COOKS! Anyone use a tagine? Moroccan ceramic cooker

[cassiesmom]

I saw this one in the Food Network magazine. I don't know that much about Moroccan food other than couscous.

http://www.ikea.com/us/en/catalog/products/60087707/#


Edited to add (from IKEA Web site)
Key features
- Thick walls evenly distribute the heat so that the food is heated up from several directions.
- Thick base prevents food from easily burning and sticking to the pan.
- Made from thick anodized aluminum with Teflon® Professional non-stick coating; allows ingredients for the tagine to boil for a long time without getting burnt and stuck to the pan.
- Thanks to the lid, steam changes into liquid which drips down on the food during cooking; tastes and consistency develop and the food takes care of itself.
- Rounded interior; makes stirring and beating easy.



I've got my grandmother's crock pot, circa 1975- the first style that came out with the removable pot. It works great! It's a lovely, attractive 1970s burnt orange color, eek. But it works really really well. My sister-in-law has a large one that's an oval shape and she can put a whole chicken in it (don't even have to cut it up first) or even a small roast.

[Lilith Cherry]

My Chinese one has a domed ceramic lid but not a tall as the tagine. It is still fast though and the flavours are great. Thanks for the recipes.

This is a picture of the shop where I bought it in Foshan, China

[Freedom]

Interesting! Thanks for posting that.

The tajine, every says to be sure to get a clay one. Not sure what that black one is made of which you posted.

[cassiesmom]

Part of my new year's resolution was to eat fewer salty, high fat foods and more vegetables, fish and fruits- basically more straight-forward healthful foods. I bet a tagine would cook vegies and steam fish very nicely. I wonder what kinds of seasonings are typical of Moroccan foods.