Is the cooking bottom area unglazed ?
177688
That is correct. The bottom outside area is unglazed. By the way, the part that is glazed is glazed with 100% lead free glazes.
455360
The inside of the bottom is glazed , the top (conical) is mostly glazed but a small section is not. The flat bottom is not glazed either.
1822543
The bottom outside surface is completely smooth. It appears to be ridged but when you run your hand across it, it is smooth. I've been very very happy with this pan.
1034265
The only mess I've ever had was very minor. And was some condensation containing a small amount of meat juices on the bottom. It wipes off easily. Everything else is contained on the inside and I wipe that down after cooking.
944297
Yes, on the bottom, uncolored, in a rectangle. Since on the bottom and uncolored, not noticeable unless you're looking for it.
287654
The bottom is very lightly "grainy", almost undetectable. That is, it is not machine polished (shiny) but it is smooth. The entire surface has a very slightly "pebbly" surface--very fine and miniscule--only seen in "close-up". It will take a seasoning just fine and, ultimately with use, will become smooth. Also, the entire surface of the skillet is very uniform. I'm very satisfied with the quality of the casting and the skillet.
1639913
If you add water to the bottom tray like directed, wipe with a paper towel or old newspaper and you will be good to go. The cooking surface is also easy to clean.
898571
the bottom is grooved, however i use the pan on a glasstop range without any problem.
1851281
Pam, there is a debate amongst cooks as to which is better glazed or unglazed, hand-made or factory made. So there are hand-made tagines (indeed I would suspect most are, given the cost of labor). I personally have always used a glazed tagine (although, as Roy answered, the bottom is unglazed). I would think that if there are unglazed spots on your tagine, other than on the bottom, (a) they won't do any harm, but (b) show poor crafts work. I haven't heard the advice Roy got about oiling and seasoning it over charcoal, but I have had a tagine split the first time I put it on the stove.
1488122
Mine is unglazed, but it cooks beautifully. I have a clay pot of another brand that is glazed, and, I prefer the unglazed Romertopf. You soak the pot in water for about 45 minutes before putting it in the oven and the food cooks quickly and stays moist. To clean it I soak it in hot water with a little baking soda, and it comes clean very quickly. I do not use dishwashing soap on it...just hot water and baking soda. I have had no problems with it coming clean.
1775057
yes the bottom of the pan is smooth. nice pan for roasting and is large in size. this is the second one I have owned. I would buy it again.
61879
Yes, it has a thick cooking bottom on top and bottom. Very pleased with product.
2160183
Yes, the bottom is smooth & has no grooves or indentations in it. My electric stove top is ceramic, as well & this wok is perfect.
2185585
Yes, it has a heat dispersing bottom surface that is coated in an enamel-ish finish.
1968033
Yes. Everything I've baked on it has turned out wonderful! No burned edges or bottom. I highly recommend this pan.
1517049
I've only used the "unglazed" cooker. But I believe the difference is the unglazed absorbs the water during the 15 minute soaking prior to baking in it. In turn, it keeps the moisture in the food. I've been using the unglazed for years & the food (meat, vegetables or whatever) is always plump & juicy & baked to perfection. I use mine at least 1X-2X per week.
1026603
No, the bottom is slightly textured, the sides are smooth and easy to clean with magic eraser.