[Sca-cooks] Playing with cazuelas...
galefridus at optimum.net
galefridus at optimum.net
Mon Jan 2 12:51:54 PST 2012
I've acquired one or two from a Pennsic merchant over the past couple of years, and if I recall correctly, the instruction sheet stated that no seasoning was necessary. I did it anyway, but I used the same method that's recommended for my North African tagines -- smear with olive oil and heat in a low oven for a few hours.
I've cooked with the things a few times, usually using direct heat over a charcoal brazier. Worked really well! I also used one as the vessel in which I dry cured some olives last year, and it was good for that too. I had to soak the thing for a while to get all the salt out when I was done, though.
> Message: 1
> Date: Sun, 01 Jan 2012 17:51:43 -0300
> From: Suey
> To: sca-cooks at lists.ansteorra.org
> Subject: [Sca-cooks] Playing with cazuelas...
> Message-ID: <4F00C75F.6020506 at gmail.com>
> Content-Type: text/plain; charset=ISO-8859-1; format=flowed
> Phil Troy / G. Tacitus Adamantius wrote:
> > have been playing with the new toys
> > my lovely wife got me yesterday: two smallish (maybe nine-inch?)
> > earthenware cazuela casseroles that are dishwasher-safe (not
> that they
> > will EVER go into the dishwasher), stovetop (gas or electric) safe,
> > microwave safe (again, I don't THINK so) and attractive right
> on the table.
> > After soaking in water and heating them for a while with water
> inside> them, we dumped out the water, put them back on a gentle
> heat, and did a
> > Spanish gambas al ajillo in one -- basically shrimp fried in
> Hate to be a Christmas humbug and hope US standards on
> earthenware are
> stricter than around my stomping grounds.
> First of all with all earthenware, pottery, whatever you call
> it, we
> soak it in water with traditional bleach overnight/12 hours
> every six
> months to prevent it from drying out. Since I have had a
> dishwasher I
> have always washed our pieces, which are numerous as our daily
> are pottery. Among them pieces as old as my mother would be - 102!
> Pomaire, a town some 50 km north of Santiago Chile, is a pottery
> selling among other things earthenware frying pans. I gave one
> to my
> Whole Foods son a few years ago. He followed my instructions but
> broke when frying within a short time, leaving me stumped
> because when
> preparing items for my blog I am seeing that earthenware was
> used on
> stove tops as you, otherwise you would not be looking at this feature.
> It will be interesting to see how yours turn out and if they
> last more
> than a month, who the manufacturer is.
More information about the Sca-cooks