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Frequently Asked Questions

Q: What is a Moroccan Tagine?
A:

A tagine works much like a traditional slow cooker. Due to the fact that water and fuel are both two very precious elements in Northern Africa, the people there developed a pot that would limit the use of both. After combining the many cultural influences of the area, the North Africans developed the tagine. With a small base, which can be imbedded deep into the bed of a charcoal fire and a tall conical lid was designed to keep the food moist while using only a small amount of water. When steam is produced inside the tagine, it rises, condenses, then trickles back down the sides of the lid and onto the food. 

Now You\'re Cooking carries several varieties of tagines, including Le Creuset and All-Clad.

 

Q: Is Valpolicella a wine grape or a region?
A:

Valpolicella is a viticultural zone of the province of Verona, Italy, east of Lake Garda. The hilly agricultural and marble-quarrying region of small holdings north of the Adige is famous for wine production. Valpolicella ranks just after Chianti in total Italian DOC wine production. The wine known as Valpolicella is typically made from three grape varietals: Corvina Veronese, Rondinella, and Molinara. Most Valpolicella\'s are light, fragrant table wines in flavor.

Q: Is there a special cleaner that should be used on pots and pans when something has cooked stained the cookware (outside of cookware with build up from gas stove)?
A: You may use Bar Keeper’s Friend or any good cleaner for cookware on the exterior of the cookware. You simply need to use this with a soft cloth/sponge and water to make into a soupy paste. It works great to remove stains, stuck on foods, and discolorations.
Q: Everything is suddenly sticking to my non-stick pan, what can I do?
A: Over time, cooking sprays and foods will build up on a non-stick pan. The first line of defense is to give your pan a good scrubbing with a nylon scrubby or brush and hot, soapy water. If this doesn’t help, deglaze the pan with white wine. Pour wine into pan over medium high heat, and cook the wine down to half the amount. Allow pan to cool down, and follow with a good scrubbing as before. Also, before the next use, rub pan lightly with cooking oil, let set for a few minutes, wipe clean with paper towel.