The tagine is rooted in Moroccan history and is integral to Moroccan cuisine. Tagines are traditionally done on the stove top so the moisture condenses on the cool top and drops back into the dish. The lid on the Clay Coyote tagine is specially designed inside to encourage this condensation. The necessary moisture loss (to thicken the broth) occurs in the fit between the lid and base. The major advantage of the Clay Coyote flameware tagine is that you can do any high temperature pre-cooking like sauteing onions, garlic, etc., then lower the heat to cook your meal, all in one pot!
Think outside of the pot with our tagine. It can be used for SO MUCH more than Moroccan cuisine. Anything you can do in a slow cooker, you can do in a tagine. Tagines are wonderful for baking bread. They make excellent curries, and they are ideal for stew. We use ours constantly, and often times share our recipes on our blog. Please share your creations with us. We love to see pictures of our pieces in action!
www.claycoyoteblog.com
Shown above is the Tagine in Mediterranean Blue. Each is handmade, one at a time. They all have different details, depending on what Tom was doing that day. The bottom is about 10-3/4" in diameter, 2" deep and holds about 1-3/4 quarts.
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