What do you know about cooking with a Tagine? - Page 2

a good friend of mine (and one of the best cooks i know) swears by them. she's got clay pots in all shapes and sizes, but especially tagines (one of her best books was on moroccan cooking). she wrote a book on clay pot cooking, the working title was "confessions of a clay pot junkie".

Paula Wolfert is one of the cookbook divinities.

she's a good'un (it's paula, actually).

Typo on my part.

The mother of a close childhood friend is a Moroccan jew, born in Marrakesh, and a fantastic cook. She self published a cookbook that I once had and lost, but I ate many tagine's in her home over the years. I'd like to get one myself. I travelled in Morocco about fifteen years ago and I never had a bad meal in 3 weeks. Probably 2/3 of the meals we ate were in people's homes, some of them huts with dirt floors with no electricity. The food was incredible everywhere.

I love cooking gadgets as much as anyone but if you think this particular design of earthenware will make a slow-cooked food differently than any other high-density cookware, you are nuts.

That said, if you want one, get a glass Hario.

I have never cooked in a Tagine. I am only posting to say that I recently saw them for sale for reasonable prices at Ikea, of all places.

Neither have I -- and the Ikea model, sadly, is made of teflon-coated aluminum.

I swear by my dolsot and the enameled cast-iron dutch oven. I'll have to look into this Tagine business.

there are, of course, very good cooks and centuries of tradition that would argue against that. in almost every culture that uses clay pots for cooking, different shapes have evolved for use with certain dishes.