Lombok earthenware pottery has evolved over the centuries and generations, with skills passed down from mother to daughter. The pottery has always served a practical use, including everyday cooking, as well as ceremonial usage, hence their beautiful production.
The tagine is hand thrown using a particular red earthenware clay mixture (similar to terracotta) that, once seasoned, endows them with resistance to rapid temperature changes (thermal shock) enabling them to be placed directly over an open flame without the need for a heat diffuser, or in the oven without danger of cracking.
Following the firing process the pottery is skilfully pulled out while still hot using iron tongs and covered in rice bran; the reaction with the oxides carbonises the clay body, creating the black finish.
As they are hand-formed and coloured no two items are the same and variations in the size, colour and finish can occur.
Tagines require regular seasoning before use to strengthen the pottery as well as to remove the clay taste from them. It's actually a simple task that requires a sink, water, an oven, olive oil and a timer.
Instructions on how to season and care for your tagine are included. We've also included an Indonesian "beef rendang" recipe - though you're not limited to making North African food with a tagine!
|Dimensions||H23 x Dia31cm|
|Care instructions||Hand wash in warm, soapy water, using a non-abrasive material.|
|Good to know||Lombok Pottery complies with the Ceramic Articles in Contact with Food (England) Regulations 2006 (EC Directives 84/500 & 2005/31EC).|