The Tagine by Regas is the ultimate slow cooker. The funnel-shaped lid traps steam, making the meat tender. Made of clay, this rustic piece is finished with an enamel glaze.
Key Features Traditional Spanish cazuela dish. Use on all heat sources, in a conventional oven and microwave dishwasher, and freezer safe easy to clean – virtually non-stick. It is made from high-quality clay, the tagine dishes can be used in an oven or on direct heat. This exceptional heat-resistant clay can withstand direct contact with heat. As long as it is seasoned before use, it is very hard to break and offers even heat distribution for perfect natural cooking, This distinct shape preserves the moisture in food during cooking, and also creates circulation within the dish, infusing the food with all the spices and flavours.
Before first use
The first time you use your tagine, soak both pieces in water for 24 hours beforehand. Using a pastry brush, coat the inside of both pieces with olive oil and place them in a cold oven. Heat the oven to 100°C and once it reaches the temperature, leave it for two hours to seal. Turn the oven off and allow it to cool in the oven. This process only needs to be done the first time and there’s no need to repeat it.
To work well, a tagine needs to be soaked in water before use. Ideally, soak your tagine for 24 hours before using it. However, if you’re pressed for time, 2 hours is the minimum. Regardless of if you use a stovetop or oven, the important thing to remember is to slowly warm up the tagine to prevent it from cracking. Never expose your tagine to intense temperature changes, including placing a hot tagine on a cold surface. Also, don’t rush the cooking process, these dishes are made for long and slow cooking so don’t be tempted to try to hurry things along.Tips
- Always hand wash your tagine after use, and never put it in the dishwasher.
- When heated, the ceramic expands slightly, sometimes creating small, thin cracks in the glaze. This is fine as it will improve the tagine’s resistance to temperature changes.
- Traditionally, tagines would be cooked over coals or open flame, but they can now be used over gas flames, electric elements or even in the oven.
- Store your tagine with the lid slightly ajar to allow for air circulation and prevent a build-up of flavours.
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