The Ultimate Heat For A Tagine Dish

Tagines are traditionally made from earthenware clay or ceramic and are used for cooking and serving food. They are named after the conical-shaped dish and the food cooked inside it. Tagine food is usually a blend of sweet and savoury flavours, with meat, fish, or vegetables. When cooking with a tagine, it is important to avoid extreme temperature changes as this can cause the tagine to crack. Therefore, a tagine should only be used over low or medium-low heat.

Tagine cooking temperatures

When using a tagine on a stovetop, it is essential to use a diffuser between the tagine and the heat source. A diffuser is a flat metal paddle that sits between the burner and the tagine, distributing the heat so that the ceramic doesn't crack or break. If you are using a gas or electric stove, always use a heat diffuser with your tagine, and start with the burner's lowest setting.

Tagines can also be placed in the oven, but it is important to place the cold tagine in a cold oven and then set the temperature to no more than 325 to 350 °F (162 to 176 °C). If using an oven, remove extra racks to make room for the tagine's conical lid.

Tagines can also be cooked outdoors over coals or a small fire. This method can be trickier as it requires more attention to maintain an adequately low temperature. It is best to use a small quantity of charcoal or wood to establish a heat source and then periodically feed small amounts of new fuel to keep the fire or embers burning.

To avoid damaging your tagine, it is important to avoid subjecting it to extreme temperature changes. For example, do not add hot liquids to a cold tagine or vice versa, and do not place a hot tagine on a very cold surface. When using a clay or ceramic tagine, it is also important to bring it to room temperature before cooking, as placing a cold tagine on a hot surface can cause it to crack.

Tagine cooking times

Tagines are traditionally cooked slowly, and the cooking time depends on the type of meat used. Poultry takes about 2 hours to cook, while beef or lamb may take up to 4 hours.

The cooking time also depends on the heat source used. If using a stovetop, a tagine should only be used over low or medium-low heat to avoid damaging the tagine or scorching the food. If using a gas or electric stove, it is recommended to use a heat diffuser to protect the tagine from cracking.

When cooking with a tagine, it is important to avoid extreme temperature changes, as this can cause the tagine to crack. For example, do not add very hot liquids to a cold tagine or vice versa, and do not place a hot tagine on a very cold surface.

Tagines can also be cooked in the oven, but the temperature should not exceed 325 to 350 degrees Fahrenheit. It is recommended to place the cold tagine in the oven before turning it on to avoid thermal shock, which can also cause cracking.

Tagine cooking on a gas hob

Tagines are a type of cookware traditionally used in Morocco, made from either ceramic or unglazed clay. They are used to cook savoury stews and rich vegetable dishes, and can be used on a gas hob. Here are some tips for cooking with a tagine on a gas hob:

Firstly, it is important to season your tagine before the first use. This will strengthen the pot and reduce the chance of cracking. To do this, soak the base and lid in water for around 24 hours, then remove from the water and air dry. If your tagine has any unglazed areas, rub these with a little oil. Place the tagine in a cold oven, then set the temperature to around 150°C and heat for 2 hours. After this, turn off the oven and allow the tagine to cool completely.

When cooking with a tagine on a gas hob, always use a heat diffuser between the tagine and the heat source. This will help to distribute the heat more evenly and protect your tagine from cracking. You can purchase a stainless steel heat diffuser for this purpose. Remember to always use low to medium-low heat when cooking with a tagine, as high temperatures can cause cracking.

When preparing your ingredients, the first step is usually to place a layer of sliced onions across the base of the tagine, creating a bed for the remaining ingredients and preventing the meat from sticking to the bottom and burning. Next, add garlic and cooking oil and lightly cook for a few minutes. You can then add your choice of meat, poultry or fish, usually arranged in the centre of the tagine. If using meat on the bone, place the pieces bone-side-down to reduce the risk of scorching.

Add your chosen spices, oil and water, taking care not to add hot liquid to a cold tagine or vice versa, as this can cause cracking. Place the tagine over low to medium-low heat and be patient while it slowly reaches a simmer. Check the liquid level after about 2 hours of cooking and add more water if needed.

Finally, remember that tagines double as serving dishes, keeping your food warm on the table. Allow the tagine to cool for around 10-15 minutes before serving.

Tagine cooking in an oven

Tagines are traditionally made from earthenware, but many cooks prefer metal or glazed ceramic for convenience. If you have a clay or ceramic tagine, you should always use a diffuser between the tagine and the heat source when cooking on a stovetop. This diffuses the heat and prevents the tagine from cracking or breaking.

Tagines can also be placed in the oven. If using a clay or ceramic tagine in an oven, place the cold tagine in a cold oven on a rack, then set the temperature to no more than 325 to 350 °F (162 to 176 °C). Avoid subjecting the tagine to extreme temperature changes, which can cause it to crack. For example, do not add very hot liquids to a cold tagine or vice versa, and do not set a hot tagine on a very cold surface.

Before using a new tagine, it is important to season it. This will strengthen the tagine and reduce the chance of cracking. To season a terracotta tagine, soak the base and lid in water for 24 hours, then remove and air dry. If your tagine has any unglazed areas, rub the exposed terracotta surface with a little oil. Put the tagine into a cold oven, then set the temperature to 150 °C and heat for 2 hours. Turn the oven off and allow the tagine to cool completely.

When cooking with a tagine, it is important to use low to medium-low heat to avoid damaging the tagine or scorching the food. Tagines are perfect for slow-cooked dishes, as they trap steam and return condensed liquids to the pot, reducing the amount of water needed and resulting in richer flavours, tender meats, and perfectly cooked vegetables.

To cook in a tagine, start by placing a layer of sliced onions across the base, which will prevent the meat from sticking and burning. Add garlic, then a generous amount of oil—this is the foundation of a rich sauce. Arrange the meat in the centre, then add your chosen vegetables, dried fruit, nuts, legumes, or any other ingredients. Add water or stock until everything is barely covered, then bring to a boil. Place the lid on and continue to cook gently over low heat until everything is tender and infused with flavour.

Tagine cleaning and maintenance

Before using a new tagine, it is important to season it to strengthen it and, if unglazed, to remove any raw clay taste. To do this, soak the lid and base in water for at least two hours, or up to six hours. Then, dry the tagine and, if it is unglazed, rub the interior and exterior of the lid and base with olive oil. Place the tagine in a cold oven and set the temperature to 300°F/150°C. Let it bake for two hours, then turn off the oven and leave the tagine to cool down completely inside. Wash the tagine by hand and coat the interior with olive oil before storing or using it for the first time.

When cooking with a tagine, it is important to avoid extreme temperature changes as this can cause the tagine to crack. Do not add hot liquids to a cold tagine or place a cold tagine in a preheated oven. If using a clay or ceramic tagine in the oven, place the cold tagine in a cold oven and set the temperature to no more than 325°F/160°C. When cooking on a stovetop, use a diffuser between the tagine and the heat source to diffuse the heat and protect the tagine. Only use low or medium-low heat to avoid damaging the tagine or scorching the food.

To clean your tagine, hand wash it with hot water and mild soap, baking soda, or vinegar, and rinse well. Leave the tagine to dry thoroughly, then lightly coat the interior of the lid and base with olive oil before storing. Store your tagine with the lid slightly ajar to allow for air circulation and to prevent mould or a buildup of flavours.

Frequently asked questions