New Emile Henry Tagine.....need advice
Just received an Emile Henry Tagine but one that is an entirely new concept. It's a new glazed clay that is specifically developed for its resistance to heat so you can use it directly on your stove top. Wondered if anyone has used this new type and if they have any advice to offer.
Nope. I don't have one, but I did remember watching/reading a video last year about the stovetop version of Emile Henry and how it has very low thermal expansion coefficient (resistant against thermal shock) and that it has higher heat capacity than cast iron (therefore a better cookware for slow and low cooking), which is why all these Emile Henry Flame Top Dutch Oven:
Unfortunately, I couldn't find that video. It was kind of a neat little video.
My understanding is that there is a seasoning step with milk for the brand new cookware, just like many (not all) clayware. Nothing special about it. Best of luck.
I have one and really loved it for the first 2 years. Then it cracked on the electric stovetop and oil leaked everywhere. Not sure why because I wasn't doing anything different and the setting was just below medium. It was within the 3-year warranty time limit so they replaced it easily enough but luckily i had managed to find the original receipt. I've been wary of it ever since then. I eventually picked up some cast iron and have barely used the EH Flame tagine since.
I have one and I use it all the time and LOVE it.
Boil milk inside it and let the hot milk cook completely before you use it. If you get sticking over time give it a soak overnight with denture tabs then scrub it out and repeat the milk coating.
I use mine for all kinds of braises and also to bake my bread in the preheated tagine. The combo of the shallow base and high top makes for the fabulous crusts that rival those of steam injection ovens.
I also use the more conventional shapes of Flame casseroles for everything from soups to casseroles to the vat of oatmeal I make once a week. It's a great material that's up to a workout!
Thank-you everyone for your information. I did season mine and made a Moroccan spiced braised vegetables dish. I browned some of the vegetables in another pan, then layered everything in the Emile Henry tagine. After two hours on very low heat the vegetables had all kept their shape...and I'm talking slices of zucchini and slices of sweet potatoes. I think this is going to be fun to use. Can't help wonder though how long it might take to braise lamb shanks as I usually braise them in a 300-degree oven for 3 hours. Any information on braising meat in it?
That's novel? I could use Corning glass directly on the stove top. Ancient Chinese sand pots and Spanish cazuelas can be used on the stove top - I do it regularly on a gas burner (but have been too cautious to do much on the electric coil). Even the traditional tagine was normally used over a charcoal fire.