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Our bakeware comes from the northern Portugal. Called Barro Negro, or black clay, it is ideal for roasting, braising, and baking. A high fired earthenware without glazing, the length of time and temperature in the kiln develops deep carbonization resulting in the clay becoming a deep graphite like black. Flavor of food prepared in the barro negro is enhanced due to the "steaming" effect which occurs because of the porous quality of clay. Barro Negro bakeware is ideal for serving direct from oven to table.

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