Le Creuset Tagine – Tajine 31 cm
The Tagine originates in North Africa where the same design has been in use for centuries to cook meats, poultry, vegetables, fruits and spices very slowly on the hob so that the finished dish is full of succulence and flavour.
The base cooking dish is made from cast iron with a flat bottom. It can be used on any heat source, or on it’s own as a baking dish in the oven. The “coolie” style lid is made from earthenware so it still offers the same cooking features as the original. Steam is re-condensed into water droplets on it’s cool walls and falls back into the ingredients keeping it moist. Suitable for slow cooking of meat and vegetables with small amounts of liquid.
- for 5-6 persons
- Ø 31 cm
- H 25 cm
- 3,0 L
All that you need for :
- SIMMERING very slowly traditional North African dishes with meat, poultry, vegetables, fish and desserts. The combination of meats (lamb, beef, chicken), sweet vegetables (carrots, tomatoes, aubergines) and fruits (lemon, dates, oranges) is very typical of North African cookery and provides a natural sweetness to many dishes. The sweetness is offset by the use of plenty of spices and cayenne pepper.
- BAKING quiches, pies, tarts, cakes in the base of the tagine
- Le Creuset’s virtually non-porous Stoneware is fired at 2156º, giving it unmatched strength and durability – and making it resistant to chipping, cracking, and staining.
- Its enameled surface makes each piece easy to clean and scratch resistant so that it looks and performs wonderfully for years to come.
- Le Creuset Stoneware will not absorb odors or flavors, and it resists moisture absorption.
- Le Creuset Stoneware features sure-grip knobs, handles, and rims, to allow for easy handling and confident use.
Base cooking dish: Cast Iron
- can be used on the stovetop, in the oven
- is suitable for use on all heat sources is a superior conductor of heat, therefore, there is no need to use high heat.
- Best frying results are obtained on low to medium settings. Gently pre-heat pans on low setting for 2 – 3 minutes then add oil or liquid
Cooking with cast iron
Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing.
Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings.
Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation.