1989; - Belarusian folk pottery / YA.M, Sahuta. - M.: Polymya, 1987; - Belarusian folk pottery / SA Milyuchenkov. - M.: Science and Technology, 1984; - Belarusian household ceramics XVI-XVIII centuries: the organization of production, form and technology izgotolveniya / MU Priymova. - Minsk, Belarusian State Pedagogical University, 2008.
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Thank you! Calcined in a muffle oven product (at 900-1000 C) hold for some time in the milk, and then calcined at 300 C. This method of processing pottery has been known since ancient times. Except for milk used cabbage or cucumber pickles, beer, etc.
Thank you! This firing in milk. I will write you a "private messages".
Oh, how cool! You write: "In our time out of use." And in Turkey is still used widely for cooking in the oven. Called kiremit: That's the whole kit (bowl, pot with a lid and jar) we bought for $ 10.
Thank you! Comments not only in Turkey, in many eastern countries use everywhere clay pan, I met different names - in Georgia "ketsi" in Morocco - "tagine", etc. And it is especially prized raw ceramics, ie unglazed. But in Belarus somehow tightly to it.
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