Le Creuset Tagines

Have you ever wondered why the lamb you eat whilst on holiday in North Africa is so tender? It's probably because it's cooked in a Tagine ...

These unusually shaped dishes were traditionally used in the desert, where both water and fire wood could be scarce. Originally the whole tagine would have been made in terracotta but Le Creuset produce the chimney in enamelled stoneware, which is far more resistant to chipping, and with a cast iron base, which can be used on a hob.

Tagines

• Cook almost anything
  You can cook meat, poultry, vegetables, fruit and spices in the tagine ... the only limit is your imagination.


• Any heat source
  You can use the tagine on your hob, or most likely in your oven, as it's suitable for all heat sources including induction, halogen, ceramic, gas, electric, solid plate, an aga or a rayburn.


• Food stays moist and tender
  Your meal will stay moist and tender thanks to the unusual shaped "chimney" where the steam produced during cooking condenses on the cool side walls and trickles back into your food...


• Save energy
  Once hot, the cast iron base retains heat extremely well, so you don't need to use so much energy to keep it hot and the earthenware lid stays cooler to encourage the condensation process.


• Chip resistant chimney
  Traditionally, the whole tagine would have been terracotta, but the Le Creuset tagine has a poterie chimney which is far more resistant to chipping than terracotta.


• Hob or oven
  Although it's most likely that you'd use the tagine in your oven, the cast iron base means that, if space is at a premium, you can use it on your hob, leaving your oven free for other dishes.


• Recipes provided
  The tagine is supplied with a booklet containing a few recipes to get you started so you'll be able to start your North African adventure immediately!