![]() Most modern tagines can handle much higher heat, making them a comfortable choice for cooks who either don’t want to worry about ceramics cracking from thermal shock or who aren’t quite ready to make the leap into clay pot cooking. This is where less traditional tagine pots have an advantage. However, slow cooking over low heat with fragile clay pottery is not for everyone, so she understands why cooks might choose another option. As Moroccan food expert Nada Kiffa of A La Marocaine says, “We care mostly about the flavor, and the flavor comes from the pot itself, the unglazed clay.” Some people prefer cooking in unglazed clay because it’s most authentic and imparts an earthy essence to dishes like Moroccan chicken. There are pros and cons to using each of these various kinds of tagines. ![]() ![]() In addition to traditional unglazed and glazed clay tagines that are handmade by artisans in North Africa, you’ll find a wide selection of modern tagines crafted in other materials such as ceramic flameware, enameled cast iron, stainless steel, and coated aluminum. ![]() If you’re considering adding a tagine, a North African cooking vessel, to your cookware collection, the choices can be overwhelming.
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