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What is a Tagine Pot?
You may notice that I am making it a point to specify tagine pot and not just refer to this as a tagine. There is a simple reason for this. The word tagine has two meanings. A tagine refers to the food cooked inside the pot as well as the pot that is used to cook.
Traditionally tagine pots are made out of clay. They can be glazed or unglazed, the finish just depends on what the cook likes better. In Morocco you'll also see lightweight aluminum tagines. Outside of Morocco there are more companies are making pots out of other materials like cast iron or even steel.
Tagines come in a variety of sizes. There are small cooking tagines that serve 1 or 2 people, medium for a small family and large tagines for 6+ people. If size is a factor the smaller tagines are good but a medium sized tagine pot is a good investment for long-term use.
Choosing the best tagine for cooking has a few factors to consider;
- what will you be cooking?
- how much experience do you have using a tagine?
- how often will you be using your tagine?
- how much money do you want to spend on your tagine cookware?
Cooking in a tagine requires a little bit of experimenting until you understand how yours works. An unglazed clay tagine will cook a lot differently than a cast iron enameled tagine. For beginners who don't want to spend a lot of time fussing with traditional clay tagines, it makes sense to opt for the glazed versions. These tend to be more expensive however you can use them to cook many different things with or without the lid.
Those who want a more traditional tagine should look for an unglazed clay tagine. These are very easy to purchase in Morocco and make a great item to pick up if you're visiting and want to bring something home. They also can be purchased abroad which is a good choice if you don't want to carry the extra weight.
Where Can I Buy a Tagine Pot?
If you would have asked this question even a few years ago your options would have been very limited. But, thankfully Moroccan food is really making waves in the food scene. Today it's a lot easier to buy tagines!
As mentioned above, if you're visiting Morocco this is the best place to buy a traditional tagine. You will see two different types of pots. One is painted on the exterior, and one is plain. You can not cook in the decorated tagines.
When you are shopping you should make sure to double check if the pot is able to be put on the stovetop and/or into the oven – this is especially the case when purchasing clay tagines.
If you are buying a tagine in Morocco you'll also want to be aware that some do contain small levels of lead. The makers of the tagines are becoming aware of this and doing more and more to make sure that their tagines are safe however at the end of the day money becomes a factor. If you're unsure you can purchase an at home lead test. You could even bring them along and check before you buy. https://amzn.to/2M8CleX
Best Tagine Comparison Guide
As wonderful as it is that there are now so many tagines on the market, it can be really hard to determine which one is the right one for you. I have chosen some of the top tagines to compare in this post so that you can make the right choice for you.
Large Lead-Free Cooking Tagine Unglazed
Description: This is an unglazed tagine imported from Morocco. It is lead free and 12″ wide.
Best for: Intermediate to Advanced
Safe to Use In: Oven or Stovetop at LOW temperatures
Price Range: under $75
Weight: 6 pounds
Extra Large Glazed Tagine
Description: This is a glazed tagine that is lead free and food safe to both cook and serve in. If cooking on gas or electric stoves it is best to use with a diffuser.
Best for: Beginner to Intermediate Cooks
Safe to Use In: Stovetop at low heat and up to 350F in the oven
Price Range: under $100
Weight: 15 pounds – 13.3″ diameter
Simple Small Tagine
Description: This is a small, glazed tagine imported from Morocco. It measures 8″ wide and is good for 1-2 people.
Best for: Beginner to Intermediate Cooks
Safe to Use In: Oven or Stovetop
Price Range: under $30
Weight: 6 pounds
Emile Henry Tagine
Description: These tagines are made in France and have a 10 year warranty from the manufacturer. They are made from terra cotta and made to be lighter than many other tagines.
Best for: Beginner to Advanced Cooks
Safe to Use In: Oven or Stovetop or BBQ Grill
Price Range: under $150 (some under $100!)
Weight: 8.2 pounds
Le Creuset Moroccan Tagine
Description: Made with an enamel interior, cast iron base and stoneware lid this tagine combines the traditional cooking methods of the tagine with the properties Le Creuset cookware is known for. It also has a lifetime warranty for anyone who is cautious about purchasing a tagine in fear of it cracking.
Best for: Beginner to Advanced Cooks
Safe to Use In: Oven or Stovetop
Price Range: under $250
Weight: 7.2 pounds
This tagine has a higher price point however the lifetime warranty means you won't need to purchase another one ever!
Clay Coyote Tagine
Description: An all-purpose tagine made from culinary grade ceramic. Material is safe for oven, stovetop, microwave and dishwasher. Each tagine is handmade in the USA.
Best for: Beginner to Advanced Cooks
Safe to Use In: Oven and stovetop. Can also be used in microwave .
Price Range: under $200
Weight: 11 pounds
Cooks Standard Steel Tagine
Description: This tagine model comes both with and without handles but the handled version is a great option for more stability. Materials are stainless steel with an aluminum core that makes cooking time faster. Includes a tempered glass lid and is dishwasher safe for easy cleanup.
Best for: Beginner to Intermediate Cooks
Safe to Use In: Induction compatible; Works on gas, electric, glass, ceramic, halogen heat as well as oven safe up to 500F.
Price Range: under $150
Weight: 10 pounds
How to Use a Tagine
If this is the first tagine you will be buying then you may need a few pointers on how to make the best use of it. When getting started it will depend on the tagine you choose.
For clay tagines you should always season/prime it to begin with. This may sound like an arduous process but if you want to keep your tagine from cracking it is very important. Not only does it strengthen the clay from cracking but can help remove some of the clay taste that comes naturally.
- Soak the lid and the base of the tagine in water for a minimum of 2 hours.
- Drain the water and air dry the tagine. For an unglazed tagine, rub the entire vessel (interior and exterior) of the lid and base with olive oil.
- Put the pieces into a cold oven and turn the heat to 150C/300F for 2 hours.
- Turn off the oven, and leave the tagine to cool.
- Wash the cooled tagine by hand, and coat the interior again with olive oil before storing or using.
Why is this important?
Clay and ceramic tagines will crack when put on high heat. They also can easily crack if put on any heat with nothing in the vessel so you should always take care to never do this. You should always use the lowest burner setting on a stove top and the oven unless you have chosen a tagine that specifically states it has a higher temperature point.
Heat Diffusers for Tagine Pots
A good way to protect your terra cotta tagine is to use a heat diffuser. This is a really inexpensive, simple instrument that you can purchase. To use you just put the diffuser between the stovetop heat source and your tagine.
Really, that's it! I've found that for those who are afraid of cracking their tagine this is an easy way to ease into using them. You still need to keep the temperature low but it does add an extra layer of protection.
Tagine Cookbooks
Once you've gotten your tagine and prepared it, it's time to start cooking! There are countless tagine recipes out there so where should you start? You can browse my site for several different recipes. There are also a few cookbooks that I really love and think you will too.
Paula Wolfert was my first teacher when it came to Moroccan food. I poured through her cookbooks and have made so many of her recipes. This cookbook is the last Moroccan cookbook she put out. Not only is it full of great recipes but beautiful pictures as well.
Author Kitty Morse grew up in Casablanca and shares her recipes in this book. The recipes are step by step and easy to replicate outside of Morocco. This is a really good choice for someone just starting out with Moroccan cooking and wanting a bit of hand holding along the way.
Yes, this is my cookbook! It's a digital cookbook and includes 30+ Moroccan recipes, many of which have been converted for those suffering with allergies like celiac disease. There's really something for everyone in this book.
Once you start cooking with a tagine you will discover how easy it really is. I highly recommend investing in a piece that you can have for several years. Even though it may seem like another piece of cookware it has so many uses!
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Pamela N says
Just to be VERY clear, I do NOT have to season a glazed tagine pot, is this correct?
And what is cooking time for tagine chicken if using in a conventional oven?
Amanda Mouttaki says
If you’re planning on putting it in the oven I probably would season it just to be on the safe side. Cooking time varies honestly – it depends on the amount of meat/type of cuts/ what else is in the tajine etc. I’d say at least an hour to 90 minutes and then check it to see how it is, you’ll need to experiment a bit.
Andrea says
We just bought a glazed tangine at a village market about 30dhm. Is this safe to cook in or do you think it has lead
Is it worth to bring it back to states
Amanda Mouttaki says
It’s likely fine. You can buy a lead test when you get home – and if you can’t cook directly in it you can still serve in it.
michele brown says
Is there a difference between the various types of clay used for tagine pots depending upon the region of Morocco where it is made? Are some clay pots considered superior to others for cooking?
Amanda Mouttaki says
The biggest difference is between glazed and unglazed tajines. I think it’s really a personal preference. I think glazed tajines are a bit easier for beginners to learn with. Unglazed I think cook better but can be fussier.
Brooke says
We have what looks like a tagine but it has a large vent hole on the rim of the lid. Ideas on what it is? Does this work? It’s glazed.
Amanda Mouttaki says
The top hole should not be open, it should be closed. It likely will still work but is closed so that the inside contents can steam.
Alysia says
Hi there! I recently bought a medium/2 person tagine at an artisanal fair. It is made of clay, glazed, with some painted designs in the middle of the outside. The gentleman selling it said we can cook with it but after reading your article I’m worried it may only be decorative. What’s your suggestion?
Amanda Mouttaki says
When in doubt don’t cook with it. It’s likely you can use it on the stovetop but not in the oven if it’s painted.
Nora says
Can you please write about the authentic structure of a tagine pot? I see that some have a hole at the top of the lid and some do not. Thanks!
Amanda Mouttaki says
A traditional tajine does not have a hole on the top – it’s meant to be closed so that the heat can circulate.
Sam says
Thank you for your very informative article. I have a tajine which I bought years ago but never used. It partially and rather sloppily glazed. What I notice now however is that the lid doen’t fit snuggly in the dish. It wobbles, which I suppose means steam will escape. Can I use this to cook with, or would it be better to get a new one?
Amanda Mouttaki says
Sounds like it will be fine. As long as it isn’t the painted (like colors) than it’s ok to cook in.
Carla Greppi says
Hello, thank you very much for your tips! your website is awesome!! I just bough a Le Creuset Tajine and I was unsure within the 27cm or 31 cm. I opted for the 31 (also following the seller’s advice) but i have seen the most of the recipes for 4-6 people are for a 27cm while I have been told that the 27 was serving max 2 people. What do you think? Can I follow a recipe make for a 27cm in a 31cm without any change? The amount of meat/food otherwise becomes excessive! Thank you for your help!
Carla
Amanda Mouttaki says
It’s not that big of a size difference to make a huge change. Your food may just cook a bit faster on a larger surface and you may need to add more liquid to cover the base if you’re using a recipe that is for a smaller vessel.
Jan West says
Hi we bought an unglazed ravine in Morocco and the same unglazed clay stand to use charcoal to cook. Do we soak it as well. The charcoal won’t crack and break. Nothing steel or metal on it. Just clay
Amanda Mouttaki says
You need to soak the tajine. I am not positive if you should soak the stand but I would do it just to be on the safe side!
Myra Caedo says
Hi,
Thanks for your tips. But what if the tangine pot that I bought from Morocco had cracked, due to mishandling of my luggage at the airport? The base got cracked and i tried putting water and it was leaking. Is there any way to repair it?
Amanda Mouttaki says
Sadly not really I’m afraid.
Ana says
You may put at display in living room:)
Marie says
Hi there,
Firstly I would like to say how much I have enjoyed reading your blog, it takes me back to times I have spent in Morocco.
Last time I was there I bought a clay tagine and the stand in which you cook on with charcoal outdoors .. (not sure what this is called) can you explain how I use this please?
Thank you
Amanda Mouttaki says
If it is the metal rimmed bottom you just add charcoal to the bottom part and cook the tajine on top!
Jeri Reno says
I bought a Clay pot ,glazed with about a 6 inch handle,10 inches in diameter .No top on it,,about 3 inches tall,,what is it called and I would like to know how to season it.
I keep it clean after I use it ,but no directions with it
Thanks in advance…would like to try some new recipe
Jeri Reno
Amanda Mouttaki says
It sounds like a dish known as a tagra. You can season it the same way you would a tajine pot but if it’s glazed you don’t really need to. Just use it to cook on low heat – we use it for things like eggs or other “skillet” style cooking just on much lower heat.
Hope Carr says
After visiting France and eating my very first tagine served in the traditional pot, I was determined to learn all I could about how to make this delicious dish when I returned home to the USA. I am thankful for having run across your article and explanation of all the different types of traditional dishes and how to use them. This has been a very informative article and will certainly help me when it comes to purchasing my pot, which I intend to do as soon as possible, so I can begin the cooking. Thank you!
Hope Carr