Moroccan Large Tagine Free Shipping By Treasures of Morocco
Simple and functional, this authentic, handcrafted Moroccan cooking Tagine is ready to be used for your next flavorful and exotic Moroccan meal.The Tagine is to be use on the top of electrical or glass stove or inside the stove. If you have a gas stove … see full wiki
I've owned two of these and given one as a gift and love them because they are authentic and will transform the way you think about cooking. By that last statement I mean that there are a number of American (and other styles) of cooking that this tagine can be used for. A great example is a roast with carrots and potatoes. But I digress.
First, if you are buying this for yourself know that If you were to go to North Africa to purchase one the chances are you would get one of this same quality. Second, if you are purchasing this as a gift I highly recommend that you also include Pursuit of Spice Moroccan Tagine as an add-on so the lucky recipient can make his or her first authentic North African meal with it.
If you are new to tagines please take the time to read the following, which will save time and disappointment because there are some necessary steps you need to know. You definitely need to follow the instructions and season this as soon as you receive it. It's a simple procedure that involves soaking both parts in water (I did mine for 24 hours), then lightly coating it with oil (I used olive oil), and baking it. For the last step, put it in the oven before turning on the heat and allow the tagine to warm as the oven heats. I heat mine to 300 degrees (F) and leave it in for an hour. I also allow it to naturally cool in the oven before removing it.
I also recommend against using this on a stovetop. While it's possible to cook on a stovetop if you use low heat and a diffuser, I have opted to not do that. My reasoning is that true tagine cooking is in an oven, and no matter what precautions you take it may still crack if you deviate in the least - like using heat a little higher than recommended. I have seen recipes that call for browning ingredients like onions in oil in the tagine before adding other ingredients. I recommend that you NOT do that because the heat required to brown anything is going to be too high for the tagine and it will almost certainly crack.
The way you clean it matters too. I clean mine only with water - no detergent - and allow to air dry. If there is an oil residue I will wipe that down, rinse in water again, and allow it to air dry. This augments the seasoning process. Even if, like me, you only use this in an oven, do not exceed 350 degrees F. In fact I consistently cook at 325 degrees and adjust my cooking time accordingly.
If you follow the above guidelines you will love this tagine. The meals I have prepared with mine are delicious and healthy - and my guests will attest to that. This is a quality piece of cookware that should last a lifetime if properly cared for per the above recommendations.
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