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?
Someone gave me a Moroccan ceramic tagine pot
by Anonymous | reply 8 | June 22, 2022 11:53 PM |
I’ve only used a Le Creuset tagine, which has a ceramic topic but a cast iron bottom.
by Anonymous | reply 1 | June 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 Anonymous | reply 2 | June 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 Anonymous | reply 3 | June 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 Anonymous | reply 4 | June 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 Anonymous | reply 5 | June 22, 2022 1:57 AM |
Leave it with me. I season it real good for you.
by Anonymous | reply 6 | June 22, 2022 2:03 AM |
Moroccan food is good to look at and well presented but pretty mediocre.
by Anonymous | reply 7 | June 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 Anonymous | reply 8 | June 22, 2022 11:53 PM |