Wyndham Posted September 9, 2017 Report Share Posted September 9, 2017 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 Link to comment Share on other sites More sharing options...
Sputty Posted September 9, 2017 Report Share Posted September 9, 2017 . Link to comment Share on other sites More sharing options...
Wyndham Posted September 9, 2017 Author Report Share Posted September 9, 2017 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 Link to comment Share on other sites More sharing options...
Mark C. Posted September 9, 2017 Report Share Posted September 9, 2017 There has been some threads dedicated to this vessel-I suggest searching for them as they covered all aspects of said cooking stovetop pot. Link to comment Share on other sites More sharing options...
Callie Beller Diesel Posted September 9, 2017 Report Share Posted September 9, 2017 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. Link to comment Share on other sites More sharing options...
Guest Posted September 9, 2017 Report Share Posted September 9, 2017 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 Link to comment Share on other sites More sharing options...
pritchpat Posted September 15, 2017 Report Share Posted September 15, 2017 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. Link to comment Share on other sites More sharing options...
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