This traditional earthenware tagine is a showstopper that can be used to bake and steam food slowly at low temperatures, producing tender meat with aromatic vegetables and sauces. It’s an easy cooking technique to master, and your guests will be endlessly impressed when you present succulent dishes with a flourish.
Wash in warm soapy water before first use. Soak for 20 minutes before using in oven and do not preheat oven. If using on stovetop, use a heat diffuser. Use caution when removing lid to avoid steam. Always use protective mitts when handling hot tagine. Allow to cool before cleaning.