All ingenius things are simple. So is tandoor.
Tandoor’s design has remained virtually unchanged for the past three thousand years. The recent modern technological modifications have merely improved tandoor’s heat conductivity and transformed the oven from stationary into portable. A fire is lit inside the oven. As wood chips are gradually burning and turning to coals they are generating strong long-lasting cooking heat while the oval shape of tandoor oven provides for superior heat conductivity making sure that food is cooked evenly.
Things you should know about your tandoor
- The first time you use your tandoor, ensure that you gradually increase the temperature to condition the interior of your oven. This step is crucial in ensuring the longevity of your tandoor. This can be done by starting with a very small fire and slowly adding fuel to gradually increase the amount of heat inside the tandoor.
- You may notice some hairline cracks forming in during conditioning but don’t be alarmed, this is normal and will not interfere with the performance of your tandoor oven. When your oven cools off, the hairline cracks will barely be noticeable. They are essential in allowing the clay body of your tandoor breathe. Please see the following link for some more information (thermal expansion and contraction)
- The more slowly you increase the temperature inside the tandoor during your first use, the fewer hairline cracks will develop.
A much more detailed guide is available in PDF format below