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A tagine is an earthenware stew originally from North Africa. In the tagine you can prepare the most delicious stews, think of chicken, fish or vegetables. The tagine is designed for slow cooking.cooking, this means that the cooking happens slowly and on low heat (or setting of your induction plate).
This is how to use a tagine
When you first start using a tagine, it is important to prepare it properly for it.
- First soak the tagine in cold water for 24 hours, then it will be more resistant to the heat of the fire.
- Coat the bottom with a layer of vegetable oil and put it on low heat. Put the tagine on the heat just until the oil has soaked into the tagine. This way you have created your own non-stick coating in the tagine. Then the tagine is ready to use.
- Each time you use it, make sure you use enough oil on the bottom. Place the food that needs the longest cooking in the center and place the rest and spices around this. When stewing in a tagine, you don't need much water. Because of the lid, the water does not evaporate and stays in the pan.
- Wash the tagine by hand after use, do not use too much detergent. Gently pat dry and the tagine can go back into the cupboard for the next delicious stew you want to make. Be careful! If you do not use the tagine for a while, we recommend soaking it again in cold water for a while to prevent the pottery from cracking.
