You’ll need to season this tagine before cooking with it the first time, which we consider part of the charm and pleasure of owning clay cookware. Then, with proper care and repeated use, the unglazed clay should naturally become stronger and less porous, and impart more flavor to the food. Casablanca Market’s tagine can be used on the stovetop or in the oven up to 350 degrees Fahrenheit. On the stove, of course, you should plan to use a diffuser. But if you’re in the market for a new tagine, or your first tagine is it really worth this kind of investment? Find out!

Please note that any overseas shipment is at your own risk and you will hence need to take out insurance to cover any damage in transit. If you’re looking for a tagine option that can literally be used to cook on just about every surface this is the tagine to look to. Le Creuset Tagine Review It is currently not possible to deliver to Europe. We hope to reinstate this service as soon as possible. The Base: In addition, you’ll want to look at the base of the tagine. Is it heavy and solid, so that it retains heat and allows for simmering and braising over low heat? Does it sit flat and is the interior smooth? Is it too deep (or not deep enough) to your liking? Extra deep bases make it a little more difficult to eat from the dish communally by hand as is done in Morocco, but you might like the extra room they provide. Follow My Parcel is an industry-changing innovation from DPD, which will give you, our customer, unparalleled levels of information and peace of mind.

Tomatoes with Honey and Cinnamon

Regular clay tagines require you to season them before use. These tagines require no pre-seasoning. Do not use any abrasive cleaning agents, metal pads or very stiff cleaning brushes on this tagine as it can damage the pot. Dry well with the lid off and then store. This tagine can also be used in the dishwasher though I suggest handwashing when possible t’s one Is the Le Creuset Tagine Worth the Cost?

The centimeter width is the size of the base of the tagine while the liter amount signifies how much can be held in the base. Traditional Moroccan tagines are hand-spun by potters; the finished clay product might be left in its natural unglazed state, or it might be glazed and even painted for a decorative touch. Which to use is a matter of personal preference. The most ornately decorated tagines, however, are usually not safe for cooking and instead should be reserved for serving.Le Creuset’s enameled cast-iron cookware is also a top choice of Nargisse Benkabbou, author of the cookbook " Casablanca: My Moroccan Food." Nargisse encourages people new to Moroccan cooking to get started with whatever cookware they have at home. But, she says, “I usually recommend using enameled cast iron,” adding that Le Creuset’s Dutch oven can double as a tagine, albeit without the conical top. The pros and cons of this tagine are pretty straightforward (more so than many other tagines). Le Creuset Tagine Pros Emile Henry’s Flame Ceramic Tagine may sport a modern look and be much stronger than a typical Moroccan ceramic tagine, but the French cookware manufacturer still recommends that it be used in the same manner as a traditional ceramic tagine—by long, slow simmering over low heat. That’s a recommendation we love, as Moroccan cooks know that slow cooking renders the best flavor.

Cooking on a medium or low heat gets the best results — even for frying and searing. Let the product heat up gradually for great tasting food that’s cooked evenly. If you do need to use a higher heat, lower the setting once the desired heat has been reached. The tagine base is made of 18/10 stainless steel with bonded aluminum for even heat distribution. Its metal construction makes it safe to use on all heat sources including glass, ceramic, and induction stovetops. No diffuser is necessary, and the stainless steel will clean up beautifully by hand or in the dishwasher (though the manufacturer recommends hand washing for longevity). We like that the base has double-riveted stainless-steel handles for ease of transport. It's available in a 32-centimeter size as well. The Fit: The lid should fit neatly to the base and nestle inside the tagine’s rim, but not so snugly as to prevent steam escaping. This is where the presence or absence of a hole in the lid may make a difference. Whether you like rustic or artisanal cookware or bright and shiny showpieces, these are some common design points to look for.We recommend using Le Creuset Silicone Tools or wooden/heat-resistant plastic tools. Metal utensils may be used with care but they should not be used harshly or scraped over the cooking surface as this may cause damage This is a great brand. It’s well known and has a fantastic reputation. This is definitely a huge selling point. Nada Kiffa prefers unglazed clay tagines, which require more careful handling than modern materials. She offers the following tips to extend the life of a traditional tagine.