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My specialty is clay cooking and when I saw this Tagine from Indonesia I had to have it. It is an incredible value. Nice heavy deep bowl and the top is very tall and elegant. I have used this tagine on a gas stove and in the oven. I seasoning mine with milk first in the oven for about 1 hour. Started cooking on the flame very gently building it up to handle the heat. My first dish was a Paula Wolfert's Moroccan Chicken with fruits and nuts. This tagine prepared it perfectly. Pictures of using this tagine are posted on http://www.creativeclaycooking.com.
The workmanship and etching is particularly outstanding on this tagine. It has become a favorite in my clay cooking collection.
I bought this tagine because it has so much character and feels much more authentic (not to mention cheaper!) than the Le Creuset variety, for example. Since this version is ceramic, more care is needed to season it before use. You can find directions to prep the tagine for cooking at this link: http://moroccanfood.about.com/od/tipsandtechniques/ht/Season_Tagine.htm . We also purchased a heat diffuser as we've heard that ceramic tagines can crack and we wanted to be extra careful. Everything is going great and we are enjoying the unique look of the tagine as well as the good food!
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