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What do you know about cooking with a Tagine?

Despos

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Had a couple very good stews made in a tagine. Reviews say a dutch oven offers the same result.

Anyone use/have/cooked with a tagine pot?

Want to know if I want one.
 

gdl203

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Be careful - a lot (most) of the moroccan tagine dishes that are sold out there are sold for decorating purposes and are unfit to cook - they're full of lead and other crap that makes them toxic.
 

Despos

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There are serving tagines and tagines to cook with.
 

gdl203

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Originally Posted by Despos
There are serving tagines and tagines to cook with.

Even serving on those decorative tagines is not safe.
 

Despos

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Good to know, thank you
 

Douglas

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that's good to know gdl, thanks. my great-aunt passed not long ago and she had a few tagines that could have been mine for the taking. I was intrigued but passed in the end, but I think my brother took one of them. I will have to warn him.

Anyways, yeah, i would think there's little difference between a tagine and a dutch oven.
 

globetrotter

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Originally Posted by Despos
Had a couple very good stews made in a tagine. Reviews say a dutch oven offers the same result.

Anyone use/have/cooked with a tagine pot?

Want to know if I want one.


you can borrow mine if you want.
 

gdl203

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There are also tagines that are fit to cook of course - they're generally pretty basic clay ones. My rule of thumb is that if it's pretty, don't use it for food.
 

Despos

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Originally Posted by globetrotter
you can borrow mine if you want.

Good answer. Ownership desire is dwindling.
 

globetrotter

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Originally Posted by Despos
Good answer. Ownership desire is dwindling.

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.
 

philosophe

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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.
 

Despos

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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
 

BC2012

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I've used one before at a friend's house. It was only rated to 350 F so you need to be cognizant of it. And, as was previously stated, there are cooking vessels and serving vessels.

On a different note, using Le Creuset pots work just as well in my experience. I've used them on the stove top or in the over and they are pretty awesome and achieve a similar effect (safer, sturdier cookware).
 

globetrotter

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I have a few earthenware pots - I can't say that the tangine is anything special, but I like using it for tangine dishes. I could probably do them just as well in my dutch oven.
 

tropics

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Originally Posted by globetrotter
I have a few earthenware pots - I can't say that the tangine is anything special, but I like using it for tangine dishes. I could probably do them just as well in my dutch oven.

my wife pronounces tagine "tangine". i may have to kill both you and her in the near future.
 

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