tagines

yes - load the beans in the pot ~ after soaking overnight so they get their swelling out of the way. add as much flavor stuff as you want. bake-slowcook all day if you want. nibble once in a while to sample & get your taste buds excited.

catchup, bacon, beef flavor, chilli seasoning, peppers, onions! all make good beans. kilbasa? sure.

dive in and experiment. beans are cheap.

us potter types i suppose should be able to make bean pots and "chicken bricks" and clay cookers to all fit nicely in our ovens to get the best use of the ovens.

one of these days i'll get on it...

see ya

steve

steve graber

It appears that they are mainly terracotta, but is there any reason why these can't be done in stoneware?

Tagines can be done in stoneware, or porcelain for that matter. The clay body choice you make will all depend on if you are planning on actually cooking in them. Cooking over an open flame or hot coals is a bit more involved than oven ware or microwave cooking. Make sure your clay body is up to the task!