Glazed Terra Cotta Tagine
Safe for stovetop (when used with a diffuser) or oven up to 390°F, this ceramic cookware doubles as a beautiful serving dish—care should be taken to protect your table as the base will be very hot. Seasoning before use is recommended as it will remove any earthenware taste and strengthen your tagine.
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- Makes it easy to create delicious Moroccan meals at home
- Low, indirect heat slowly simmers food, resulting in rich, complex flavors
- Transforms tough cuts of meats into exceptionally tender dishes
- Conical-shaped lid preserves moisture and enhances circulation, infusing food with spices and flavors
- Manufacturer: Sur La Table®
- Material: Terra cotta
- Dimensions: 8.5" or 12.5" diameter
- Made in Portugal, exclusively for Sur La Table
Care & Usage Show
- Hand wash only. For best results, season before use:
- Safe for stovetop (when used with a diffuser) or oven up to 390°F
- Submerge tagine in water for at least 1 hour
- Rub the inside of the base and lid with olive oil
- Put in a cold oven and set temperature to 300°F and leave for 2 hours
- Remove from oven and leave to cool
- When completely cool, wash in warm soapy water and dry with a clean cloth. Your tagine is now ready to use
Few meals are more satisfying than the rich and fragrant Moroccan stew known as a tagine. In this fabulous collection of aromatic tagines, salads, side...See product page for full details »
I've used it for meat; veggies; and, soups & stews; and, for virtually every cuisine in the world. . .from East to West and ""side-trips"" north and south.
It occupies a prominent spot in my kitchen . . .alongside a dozen or so clay (ceramic) cookers of all sizes and shapes.
A note to ""newbies"". . .The glazed finish makes ""clean-up"" simple and easy. (""Old-timers"" already know this<smile>
I bought 1 dozen less than 9 months ago for use in my restaurant. We don't use them for cooking or for even heating tagines, just for serving and presentation on the table. The tagines are very poorly made, poorly glazed and hardly fired at all. The glaze tended to crack and peel after just 2-3 uses and the entire tagine bowls as well as the lids chipped and cracked after just a few uses. Do yourself a favor and buy something authentic, well-made and properly glazed. These are complete junk and useless
Now for the quality of the product. I seasoned the tagine per the instructions and purchased a heat diffuser before it's first use. The first time I used the tagine I allowed about 20 minutes for it to heat, slowing turning up the flame a bit at a time. Then I added the butter.
A small crack. Then I added the chicken thighs to brown.
Ping! Ping! Ping! Ping!
I decided it would be best to heat the water in the microwave near boiling and then poured it in slowly.
Now liquid was slowing coming out the bottom of the tagine until it apparently cauterized.
I used the milk technique to repair the cracks (12 in all as long as 10 inches) and that seemed to hold. During the second use, I gave it 45 minutes to heat and ultimately added another crack or two.
My verdict: this product is too delicate to use for cooking and should instead be used out of the box as a planter or placed on your display shelf along with cookbooks to make you look like a gourmet. Whether you choose to cook with this tagine or simply throw it off your roof onto your driveway, the end result will most likely be the same.
over 2 years ago
Questions & Answers
I'm very interested in this terra cotta tagine, but I'm worried about the glaze, as some glaze contains high lead levels. I need to know this before I put an order.Thanks
You should only need to soak this Tagine for 1 hour prior to the first use. It is not necessary to soak it everytime time.
Can you use directly on the fire or must you use a diffuser.
instructions were absent from packaging
where can I get an instruction book / recipe book for the Tagines? I ordered 4, which were propmpty delivered, but no instructions on how to use them. except to soak in water before the first use. Do I have to soak them for 12 hours before each use? I used them in the oven once, because I did not know what heat to cook with on top of my glass top stove.Please let me know where I can get the instruction/cook book. Thanks, ,Maxin
First of all, u should follow the beginning instructions. After many uses, the glaze will be less because this is what happened to my tagine. After each time I cook in it, I put it in the water for a while. Then, I put a hot water with half lemon and leave it boiling on the stove for a while, so the lemon mist clean the tagin from the seasoning a d lesser the glaze.
I hope that I answered ur question. If u have any questions, feel free to ask
In order to use your cooking tagine and get optimum taste from your recipes, it is highly recommended if not, mandatory that it is seasoned before initial use.
Please follow these simple instructions below for maximum results:
The new tagine needs to be first submerged in water for at least 1 hour.
Rub the inside of the base and lid with olive oil.
Preheat your oven at 350 F and bake your new tagine for 2 hours.
This process will strengthen your tagine and insure addition of a distinct flavor that tagine lovers seek at every use. Please re-season if unused for over 6 months.
It is recommended that you hand wash your tagine, as it has not been tested for dish wash machines. Do not leave submerged in soapy water.
Tagines sometimes may look chipped on the sides or the top. As tagines are being fired in traditional kilns, they may stick to each other and they are hand separated, which leaves the impression of a chip. Please understand that this is a normal occurence and in no way is a defect. These tagines are hand-made using basic tools and in somewhat primitive conditions. Small imperfections, such as tight fits and natural color variations are to be expected and valued as part of the non-industrial beauty of the product.
Most tagines do not have a hole punched on the lid and its presence makes no difference. It is merely a design preference.
After soaking the tagine overnight do I need to let it dry out (and if so for how long) before rubbing the insides with olive oil?Thanks