Knowledge Base > Eric Wynkoop - Open Office Hours
Eric Wynkoop - Open Office Hours
This event was on Tuesday, August 23, 2022 at 11:00 am Pacific, 2:00 pm Eastern
Join Chef Eric Wynkoop in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to ask anything – from cooking techniques to co… Read More.
A friend of us cooked specially for us in a Tajine, one that was suitable for induction. I don’t have such a Tajine, but I do have a cast-iron cookware pan. Will that give likely results?
— Monique Radstaak Odijk
We've got a tagine here at home and in the past, you know, I've used it tagine handful of times and but I haven't used one before an induction range. So this is a this is new information for me. Thank you for sharing Monique. So let's let's talk about this very briefly here. So a tagine really is just a it's a two-part cookware set is a flat shallow-ish bottom with a conical shaped lid and You know when Foods cook those steams that the steam condenses on the inside of that lid and then they run back down into the pan in order to continue this moisturizing process. So it maintains, you know, I'll relatively gentle You know atmosphere inside of the vessel. Can that be a replicated with other containers you bet it can and I mean fundamentally if you have a lid and they're all going to be at least slightly dome for that very same reason to encourage condensation to run off the sides and you know, you can achieve some similar results. I would suggest that you just give it a try and You know, see how that works with whatever cookware that you have and you see for yourself how those results, you know mimic or, you know, come close to the results of what you had at your friend's place. All right. Thank you.