Bruntmor Cast Iron Tagine
Just layer your vegetables, meat, and spices, and let this tagine take care of the rest.
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This brightly colored tagine from Bruntmore is your new favorite kitchen tool that doubles as a serving dish. The four-quart pot proves a spacious home for a healthy layer of vegetables, meat, and broth. The enameled lid fits snugly into the cast iron base to ensure proper steaming and even heat distribution on both gas and electric stovetops. This tagine is also oven-safe up to 500 degrees because, let’s face it, not everyone has a professional-sized 12-burner range. When you’ve scraped out the last of your stew, be sure to handwash this tagine with a mild soap. Thanks to the lighter weight cast iron and ergonomic lid handle, this Bruntmoor tagine is much easier to use than some of its unwieldy competitors.
- Stainless steel lid handle and generous bottom lip provide easy handling and cleaning
- Four-quart volume ideal for making larger stews for hosting larger groups
- Cast iron is stove- and oven-safe
- Beautiful range of colors to choose from
- Cast iron may require some seasoning before use
Emile Henry Flame Tagine
The high resistance ceramic construction makes this tagine freezer and oven safe from -4 to 930 degrees Fahrenheit.
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If you’re ready to go all-in on the tagine game, this premium model from Emile Henry can take you there. Emile Henry is known for making high quality ceramic cooking utensils, and this tagine made from flame ceramic is certainly no exception. The all-natural Burgundy clay is high-fired to produce a tagine that can withstand a range of temperatures from -4 to 930 degrees Fahrenheit. The transition from freezer to oven is no sweat, thanks to shock-resistant ceramic that won’t shatter with the temperature change. This tagine is also dishwasher-safe, which makes it our pick for a luxury buy.
- High resistance ceramic is safe for the stove, oven, grill and dishwasher
- Shock resistant to avoid damage due to temperature change
- Range of colors to choose from
- Looser seal allows some steam to escape
Zelancio Moroccan Cast Iron Tagine
This compact, durable tagine is ideal for a dinner stew for two with leftovers for lunch.
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Zelancio’s 2.4-quart tagine is here to make the dinner you serve to your special someone just as wonderful as they are. While stews and soups can be warm and soul-stirring, it’s rare to find a way to scale down those recipes properly, but tagines like this one make scaling a cinch. The ceramic lid works well to trap and circulate steam while the enameled cast iron base efficiently conducts heat all-throughout. While you will have to handwash this set, its size makes it more than manageable for even the smallest sinks.
- Ideal size for smaller families
- Cast iron does not require seasoning
- Set is freezer, stove and oven-safe
- Basic design and coloring
Kook Moroccan Tagine
When putting the lid on your pot is the tallest task for your nightly dinner, you know you’ve got it good. This 2.5-quart Kook tagine features a glossy finish on both its ceramic lid and enameled cast iron base, making it a perfect vessel for serving your latest stew. Even if you’ve never braved the world of cast iron cookware, Kook includes clear seasoning and cleaning instructions with your purchase. To ensure durability for years to come, be sure to handwash with mild and unscented soap. Frankly, after tasting what this tagine can do, you’ll want to pamper it anyway.
- Affordable and accessible for anyone new to tagines
- Glossy finish makes it an appealing serving dish
- Seasoning and cleaning guide included with purchase
- Heavy base may scratch glass electric stove-tops
Frequently Asked Questions
What is the difference between a Dutch oven and a tagine?
The key distinction between the two lies in the shape of their lids. While Dutch ovens have a relatively flat cover, tagines feature a conical lid designed to trap and circulate steam. While both can be made from enameled ceramic, tagines are traditionally made with clay, and more recently, with cast iron.
Is a cast iron or ceramic base better?
If you’re looking to sear your meat before stewing it, you’ll want to opt for the cast iron to secure that all-important crust. On the other hand, ceramic is known for its superior heat distribution and user-friendly cleaning process. Both will get the job done beautifully, but check in with your recipe book before making a purchase.
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