Hi, from San Diego,
I just received my brand new ceramic cloche and would like to know anything special to not ruin it.
I've had mine for 2 years. I use it only for bread. I put it in a cold oven & let it heat up with oven. I don't wash it with soap just brush out. I don't soak it in water prior to using- some clay bakers suggest this. I store it in a safe spot in the cabinet where it won't get hit or knocked over.
Mine looks like I've baked in a campfire. It gets dark & weathered looking but it just means it's baked a lot of lovely bread! Have fun!
Despite what the manufacturer says --
Keep it dry...
Don't oil, season... yada-yada...
Heat to 450F from cold... then set oven to initial baking temp [I do 420F], then put the shaped & proofed dough into the piping hot cloche [yes-I use parchment] put on the cover and back into the oven.
About 12 minutes later, remove the cover --
I reduce the oven temp to 390F... and bake until 195F internal.
FYI -- I use 2 lbs of dough/loaf. I adapt PR's recipes & techniques to mix up 6 lbs, fridge for two days, separate into 3 loaves, and have at it!