My tagine smokes - a lot - when used on a hotplate. ?!
It's as if oil is being absorbed through the clay and is burning on the hotplate!. Any tips on what I should do (other than removing smoke detectors from the house!?Www@FoodAQ@Com
Answers:
Yes it will be oil absorbed into the tajine, despite another answer here they are designed to be used with heat from the bottom so a hotplate is closest to the traditional Moroccan use, you could use the oven as an interim!. Most tajines (the food) are stews that do not start with frying so just add your ingredients and liquid and don't have the heat on full this may helpWww@FoodAQ@Com
Is it glazed!? If the hot plate is say 6" in diameter and the tangine is 18
the heat could possibly be focused on one spot, and the heat isn't dispersingWww@FoodAQ@Com
the heat could possibly be focused on one spot, and the heat isn't dispersingWww@FoodAQ@Com
That is exactly what's happening!. A tangine is porous, and should be baked, not used on direct heat!.Www@FoodAQ@Com