The word ‘tagine’ refers to a plate typically of Middle Eastern origin and used widely in Egypt and Morocco. The word also refers to the resulting dish that is cooked in it. The conical lid of the tagine is perfect for steam circulation, which helps to produce meats and vegetables that are tender while remaining firm.
Our clay tagines have been specially created to withstand high temperatures. This allows them to be used on open flame, in the oven or even in the microwave. The glaze of the tagine can resist damage from all types of kitchen tools and is easy to clean thanks to its glossy finish.
While our tagines are made to be durable, there are several simple rules to follow to ensure that your tagine lasts for years to come.
- Tagines should be submerged in water for at least 1 hour before the first use and the process repeated if the tagine has not been used for a long time.
- A room temperature tagine should always be placed on a low heat source and then slowly raised to a medium heat setting.
- Always have your ingredients in the tagine to absorb the heat. There is no need to preheat a tagine and preheating can cause the tagine to crack.
- Avoid sudden changes of temperature like placing your hot tagine on a cold stone bench top.
Being a clay product that absorbs moisture, tagines can attract mildew and mould. We recommend you keep your tagine base wrapped in a cotton or linen cloth while stored. If mould or mildew does form on the underside of your base you can simply wash it in hot soapy water and leave to air dry.