How do you use a tagine?

From one- or two-person stews to larger ones that allow you to make a stew for the whole family. Do you prefer an authentic earthenware tagine or one made of cast iron? Choice stress? Don't worry, we have already listed the differences for you.

What is a tagine?

A tagine is a North African stew that consists of a round, hollow dish topped by a tall conical lid. Originally made of earthenware, it is now available in other materials. With a tagine you can make delicious stews of chicken, meat or fish with vegetables and herbs. For this, you let the dishes simmer in the pot for a longer time. The word tagine does not mean simmering dish for nothing.

How does a tagine work?

Cooking with a tagine is tasty and simple. The tagine actually does all the work for you. Using the cooking liquid, the dish steams itself in the cone until cooked. This obviously takes some time, but is well worth the wait. It works as follows: The cooking liquid from the food evaporates and fogs the inside of the cone. Because the lid is airtight, this vapor runs back into the dish. This causes your dish to steam and prevents it from drying out. The pottery absorbs heat evenly and holds the heat of the stew well and the flavors together. This allows the food to cook slowly. So with the right ingredients and patience, you'll conjure up a flavorful dish on the table. And let's face it, it also presents nicely in such a dish.

How do you use a tagine?

Place the tagine on low heat and preferably on a hob that has a regular spread. If you use a tay of earthenware on a gas stove, we recommend that you put a simmer plate, also known as a flame distributor (in connection with a too fast warming). Then pour in a layer of oil; A tay of earthenware should never cook dry!

When the bowl is hot you put all the food in it. It is best to put fish or meat at the bottom, then sprinkle the vegetables and then the herbs over it. Place the ingredient which should cook the longest in the middle of the scale.
Place the cone on the dish and simmer!

Enjoy your meal!

Which tagines are there?

Not every tajine is suitable for use on induction and one must be pre -treated more often than the other. Cookinglife Has three types of tajines in the range. The authentic Tajines from earthenware With an unglazed layer or glazed layer and the cast iron tagine With an earthenware lid. Below we have made an overview that helps you make a choice.

Unglazed earthenware tagine

The unglazed earthenware tagine is the original form of the tagine. This tagine requires a little more maintenance and is not suitable for all heat sources. In addition to the standard pre-treatment (see under the heading 'pre-treatment'), you must soak it for 1 hour every time before you want to cook with it. An unglazed earthenware tagine is very fragile. This type of stewpot can therefore only be used in the oven up to 180°C or on a gas stove with a flame tamer underneath. When using other heat sources, you run the risk of the earthenware cracking.

Advantages and disadvantages

Usually cheaper than other tagines

Absorbs the flavours in the earthenware

Authentic shape

- Only suitable for oven up to 180°C and on the gas stove in combination with a flame tamer.

- Not suitable for searing/searing meat

- Very fragile

- Soak for 1 hour before each use

2. Glazed earthenware tagine

The glazed earthenware tagine is more durable than the unglazed version. After pre-treatment, it's ready for use immediately. It's also suitable for multiple heat sources: gas stovetop (with a flame tamer), ovens up to 180°C, electric, ceramic, and halogen cooking. Convenient, isn't it?

Pros and cons

Suitable for gas stovetop (with a flame tamer), ovens up to 180°C, electric, ceramic, and halogen cooking.

Ready to use after one pre-treatment.

- Only suitable for induction cooking with an induction adapter.

- Not suitable for searing/searing meat.

Cosy & Trendy tagines

The Cosy & Trendy brand has given the tagine a modern twist. It's a glazed earthenware tagine, and the logo gleams on the front of the pot. This brand offers pots for two to ten people, ideal for slowly cooking large cuts of meat.

Cosy & Trendy tagines come in vibrant earthy colors, and some feature beautiful decorations on the cone. Truly a work of art! The slightly smaller Cosy & Trendy tagines are ideal for preparing a meal for one or two people. And for serving!

3. Cast iron tagine

The cast iron tagine has a lid made of earthenware and a bowl made of cast iron. You notice this right away by the weight of the tagine. It is a lot heavier than the pottery tagines, but because of this material it is suitable for all heat sources! Remember that the lid is made of pottery and should not heat up too quickly. If you use the cast iron tagine in the oven, it should not be set higher than 180°C because of the lid.

Advantages and disadvantages
Suitable for all heat sources (including induction)
Searing of meat is possible
Cast iron is long lasting
Only the lid needs to be pre-treated once

- Usually a bit pricier than a pottery tagine
- Extra caution with temperature differences (cast iron bowl, earthenware lid)
- Heavy in weight

General tips

Be careful with large temperature fluctuations. A tagine can crack if you place it from a cold refrigerator into the oven or hold it under cold running water immediately after cooking. Therefore, it's best not to preheat the oven.
If your tagine isn't suitable for induction cooking, but you'd still like to use it on that heat source, you can easily fix this by using an induction adapter. Use it with the adapter on the lowest setting, as induction cooking heats very quickly.
Use a good spatula that won't leave scratches, such as one made of olive wood or silicone.

If your tagine isn't suitable for searing, you can sear the meat first in a regular frying pan. This will give the meat a nice brown crust and caramelize the sugars, which only enhances the flavor.
Instead of a plate, the tagine can also serve as a serving dish. This looks festive, keeps the meat nice and warm, and saves on washing up.
When using an earthenware tagine on a gas stove, we recommend placing a simmering plate, also called a flame tamer, under the stew pot. This prevents it from heating up too quickly and cracking the earthenware.

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