Anyone ever use a tagine?

[Mosca]

I dunno. I don’t do any Moroccan cooking, but it also doesn’t look like it would only be used for that.

[STEbbq]

If yakima doesn’t already own one, he will shortly.

[ofelles]

Bought one about a year ago meaning to try it out. Didn't happen. Following this.

[Livermoron]

It's on my list at some point, but I need to justify the other niche items I've purchased lately. Still need to work on the Konro and the Rocboxx...

[yakima]

Mosca, @STEbbq,
Geez. Of course I have one. Don't you all?
Got mine from Clay Coyote Gallery. Pricey, but lead free. Was dubious re buying offshore.
Excellent for baking chicken, but have not used it for much else.

It is basically a dutch oven. The tapered top may cause moisture to condense and redisperse to the food below a bit differently than a rounded or flat top, but I do not really know. Some think so.

I got it while exploring the clay pot cookery rabbit hole, guided by Paula Wolfert.

I like the flameware feature; can put it on open flame.

But, the most useful thing I learned, specifically re Moroccan cooking, was the amazing versatility of ras el hanout. Up there with salt, pepper, garlic.

[yakima]

There is a thread, under beans: seasoning clay bean pot, which morfs into tagines a bit. 58limited and ofelles were there. June, 2023.
I lack STEbbq's technical skills. Find it on your own.

[STEbbq]

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/beans/1432352-seasoning-clay-bean-pot

[yakima]

STEbbq. I know there are linking instructions on the help area. I can barely stand more than superficial digital literacy, and therefore take advantage of your availability and proficiency. Thank you.

[Mosca]

OK, it looks like something that duplicates a Dutch oven with the lid slightly askew. Thanks!

[yakima]

Just to clarify. Lid sits tight, and typically, seems to me, there is no vent hole in lid. Some do have one. And the chimney like top is closed.

I think what happens is that moisture condenses on lid, then dribbles down the lid to the side, and back into pot. Perhaps making it easier to somewhat brown the chicken.

[hoovarmin]

I have one but have never used it. It's uncanny you happened to post this today because this morning I looked at it sitting up on the cabinet and asked myself why in the hell I have it. I've never used it once. I think Leeza's sister gave it to me thinking that I would know what to do with it. I'm taking this thread as a sign from God that it's time to do a Tangine recipe.

[hoovarmin]

J-Melt it is horrible. But it was a Father's Day present, so I am bound to keep it. I cook things from Kenji's "The Wok," and tell my daughter that it came from the Takeout book she gave me.

[Mosca]

You are a good Dad.

[hoovarmin]

Mosca that's the greatest compliment anyone could give to me. Thank you, sir.

[58limited]

Here is my Tagine thread that I posted several years ago: https://pitmaster.amazingribs.com/fo...tagine-recipes

[hoovarmin]

Great thread that I missed back then but it's bookmarked now. Thanks D.

[RobertC]

We split our time between the US and France and I have one in each place. The one in the US looks pretty plain, the French one is fancier -- my wife's stepmother grew up in North Africa and gave us the fancier one. Because we have induction cooktops, I use them in the oven, though when I'm in a hurry I cook in a pressure cooker and just use the tagines as serving dishes at the table (that's what my wife's stepmother does, so I figured it was okay).