The Magic Of Tagine Cooking With Scanpan: A Beginner's Guide

The Scanpan Tagine is a traditional slow-cooking pan, perfect for braising meat and vegetables at low temperatures. It is manufactured from heavy-duty 18/10 stainless steel, with a thick bonded aluminium base for rapid and even heat distribution. The Scanpan Tagine is suitable for all energy sources, including induction, and the pan and lid are ovenproof up to 260 degrees Celsius. It features a stylish brushed aluminium exterior with a mirror-polished interior. When cooking with the Scanpan Tagine, it is important to note that it has no handles, so manoeuvring it on the stove can be difficult as the rim gets hot. Additionally, Scanpan does not sell replacement ceramic lids if the original lid breaks. Overall, the Scanpan Tagine is a well-constructed and impressive product for slow cooking.

Braising meat and vegetables at low temperatures

Braising is a great way to cook tougher cuts of meat and vegetables, and it's a very forgiving cooking method. You can braise on the stovetop or in the oven, and it's a walk-away-and-forget-it-for-hours process.

To braise meat and vegetables at low temperatures, follow these steps:

• Sear the meat (optional): Heat your Scanpan tagine to medium-high heat and add a tablespoon of oil. Add meat or vegetables and sear until browned on all sides. This initial sear will take at least 5 minutes. Remove the meat or vegetables from the heat and set aside.
• Cook aromatics: Add your aromatics (onion, celery, garlic, etc.) and any tough, dried herbs or spices (bay leaves, cinnamon sticks). Cook at medium heat until the aromatics are soft and translucent, about 8 to 10 minutes.
• Add any pastes: Add any paste, such as anchovy, tomato, or chilli. Cook for 3 to 4 minutes until the paste caramelises and the oils separate.
• Add the wine (optional): Increase the heat to medium-high and add wine. Bring to a boil and let it simmer for a few minutes.
• Add braising liquid and herbs: Pour in your chosen braising liquid and herbs. You can use white wine, red wine, meat or vegetable stock, crushed tomatoes, juices (orange, pomegranate, apple cider), or even Coca-Cola. Remember that a sweeter braising liquid will reduce and caramelise. You can also combine different liquids, such as red wine and beef broth.
• Add the meat or vegetables back in: Add the meat or vegetables back into the pan and nestle them gently in the liquid. For meat, you want enough liquid to submerge it fully. For vegetables, you can submerge halfway to create a roasted effect on top.
• Let it simmer: Let the meat or vegetables simmer on low heat, covered, anywhere from 30 minutes to several hours, depending on the cut. You can simmer on the stovetop or in the oven. Keep the temperature between 185°F (85°C) and 195°F (90°C) for best results.
• Remove excess fat (for meat only): You can serve the meat as is or skim some of the excess fat with a spoon. It's often easier to do this once the liquid has chilled.
• Reduce the sauce (optional): If you'd like to thicken the sauce, remove the meat or vegetables and let the liquid cook down. You can also blend the liquid to create a thick, velvety sauce.

Some tips for braising meat and vegetables:

• Braising is ideal for cheap, tough cuts of meat with a lot of connective tissue, such as the shoulder, shank, and brisket.
• Vegetables that work well with braising include onions, artichokes, green beans, fennel, cabbage, carrots, turnips, cauliflower, leeks, and potatoes.
• Always use a tight-fitting lid to keep as much liquid from evaporating as possible.
• Avoid using too much liquid, as it will dilute the flavour of your dish. Only add enough liquid to come halfway up the meat.
• Check your meat or vegetables often to avoid overcooking. You'll know they're ready when a fork slips in and out easily.
• Store braised meat in its cooking liquid to prevent it from drying out and becoming stringy.

Using a Scanpan Tagine in the oven

The Scanpan Tagine is a versatile piece of cookware that can be used on various heat sources, including in the oven. Here are some tips for using your Scanpan Tagine in the oven:

• The Scanpan Tagine is ovenproof up to 260 degrees Celsius. Ensure you do not exceed this temperature when cooking in the oven.
• The Tagine is made from heavy-duty 18/10 stainless steel and has a thick bonded aluminium base. This ensures even heat distribution and outstanding strength, making it perfect for slow cooking and braising meats and vegetables at low temperatures.
• When using the Tagine in the oven, always use oven mitts or heat-resistant gloves when handling the pot and lid as they will become hot.
• The Tagine does not have handles, so be careful when removing it from the oven and placing it on the stovetop or counter. It is recommended to use a heat-resistant trivet or pot holder to protect your surfaces.
• You can use the Scanpan Tagine to cook a variety of dishes in the oven, such as stews, curries, braises, and casseroles. It is perfect for slow cooking and developing deep, rich flavours.
• When preparing your dish, follow your recipe instructions and ensure that the Tagine is only filled to a safe level to avoid overflow during cooking.
• After cooking, the Scanpan Tagine can be placed directly on the table for serving, adding a stylish touch to your meal.
• The Tagine is also dishwasher-safe, making cleanup convenient and easy.

Pros and cons of the Scanpan Tagine

The Scanpan Tagine is a sturdy and elegant piece of cookware designed for slow cooking. Here are some pros and cons to consider before purchasing:

Pros:

• High-quality materials: The Scanpan Tagine is made with pressure-cast aluminum and features a 5-layer STRATANIUM non-stick coating, resulting in excellent food release and long-lasting durability.
• Superior durability: The pressure-casting process makes the aluminum core harder and more durable than stamped or spun aluminum cookware. The STRATANIUM coating is reinforced to withstand high heat, harsh detergents, and metal utensils.
• Excellent heat retention: The thick cast aluminum base provides superior heat retention, making it ideal for slow cooking.
• Induction compatibility: Unlike most tagines, the Scanpan Tagine is compatible with induction cooktops.
• Oven and dishwasher safe: The Scanpan Tagine is oven and dishwasher safe, adding convenience and versatility to your cooking experience.
• Functional and elegant design: The Impact Series, which includes the Tagine, is designed with the modern consumer in mind, offering elegant and durable cookware that is user-friendly and of top quality.

Cons:

• Size limitations: Some users have noted that the Scanpan Tagine is smaller than expected, limiting the amount of food that can be cooked in it. This may be a disadvantage if you are looking to cook larger portions or want leftovers.
• Maneuverability: The Scanpan Tagine does not have handles, which can make it difficult to maneuver on the stove, especially since the rim gets hot.
• Limited replacement parts: Scanpan does not sell replacement ceramic lids, so if you break yours, you may need to purchase a new Tagine.
• Price: Scanpan cookware is generally more expensive than other non-stick brands. While the higher price is due to the product's superior quality and durability, it may still be a consideration for some buyers.
• Maintenance: The textured non-stick surface requires regular cleaning to maintain optimal performance. Cooking sprays should be avoided as they can leave residue.

Recipes for the Scanpan Tagine

The Scanpan Tagine is a great option for slow cooking and braising meat and vegetables at low temperatures. Here are some recipes you can try with your Scanpan Tagine:

Beef Tagine with Dates, Apricots and Almonds

This recipe serves 6-8 people and is perfect for a hearty winter meal. The combination of beef, dates, apricots, and almonds creates a delicious balance of sweet and savoury flavours.

Ingredients:

• 800g diced beef (blade, rump, or chuck)
• Marinade: 1 tbsp each of ras el hanout (Moroccan spice mix), ground cumin, ground coriander, freshly grated ginger, paprika, and freshly ground pepper
• 2 tbsp olive oil
• 2 large brown onions, thickly sliced
• 5 cloves garlic, roughly diced
• 1 can chickpeas (400g)
• 10 dates, pitted
• 10 dried apricots, sliced
• 350ml passata
• 500ml stock or water
• 1 large sweet potato, cut into chunks
• Fresh parsley, chopped
• Fresh coriander, chopped
• 100g almond slivers, toasted

Instructions:

• Marinate the beef in the spice mix for at least an hour.
• Heat some oil in your tagine on medium heat and brown the meat on all sides.
• Add the onions and garlic, cooking until the onions are translucent.
• Deglaze with stock or water, using a spatula to loosen any browned bits from the bottom of the pan.
• Add chickpeas, dates, apricots, and passata. Then, add more stock or water to just cover the meat.
• Simmer gently for two hours, adding liquid as needed.
• Add the sweet potato and cook for another 45 minutes, or until the beef is tender and the sweet potato is easily pierced.
• Garnish with coriander, parsley, and almond slivers. Serve with couscous or rice pilaf.

Spiced Chicken Tagine with Apricots

For a cosy and hearty meal, try this chicken tagine filled with warm spices, vegetables, and protein-rich chickpeas.

Ingredients:

• 60ml (1/4 cup) olive oil
• 2 red onions, thickly sliced
• 2 cloves garlic, thinly sliced
• 2 tsp ground coriander
• 1 tsp each of ground cumin, caraway seeds, mustard seeds, and dried chilli flakes (optional)
• 700g chicken

Instructions:

• Heat the olive oil in your tagine.
• Add the red onions, garlic, and spices, cooking until fragrant.
• Add the chicken and continue cooking until browned.
• Follow the rest of the recipe instructions as needed, adjusting cooking times and temperatures as necessary for your Scanpan Tagine.

Greek Lamb Pie with Feta and Hummus

This freeform Greek lamb pie only requires one baking sheet in the oven and is a savoury, rich, and tangy dish, perfect for those who love Mediterranean flavours.

Ingredients:

• 2 tbsp olive oil
• 1 brown onion, finely chopped
• 1 garlic clove, crushed
• 1 ½ tsp each of ground cumin and ground coriander
• 1 tsp sumac
• 500g lamb mince
• 60g grilled marinated eggplant, chopped
• 60g roasted red capsicum in oil, chopped
• 2 tbsp tomato paste
• 1 egg, lightly beaten
• 3 sheets filo pastry
• 100g Greek feta, crumbled
• Hummus, to serve

Instructions:

• Heat the olive oil in your tagine or a frying pan. Add the onion and garlic, cooking until softened.
• Add the spices, lamb mince, eggplant, capsicum, and tomato paste. Cook until the lamb is browned.
• Transfer the mixture to a bowl and let it cool slightly, then stir in the egg.
• Place the filo sheets on a baking tray, stacking them and brushing each layer with olive oil.
• Spoon the lamb mixture into the centre of the filo pastry stack and spread it out, leaving a border.
• Fold the edges of the filo over the lamb mixture, brushing with more olive oil.
• Bake in the oven at 180°C for 25-30 minutes, or until the pastry is golden.
• Serve with a dollop of hummus and a sprinkling of feta.

Tips for cooking with a tagine

• Tagines are great for slow cooking, so be prepared to spend 3+ hours cooking.
• Tagines are perfect for braising meat and vegetables at low temperatures.
• Make sure to use fresh spices as old spices can taste dusty.
• If you're short on time, consider using a pressure cooker instead of a tagine.
• Tagines are suitable for all energy sources, including induction cooktops.
• The thick bonded aluminium base allows for rapid and even heat distribution.
• The cone-shaped lid of a tagine creates a seal that keeps steam inside, which helps to keep food moist and flavourful.
• Tagines are typically small, so consider the portion size before starting to cook.
• Be careful when handling the tagine as the rim can get hot.
• Consider investing in a glass-topped lid to expand the usefulness of the tagine.

Frequently asked questions