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List Price: $135.00
Sale Price: $129.95
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Unlike the other review, my Tagine arrived well-packed, so Amazon seems to have conquered the shipping & breakage problem. The fig color is a nice offset to the appearance of the food inside. It was hard to decide on which color to order, but now that I have this one, I'm pleased with the decision. I highly recommend "The New Book of Middle Eastern Food" by Claudia Roden as an accompaniment to the tagine. Her book has excellent recipes made from ingredients available in US markets. Many of the recipes, especially the pilafs, can be made in a tagine. This is a nifty way to make a main-dish dinner for the family, or to put an exotic flair to a dinner shared with friends. Rather than some new gadget that seldom gets used, this can become a regular favorite in the kitchen. Looks good sitting on the stove, too.
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You get what you pay for. That's what they say and that holds true for this high quality utensil. Not having cooked in the North African manner, it's taken us a while to learn the little techniques that make a dish just right. This slow/steaming method of cooking brings meat to tender perfection. We've learned to add vegetables during the later part of the process to avoid a mushy result. Spices add definition. Moroccan families often have their own spice recipes that are usually combinations of common spices with maybe an unusual ingredient or two. But adding common spices, according to recipes, will still yield a tasty result. More individualized creations will take experimentation and time.
It is difficult to judge the size of the utensil from pictures. It turned out to be larger than we expected and is really too large for cooking for two. It is rated as a six quart tagine. I would say that it easily cooks a dish for four people and maybe even six. This could be rated for five stars but I put it at four since the capacity is more than we need.
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My Emile Henry "Figue" Tagine arrived promptly and well packaged. It is gorgeous, and now, regally stationed upon a stainless steel throne of a stove...sitting there, waiting patiently for me to use it for something, everything actually. So far, used it for an Ethiopian feast. Tonight, fresh, ocean salmon in a Moroccan Style. Tomorrow, perhaps a vegetable frittata. I'm totally enchanted!!! So enthralled that I ordered and received the larger, black one and now when I gaze into my kitchen, I'm filled with INSPIRATION!
Honest reviews on Emile Henry Flame Top 2.6 Quart Tagine, Figue
This tagine is beautiful and appears well made. It is an almost brown purple. It definitely makes a main dish to serve 4-6 adults. I cooked 2 delicious & easy dishes using recipes from Tagines & Couscous by Ghillie Basan. Unfortunately during the second cooking, 25 minutes total on low heat on a gas stove, it cracked!
I followed the manufacturer's directions to prepare it "bring a small amount of milk to a boil, pour it into the bottom of the tagine and let cool."
Both the product description on amazon & in the pampflet accompanying the tagine say you can use it directly on a gas flame without a diffuser. I would recommend using a diffuser anyway. I used one for the first dish I made because it cooked for 2 hours. The lamb I made was incredibly tender and succulent, and it was cheap stew meat, so the tagine worked as it should, until it didn't.
I've returned and reordered. I will update after using the new one a few times.
***update...I have received my replacement and have cooked 2 tagines since. 1 at low heat for 2 hours and 1 at high heat for 30 minutes. With both I used an inexpensive diffuser I bought on amazon. No problems and succulent, tender meat both times. The only reason I gave 4 instead of 5 stars is that I feel I have to use a diffuser, yet the product is marketed as not needing one. Simmer Mat Diffuser
Find helpful customer reviews and review ratings for Emile Henry Flame Top 2.6 Quart Tagine, Figue
I was worried when I read reports of cracking, but I searched high and low and didn't find a better stovetop-capable tagine available for sale at any price. So I bought it, and prepped as specified in the instructions by pouring in hot milk and letting it cool.
I've used it twice and so far the results have been stunning! I love the way it slowly cooks things on low or medium heat. Onions turn in just a few minutes into the most beautiful softest most scrumptious ones I've ever seen. Meat and chicken cooks slowly and evenly and ends up moist and tender.
The size is just right to cook for four people--or to cook for one with a few days of leftovers. The size has been good for everything I've made so far from Paula Wolfert's The Food of Morocco, which I've also reviewed.
The tagine is beautiful to look at and I'm glad I chose the figue color which is deep and rich and more understated than the red or blue--which are also beautiful as I have these colors in lasagna pans and meatloaf pans. The material is easy to clean--a couple times it got a little crust on it where the meat browned but it came off easily.
Note on Sept. 26, 2: I am revisiting this review after six months of use and my opinion hasn't changed. I've used it a couple dozen times and results are perfect every time, and tagine has not cracked even on medium heat and occasionally on high. (Mostly there's no reason to go past medium when cooking a tagine, so I haven't tested on high often). If it ever cracks or wears, I will post an update!
