[Sca-cooks] pots and glaze RE: OOP but WANT!!!!!

Etain1263 at aol.com Etain1263 at aol.com
Sat Sep 6 07:23:52 PDT 2008

In a message dated 9/6/2008 2:29:54 A.M. Eastern Daylight Time,  
otsisto at socket.net writes:

Are  there countries
where an unglazed interior is used for  cooking?
I took a class in cooking with a tajine at the East's Cook's  Collegium.   
Traditional tajines are not glazed inside.  That  way, some of the steam can 
escape thru the pot lid which makes the sauce  thicker, and the pot then absorbs 
some of the "flavor" of the food.  This  is considered a good thing and it 
'seasons" the pot for further use.

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