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Cooking Tagine Natural Unglazed - LARGE
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Large Unglazed Natural Cooking Tagine
Certified Lead Free
Large Size: 12" Width
Serving: 4 - 5
This is an elegant and heavy handmade Unglazed Terracotta Tagine . It comes with a conical lid. Traditionally used by Moroccans for cooking.
Of Berber origin, it is perfectly suited to braising meats, fish and vegetables because it traps all the flavorful juices released by the ingredients. In Morocco, tagines are traditionally placed on top of a charcoal brazier filled with charcoal for long, slow cooking.
Unglazed tagines must be carefully seasoned (cured) before the first use to make them able to withstand heat.
To season a new unglazed tagine: Submerge the tagine in water for at least 1 hour. Drain and dry. Rub the interior, both base and top, with olive oil. Place in a cold oven. Set temperature to 350ºF and leave for 1-1/2 to 2 hours.
Notes about tagines:
•They should cook on the stovetop over VERY LOW heat. Use a heat diffuser to keep the stew from cooking too fast.
•Lift the lid as infrequently as possible to avoid dissipating the aromatic steam. Confident Moroccan cooks never peak under the cover until the dish is done.
•Tagines are usually made with bone-in meat and cooked until the meat falls off the bone. Moroccans eat with their fingers, so the food must be soft. Moroccan bread is the typical accompaniment, used to convey the food to the diner’s mouth.
The Charcoal brazier in the picture is NOT included. The item being sold is only the Tagine (dish and lid).
Hand washing your Tagine is recommended. Product of Morocco.
Large Unglazed Natural Cooking Tagine
Certified Lead Free
Large Size: 12" Width
Serving: 4 - 5
This is an elegant and heavy handmade Unglazed Terracotta Tagine . It comes with a conical lid. Traditionally used by Moroccans for cooking.
Of Berber origin, it is perfectly suited to braising meats, fish and vegetables because it traps all the flavorful juices released by the ingredients. In Morocco, tagines are traditionally placed on top of a charcoal brazier filled with charcoal for long, slow cooking.
Unglazed tagines must be carefully seasoned (cured) before the first use to make them able to withstand heat.
To season a new unglazed tagine: Submerge the tagine in water for at least 1 hour. Drain and dry. Rub the interior, both base and top, with olive oil. Place in a cold oven. Set temperature to 350ºF and leave for 1-1/2 to 2 hours.
Notes about tagines:
•They should cook on the stovetop over VERY LOW heat. Use a heat diffuser to keep the stew from cooking too fast.
•Lift the lid as infrequently as possible to avoid dissipating the aromatic steam. Confident Moroccan cooks never peak under the cover until the dish is done.
•Tagines are usually made with bone-in meat and cooked until the meat falls off the bone. Moroccans eat with their fingers, so the food must be soft. Moroccan bread is the typical accompaniment, used to convey the food to the diner’s mouth.
The Charcoal brazier in the picture is NOT included. The item being sold is only the Tagine (dish and lid).
Hand washing your Tagine is recommended. Product of Morocco.
Product Reviews for Unglazed - Large Tagine
I purchased the Medium size tagine and the spicy stews recipe book as a Christmas gift for my wife, who wanted a tagine for a long time. I received my order promptly after placing a phone order with ... read more
