A Sharp Knife & Salt

The Sur La Table Blog

  • About·
  • Contact·
  • Surlatable.com
 
You are here: Home / Well Equipped / Cookware 101: Tagines

Cookware 101: Tagines

October 20, 2014 by Sur La Table

Le Creuset World Cuisine Tagine

A dish named after its vessel, or vice versa. A tagine is both the pot and the rich, braised stew cooked inside of it in North African cuisine. Tagines are composed of two pieces: a round, shallow base and a conical lid that collects and redistributes moisture as the food cooks.

What are they made from?

Traditionally, tagines are made of earthenware or ceramic, but you’ll find them now with clad-stainless or even cast-iron bases. They can be glazed or unglazed. You’ll find them in a wide range of sizes, from petite versions that make enough to serve one or two, to large pieces that can feed a crowd.

EH Tagine

How do I use one?

Earthenware tagines are traditionally used over hot charcoal, keeping the heat as low as possible to maintain a gentle simmer. In your kitchen, you can also use most tagines on the stovetop (though you may need a diffuser) and in the oven, but be sure to check the manufacturer’s instructions.

tagines2

If your tagine has a cast-iron or stainless base, you can use it over higher heat on the stove to brown ingredients before placing the lid on top and finishing on lower heat or in the oven.

A glazed earthenware tagine will need to be seasoned before its first use—be sure to check with the manufacturer on how to do that. In most cases, soaking it in cold water for a few hours and allowing it to dry will do the trick.

Some tagines, especially ones with elaborately painted lids, are designed purely for serving and shouldn’t be used for cooking. Again, check with the manufacturer.

Cook globally

A tagine isn’t only for cooking tagines. Any of your favorite stews or braises will work well in this vessel. And nothing beats the dramatic presentation of carrying a tagine to the table, lifting the lid and letting the incredible aromas of your dish pour out of it.

If you have a tagine, give it a try with a few of our favorite recipes below and tell us how they turned out. (If you don’t have one, these recipes work just as well in a Dutch oven or casserole.)

Chicken Tagine with Apricots and Almonds

Lamb Tagine with Artichoke Hearts, Dried Apricots and Preserved Lemon

Chickpea and Artichoke Tagine

Saffron-Scented Chicken with Dried Apricots and Preserved Lemon

Share this:

  • Facebook
  • Pinterest
  • Twitter
  • LinkedIn
  • Print

Enjoyed this post? You might also like these.

Filed Under: Well Equipped Tagged With: braise, earthenware, Moroccan, North African, stew, tagine, terra cotta, Tunisian

« What’s in My Kitchen: Cory Newbiggin
In Season Now: Pomegranates »
In our kitchen At the market well equipped potluck videos recipes
 

search our blog

Follow Us

 

Instagram

Recent Posts

  • Introducing Miyabi’s Newest Collection
  • Peach Crostata
  • Q & A with Sur La Table’s Doralece Dullaghan
  • Five Ways to Create a Perfect Summer Tablescape with Chilewich
  • From Our Dads to Yours
  • 3 Tips for Outdoor Entertaining

Recent Comments

  • Razonia McClellan on Q & A with Sur La Table’s Doralece Dullaghan
  • Dee on 5 Tips for Using a Pressure Cooker
  • Susan Bayani, MS, RD, LDN on 5 Tips for Using a Pressure Cooker
  • rodman on Celebrating 45 Years: Our Favorite Desserts
  • rodman on Kerrygold Irish Cheddar and Stout Fondue for St. Patrick’s Day!

Subscribe

Subscribe via RSS
Enter your email address to subscribe and receive notifications of new posts by email.

Blog Roll

  • 101 Cookbooks
  • 5 Second Rule
  • Bon Appetempt
  • Chocolate & Zucchini
  • Chow
  • David Lebovitz
  • Food52
  • Food in Jars
  • Joy the Baker
  • The Kitchn
  • Little House Pantry
  • Lottie + Doof
  • Manger
  • Not Without Salt
  • Orangette
  • P.S. Blog
  • Serious Eats
  • Smitten Kitchen
  • The Sporkful
  • Tasting Table
  • The Wednesday Chef

Copyright © 2019 Sur La Table