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Greixonera big 18cm
Greixonera big 18cm
The so-called "Greixoneras de fang" have an ancient tradition on the Balearic Islands. The rather rustic, brown-glazed clay bowls come in a wide variety of sizes and are a must in every Mallorcan household. They look pretty, are very useful and spread a bit of Majorcan flair.
Whether used as a fruit bowl or as a clay pot for cooking stew. The bowl has a diameter of approx.18 cm (inside), is 5 cm deep and has two small handles.
The Greixoneras have a rounded bottom. Traditionally, they were used for cooking on an open fire. Today they are used on the gas cooker or in the oven.
To preserve the glaze, you first heat cold water in the bowl and then fry the ingredients when the clay is hot. The taste of the dishes from the Greixonera is still preferred in Mallorca today.
The so-called "Greixoneras de fang" have an ancient tradition on the Balearic Islands. The rather rustic, brown-glazed clay bowls come in a wide variety of sizes and are a must in every Mallorcan household. They look pretty, are very useful and spread a bit of Majorcan flair.
Whether used as a fruit bowl or as a clay pot for cooking stew. The bowl has a diameter of approx.18 cm (inside), is 5 cm deep and has two small handles.
The Greixoneras have a rounded bottom. Traditionally, they were used for cooking on an open fire. Today they are used on the gas cooker or in the oven.
To preserve the glaze, you first heat cold water in the bowl and then fry the ingredients when the clay is hot. The taste of the dishes from the Greixonera is still preferred in Mallorca today.
glazed pottery
Can Toni Reia
Castanyer Bernat Cristofol
C/ luna 21
07100 Sóller
Product of Spain
Recommendation: before use, fill the bowl with water and a few dashes of vinegar and simmer on a low flame.
Ingredients - Nutritional value
glazed pottery
Producer
Can Toni Reia
Castanyer Bernat Cristofol
C/ luna 21
07100 Sóller
Product of Spain
Tips
Recommendation: before use, fill the bowl with water and a few dashes of vinegar and simmer on a low flame.
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