Tagines allow food to carmelize while cooking and to stay warm for longer when serving. Slow-cooking meat at low temperatures, effectively braising it until tender, permits a variety of cuts to be used. Take it from Paula Wolfart, author of The Food of Morocco. She writes, “clay pots coddle food, bringing forth bright, natural flavors and an unctuous tenderness. Clay pots produce tender, juicier, tastier meat without basting and often with less fat; they heat evenly; they retain moisture, so the food remains succulent.” 

Our tagine is formed from the rich, red Moroccan soil of Wadi Lan, and then decorated with a lead-free glaze. Beautiful for presentation at the table!

9" tall / 11" diameter, Imported.