Tagines are traditional North African cooking pots used to make beautifully fragrant, sticky stews. They work like a pressure cookers so you end up with perfectly thick sauces, gorgeous caramelised vegetables and melt-in the-mouth meat every time. This tagine has been designed for using as a slow cooker on the hob at low temperatures. Oven safe to 180 degrees C - perfect for slow cooking at low temperatures.
H22 x D25cm
You must season your tagine before first use:
1. Soak the whole tagine in water for at least 12 hours, preferably overnight.
2. Remove from the water and leave to dry off.
3. Rub the entire tagine with olive oil.
4. Place both parts of the tagine in a cold oven and turn on to 180°C/360°F/gas mark 4 for 3 hours.
5. Remove from the oven and allow to cool completely before use.
It is essential you follow these instructions before the first use to ensure your tagine won’t crack when it gets hot. The veining you will see after use, is a natural process that means the tagine can withstand heat without cracking. Over time your tagine will also pick up marks and wear from all the lovely meals you’ve made in it, but avoid using metal utensils because they may damage the surface.
The tagine is happy on the hob, safe in the microwave and fine in the fridge. If you’re using on the hob, make sure you keep the temperature low and only ever start
cooking when the tagine is at room temperature. After cooking, let your tagine cool naturally – don’t run it under cold water or put in the fridge while still hot.
Because your tagine is decorated and made by hand, we recommend you hand wash it only, and allow it to dry completely before putting it away.
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