Egyptian Terra Cotta Bram

Welcome to the ancient technique of cooking with clay. The bram has been the traditional clay pot of Egypt for thousands of years. It is commonly used in the oven to bake vegetable and meat stews. This ultra shallow bram is very similar in design and function to the traditional cazuela. Try making an easy traditional spiced meat and vegetable ragout or rice baked in milk. Take advantage of its versatility not only as a baking dish but a serving piece – it makes a great salad bowl.

The bram has a very traditional finish – unglazed on the outside and glazed with clear slip on the inside. (Slip is basically liquid glass, a ceramic glaze without color or oxides added.) 

• Terra cotta clay high fired at 2,000°F for strength, durability and chip resistance.
• All our pieces are completely handmade, natural earthenware. Minor imperfections add authenticity and charm, and are part of the piece.
• Easy to clean, hand-applied glaze.
• Lead and cadmium free.
• Because our pots are handmade, the actual dimensions may vary.
  
• Made in Egypt.

DIMENSIONS:

2 Cup: Opening 5″ x 2″ H (13 cm x 5 cm)
1.5 Quart: Opening 8¼” x 2½” H (21 cm x 6 cm)
2.5 Quart: Opening 9½” x 3¼” H (24 cm x 8 cm)
4.5 Quart: Opening 10½” x 3½” H (27 cm x 9 cm). 

• Oven and microwave safe. Not for use on stovetop.
  
• Clear ceramic glaze provides ease of cleaning. For difficult areas to clean, first soak for a few minutes in water, then scrub with a soft abrasive pad. Do not use metallic scouring pads.
• We recommend hand washing to give the best care to your earthenware. 
• Earthenware does not like extreme temperature changes. For example, do not take a pot cold from the refrigerator and place it directly in a hot oven; it may crack. Instead, let it come to room temperature first.

Before first use, please season your Egyptian earthen cookware:

• Immerse your pot in water and soak it for 2 hours.
• Remove and dry it.
• Rub the entire surface (inside and out) with a clove of cut garlic.
• Coat unglazed surfaces with olive oil.
• Fill the soaked and garlic-rubbed pot 3/4 full with water and place in a cold oven, set the temperature to 225 degrees and, once temperature is reached, leave in for 2 hours.
• After two hours, turn off the oven and leave until cool. Dump the water and your pot is now ready to use.