Open-Flame Tagine Cooking: Safe Or Not?

Tagine cooking is a traditional Moroccan method of slow cooking that requires very little work from the cook. The word tagine refers to both the conical-shaped dish and the food cooked inside it, which is usually a blend of sweet and savoury flavours. Tagine pots are made from different materials, including earthenware, metal, and flameproof glazed ceramic. While some tagines are designed for the oven or stovetop, others are used purely as decorative serving dishes. Before using a tagine for the first time, it's important to cure or season it to prevent cracking. This involves soaking the pot, brushing it with oil, and cooking it in a low-heated oven. When cooking with a tagine, it's best to use low to medium heat and a heat diffuser to prevent the pot from cracking. Tagines can be used on gas or electric stoves, but it's important to ensure that the ingredients don't stick to the bottom.

Tagine cooking is easy and requires very little work from the cook

Tagine cooking is a slow-cooking method that requires very little work from the cook. The pot does all the work! The conical lid allows steam to circulate during cooking, creating condensation that drips back onto the ingredients, keeping the food moist. This means you don't need to add too much liquid to the dish.

To get started, bring the tagine to room temperature before cooking. If you place a cold tagine on a hot surface, it can crack. Lightly cook the onion and spices, add the meat and pour over the liquid, then cover with the lid. Place in the oven or leave it to cook on the stovetop.

Some tagines are designed for the oven or stovetop, while others are used as decorative serving dishes. Traditionally, tagines are made from earthenware, but these require special care, so many cooks prefer tagines made from metal or flameproof glazed ceramic.

It is important to season your tagine before use, especially if it is made from clay or ceramic. This will help to seal and strengthen its structure, making it less likely to crack or break. To season a tagine, soak it in the sink overnight, then brush it with oil and heat it in a low-heated oven for a couple of hours.

When using a tagine on a gas or electric stove, it is recommended to use a heat diffuser to protect the tagine from cracking. Clay tagines are sensitive to heat, so always use low-to-medium heat.

Tagine cooking is a healthy way to prepare food, as the dishes are cooked on low to medium heat, retaining most of their nutrients. It is also a convenient way to cook, as you can serve the food directly from the tagine—just remember to protect your table from the hot base.

Tagine pots are made from earthenware, metal or flameproof glazed ceramic

Tagine pots are available in earthenware, metal, or flameproof glazed ceramic. Earthenware is the most traditional material, but tagines made from metal or glazed ceramic are now also commonly used. Each material has its own pros and cons, and some are better suited to specific uses and heat sources than others.

Earthenware tagine pots are typically made from unglazed clay and are the most traditional option. They are known for imparting a depth of flavour to dishes due to the clay becoming more seasoned over time, similar to cast iron cookware. However, they are also the trickiest to use and care for. Before use, unglazed earthenware tagines must be soaked and oiled, and they can only be used over very low heat to avoid cracking. Despite the extra care required, the overall depth of flavour achieved with earthenware tagines is considered greater than that of other materials.

Glazed earthenware tagines are also available, and they offer more resistance to burning. While the flavours may not permeate the clay as much as with unglazed tagines, glazed options are still a good middle ground for first-time purchasers. Glazed tagines are also easier to clean and maintain, as they are often dishwasher-safe.

Metal tagines, typically made from cast iron, are a durable and versatile option. They are suitable for cooking over high heat and are compatible with various heat sources, including induction hobs and ovens. Cast iron tagines are more expensive than earthenware options but offer greater ease of use and durability. They are also less likely to crack due to temperature changes.

Tagines made from other metals, such as stainless steel or aluminium, are also available. Aluminium tagines, for example, are lightweight and portable, making them popular for travel. Stainless steel tagines often feature a tempered glass lid in addition to the traditional conical ceramic lid, offering versatility in cooking methods.

You must season a tagine pot before use to prevent cracking

Tagines are cooking pots with a conical lid, traditionally used in North African and Moroccan cooking. They are made from earthenware, metal, or flameproof glazed ceramic. Clay tagines are porous and must be seasoned before use to prevent cracking. Here's how to season a clay tagine pot:

Firstly, soak the tagine in room temperature water for at least two hours, or overnight. This helps to prepare the clay for the seasoning process. After soaking, drain the water and let the tagine air-dry.

Once dry, it's time to apply olive oil. Use a kitchen towel or brush to rub olive oil generously all over the tagine, including the lid and base, both inside and out. Make sure every inch is coated.

Next, place the oiled tagine in a cold oven and turn the temperature up to 150°C (300°F). Leave it to "bake" for around two hours. This process helps to seal the pores of the clay, making it stronger and more durable.

After two hours, turn off the oven but leave the tagine inside to cool down completely. This gradual cooling process is important to prevent thermal shock, which can cause cracking.

Once the tagine has cooled, remove it from the oven and apply another coat of olive oil to the interior, including the base and lid. Leave the oil to soak into the clay for at least an hour.

Now your tagine is seasoned and ready to use! Remember to always follow the cooking instructions for your specific tagine, and avoid subjecting it to rapid temperature changes or high heat to prevent cracking.

Clay tagines are sensitive to heat and require a heat diffuser

Clay tagines are sensitive to heat and require careful handling to avoid cracking. A heat diffuser is an essential tool when cooking with a clay tagine, especially on a gas or electric stove. The diffuser ensures even heat distribution and protects the tagine from direct contact with the heat source, reducing the risk of cracking.

Clay tagines, with their porous and absorbent nature, are susceptible to thermal shock, which can cause them to crack or break. To prevent this, it is crucial to bring the tagine to room temperature before placing it on a hot surface. This gradual approach to temperature change is essential for the tagine's longevity.

Additionally, the use of a heat diffuser is highly recommended when cooking with a clay tagine. A heat diffuser is a flat, metal plate placed between the heat source and the tagine. It acts as a barrier, distributing heat evenly and preventing direct contact between the flame and the tagine's surface. This is particularly important for stovetop cooking, where the intense and concentrated heat can easily damage the clay.

The type of heat diffuser used depends on the stove type. For gas stoves, a flame tamer made of cast iron or another suitable material can be used. Electric stoves, on the other hand, may require a heat diffuser specifically designed for their smooth glass surfaces. These diffusers often have a flat, smooth side to prevent scratching the cooktop.

It is worth noting that not all tagines are made for cooking. Some are purely decorative serving dishes. When purchasing a tagine, it is essential to confirm its intended use. Cooking tagines tend to be more basic in design, while those for serving often feature intricate decorations.

To summarise, clay tagines require careful handling due to their heat sensitivity. The use of a heat diffuser is a valuable investment, providing even heat distribution and protecting the tagine from direct flame, thus reducing the risk of cracking. By following these simple steps, you can ensure the longevity of your clay tagine and enjoy delicious, slow-cooked meals for years to come.

Tagine recipes traditionally hail from the Middle East and North Africa

Tagine recipes are a type of slow-cooked meal that uses a single pot, also called a 'tagine'. The word 'tagine' refers to both the pot and the food cooked inside it. Tagine recipes traditionally hail from the Middle East and North Africa, and are now popular in France, too, due to the country's colonial past. The dish is also similar to the French ragout, a slowly simmered stew of meat and vegetables.

The tagine is a clay cooking vessel with a base wider than its tall, cone-shaped top. The conical lid allows steam to circulate during cooking, creating condensation that drips back onto the ingredients, keeping them moist. This means that, unlike a ragout, a tagine needs very little additional liquid.

The earliest tagines were recorded in the 10th century and represent the intersection of two cultures: the native Berbers and the Muslim Arabs of the conquest. The spices of the Middle East met the stews of the indigenous Berber cuisine, and the result was the tagine.

Tagine recipes usually feature a blend of sweet and spicy flavours. Spices like ginger, cinnamon, clove, coriander, cumin, turmeric, paprika, and saffron are used to bring out the sweetness of the meat, alongside braised fruit (apricots, prunes, raisins, or dates) and savoury seasonings (parsley, pepper, or lemon juice). The dish is usually served with flatbread for dipping, or with couscous or rice.

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