10-29-2009 04:13 PM
I do remember spending some incredible time with you during our Oldways Moroccan trip.
You ask about your Rif tagine. Sounds as if you have a problem of mold which can develop on clay pots. Your Riffian tagine is completely porous so when wet it needs to be allowed to dry out thoroughly before storing or covering the bottom section. To clean it and to prevent it from happening again, simply wash the pot with vinegar and scrub with a paste of coarse salt or baking soda and water. If you’re concerned about bacterial growth, use the French country cook’s method: rub your earthenware pot with garlic before each use; many claim this confers natural antimicrobial protection.
Thanks everyone for visiting and sharing your thoughts about clay pot cooking with me.
10-31-2009 12:05 AM
I'd like to add to the comments about possible mold on clay pots, that this would happen only on unglazed pots. The glass/glaze surface of glazed pots doesn't support growth of molds.
Clay Pots for Cooking
11-02-2009 12:21 PM
Just to let Seattle residents know, Italian Country Home and Kitchen in Woodinville, WA has a huge selection of Vulcania terracotta cookware from Tuscany. Their Website is www.italiancountryantiques.com
12-30-2009 09:34 PM
Re: Lead in clay cookware. Our sister company imports the Chamba cookware from Colombia that Paula mentions. Chamba is a handmade, all-natural product with no glazes at all. The FDA checks the products upon entry to the U.S. to make sure the clay itself is lead-free. --Charles from Toque Blanche, www/MyToque.com