[Sca-cooks] Playing with cazuelas...
lordhunt at gmail.com
Mon Jan 2 12:53:40 PST 2012
This is a prime example of how poor translations loose sales. Yes, the
translation is a laugh at first but over and over. . . It looks like the
manufacturer put the Spanish version in one of those automatic
translators in google & adíos!
By the way, if anyone needs a real Spanish translator in their computers
I have two friends who sell highly profession ones.
On pottery, I have always been taught that bleach is what revives it for
it dries out between the air, cooking and of course the dishwasher. The
fact that the manufacturer is sending out shoddy translations makes me
wonder if he can guarantee his product or if he is just saying "Si,
Senor" to all customer questions–
I have never heard of boiling water in a ceramic pot or pan before use
but then I do not personally use them on the stove top. There must be a
way to make them stove top save as over and over medieval recipes are
putting earthenware on the fire.
On the other hand, they are always calling for a new pot. . .
Concerning the small crack, I would return that immediately. By
including his questionable instructions he should be challenged. Let the
store, at least, know that their customers know how to read!
> Manufacturer's instructions: "En un primer uso, llenar la pieza de
> agua y poner al fuego durante cinco minutos. Para uso posterior, lavar
> normalmante y poner al fuego siempre con alimentos. In a first use,
> fill the piece with water and leave it healting [sic] on the fire for
> 5 minutes. For later use, wash as usual and heat it on the fire with
> The English translation seemed a little shaky to me. I did a Google
> search for something like "how to season an earthenware cazuela," and
> found several sites advocating a soak of for anything from half an
> hour to overnight, so I soaked them for about six hours before
> proceeding with the manufacturer's suggested preheating with water
> over a low flame --
> since the manufacturer actively directed a course other than soaking,
> I felt as if one could make a strong argument that they are taking
> responsibility for that advice, although of course the concept of a
> manufacturer's guarantee for pottery is pretty laughable. The other
> websites recommended bringing the heat up slowly and in increments,
> which I did. When I cooked in them, I made sure not to add anything
> cold directly from the fridge. The cooking went well (I have
> lowish-quality cell-phone photos of the finished cod and the shrimp
> dish). One of the two dishes has a small crack right on the upper lip
> edge of the cazuela; but the crack doesn't seem to show light through
> it or be low enough to leak liquid. When held up to strong
> magnification (reading glasses AND a handheld magnifying glass) both
> show a fine network of spiderweb cracks in the glaze that is invisible
> to the naked eye. If it had simply shattered immediately during the
> first use after I had faithfully followed the manufacturer's
> instructions, I'd just wash the pieces and bring it back to the store
> where it was purchased and make myself sufficiently unpleasant until
> they agreed to replace it or refund my money...
More information about the Sca-cooks