The use of ceramic dishes
Any ceramics is to a certain extent heat-resistant, but this measure is different, and it depends on how you can use a pot, and how not. Thick-walled ceramics for cooking is suitable for use in the oven, in addition the manufacturer indicates whether it is possible to put the object in the microwave and under the broiler - pay attention to this information. Ceramic casserole, cocottes and dishes for cooking are often made of so-called "stone" ceramics (stoneware) and can be used in all three ways.
Ceramic dishes should not be subjected to sudden temperature changes: for example, put them from the refrigerator into the oven or heated under a stream of cold water. First, heat or cool the object to room temperature, while cooking, heat the ceramics gradually. In modern ceramics there are also instances where such temperature leaps are not terrible, but if the manufacturer has not indicated one, it is better not to experiment - it will crack.
Basically, ceramic dishes are not used for cooking on the stove because of the above features (and if they are used, they can only be gradually heated on a quiet fire). An example of such an exception is ceramic Turks, in which you can make coffee on gas.
In connection with the ability of ceramics to absorb odors and fats, it is worth using different vessels for different products: getting pies in a ceramic form, in which fish is baked, you risk getting a dessert with a fishy note.
Pottery ceramics, porcelain and earthenware teapots are usually pre-rinsed with boiling water - this process helps retain heat and allows the taste and aroma of tea to open up more fully. The same does not hurt to do with a cup into which tea or coffee will be poured.