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Jan 5, 2007 02:58 AM

Which Tagine cookware would you advise...Please advise if you have one.

I am looking at buying a tagine cooker. I know that some cannot be used on the stove top (gas). Some have handles on the side. Emeril and All clad..Emil Henry has a heavier ceramic but no handles..which of course with pot holders can be easily removed from the oven but with all the juices in the tagine could spill easier.

Do you own one...And what is your favorite recipe to cook in it?


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  1. Real tagines are almost always unglazed, at least on the inside. The fancy glazed ones made in North Africa are for serving only. If the Emeril and All Clad versions are glazed all over like the Le Creuset you might as well use a dutch oven. Personally, although I love to use my tagines, I can't say they do anything special to the taste of the dish.

    There was a place called Ameera Imports that had a good selection of tajines, but they don't come up on google anymore.

    1. Just get a nice dutch oven.

      1. sur la table has a nice serving tagine for 28.00 thats glazed in and out - I use a french/dutch oven to cook middle eastern food and serve it in my tagine - not authentic to the recipe but quicker cooking and more reliable.

        1. Make sure you're not simply paying for a brand name.

          1. I think that most of the time when people use a tagine pot, it's simply an aesthetic thing. I doubt that anyone other than a Moroccan food fanatic could possibly tell the difference between a tagine cooked in a proper tagine pot as opposed to anything else one might use. In Morocco, cooking tagines are those unglazed terracotta things and are generally used on top of the stove or fire. It's only for a special occasion that the contents of this tagine might be transferred to a beautiful glazed tagine. They are gorgeous and exotic and they do lend a certain flair to the meal and if that's what you're looking for, then by all means go ahead and buy whatever appeals to you aesthetically. But to cook a tagine, you can use whatever you already have that will accommodate the ingredients. I, personally, use a large covered low-sided fryer. It allows me to spread out everything in a shallow layer so that the tagine cooks nicely and the sauce reduces rather than drowns the ingredients.

            Having said that, I almost bought an Emile Henri tagine pot recently because it was on sale. Stopped myself at the last moment because I realized I really don't need it. And it will give me an excuse to go back to Morocco to buy a beautiful glazed one someday.