The tanjirača
The tanjirača is a shallow earthenware griddle for frying. Meat, vegetables or fish are fried on it, over an open fire or on a burner. In some places and with some makers it is also called a talandara.
- Used for
- Frying meat, vegetables and fish
- Used on
- An open fire or a burner
- Also called
- Talandara
- Shape
- A shallow, flat plate
Why clay rather than a frying pan
An earthenware plate spreads the heat evenly, so there are no hot spots where food burns while the rest is still raw. Clay is also unreactive in contact with food: nothing passes from the vessel into the dish or changes its taste.
How it is used
Like all unglazed cookware, the tanjirača wants gradual heat. Put it on a cold burner or beside the fire and bring the heat up; do not set it cold onto an already fierce flame, and do not pour cold water on it while it is hot.
Frequently asked questions
What is a tanjirača?
A shallow earthenware griddle for frying meat, vegetables and fish, over an open fire or on a burner. It is also met with under the name talandara.
Can it go on a burner?
It can, brought up to heat gradually. Earthenware does not take sudden jumps in temperature, so it is never set cold onto a fierce flame.
How does it differ from a frying pan?
It heats more slowly and holds heat longer, spreads it more evenly, and does not react with the food, so it leaves the taste alone.