Have you ever cooked with a tagine?

[blackmint]

A tagine is the name for a spiced North African stew, and also the dish it's cooked and served in. It has a conical lid, which retains moisture, helps to infuse the spices through the food and also tenderises the meat.

I've followed tagine recipes cooked in a glazed terracotta casserole, and I've been very pleased with the results. I just wondered if the food is even better when cooked in a traditional tagine. They can be expensive, but I'd invest in one if I thought it was worth it.

Have you used a tagine? Is there a significant difference in the taste and texture of the finished food, or should I just carry on as I am?

[GordMay]

Greetings and welcome aboard the CF, blackmint.

[ccannan]

Actually, you have it backwards tagine is the name of the cookware, and in some countries the name of the cookware and stew but have become somewhat synonymous. I cook with a traditional tagine that I purchased in Morocco. The cooked food is excellent, but I can't imagine there would be a difference in the taste based solely on the geometry of the lid.

[Adelie]

Moved to Provisioning forum.