Originally Posted by globetrotter
seriously, if you can pick it up by the weekend (I'll be out of town for a while) you can borrow it for a few weeks and decide. I also have a bottle of pickled morrocan lemons, you can have a few.
Thank you for the offer but I am traveling most of January too. Only home 2 or 3 days each week, probably wouldn't get around to using it.
Originally Posted by philosophe
I haven't used a tagine, but I do have a ceramic soup pot. Somehow soups and stews, especially recipes involving beans, turn out best in the ceramic pot. I think it is something about slow and even heat.
Disclaimer: I haven't used Staub at all, so maybe cast iron would give me the same effect. I'll probably buy a piece or two later this winter.
My mother always used a ceramic pot for beans and they were excellent.
From reading recipes my concept is that a tangine is a type of slow cooker