jaredyeater
Assistant Cook
- Joined
- Apr 14, 2009
- Messages
- 2
First off the wealth of information on this site is incredible, so thanks to the administrators and members.
I just returned from Marrakech, Morocco with two new tagines in hand. I spoke to many vendors about which tagines were meant for "presentation" and which were meant for cooking. I wanted one that was meant for cooking and ended up settling on an unglazed clay tagine, but with some sort of black-ish coating on it. Upon getting home and running it under some water to start cleaning it up, the coating started to rinse off. Is this normal? Was I taken in by an eager souk vendor? These specific tagines were available all over Marrakech so I didn't feel like I was buying an oddball tagine or anything. I want to start cooking with it as soon as possible but I don't know if I should.
Here are some before and after pictures.
Any help on what this coating is, whether it is safe to use, or what I should do with it would be very much appreciated.
Thank you!!
J
I just returned from Marrakech, Morocco with two new tagines in hand. I spoke to many vendors about which tagines were meant for "presentation" and which were meant for cooking. I wanted one that was meant for cooking and ended up settling on an unglazed clay tagine, but with some sort of black-ish coating on it. Upon getting home and running it under some water to start cleaning it up, the coating started to rinse off. Is this normal? Was I taken in by an eager souk vendor? These specific tagines were available all over Marrakech so I didn't feel like I was buying an oddball tagine or anything. I want to start cooking with it as soon as possible but I don't know if I should.
Here are some before and after pictures.
Any help on what this coating is, whether it is safe to use, or what I should do with it would be very much appreciated.
Thank you!!
J