PLEASE Note: Because our tagines are hand thrown and from 2 different clay bodies that shrink during the process at different rates, there is generally not an absolutely tight fit between the lid and base. Indeed, as in most of the tagines from Morocco and Algeria, this slight gap releases some of the moisture to reduce the sauce. We do select your set to fit as tightly as possible. If you feel you need an absolutely tight fit, we recommend you look at the several manufactured tagines available.
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!
Shown above is the Tagine in Sage Green. 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.
*Please read our shop policies about shipping to AK and HI.*