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Wyndham

stove top heat difusser question

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Wyndham    98

I recently had a fellow who wants a Tanjene (sp) a middle eastern cooking  vessel that can go on a gas burner with a heat diffuser metal plate  that allows a clay cooking vessel to be used on a gas stove burner. On further info, the Tanjene(SP) is earthenware and the food being cooked is a wet dish as opposed to a dry cooking dish or frying.

How well or poorly would stoneware cooking vessels work with a heat diffuser, if at all

 

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Sputty    73
35 minutes ago, Wyndham said:

How well or poorly would stoneware cooking vessels work with a heat diffuser, if at all

Unless made out of flame-proof clay, probably rather poorly. Flame-proof clay is a subject in its own right - do a search. But...

There's a reason tagines are made from earthenware - it works very well! The North African/Middle Eastern tagines are made from a very soft, low fired, rather open earthenware - wonderfully resistant to thermal shock, and aesthetically suited to the food that is thus prepared. Nice, slow cooking, relying on steam and juices from the ingredients, nothing hurried. Earthenware is king under these circumstances.

You might like to look at this earlier thread, which has useful links:

Best Clay For A Tagine

Edited by Sputty
Added linky thing

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Wyndham    98

Yea, that's what I was thinking. There is a micaious clay from NM Clay ,an earthenware that might work but it's not a firm order so I'll put it in the "Some day to try" stack thanks

Wyndham

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Mark C.    1,797

There has been some threads dedicated to this vessel-I suggest searching for them as they covered all aspects of said cooking stovetop pot.

 

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My cousin married a man from Morocco, and tagines (as a dish) are a pretty integral part of their diet. 

She asked me about making a couple of tagine pots because the traditional ones that are made of earthenware do tend to crack over time, with regular use.  Her in-laws just tend to view this as simply the way of the world, and they expect them to fail eventually.  You just go get a new one when it happens, and they're not typically very expensive. 

 

If you want yours to be durable, definitely look into the micaceous clay and flame ware. 

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RonSa    188

FWIW, I made a casserole type dish to use on my grill and I use a small pizza stone under the pot to diffuse the heat. Both are put into a cold grill and taken up to about 450°F. I used it about 5 times so far including tonight's meal of stuffed poblano peppers.

The clay is Standard's 630 and glazed inside and out

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pritchpat    7

Hi I started a topic on making a tagine somewhile ago with regard to which clay was the best for this project.  Since then I have made a couple and successfully used one of these (the second has yet to be fired) I used a red earthenware clay fired 1040.

I live in Turkey so I can't really recommend a supplier.  

I've only used the tagine in the oven so can't say if it would work with a diffuser but I reckon it would stand it.

Putting the tagine into a cold oven and heat to around 180 then after time reduce to around 150 for about an hour and half worked wonderfully for me.IMG_0338.JPG.70afd1cb4949e1f7468e1c9cf8696bc6.JPG

 

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