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The Le Creuset Tagine is a traditional way to cook authentic dishes from the Middle East. The combination of the Cast Iron base and stoneware lid creates the perfect cooking environment. The Cast Iron base will deliver an evenly distributed heat which using the properties of cast iron, will be retained. Simultaneously, the stoneware lid or “coolie” which allows for steam is re–condensed into water droplets on its cool walls which falls back into the ingredients keeping them succulent and moist. The Le Creuset Tagine is suitable for slow cooking of meat and vegetables with small amounts of liquid.The Le Creuset Tagine is suitable for all hob variants; ceramic, halogen, induction, gas, oil/wood
Our Cast Iron Tagine is designed for slow cooking meat and vegetables with a small amount of liquid.
The cast iron base evenly distributes heat and can be used on any heat source, or on its own as a baking dish in the oven. Our Cast Iron cookware works efficiently at low to medium cooking temperatures and retains heat effectively, ensuring food stays warm for longer.
The Stoneware 'Coolie' style lid offers the same cooking properties as the earthernware original. Steam is re-condensed into water droplets on its cool walls which falls back into the ingredients keeping them succulent and moist.
The Tagine is available in a range of vibrant colours to suit any kitchen or style.
The recommendations for care and use apply to all Le Creuset tagines.
A tagine is intended for hob use only, where its heating and cooking qualities are used to the full. If placed in the oven, whilenot causing permanent damage, the lid and base will become too hot and the lid, in particular, will simply evaporate thecooking liquid instead of condensing it.
The cast iron base can be used on its own and makes a useful baking, roasting and serving dish.
On the hob the cast iron base can be used for pre–browning meats, poultry and vegetables before the slow–cooking processbegins. As with all other pieces of Le Creuset cast iron, pre–browning should be done on medium and low heats only.
The adjustment to a very low setting for cooking is important and there should be barely a ripple of movement in the food asit cooks. If, due to the design of your hob this “very low” heat is not really achievable don’t be concerned –– cooking at aslightly faster pace will give just as good a result. But do then be aware that more steam will be produced and this cansometimes seep up around the rim between the base and the lid.
Although the very top of the conical lid will remain relatively cool, the base of it will not and when removing the lid to check thecontents, a cloth or oven mitts should be used to lift and support this rim edge, holding the top of the lid with the other hand.
Always cool the tagine for a short time before soaking or washing in hot soapy water. Do not plunge the tagine, while hot,into cold water as thermal shock damage to the enamel may occur.
Wipe over the whole lid with a hot soapy cloth paying particular attention to the unglazed rim –this should be cleaned after each use to prevent any build up of grease.
Nylon or other soft abrasive pads and brushes can be used to remove stubborn residues. Do not use metallic pads or harshabrasive cleaning agents, such as bleach, as it will damage the enamel.
If there are sever food residues, soak the tagine in hot water for 15–20 minutes, then wash in the usual way. Repeat if needed.
Always dry the lid and based thoroughly. Lay the lid on it’s side for a short while to ensure the rim is completely dry, Neverstore them away still damp. Store in a dry cupboard or airy space with the lid in an upright position to avoid damage.
Black enamel cooking surfaces will, over time, produce a patina (a brownish film). Do not attempt to clean this off as itenhances the cooking performance and food release from the surface.
Both the base and lid are dishwasher safe. Always allow the cycle to complete before opening the door. An incomplete cycleretains moisture in the machine and over time damage may occur to the surface, particularly if the enamel is damaged.
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If you have a particular product in mind, please call before visiting your local store or stockist to ensure stock availability.
Sweet ripe nectarines slowly cooked in pomegranate molasses, palm sugar, vanilla, orange liquor and finished with fresh pomegranate seeds and mint. Served with honey sweetened Greek yoghurt.
Poaching fruit generally requires a generous amount of liquid, the Tagine however, allows for cooking with very little liquid which delivers firm, tender fruit with a deeper concentrated flavor.