Ivor and Olive Lewis on sun 20 jan 08
Dear Mike Paluska,=20
You ask <<<...Does anyone know how well cookware made from R-2 with grog =
would be going from room temp into a pre-heated oven at 350 =
degrees?...>>>
I think there are three issues to be sorted out here. The first is that =
the clay has to provide resilience against two separate physical =
constraints. The first is Heat Resistance, the second Thermal Shock.
Terra Cotta clay is heat resistant up to its fusion point, about 1100 =
deg C.
Terra Cotta clay is not resistant to thermal shock which is caused by =
outer parts heating more rapidly than the interior of the ceramic =
fabric. When placed in a hot oven, stress between parts that expand =
quickly before those which are kept cold by the mass of food is a =
problem. There can be no guarantee that the clay will not rupture. The =
problem is Differential Thermal Expansion.
The third problem relates to this method of cooking and the design of =
this utensil. A Tagine is not just a casserole with a conical lid. The =
third and equally important component is a Charcoal Brazier on which the =
cooking pot sits. This is Peasant Cookery, designed for economical =
cooking with the least amount of fuel.. A low heat evaporates moisture =
from the sauce or marinade which condenses inside the lid and drains =
back into the food. This is achieve by having a small bed of glowing =
charcoal below, but not in contact with the pot. During cooking the pot =
probably never get to more than 105 deg C. Assuming your value is in =
Degrees F this would be about 220 F.
Though it may be done, a Tagine is not designed to be used in a =
preheated oven and the process, of recycling evaporated aromatic =
moisture, would not work in an enclosed environment.
By the way, I have in the past thoroughly enjoy making Tagines.
Best regards,
Ivor Lewis.
Redhill,
South Australia.
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