[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.

-- Galefridus

> 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 
> dishes 
> 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 
> center 
> selling among other things earthenware frying pans. I gave one 
> to my 
> Whole Foods son a few years ago. He followed my instructions but 
> it 
> 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.
> Sue

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