The average list price online for the EmerilWare tagine is $99.99. Amazon currently has Le Creuset's tagine on sale for $118.99. Comparing the two at similar price points is irresistible. I do not enthusiastically recommend All Clad's tagine vessel. For $20 more Le Creuset makes a superior tagine vessel.
The All Clad tagine has a four quart capacity compared to Le Creuset's 1.75 quart. But I don't think that even a substantially larger base makes up for the lesser quality craftsmanship and lower market appearance compared to Le Creuset's version.
Emeril's tagine also has a patented Steam-Surround™ similar in effect to a pressure cooker. But the All-Clad Steam-Surround™ process reduces cooking time only by about 25% compared to a pressure cooker which can reduce cooking time by up to 70%. I've already posted about how pressure cookers are very common in North Africa these days.
Enameled cast iron or aluminum cookware really doesn't mimic clay tagine cooking vessels anyway. As I've said before they are more about appearance and ease of use. The conical lids on "modern tagine vessels" are about as functional as a lid for pheasant under glass. However, as I've noted before appearance is an important part of enjoying a meal. I understand the positive effects of this very well.
Considering the price, function, and form of the All Clad tagine I'd rather buy a casserole, dutch oven or pressure cooker to prepare my tagine and transfer to a clay one for serving.
Overall I think the All Clad tagine serves a lot of "middle of the
road" functions, and certainly if a great deal can't be had on a Le
Creuset tagine the price point would be "middle of the road" as well. If you have one it is a perfectly functional and useful piece of equipment, there's no need to run out to buy another modern tagine cooking vessel.
I can't help but have a "middle of the road" response to this piece of cookware. A pressure cooker makes North African cooking much faster. A slow cooker makes slow cooking more convenient. As for modern and convenient, Le Creuset's has the edge.
The ideal "modern and convenient" tagine vessel for me would combine aspects of the All Clad and Le Creuset tagines, with a few improvements. A large enameled cast iron base, some kind of pressure cooker technology, can be fired to temps up to 450F, comes with a heavy flat terracotta lid and a conical one, etc...
It doesn't offer what terracotta tagines do either. Terracotta tagines add to the mood of slow cooking and there is also the aroma of the terracotta itself that is cured over time. Cooking with traditional vessels remind us to slow down, relax, enjoy all the sensual pleasures of cooking and eating. And they can be purchased for 50%-75% less than an All Clad tagine.
When I saw it and touched it I didn't love it like I did the Le Creuset or my terracotta tagines, both look much nicer as part of a table setting. And Le Creuset tagine can be fired to higher temps in the oven for last minute glazing or browning.
Kitchen Kapers cookware store provides a bullet point list of the EmerilWare tagine. The All Clad website or Emeril's website. Maybe it's there but it's not showing up through the search functions.
- High quality nonstick interior finish for exceptional durability and easy cleaning
- Durable hard-enamel and heavy gauge aluminum
- Superb, even heat conduction
- Authentic Glazed Terracotta cover
- Conical shape seals in moisture and flavor
- Keeps food warm at the table
- Durable and heat resistant
- Oven safe to 340degF
- Riveted cast stainless steel handles for safe, easy handling
- Suitable for all stovetop surfaces, excluding induction
- Reduces cooking time by 25%
- Features a patented Steam-Surround™ process
- Base works overtime as an everyday pan
- 18/10 stainless steel construction
- Lifetime Warranty
Ironically I think the American and Europeanized version of the tadjine work and last longer then the clay ones here in Algeria. I myself prefer the cast iron ones mentioned in your post.
Posted by: heni@simplicity's table by the sea | February 26, 2010 at 05:07 PM
It's great to have a review of tajines by an unbiased algerian chef! I'd love it if you could comment on some others like the Emile Henry that is advertised on your spot. Thanks!
Posted by: chat | October 03, 2008 at 01:46 PM
It's great to have a review of tajines by an unbiased algerian chef! I'd love it if you could comment on some others like the Emile Henry that is advertised on your spot. Thanks!
Posted by: Amy | July 23, 2008 at 03:39 PM
This is my first visit to your blog and I kind of like it. Will introduced it to my family. Great.
Posted by: my | July 22, 2008 at 05:37 AM