Earthware does not alter the nutritive principles, preventing the transformation of fat into fatty acids
Ideal for slow cooking
Oven to table serveware; hand wash only
Terracotta has been used for centuries by Mediterranean cultures to craft hard-wearing cookware. The terracotta De Silva is ideal for slow cooking (oven, microwave, flame): terracotta harmonize the exchange of flavors, enhances the flavors and gives the food a special taste. Distributing the heat uniformly and gradually over the entire surface,
the earthware does not alter the nutritive principles, prevents the transformation of fat into fatty acids and glycerine, substances harmful to the body, and keeps the food warm longer. The presence of cracks in the coating, due to the porosity of the material,
are not defects, but characteristic and necessary condition for the resistance to fire and thermal shocks. Before first use, boil the cookware with water and vinegar, this little trick will alleviate the seepage characteristic of the liquid, due to the porosity of the material. To delete the previous flavors of cooking is
essential wash the dishes with hot water and ordinary detergent, preferably in the dishwasher, leave the pot to dry
completely before storing it, this will prevent the release of odors. Tagine is a traditional Moroccan stew that is slow-cooked. This sturdy earthenware item features a shallow base and conical-shaped lid that can be used in the oven and is designed to keep foods moist while cooking. Tagines have been used for centuries around the world.