COOKS! Anyone use a tagine? Moroccan ceramic cooker

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Originally Posted by Lilith Cherry

Please may I have the recipes too? I have the chinese terra cotta version and it really makes delicious soups and stews from really tough cuts of meat. I just make them up as I go along lol~

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I have sent Sandie and email asking she forward the recipes on to you.

Sandie, the black one is also clay, just a different glaze. Thos pots come in all shapes and sizes for making Chinese herbal medicines as well as food.

Thanks Kittycats Delight, Sandie was kind enough to send me the recipes:)

I love Moroccan food. A tagine sounds like a reflux condenser (I know, nerd alert.:D)

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Originally Posted by smokey the elder

I love Moroccan food. A tagine sounds like a reflux condenser (I know, nerd alert.:D)

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Ahahaaaaaa, yes, it sure does! :confused: :D

I sell cookware. We sell alot of tagines It doesn't really matter what material it's made of. It's the shape that counts. A good but expensive one is from All Clad. I like it because the bottom is stainless steal so you can braise/brown your meat stovetop and finish it off in the oven. You can get an inexpensive clay one too.

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Originally Posted by kittycats_delight

The ones we had at the restaurant were from Morocco. The chef got them from there and they were terra cotta. Ours were just like this. Attachment 52872

This is what Moroccan tagine is.

Tajines in Moroccan cuisine are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. They are traditionally cooked in the tajine pot, the conical cover which has a knob-like handle at its top to facilitate removal. While simmering, the cover can be lifted off without the aid of a mitten, enabling the cook to inspect the main ingredients, add vegetables, mix the contents, or add additional braising liquid.
Most tajines involve slow simmering of less-expensive meats.


Have emailed you the recipes.

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Do you set it directly on the burner, though? If it is clay, would I need to put it in a pot of simmering water to start the steam -- like a bain marie? With the All-Clad I wouldn't be afraid to place the metal bottom right on the burner or in the oven.

Most will require a diffuser (those are not expensive). I was browsing on ebay, and some say diffuser not needed. Most are dishwasher safe and say so.

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Originally Posted by cassiesmom

Do you set it directly on the burner, though? If it is clay, would I need to put it in a pot of simmering water to start the steam -- like a bain marie? With the All-Clad I wouldn't be afraid to place the metal bottom right on the burner or in the oven.

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I don't know about electric stove tops but I know our chef used fire burners and used it directly on the burner. It isn't at all like a bagna maria. No need to put it into anything. It is made specifically for in the shape it is for that reason.

The Chinese clay pots can be used directly over a flame ( Most households in China have only gas burners and no ovens) They have to be soaked in cold water for a coupe of days before using on the flame; I have never had one crack or break on me in over 10 years of using them.