TIANIN

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The tianin (saucepan) was intended for cooking on an open hearth and was made either of metal (mostly copper) or of clay. All the variations of this cooking vessel had an elongated shape with a flat base and low walls.

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Copper saucepans had a nouros (long narrow handle), or two fkia (smaller, horizontal handles). The tianin me nouron (long-handled saucepan) was one of the most commonly used cooking vessels, as it was related to the preparation of various fried dishes, namely eggs, vegetable greens with eggs, halloumi (Cyprus cheese), sausages, preserved meats, potatoes and others. In this same type, they sautéed many ingredients that were then used for casserole dishes, and they also prepared the tianisin (fried onion) for bulgur pilaf. The tianin me fkia (two-handled saucepan) was used for the preparation of small quantities of food prior to its actual cooking in the oven. As such, it was used for the preparation of roasted meat and various pies such as the tsipopittes, millopittes and titsiropittes.

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Tianistres (clay saucepans), were intended for frying with small quantities of oil. These vessels were round and shallow with low walls and an arched handle on the rim. They were produced at the red clay pottery centres (Kornos, Foini, Agios Dimitrios and Kaminaria).