Our handsome terra cotta tagine makes it easy to prepare a variety of tantalizing Moroccan meals. Traditionally used by nomads as portable ovens for making stews over charcoal braziers, the tagine is ideal for both cooking and serving.
Safe for stovetop or oven up to 400°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.
Manufacturer: Sur La Table®
Material: Terra cotta
Dimensions: 8½" or 13" diameter
Use: Safe for stovetop or oven up to 400°F
Care: Hand wash only. For best results, season before use:
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
Made in Portugal, exclusively for Sur La Table
Makes it easy to create delicious Moroccan meals at home
Seattle-based Sur La Table has kept its finger on the pulse of Americas cooks since opening its doors in 1972 at Seattles historic Pike Place Market. Since then, chefs and home cooks with a taste for adventure have flocked to the culinary mecca.
A destination for iconic chefs such as Julia Child, Jacques Pepin, Martha Stewart and Mario Batali, Sur La Table entices aficionados and curious beginners alike with its amazing selection of cookware and tools.
With a successful catalog, website, culinary program and stores coast to coast, Sur La Table continues to share its passion for the traditions and tastes of the world with people who love to cook and entertain.
I like this Tagine - it is very affordable and does what it promised to do. The only problem is the top. Please take a look at the image of the product before you purchase. The top does not have that stereotypical ""knob"", so it is very difficult to lift the top when it is hot. I am pleased with the purchase but I need to figure out how to lift the top without dropping it without burning my hand
This is a great tajine that is most similar to what you would get at a real souk in Morocco. We have tried to bring back tajines from Morocco but the lid always breaks. My husband is Moroccan and we cook tajines often. He says that this one from Sur la table is fantastic and cooks very well. I agree from the tajines that I have tasted at his families home. Yes the top is a little hard to grasp but if you just use a dishtowel to help it works great. Don't be fancy and buy those other ones be authentic and cook with clay! We love ours!
i have been using mine weekly for a year and never 'seasoned' it! oops. i washed with sudsy warm water , rubbed with oiland let er rip. i always set the loaded tagineon my electric burner coldand then set on low.when i smell.it is ready.never take the lid off and i add no liquids. i start with porkloin medallions cubed,lamb,chicken, beef,whichever,add one onion,one apple, a yellow potato, afewsprinkled raisins,i have even cut plums in hunks. the trick is to hunk all in one-two inch cubes,make a pyramid and put the lid on. it makes it's own broth to steam,and one slight tspn of olive oil and the seasoning for the dish.i kept reordering the small packets of seasoning until i just read the engredients and made a big batch ofmy own and sealed it as any spice mixture. pork/apple, chicken/dried apricots, lamb/dried figs, beef tenderloin/pluots,plums etc.anything goes well in this with the seasoning. the food doesn't cook to mush and the taste is incredible. i buy a whole porkloin and slice 2in medallions to freeze individualy. i am single. the small size tagine cooks enough for two hefty portions/meals. i never turn up from low and it is a short cooking time. when i take the lid off,i have a beautiful pyramid of food ready to serve as is. plenty of veggies and the right partion of meat. i have also cooked just meat chunks and served over rice or cousous .packed away my slow cookers. this thing is great
This is the poorest example of a classic tagine I have ever used. 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
This tagine is my new favorite pot! We just made a spectacularly flavored lamb tagine, and the vessel performs perfectly. You absolutely must season it as instructed, and we also bought a cast-iron heat diffuser - highly recommended. As for the lid, I used my jar lifter tongs. Not a problem. Bottom line, this tagine along with the ""Easy Tagine"" cookbook will enable you to make some seriously outstanding meals
I bought one of these over a year ago and have been using regularly, slow cooking on the stove top followed with lower heat broil in the stove. After falling in love with the Tagine concept I decided to buy a larger model of a different way more expensive brand. To my surprise, this cheaper model is by far better than the fancy brand. It is better designed and the little hole in the lid I find essential to release just enough pressure not to leak the juice from the sides. Actually, after my experience with both I managed to make a similar hole in the expensive brand so it would't leak on the stove top. The food comes out very nice. I have to emphasize, however, that I use it very carefully and use a flame diffuser underneath. Moreover, I now bought another one for our vacation home which has an electric stove top and still worked very well. For the price and the quality (no cracks what so ever) you can't go wrong.
Restauranteur probably overheated his.....in a hurry...that's a restaurant.... Handle top with any rubber glove, or silicone mitt for easy grip. I use disposable medical exam type gloves for cooking anyway; saves my hands from all the washings with soap and water ! ....Jo
Love the Product but even more love the customer service!! I had a couple Tagines arrive broken 2 outta 24 but when I called to get them replaced the service was professional and fast. I did not have to wait to talk to a rep. and they replaced the Tagines no problem! LOVE THIS COMPANY!!
I loved this product, however it didn't last very long. I knew this was a possibility with anything clay. it is a great way for some one to fall in love with Tagines. My next Tagine will be of a sturdier model.
This is the third one I have purchased, and need to get one more. I had purchased the large one for my older son the first time, he cooked a lamb meal in it and I don't like lamb, but after that meal, I purchased one for my self, the small one, perfect for single people, I then bought one for the kids grandmother,and she loves it. My youngest son raved about the roast I cooked in mine to his wife, I now need to get the large one for his family.
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
A shopper on Jan 1, 2012
Best Answer:I've been using this particular tagine for about three years. . .No adverse effects, yet! I understand that the manufacturer ""certifies"" the glaze to be ""lead free"" and that it also meets California standards (the highest in the nation. . .?
Can you use directly on the fire or must you use a diffuser.
A shopper on Jun 25, 2011
Best Answer:Cook an appetizing Moroccan meal in this handsome terra cotta tagine. Safe for the stovetop and the oven up to 400°F. I recommend using a diffuser with this item it you plan on using it on a gas stove. This ceramic cookware is also a beautiful server for your entrée. For best results, cure before using and hand wash.
Hello Kathleen,I purchased the 13"" tagine, and I love it. Yes, you must use a heat diffuser. I use a metal one. It will extend the life of your tagine and prevent it from cracking due to the direct heat from the flames.Hope this helps you
i have used the small one over a year and now have the larger one as well. soak regularly to keep it from becoming brittle, oil it each time . i let mine come up to heat on an electric burner from cold. i have set it loaded with food onto an outdoor wood fire, and i have put a solid hunk of meat , seasoned into the oven nd left on low while gone, knowing it will keep making its own juice from steam. it is very versatile. a cord around the groove in the top will make it more graspable. i bought a strip of copper from a kitchen designer business to fashion my own 'handle' to the top of the large one
Best Answer:Seasoning your tagine for first useThis is not essential but will remove any earthenware 'taste' and strengthen your tagine.Tagine is the Moroccan word that refers to both the unique glazed earthenware vessel with a distinctive conical lid and also the food prepared in it.Traditionally used by nomads as portable ovens over charcoal braziers for making stews, usually containing meat, the tagine is used for both cooking and serving, but care should be taken to protect your table when using the tagine as a serving dish as the base will be very hot.Seasoning/Curing your new Tagine1. The new tagine needs to be submerged in water for at least 1 hour.2. Rub the inside of the base and lid with olive oil.3. Put in a cold oven and set temperature to 150C (gas mark 2) and leave for 2 hours.4. Remove from oven and leave to cool.5. When completely cool, wash in warm soapy water and dry with a clean cloth.6. Your tagine is now ready to use.I am including a link that has a lot of great information about the Tagine as well as a few very good recipes.http://www.maroque.co.uk/tagine.asp
soak overnight, dry and rub with olive oil. put into oven THEN TURN HEAT ON. let both come up to 400 and after an hour or two turn off stove,letting both cool to cold together. oil some more and ready! after cooking in it, wash ,dry and oil again. soak periodicly to keep it moisturized to prevent brittlenessand oil with olive oil each time
I'm Indian and I was wondering how this Tagine would work for cooking curries. Any idea?
A shopper on May 2, 2012
Best Answer:It should work great for Indian food. Typically you cook with a lower heat in a tagine. Heat the oil or ghee as you normally would, and brown the meat and spice paste as you normally do. When it's time to add the liquid, you might need to experiment with the amount since the tagine keeps the steam in and you may need to use less liquid
I cook a great many DIFFERENT dishes from a number of different parts of the world. . .And, I can say HAPPILY, that this tagine will ""do"" Indian just fine! [I ""do"" Indian about 2-3 times a week] I also use it for Middle Eastern foods, in addition to Moroccan and North African dishes.Here's another use for the lid. . .with a DEEP (4""-5"" deep) clay pot when doing a whole chicken or a roast (I found a perfect ""matching"" clay pot in a thrift store for $2; and, combined with the lid from this tagine, I get excellent results!
Tje general consensus is that the tagine is not suggested for Indian cooking. Because Indian and Moroccan cooking both involve such different ingredients and methods, it isn't very likely you will achieve the same results with Indian food that you would with Moroccan
Does it need to be soak for 1 hr before each use or only the first time?
A shopper on Mar 24, 2012
Best Answer:i own and use the small one for well over a year before i knew it should be soaked. now i soak it periodicly to keep the material from becoming brittle. i use it weekly, often. i now have bought the large size and soaked it overnight in bathtub! i love cooking in these due to the ease and flavor. be sure to rub with olive oil after soaking and after washing when used. keep it hydrated and moisturized
Best Answer:yes. i load mine with the food, and then place it on the least hottest part of the stove and let it all come up to hot. if it needs more heat, move it to the hotter part of top of stove.soak regularly to keep it from becoming brittle and don't forget to oil for misture.it absorbs the olive oil i rub onto it. i use both sizes and have cooked anything and everything in them. better than electric slowcookers that make mush out of eveything, and on an open wood outdoor fire also
Depends what you are making. . .For veggies, yes, it is large enough. . .For meat, it is OK for ""pieces"" (5-6 pieces of chicken, for instance). . .For combination of meat and veggies, I use the lid on a larger, deeper, clay cooker or casserole. . .Just check the diameter to get a reasonably ""close"" fit
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
A shopper on Jan 24, 2011
Best Answer:Please contact customer service at 1-800-243-0852 and one of our representatives can get an instruction/recipe booklet sent to you immediately.
Nobody really answered how to use on top of the stove. What you need is a simmer mat (they don't sell it here, but they have it at amazon) to place on your electric, gas, or glass cook top. It keeps the heat even, and prevents the tagine from cracking.After you've soaked it overnight for the first time, dry it off to get most of the water off the bottom, put your burner on med-low place the simmer mat on it (use tongs so you don't burn yourself), and place the tagine on the simmer mat. Put some olive oil in the bottom of the tagine to cover the bottom completely. As the tagine heats up, the water in the clay will escape (little bubbles) and be replaced with the oil. It's done when you see the bottom of the tagine turn darker than the sides. It's now seasoned.You only need to do this once, but keep in mind that terra-cotta is porous, so some oil will leach out the bottom each time you cook...the simmer mat also keeps this oil from gunking up your burner