Finding the Best Tagine Pot for your Family | Moroccanzest (2023)

FAQs

How do you pick a good tagine pot? ›

What to Look For. The fit: A tagine is made of two pieces that fit together snuggly. So you want to check if your tagine has a good fit by opening and closing the lid a few times to make sure there's no wiggle room or gaps along the edge.

Cast iron tagines cook food slowly and evenly, while stainless steel pots are the easiest to clean and look after, compared to terracotta and cast iron tagine pots. Let's explore these different materials and see what kind of tagine suits your cooking style best.

Moroccan cooking pots come in a variety of sizes. There are small cooking tagines that serve 1 or 2 people, medium for a small family, and a large tagine pot for 6+ people. If the size is a factor the smaller tagines are good but a medium-sized tagine pot is a good investment for long-term use.

However, all tagines should be soaked before use, allowing the water to absorb into the clay. So carefully take your beautiful tagine and soak it in cold water, instructions direct from the artisans themselves. Soaking should last at least an hour, but you can soak them longer.

Glazed tagine is best for beginners – no seasoning or preheating needed. Whereas, unglazed tagine should be seasoned before use – it helps prevent cracking and adds flavor. Both glazed and unglazed tagines can be used on stovetops or in ovens.

With most other cookware, this steam escapes the pot/pan during cooking, meaning these nutrients are lost. With a tagine, however, these nutrients cycle back into the food as the steam is condensed, enriching the food's nutritional quality – this is why the food tastes better, too!

Tagines and other clay cookware may also crack if subjected to rapid changes in temperature. Avoid this by not adding cold food or liquids to a hot tagine, and by taking care not to place a hot tagine on a cold surface. Similarly, don't add hot liquids to a cold tagine, or place a cold tagine in a preheated oven.

The versatile tagine pot can be used both on top of the stove or put in the oven. Dishes that are cooked in the pot can be taken straight to the table and served from there. Because of this, they are ideal for recipes for dinner parties or family gatherings.

Add enough water or broth.

Adding liquid such as water or chicken broth to the tagine keeps food moist while cooking. Pour water or chicken stock carefully into the side of the tagine, around 1 ½ cups for a small tagine, and 2 ½ cups for a large tagine.

Le Creuset® brings generations of perfected craftsmanship and functionality to your home with this beautiful cast iron Tagine, a staple of slow-cooked and heavily seasoned North African cuisine.

How long does tagine last? ›

If you have any leftovers, lamb tagine can last in the fridge in an airtight container for up to 3 days, or in the freezer for up to 3 months. What is this?

Can I freeze leftover Lamb Tagine? Yes, absolutely – freeze once cooled, then it'll keep in the freezer for three months. To reheat, defrost overnight in the fridge and then heat until piping hot all the way through. Alternatively you can keep leftovers in the fridge for up to three days.

Some tagines have a small hole at the top of the lid that releases steam, meaning the sauce reduces as the steam escapes. But if your tagine doesn't have a hole, reduce the sauce by removing the lid in the last 15-30 minutes of cooking.

Tagine or Dutch oven A tagine is the traditional clay cooking vessel for the dish; it has a base that is wider than its tall, cone-shape top. But you don't need a tagine to make this recipe. Use a Dutch oven or another lidded pot instead, as long as the lid fits tightly.

Tagine vegetarian recipes focus on various types of vegetables which have high nutrition. High-rich vitamins and protein are also necessary for every human being to make immunity strong and have a healthy life. This kind of dish completely implements the high-rich protein vegetables.

The biggest difference between the two different companies is that they are made of different materials. Emile Henry tagines are made of flame ceramic while Le Creuset is an enameled cast iron.

Traditionally, tagines would be cooked over coals or open flame, but you can use them over gas flames, electric elements or even in the oven. When heated, the ceramic expands slightly, sometimes creating small, thin cracks in the glaze.

A glazed tagine doesn't need seasoning, but you must still follow the cooking rules. Always read the manufacturer's instructions, because some glazed tagines are just for serving in, not for cooking. Always use a diffuser when cooking with a tagine.

Usually these are spread out so that each individual will have one of each salad. Another key element of serving a tagine is the bread (aka khobz), usually heated up and served in a small basket that's passed around the table.

You can use a tagine on an electric stove. However, you will need to use a diffuser. A diffuser sits between the pot and the electric stove and helps to distribute the heat more evenly, preventing the pot from over-heating. Without a diffuser, your tagine may not cook evenly.

What is traditionally served with tagine? ›

What to serve with tagine. Brown white or saffron rice are a staple side for tagine, but it's by no means the only option. Tagine can be enjoyed with bread, couscous, traditional Arabic tomato and cucumber salad, fresh green salad, olives, potato cakes, the options are limitless.

Water and Space: The new tagine (both parts) needs to be submerged into water for up to 6 hours. If you cannot submerge it, place it in a clean sink and slowly fill the base with water until it stops absorbing it.

Uno Casa 3.6-Quart Enameled Cast Iron Moroccan Tagine

The base is enameled cast iron, so it does not need to be seasoned before use. The bright red ceramic lid seals in moisture during cooking and keeps food warm on the table, all while looking good doing it.

A Le Creuset Tagine consists of a cast iron base and stoneware lid and can be used on any hob and in the oven, making it a supremely versatile and rewarding kitchen and cooking essential.

When using a tagine, patience is required; let the tagine reach a simmer slowly. Poultry takes about 2 hours to cook, while beef or lamb may take up to 4 hours.

Using tagines on Gas or Electric Stoves

You can perfectly use your tagine pot on your Gas or Electric stove if you use your tagine pot on a heat diffuser on low-to-medium heat. When cooking in your tagine pot, check regularly to ensure the ingredients don't stick to the bottom.

Le Creuset uses high-quality materials. Their cookware is designed for performance, durability, reliability, and safety with large handles and knobs for easy use. Le Creuset's almost 100 years of experience honing its proven innovative designs and manufacturing skills are backed by offering lifetime warranties.

Le Creuset feels expensive compared to other brands and cookware, this is due to the high quality of the materials and the long-lasting quality of the cookware. They are both highly aesthetically pleasing, collectable and have a well earned following around the world for being one of the best.

Traditionally a tagine is cooked in a conical ceramic dish called a tagine. I would love to have one but I really don't have room. Using a slow cooker may not be exactly the same but it does the job just as well. If you do have a tagine pan then you can use it instead.

Can you cook anything in a tagine? ›

While stews are definitely the most popular and well-known dish to make in a tagine, it can be used for much more. Rice, couscous, and beans all do fabulously. With the lid off, a tagine could be used as a roasting dish and then be carried straight to the table.

The tagine's conical shape makes a uniquely moist, hot environment for the dish being cooked. The base is wide and shallow, and the tall lid fits snugly inside. As the food cooks, steam rises into the cone, condenses, and then trickles down the sides back into the dish.

One secret to a stellar tagine is cooking the meat to just the right stage, almost falling off the bone, but not quite. Remember that even a stew can become overcooked and stringy, so pull the meat as soon as it is ready.

Can a tagine be used on a gas hob? Yes, you can use a tagine on a gas hob. When using your tagine on a hob, always use a heat diffuser; a simple kitchen gadget that sits between your pot or pan and the flame and helps distribute heat more evenly so your food doesn't scorch.

Tagine Pot vs Dutch Oven

Both can be used for braising. However, in terms of versatility, a dutch oven wins hands down. They create more food and you can do more with it. The main difference is that Tagines are supposed to be used as a serving dish.

Water and Space: The new tagine (both parts) needs to be submerged into water for up to 6 hours. If you cannot submerge it, place it in a clean sink and slowly fill the base with water until it stops absorbing it.

Health Canada has warned that some tagines may contain dangerous levels of lead if the ceramic isn't glazed uniformly or the pottery isn't fired at a hot-enough temperature, so make sure you're getting one from a reputable manufacturer.

Decant into a large saucepan and simmer on the hob on a medium heat for 15-20 mins. Stir regularly to avoid it sticking or burning, and you can add a splash of water during cooking if the sauce becomes too thick. Ensure it's all piping hot before serving.