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  • V-wiz
    started a topic New Italian Terracotta Pot

    New Italian Terracotta Pot

    I just picked this nice clay/terracotta pot, which as you can see is hand made in Italy. I wish the website wasn't only in Italian so i can read up on they're product, i have no idea how hot i can get this pot. Anyways id like to hear from you all as to what you would whip out using this pot, or if you do have one, what have you cooked?, im thinking some slow cooked stew, maybe lamb, but i have no idea.



    The inside is only clear glazed.



    Last edited by V-wiz; 11-05-2013, 11:18 PM.

  • V-wiz
    replied
    Re: New Italian Terracotta Pot

    Thats good to know thanks alot.

    Leave a comment:


  • cobblerdave
    replied
    Re: New Italian Terracotta Pot

    Gudday
    yes I think our post crossed with in mins, that happens.
    Basically a tangine was designed to cook in countries with min water and min wood (fuel). The conical top means the seal is down low and you have minimal steam lost than from a conventional vessel with the lid high.
    I recon it could be a winner when the WFO becomes a little bit cooler.
    You just load it with your food, meat on the bottom, veg and the more delicate things on the top and add 1/2 cup of liquid max. Because it doesn't lose liquid like a normal pot you can leave it unattended for 2 ,3 hours because its designed not to take the top off to attend to the food all the time.
    The food comes out fantastic, the toughest meat falls apart and the great thing is due to the low heat range it preserves all the flavours which would normally be destroyed in high heat cooking.
    I've also tried a less traditional recipe, I did corned beef and potatoes and it came out really good.
    I've been using it on the cook top for years but have only recently tried in the WFO due to my favoured pot getting a broken lid, cant think why I didn't think of it before.
    regards Dave

    Leave a comment:


  • V-wiz
    replied
    Re: New Italian Terracotta Pot

    Originally posted by cobblerdave View Post
    Gudday
    I have a tangine which has a caste iron base that I use on my gas top. I love that style of cooking min heat min liquid max flavour from the slow cook. I'll have to keep my eye open to a proper base. I have used my one only once on a pizza tray to do do chicken with lemon and olives ... It wasn't half bad.
    Regards dave
    How about google these days for recipes! Something you have to regoggle for portions and the local name for the ingredients ... But as a home cook it works well.
    What are those tangines good for? Ive seen them as well.

    Leave a comment:


  • V-wiz
    replied
    Re: New Italian Terracotta Pot

    Originally posted by cobblerdave View Post
    Gudday
    I agree with the low and slow bit . I've got to replace the one with the lid that I broke . I have tried a cast iron Dutch oven but the hardness of the iron scraping across the brickwork made me try a pottery one there softer and easy on the brick I recon
    Regards dave
    Why not put a aluminum pan under the pot/cookware so sliding is easier?

    Leave a comment:


  • cobblerdave
    replied
    Re: New Italian Terracotta Pot

    Gudday
    I have a tangine which has a caste iron base that I use on my gas top. I love that style of cooking min heat min liquid max flavour from the slow cook. I'll have to keep my eye open to a proper base. I have used my one only once on a pizza tray to do do chicken with lemon and olives ... It wasn't half bad.
    Regards dave
    How about google these days for recipes! Something you have to regoggle for portions and the local name for the ingredients ... But as a home cook it works well.

    Leave a comment:


  • Greenman
    replied
    Re: New Italian Terracotta Pot

    Hey Dave

    That is true about the cast iron. I use that too but I like the pottery, seems to fit with the whole WFO experience better. Not sure if I could bring myself to put high temp silicone cookware in there. I expect that people have been using tagines and similar in stone ovens for millennia.

    I don't think that there are many things better than the peripheral cuts cooked for 8 or 10 hours in the forno as it goes through the final throes of cooling.

    IMHO

    Leave a comment:


  • cobblerdave
    replied
    Re: New Italian Terracotta Pot

    Originally posted by Greenman View Post
    I have been cooking in glazed clay pots and have no problem with them. I use them to casserole ox tail and such so I have not subjected them to extreme heat. Low and slow is the go for what I use them for.

    The ones I have come from local markets and the like so no big names. I suspect that the local potters club may be responsible for them.
    Gudday
    I agree with the low and slow bit . I've got to replace the one with the lid that I broke . I have tried a cast iron Dutch oven but the hardness of the iron scraping across the brickwork made me try a pottery one there softer and easy on the brick I recon
    Regards dave

    Leave a comment:


  • Greenman
    replied
    Re: New Italian Terracotta Pot

    I have been cooking in glazed clay pots and have no problem with them. I use them to casserole ox tail and such so I have not subjected them to extreme heat. Low and slow is the go for what I use them for.

    The ones I have come from local markets and the like so no big names. I suspect that the local potters club may be responsible for them.

    Leave a comment:


  • Les
    replied
    Re: New Italian Terracotta Pot

    Originally posted by brickie in oz View Post
    Im not a fan of terracotta in the oven, it gets bumped and knocked then it breaks.
    I was cooking a pot roast in something similar - I used a tool to pull it out and the handle popped off.
    Last edited by Les; 11-06-2013, 09:21 PM.

    Leave a comment:


  • stonecutter
    replied
    Re: New Italian Terracotta Pot

    That would be great for baked beans. Beautiful pot!

    Leave a comment:


  • V-wiz
    replied
    Re: New Italian Terracotta Pot

    Originally posted by TropicalCoasting View Post
    Here is the English translation of their website

    Google Translate

    It seems to have the oven symbol in your pot but the one on the website doesnt?
    It appears the oven symbol is only on the unglazed ones on the website.
    Thank you for the link

    Leave a comment:


  • V-wiz
    replied
    Re: New Italian Terracotta Pot

    Originally posted by brickie in oz View Post
    The label is in English though?
    Handmade in Tuscany.
    Made in Italy.

    Its Italian so it must be good, is that the reasoning for buying it?
    Im not a fan of terracotta in the oven, it gets bumped and knocked then it breaks.

    I purchased it because I've been looking for one, it looks nice and its not made in China.i don't plan on using it in the wfo or at least not with live fire as it will get black, if i do put it in the oven i would have a aluminum pan under it so it slides in and out easily.
    Last edited by V-wiz; 11-06-2013, 09:45 AM.

    Leave a comment:


  • TropicalCoasting
    replied
    Re: New Italian Terracotta Pot

    Here is the English translation of their website

    Google Translate

    It seems to have the oven symbol in your pot but the one on the website doesnt?
    It appears the oven symbol is only on the unglazed ones on the website.

    Leave a comment:


  • brickie in oz
    replied
    Re: New Italian Terracotta Pot

    The label is in English though?
    Handmade in Tuscany.
    Made in Italy.

    Its Italian so it must be good, is that the reasoning for buying it?
    Im not a fan of terracotta in the oven, it gets bumped and knocked then it breaks.

    Leave a comment:

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