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Terracotta Tagine

SKU#  437340
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Why We Love It

Tagine is a traditional Moroccan stew that is slow-cooked and served in a (aptly named) Terracotta Tagine like this one. This sturdy earthenware item features a shallow base and conical-shaped lid that can be used in the oven and is designed to keep foods moist while cooking. Tagines have been used for centuries around the world - we discovered this well-priced Terracotta Tagine in Portugal.

Details & Dimensions

  • Terracotta Tagine made of earthenware with base and conical-shaped lid
  • Oven-safe, stovetop safe with a heat diffuser
  • Crafted in Portugal
  • Hand wash only
  • Made in Portugal
11"Dia. x 9"H

Read the Buzz

Terracotta Tagine 3.6 5 15 15
I Love my Terracotta Tagine First and foremost you must soak the tagine overnight in water. Then cure in oven for 2 hours, not preheated oven. put it in the oven before preheating and let it heat up with the oven,once it has been in the oven for 2 hours turn the oven off but leave Tagine in oven so it cools as the oven cools--then you are ready to cook. I make a lot of Moroccan meals in it and I really like it--I do not use it on my stovetop only in oven. December 9, 2011
A Great Bargain For a Quality Product This is a beautiful tagine, handsomely crafted, and what a great deal! I have a smaller one (8.5") from Sur La Table that cooks a pound of chicken plus other ingredients, and this one will easily cook double the amount for more servings! Please do not forget to soak your tagine overnight before using it! November 12, 2011
luv my tagine I went online and researched tagines and followed the steps to cure it b4 using it. the product label doesn't tell u this, which I think it should. The label does tell u it's for oven use only. I used the receipe that came with this tagine and incorporated some other items from another receipe. I set it in a cold oven and cooked it at a slow oven temp. for little over an hour. It came out terrific! I made chicken thighs (marinated in lemon juice and thyme)with julienned carrots,diced tomatoes and chicken broth. ' October 23, 2011
Great Inexpensive Tangine. After properly seasoning this tangine (Soak in water several hours until it has absorbed water then rub down with Olive Oil and place in 350 degree oven 2+ hours) I have made a variety of chicken tangines 3 times via the oven. Tonight, after I removed the tangine from the oven I placed it upon my glass top stove (flat glass surface) on med/low heat and continued to simmer until the liquids had reduced. I probably wouldn't start out on the stove top but because the tangine was already fully heated, I felt this was safe to do. It was. Do not preheat your oven. A tangine must start out in a cold/cool oven. The cracked glazing is normal and adds character. This tangine is easy to clean. I use very little soap and never soak it in soapy water. I would never place it in a dishwasher. I suspect that as my tangine ages -- it will only get better. Please read up on Tangines so that you know what to expect. Most important == Season this properly first! October 3, 2011
Tagine Aloha, You have to "season" the tagine before using, see online for methods. The instructions that came with the tagine don't mention it. I've made 3 Moroccan style meals...recipes from [@]...and they were wonderful. This tagine isn't meant for the stove, but by starting in a cold oven, setting the temp to 350, and cooking for 2 hours, I don't have to worry about the "on the stove" steps in the recipes. The chicken and beef came out moist and tasty. The onions, carrots, potatoes, and peppers done just right. A good purchase for me. I also bought the paella pan from World Market, and it is also great. Aloha, Rudy August 24, 2011
Love it! Love my tagine. Easy to use. Am going to purchase an additional one to use when more servings are required. I like it well enough to give as a gift. May 11, 2012
What a unique gift for someone I bought 3 for my adult children for Christmas. I never know what to get them & they all love to cook. I thought, what a great idea. I will get them each a cook book with tangine recipes. September 15, 2011
Not the high $ version, but good enough. This is not the high dollar version, so it has some drawbacks, most notably that it can't be used on a stovetop. It DOES seal well enough to do the job properly, though not perfectly, but as with all tagines, you run a bead of oil over the sealing edges, top and bottom. Cooks meats beautifully and really hard to over-cook. It isn't the prettiest, but it is attractive enough to do a table presentation. Of course you need gloves/mits to handle it hot; can't figure why the other person would expect otherwise! I use this and tout it to my friends. At [$] it's a steal, compared to the the expensive stuff, or the variable N. African imports online. September 6, 2011
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