First of all I'd prefer a larger and deeper base. The shallow, small base limits the kind of tagines that can be prepared in it. It performs best for braised tagines with very little liquid added, but is simply not large enough for layered tagines or tagines that call for lots of sauce.
The ceramic lid is really more about appearance than it is about function. It gets hot during cooking and doesn't retain moisture any better than a dutch oven or non-ceramic lid. Obviously it does add to the aesthetics of the vessel, lending a more upmarket appearance. I do like it for it's more elegant looks as opposed to a lid made from steel or aluminum.
One minor negative observation about the look is that the cerise finish looks a
little "disco" to me. It's done in a monochromatic gradation that's
dark at the base and gradually lighter up to the point on the lid. I do
think it's a nice touch that the knob is wide enough so that that the
lid stands when inverted just like a traditional conical clay lid.
Le Creuset's tagine does retain moisture quite well, I had to take the lid off to reduce the sauce and did not have to add more water during cooking like I had to with my glazed clay tagines. How does the moisture retention compare to clay tagines? I already answered that in my previous reviews somewhat. It really depends on whether or not the tagine is glazed and how well the lid fits. If the lid doesn't fit snugly roll out a ribbon of dough to seal the lid to the tagine base or just add more water during cooking.
Pros:
The base can be heated directly on the stove top to higher temperatures than a clay tagine so that meats can be browned first before beginning braising. Obviously when using a clay tagine this step can be done in a separate pan
Consistent, high quality product from a reliable manufacturer.
The base is virtually indestructible unlike clay tagines that can develop cracks and fractures if they are used incorrectly or there is a manufacturer's defect.
Cooks food faster than a clay tagine. It cooked my lamb neck in about 2 1/2 hours as opposed to the 4 1/2 hours it took in my clay tagine on the stove top.
Easier to clean than a clay tagine, low maintenance.
Over all a very attractive piece of cookware, it doesn't have the rustic look of terracotta, but it has it's own sleek aesthetic.
Suitable for all heat sources, doesn't need a diffuser.
Can be used to cook khobz tagine (skillet breads) and egg tagines. I would use it for a number of dishes that begin cooking on the stove top and require finishing in the oven.
Like all tagine vessels with conical lids that are suitable for cooking (remember there are decorative tagines that are not made for cooking) this can go from stove top to the table top and makes an attractive addition to a table setting.
Cons:
Cooking liquid tends to collect at the rim and sputter, can get a little messy on the stove top
The conical lid does not stay cool, it actually gets quite hot. So it's not possible that "the steam produced cools and re-condenses on the cool side walls and is retained within the food" as the manufacturer claims on the box because the walls do not stay cool. Even so the vessel retains moisture very well as I noted above.
Too small to make a tagine that can serve more than 4 adults.
I recommend this product, if you can afford it the longterm quality is there. I would recommend it much more enthusiastically if it were at least 25%-30% larger.
Expensive, but it is a substantial product, very well made. I haven't had my tagine for a lifetime but based on my experience with other Le Creuset products I will say this tagine will hold up nicely to everyday use for a very long time while maintaining it's good looks. Limited lifetime warranty
Great review!!
Posted by: Jonah | May 29, 2008 at 02:28 AM
I've been thinking about getting the Le Creuset Tagine as I am very fond of their products. And especially as I've been told that traditional tagines may have overly-high lead content. Is there any truth to that?
Posted by: East Meets West | November 09, 2007 at 04:31 AM