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The classic Moroccan ceramic tagine coated with enamel. Ideal to serve the typical Moroccan dishes, the tajín or tagin, the couscous of meat, vegetables, fish, etc. and for any meal in general.
The Moorish tagine maintains the temperature hot for a long time and gives a special touch to meals, especially when prepared over charcoal! It is and100% handcrafted, bathed in a protective enamel.
It is advisable to wash the tajine well before putting it on the fire, since it could break first by putting it directly on the fire.
** The Warranty of the kitchen tagines cover exclusively Breakages due to accidents during shipping or factory defects, and It does NOT cover breakages or defects in the tagine caused by incorrect use, Our company is not responsible for the handling of the items since we do not know how each customer uses them.
Made in Morocco
Dimensions 20cm diameter, 15cm height approx.
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To ensure you enjoy your tagine for many years to come and make the most of its qualities, we offer this use and care guide. Clay is a natural, living material that, with a little care, will become one of your favorite kitchen items.
When you receive your tagine, it's normal to notice a slight clay smell and some fine residue. This is completely normal. Follow these steps to prepare it:
Initial Cleaning: Wash the tagine (base and lid) only with warm water. Never use soap or detergent in its first wash or in subsequent washes, since the clay is porous and would absorb the chemicals.
Drying: Dry thoroughly with a soft cloth or allow to air dry completely.
Healing (Waterproofing): This step is key to strengthening the clay and preventing it from cracking in the heat.
Rub the inside the base with a little neutral olive oil, using a napkin or silicone brush.
Place it face up in an oven cold.
Heat the oven to 100-150ºC and leave it for 1-2 horas.
Turn off the oven and let the tagine cool completely inside. Do not take it out hot, as the sudden change in temperature can damage it.
Once cold, remove excess oil with a kitchen towel.
The golden rule is: avoid sudden changes in temperature.
Never put it directly on the fire if it is cold. It should always start heating at low or medium-low heat.
Use a heat diffuser. It's the best ally for your tagine. It distributes heat evenly and protects the clay from direct flames, especially on induction or gas stoves.
Start with liquids. Always add a little oil, water, broth or vegetable juices before putting it on the heat.
The magic is in the slow cooking. The conical lid design allows steam to condense and return to the food, creating juicy, flavorful dishes. Once it starts sizzling, reduce the heat to low and let it cook.
It is perfect for slow-cooked, moist stews:
Traditional Moroccan tagines (chicken, lamb or vegetables).
Stews and casseroles of all kinds.
Legumes (lentils, chickpeas).
Rice and cereals (they acquire a fantastic texture).
Steamed fish and vegetables.
Proper care will ensure the longevity of your tagine.
Never immerse it in hot water right after use. Let it cool first.
Clean only with warm water and a soft scouring pad or natural fiber brush. Avoid abrasive metal scouring pads.
Forget about soap. Clay, with use, will create its own natural "cure" that seals in flavors. Soap would ruin this.
To remove odors or if food has stuck to it, scrub with coarse salt or baking soda and a little water. Let it sit and rinse.
Always dry it completely before storing it. You can leave it upside down on the counter or place it in the oven with residual heat for a few minutes. Avoid storing it in a closed cabinet if it's not completely dry.
Not suitable for dishwasher, microwave or freezer.
Always use gloves or kitchen towels to handle it when it is hot, since clay transmits heat very well.
If a thin, whitish layer appears over time, it's natural minerals from the water and mud. It's harmless and can be removed with diluted vinegar.
