The Le Creuset Tagine: Your Guide To Delicious Dishes

The Le Creuset Tagine is a Moroccan-style cooking vessel made of enameled cast iron and colourful stoneware. It is suitable for browning vegetables and meat on the stovetop, as well as for warming tortillas in the oven. The cone-shaped lid forms an excellent seal to keep moisture and heat inside, while also helping to circulate moisture throughout the dish. The base is flat to steady the pan on the stovetop, and the ergonomic handles are designed for easy lifting. The black satin interior enamel is formulated for higher surface temperatures to enhance cooking performance.

The Le Creuset Tagine is available in four sizes and four colours, although not all colours are available in all markets. The sizes are: 27 cm or 2.3L capacity, 31 cm and 3.7L capacity, and 35cm and 5.2 L capacity. The US version has a smaller size of 2.5 quarts, which is equivalent to the French 2.3-liter capacity. The colours are: black onyx, cerise (red), volcanic (an orange colour), and meringue white (only available in Europe).

The pros of the Le Creuset Tagine include its well-known and reputable brand, availability in several nice colours, versatility in being able to be used on a variety of cooking surfaces, and not requiring pre-seasoning. The cons are that it is expensive and heavy, weighing roughly 7.5 pounds when empty and easily topping 10 pounds when full.

Overall, the Le Creuset Tagine is a high-quality and versatile cooking vessel that is well-suited for preparing Moroccan-style dishes.

How to clean a Le Creuset Tagine

To clean a Le Creuset Tagine, it is important to let the tagine cool down completely before washing. Then, use a damp rag or sponge to wipe out any leftovers from the base and sides of the product. If there is food stuck to the base, fill it with warm water and let it soak before attempting to wash again.

For rare cases or if there are a lot of bits stuck on, you can add some water, baking soda, and vinegar to the base, and place it back onto the stove. Allow the mixture to warm up for several minutes to release anything that is stuck on, then remove the liquid and let the tagine cool completely before repeating the instructions for wiping down.

Do not use any abrasive cleaning agents, metal pads, or very stiff cleaning brushes on the tagine as it can damage the pot. Dry well with the lid off and then store. This tagine can also be cleaned in the dishwasher, although handwashing is recommended where possible.

The pros and cons of a Le Creuset Tagine

The Le Creuset Tagine is a well-known brand of kitchen cookware, offering speciality items like Moroccan tagines. Here are some pros and cons of investing in a Le Creuset Tagine:

Pros:

• Le Creuset is a well-known and reputable brand, trusted by professional and home chefs alike.
• The tagine comes in a variety of colours, making it a versatile purchase that will match most kitchen and home decor.
• It can be used on different cooking surfaces, including stovetops, ovens, grills, and gas, electric, or induction stoves.
• Unlike regular clay tagines, the Le Creuset Tagine does not require pre-seasoning.
• The product has a lifetime guarantee, ensuring it lasts a long time.

Cons:

• Le Creuset Tagines are expensive, with a significant price tag.
• They are heavy, weighing roughly 7.5 pounds when empty and easily topping 10 pounds when filled with food. This could be an issue for individuals with limited mobility in their hands or arms.
• While it is dishwasher-safe, handwashing is recommended to maintain the tagine's condition.

Overall, the Le Creuset Tagine is a high-quality product with a strong brand reputation and lifetime guarantee. However, it is an expensive and heavy piece of cookware that may not be suitable for those with mobility issues.

The best recipes for a Le Creuset Tagine

The Le Creuset Tagine is a great option for cooking enthusiasts looking for a versatile and durable cooking vessel. With its distinctive cone-shaped lid, the tagine promotes natural steam circulation, resulting in tender and flavourful meals. Here are some recipes to try with your Le Creuset Tagine:

Moroccan Lamb Tagine with Fennel and Dates

This recipe, which serves as a special treat, combines lamb, fennel, dates and an array of spices for a unique and delectable dish. The preparation and cooking time is approximately 4 hours. Here's how to make it:

Ingredients:

• 2 tablespoons olive oil, divided
• 1 red onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 1/2 pounds lamb shoulder, cut into 1 1/2-inch cubes and dried with paper towels
• 1 teaspoon ground ginger
• 2 teaspoons ground cumin seed
• 2 teaspoons ground coriander
• 1/4 teaspoon cayenne pepper
• 1 cup pitted chopped dates
• 2 cups filtered spring water
• Fresh cilantro to garnish
• 1 fennel bulb

Instructions:

• Trim coarse stalks from the fennel, halve the bulb and remove any tough core. Thinly slice each half using a mandoline.
• Heat 1 tablespoon of oil in the tagine base and add the onion, fennel slices, and garlic. Cook until they start to brown, then transfer to a plate.
• Add the remaining oil to the base and brown the lamb in batches, using tongs to turn the meat.
• Return all the meat to the tagine and combine all the spices and salt in a bowl. Sprinkle over the meat and stir well. Cook for 1 minute over medium heat.
• Put the vegetables, dates, and 1 cup of water back into the tagine and stir well. Cover and cook over medium-low heat for 2 to 2.5 hours, stirring occasionally.
• Add the remaining water as needed during cooking.

Chicken Tagine with Peppers and Chickpeas

This recipe, shared by Florence Fabricant, is a delicious and hearty dish that serves four people. It takes about 1.5 hours to prepare and cook. Here's the recipe:

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 chicken, cut into 8 pieces, backbone removed
• Salt and freshly ground black pepper
• 1 cup chopped onion
• 3 cloves garlic, sliced thinly
• 1 red bell pepper, cored, seeded, and diced
• 1 teaspoon ground cumin
• 1/2 teaspoon Spanish smoked paprika
• 1/2 cup chicken stock
• 1 tablespoon tomato paste
• Large pinch of cayenne, or to taste
• 2/3 cups cooked chickpeas, rinsed if canned
• Juice of 1/2 lemon
• 1 tablespoon minced cilantro leaves

Instructions:

• Place the tagine base on the stovetop, add oil, and turn the heat to medium.
• Dry the chicken pieces and place them on the tagine base. Sauté until lightly browned on both sides, then remove and season with salt and pepper.
• Lower the heat and add the onion and garlic. Sauté until softened, then add the diced pepper and sauté a few minutes longer.
• Stir in the cumin and paprika.
• Add the chicken stock and stir, followed by the tomato paste and cayenne to taste.
• Return the chicken to the tagine, baste with sauce, and add the chickpeas and lemon juice.
• Place the tagine lid on top and cook over the lowest heat for about 40 minutes, or until the chicken is cooked through.
• Taste the sauce and adjust seasoning if needed. Scatter cilantro over the dish and serve directly from the tagine.

How a Le Creuset Tagine compares to other Tagines

The Le Creuset Tagine is made of enameled cast iron and stoneware. It is available in four sizes and four colours, although not all colours are available in all markets. The tagine can be used on the stovetop, in the oven, on a grill, and on gas, electric, and induction stoves. It is known for its durability and ability to retain heat and moisture.

When compared to other tagines, the Le Creuset Tagine stands out for its versatility and durability. Traditional tagines are typically made of clay or ceramic and are more delicate, requiring careful handling and maintenance. They also have limited use and cannot be used on all types of cooktops.

The Le Creuset Tagine, on the other hand, is suitable for a wide range of cooking methods and surfaces. Its enameled cast iron base provides even heat distribution and superior heat retention, making it ideal for stovetop cooking and browning vegetables or meat. The stoneware lid forms an excellent seal, keeping moisture and heat inside, while its conical shape promotes natural steam circulation.

While the Le Creuset Tagine is more expensive than traditional tagines, its versatility, durability, and performance make it a worthwhile investment for those who are serious about cooking with a tagine. It is also backed by a lifetime guarantee, ensuring its longevity.

In terms of cons, the Le Creuset Tagine is heavier than traditional tagines, which may be a consideration for those with limited mobility. Additionally, some users have noted that the fully glazed top returns condensation to the food, which can affect the cooking process.

The history of the Tagine

The tagine is a Maghrebi dish, named after the earthenware pot in which it is cooked. The word 'tagine' is derived from the Arabic word 'ṭajīn', which comes from the Ancient Greek word 'tágēnon', meaning 'frying pan' or 'saucepan'. The origin of the word 'tagine' is also said to be Persian.

In the 1990s, pottery fragments identified in Tunisia were believed to be precursors to the modern tajine. French explorer Oscar Mac Carthy also described encountering cooking tagines and pottery in Algeria in 1859.

The tagine is traditionally a two-piece cooking vessel made from red clay, with a circular base unit that is flat with low sides, and a large cone- or dome-shaped cover. The cover is designed to return all condensation to the bottom, and this process can be improved by adding cold water to the well at the top of the lid.

Tagines are traditionally cooked over hot charcoal, with large bricks of charcoal used for their ability to stay hot for hours. Other methods include using a slow oven, or a gas or electric stove top on low heat. A diffuser can be used to evenly distribute the heat.

Today, tagines are also made with heavy cast-iron bottoms, which can be heated to high temperatures, allowing for the browning of meat and vegetables.

Tagine cooking can be replicated using a slow cooker, but the result will be slightly different. Many ceramic tagines are decorative items as well as functional cooking vessels, while some are intended only to be used as serving dishes.

Tagine dishes are typically slow-cooked stews made with meat, poultry, or fish, along with vegetables or fruit. Spices, nuts, and dried fruits are also commonly used, with common spices including ginger, cumin, turmeric, cinnamon, and saffron.

Frequently asked questions