Le Creuset Enameled Cast-Iron 2-Quart Moroccan Tagine, Kiwi

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Price: $249.99   

Product Feature

• 2-quart Moroccan Tagine made of enameled cast iron and colorful stoneware
• Cone-shaped lid forms an excellent seal to keep moisture and heat inside
• Generous rim allows for a secure grip during transport
• Hand washing recommended; oven- and broiler-safe up to 500 degrees F
• Measures 12-4/5 by 12-4/5 by 11-2/5 inches; limited lifetime warranty

Product Description

For centuries, North Africa has had access to a myriad of wonderful spices to complement the region's diverse selection of seafood and meats. The traditional method of cooking in North Africa--the Tagine--has been used for centuries to slow cook with these spices. Precious little water is needed to keep foods moist, and the unique design of the Tagine lid locks in the combination of flavors. The base in this model, made of cast iron, works with any heat source: gas, electric radiant or solid plates, ceramic, halogen, induction, and Aga-Rayburn-type stoves. The tall, inverted cone shape keeps the top far from the heat source and from absorbing the heat, and thus stays cool to the touch. Le Creuset has also included many wonderful North African recipes for the Tagine, including soups, main dishes, salads, and desserts. Create a truly traditional North African feast with this amazing kitchen supplement. --Teresa Simanton

Le Creuset Enameled Cast-Iron 2-Quart Moroccan Tagine, Kiwi Review

I first encountered both Moroccan cuisine and Le Creuset's version of the classic Moroccan tajine in France several years ago. Only upon my return to the United States, however, was my desire for this obscure item finally fulfilled. As is the case with all Le Creuset cookware I've used, the tajine's heavy cast iron base distributes heat evenly and effectively. The tajine is essentially a braising device: the temperature differential between the hot base and the cooler ceramic top causes rising steam to condense, basting the contents as they cook. A simple tajine of chicken and sweet potato with stewed prunes or apricots and almonds produces impeccably moist chicken and well-cooked vegetables each and every time. I've yet to try my hand at lamb, but I anticipate similarly succulent results. The base alone serves equally well for small curries, sauces or stews. My only wish would be for a slightly larger tajine; the two-liter capacity is perfect for two to four people, but would be too small for any more copious meal. Ultimately, though, this is an unusual and unusually versatile and effective piece of cookware and I feel very fortunate to own one!

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