What are unique properties or advantages of tagine?
Recently I saw a tagine from Le Creuset and tried to gather more information about it (materials, usage, etc.). But I could not figure how it sets itself apart from Western pots (be it cast iron or other), slow cookers, or terracotta ware like a "Römertopf". All of these can be used to cook food with little to no added liquid and with the use of steam.
What exactly is its advantage over the mentioned alternatives, assuming there is one?
Also, does it really have to be Earthenware, or is cast iron also fine? How does glazing or enamel affects its cooking properties?
Best Answer
There are no intrinsic advantages to using a traditional earthenware Tagine vs. a cast iron one or a dutch oven or a Römertopf or any other regular steel/cast iron or earthenware pot that people use to make stews.
Some/Most say the lid with its shape help the moisture drip down to the base, but so does my flat lid on my pot (or the small dimples on some cast iron lids).
There's a discussion on reddit and here about it.
iMO, if wanting to be traditional, use an unglazed earthenware Tagine, and use it often and be careful when using it; but if you cannot find one an use a enamel cast iron one, then there is no difference.
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Quick Answer about "What are unique properties or advantages of tagine?"
The benefit to cooking a tagine (the meal) in a tagine (the pot) is the pot seals in all of the flavorful ingredients that usually have a bit of moisture from sauce and vegetables, then that moisture goes up the sides of the lid and back down over the ingredients, creating a self-basting, flavor-enhancing cycle of ...What is special about a tagine?
The tagine's conical shape makes a uniquely moist, hot environment for the dish being cooked. The base is wide and shallow, and the tall lid fits snugly inside. As the food cooks, steam rises into the cone, condenses, and then trickles down the sides back into the dish.How do you use a tagine pan?
How to Use a TagineDo you need a tagine?
Equipment You'll Need Tagine or Dutch oven A tagine is the traditional clay cooking vessel for the dish; it has a base that is wider than its tall, cone-shape top. But you don't need a tagine to make this recipe. Use a Dutch oven or another lidded pot instead, as long as the lid fits tightly.How much does a tagine weigh?
Cooks Standard Steel TagineNameAvg $WeightLarge Unglazed$756 lbsLarge Glazed$10015 lbsSmall Tagine$306 lbsEmile Henry$1508.2 lbs7 more rowsHow to Use \u0026 Care For A Tadjine, Tagine, Tajine | Comment utiliser un Tadjine, كيفية استخدام الطاجين
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