Kitchen

[Puzzle Piece]

I've never cooked using that cooking item.  I know there are recipes etc. but I've never tried using one.  In fact, I don't own one but am considering purchaing one to try. 

Any suggestions or tips or what has been your experience?

[jaxs mom]

Paula Wolfert's Mediterranean Clay Pot Cooking is your cookbook. I have a few different tagines both unglazed and glazed. 

[Puzzle Piece]

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@jaxs mom wrote:

Paula Wolfert's Mediterranean Clay Pot Cooking is your cookbook. I have a few different tagines both unglazed and glazed. 

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Glazed and unglazed?  I'm apprehensive about unglazed materials used.  Like clay that has large amounts of naturally occuring lead.  Glazes - well they can have toxic ingredients as well.  I was thinking of the tagine made with metals. 

Thanks for the cookbook recommendation. 

[jaxs mom]

Well traditionally they are clay pots. 

[hopi]

My niece has one and loves it.

Don't know how they clean or clean up so I have no interest in them.

[Free2be]

After reading about everything I could fine on tagines, I bought a clay one that is glazed on the outside top only.  I soaked it and will probably need to re-soak before using again since it has been awhile.  I read all of the negatives and positives about stove top vs oven and concerns about using on a glass top stove.  I use a flat heat diffuser and am super careful to keep it from heating too fast so it won't crack. 

This is my favorite tagine recipe:  http://cooking.nytimes.com/recipes/1016987-daniel-bouluds-chicken-tagine

It may appear more involved than it actually is.  Just gather the ingredients and measure out everything in advance and it will go smoothly.

[jaxs mom]

It depends on the specific pot and heat source, but generally unglazed tagines only need a diffuser when used on an electric stove. I have gas again so I don't use a diffuser with any of mine. I'd say my Emile Henry tagine is probably my favorite. Tagines are traditionally designed to be used on a stove top or open flame for cooking. 

[esmeesmerelda]

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@Puzzle Piece wrote:

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@jaxs mom wrote:

Paula Wolfert's Mediterranean Clay Pot Cooking is your cookbook. I have a few different tagines both unglazed and glazed. 

---

Glazed and unglazed?  I'm apprehensive about unglazed materials used.  Like clay that has large amounts of naturally occuring lead.  Glazes - well they can have toxic ingredients as well.  I was thinking of the tagine made with metals. 

Thanks for the cookbook recommendation. 

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Hmm. I'd worry about safety as well.