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Someone gave me a Moroccan ceramic tagine pot

Any secrets to using it? I think the person who gave it to me used it for ornamental use. I'd like to try it but have never cooked a Moroccan dish. Does it need to be seasoned first?

by Anonymousreply 8June 22, 2022 11:53 PM

I’ve only used a Le Creuset tagine, which has a ceramic topic but a cast iron bottom.

by Anonymousreply 1June 21, 2022 7:19 PM

I seasoned mine first. Also, I use a heat diffuser so the ceramic doesn't crack from heat. I had to watch a lot of YouTube to find some fairly easy recipes to get me started.

by Anonymousreply 2June 21, 2022 7:35 PM

It may just be decorative. You can use it to serve food, but I wouldn’t actually cook in it unless it indicates that it is flame- or ovenproof.

by Anonymousreply 3June 21, 2022 8:10 PM

I thought of that R2. I have electric (boo!) so I figure it needs to be off the burner.

by Anonymousreply 4June 21, 2022 8:20 PM

R1, I have both large and regular size LC tagines; I've only ever used the large one, for some Moroccan chicken recipe or other.

But I think the design, though pretty cool looking, has a major flaw: no handles on the cone top. Very slippery and difficult to lift (and of course heavy; it's LC, duh!) once cooking commences.

I wouldn't recommend.

by Anonymousreply 5June 22, 2022 1:57 AM

Leave it with me. I season it real good for you.

by Anonymousreply 6June 22, 2022 2:03 AM

Moroccan food is good to look at and well presented but pretty mediocre.

by Anonymousreply 7June 22, 2022 6:02 AM

I have one of those Creuset tagines, bot couldn’t figure out what it does different from a Dutch oven, and r5 is right about the cone.

by Anonymousreply 8June 22, 2022 11:53 PM
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