Product Details

• Amazon Sales Rank: #47889 in Kitchen & Housewares
• Brand: LE CREUSET UK LTD
• Model: L7473-0070
• Released on: 2009-08-01
• Dimensions: 9.50" h x 12.00" w x 12.00" l, 12.46 pounds

Manufacturer's Description
A Tagine is as significant to the cooking of North African food as the wok is to Chinese cuisine and its design is not by accident. Fuel and water are two precious elements in this region and both have to be used frugally. Charcoal fires are almost the only form of “cooking equipment” they have and the wide shallow base of the Tagine can be pushed down among the coals to take full advantage of the heat.

The tall conical lid was not designed on a whim. It allows the smallest amount of water to be used to moisten the ingredients in the base and the steam it produces, on hitting the tall cool conical side, re-condenses to trickle back down over the gently simmering food. Just a few tablespoons added at the beginning of a recipe will produce sufficient liquid to serve a number of people when the Tagine dish is cooked.

The Le Creuset Tagine has been modelled very closely on the traditional design. However, as terracotta is not suitable to use directly on our hobs, the base has been recreated in cast iron. This allows for the very slow and even heat transfer, which a Tagine needs to provide for the food. The conical lid, which is made from glazed Stoneware, allows just the same pattern of re-condensation of the steam, but the glazed finish makes it less porous and therefore cleaner and easier to use.

The enamelled cast iron base is one of the best materials available for cookware and unlike stoneware can be used on any heat source. The thickness of the base gives good heat dispersion and retention and the very best results for long, slow tagine cookery will be achieved on low settings. medium heats should only be used for pre-browning of ingredients and high heats not used at all.

The Tagine can be used for a wide variety of meat, vegetable and fruit dishes. Fruit cooked with meat and vegetables is commonplace and provides a natural sweetness to many dishes. The timing for cooking in the Tagine is intended to be slow, and hours of cooking, rather than minutes, should be expected.

Cast Iron Facts

Suitable for use in the oven or on the hob. Cast iron can also be used on all heat sources, including Aga’s and induction hobs. It’s excellent heat retention qualities mean that only low to medium heats are needed to ensure even heat distribution.

Le Creuset Cast Iron

Hand made in France since 1925, each piece is made from a unique mould into which molten iron is poured, this creates a unique piece, which is, then hand finished and subjected to strict quality checks. Le Creuset offers a lifetime guarantee on all cast iron (except non-stick items which carry a 10-year guarantee). You will feel the difference as our cast iron is 9 percent lighter than the leading competitor and with a perfectly flat base it is great for all hobs including glass and ceramic. It also distributes heat more evenly ensuring there are no ‘hot spots’.

Adaptability
Whether you are sauteing, grilling, baking, roasting or stewing there is a pot, pan or dish to suit your needs. Most pieces can go on or in the oven and importantly if you change your cooking hob you do not need to change your pans. Le Creuset cookware is available in a wide range of colours that will suit both your kitchen and dining table.

Energy Efficient
Once hot you will require only a low to medium heat setting to maintain a good cooking performance, they can even be removed from the heat leaving the food to cook in it’s own heat. These heat retention properties mean that a Le Creuset dish will keep warm for longer at the table.

Care and Use:

Before first use: remove all labels. Wash the Tagine base and lid in hot soapy water, rinse and dry thoroughly.

Heat Sources: Le Creuset cast iron cookware can be used on all heat sources. Gas, electric solid or radiant plates, vitroceramic glass, induction, and ranges fired by gas, oil, coal or wood. When using on any glass stovetops always follow the manufacturer’s guidance for use of your cookware. Never drag pans across the glass, but lift on and off, or from one heat zone to another.

Range Stoves with Cast Iron Oven Linings: Do not place any cookware on the floor of these ovens. Cook only on the racks provided.

How to use:

A Tagine is intended for hob use only, where its heating and cooking qualities are used to the full. If placed in the oven, while not causing permanent damage, the lid and base will become too hot and the lid, in particular, will simply evaporate the cooking liquid instead of condensing it.

The cast iron base can be used on its own and makes a useful baking, roasting and serving dish.

On the hob the cast iron base can be used for pre-browning meats, poultry and vegetables before the slow-cooking process begins. As with all other pieces of Le Creuset cast iron, pre-browning should be done on medium and low heats only.

The adjustment to a very low setting for cooking is important and there should be barely a ripple of movement in the food as it cooks. If, due to the design of your hob this "very low" heat is not really achievable don't be concerned - cooking at a slightly faster pace will give just as good a result. But do then be aware that more steam will be produced and this can sometimes seep up around the rim between the base and the lid.

Note: Do not cut foods directly on any enamel surface.

Place hot pans on Le Creuset silicone mats, wooden boards, or trivets. Never place a hot pan directly on an unprotected surface. We recommend using Le Creuset oven mitts for lifting hot pans at all times. Although the very top of the conical lid will remain relatively cool, the base of it will not. When lifting a hot lid from the base it is recommended that the top is gripped with one hand and the lid is tilted so that the hot lid rim can be supported with a dry, thick cloth, or Le Creuset oven mitts.

Always cool the Tagine for a short time before soaking or washing in hot soapy water. Do not plunge the Tagine, while hot, into cold water as thermal shock damage to the enamel may occur.

Wipe over the whole lid with a hot soapy cloth paying particular attention to the unglazed rim - this should be cleaned after each use to prevent any build up of grease.

Nylon or other soft abrasive pads and brushes can be used to remove stubborn residues. Do not use metallic pads or harsh cleaning agents, such as bleach, as it will damage the enamel.

Cleaning

If there are sever food residues, soak the Tagine in hot water for 15 - 20 minutes, then wash in the usual way. Repeat if needed. Always dry the lid and base thoroughly. Lay the lid on it's side for a short while to ensure the rim is completely dry, never store them away still damp. Store in a dry cupboard or airy space with the lid in an upright position to avoid damage. Always allow the cycle to complete before opening the door. An incomplete cycle retains moisture in the machine and over time damage may occur to the surface, particularly if the enamel is damaged.

The black enamel cooking surface on the base will, over time, produce a patina (a brownish film). Do NOT attempt to clean this off as it enhances the cooking performance and food release from the surface.

Le Creuset Guarantee

Le Creuset is proud of the workmanship in its products and guarantees its enamelled cast iron cookware base, from the date of purchase, for the lifetime of the original owner, whether a self purchase or received as a gift. The lifetime guarantee covers faulty workmanship and materials when the product is used in normal domestic household conditions, and in accordance with the care and use instructions provided. It does not cover normal wear and tear or misuse of the product. See Care & Use booklet for full details of guarantee.

To claim under this guarantee firmly attach to the cookware your printed name, address and nature of the complaint, together with the name of the retailer, if known.

This Lifetime Guarantee does not affect your statutory rights.

About Le Creuset:

A lifetime spent crafting the finest cookware. Le Creuset has been making superb, award winning cookware since 1925 and the secret recipe of ingredients remains the same today. Each piece is made from a unique mould into which molten iron is poured from a large cauldron (called a creuset). This creates a unique piece, each with it’s own identity and style. The piece is then hand finished and subjected to strict quality checks. Finally the cast iron is enamelled at extremely high temperatures to create the vibrant lustre and hard finish which looks great in the home.

If you require any further information from Le Creuset please visit www.lecreuset.co.uk, call our friendly and experienced team of Consumer Advisors on our Freephone UK Helpline on 0800 37 37 92 9am-5pm (GMT) Monday - Friday (excluding bank holidays), or email us on helpline@lecreuset.co.uk

Box Contains

Customer Reviews

COOK the Moroccan Way!
A TAGINE (TAJINE) is made up of two parts and is ideal for the slow cooking of dishes requiring little initial liquid, relying instead on the dish - by design - to create its own and therefore retain even more flavour.

LE CREUSET's TAGINE has a 30.5 cm diameter CAST IRON base in MATT BLACK, which can be used on any heat source
and
a STONEWARE 'lid', with unglazed rim.

Le Creuset embossed, this item comes in a sturdy box, complete with a little (multi-lingual) booklet including a handful of recipes as well as full use/care instructions, and would make an ideal Christmas gift for someone wishing to cook the real Moroccan way!

And I can honestly say that the recipe from the accompanying booklet,

'Moroccan Lamb Tagine with Fennel and Dates'

was well worth the effort for the effect it had on my guests, both in terms of the aroma in the kitchen and the taste of the finished product!

Being cast iron, the base can be put in the dishwasher, although I do tend to soak mine a while and give it a rub with a plastic brush to help shift any stubborn remains, first.

The lid, after washing in hot soapy water, does need a little attention to ensure that it is thoroughly dry before storing away.
Overall size is approximately 27 cm x 30 cm, so some shelf/counter space is required when not in use, especially as it is recommended that it is stored upright, to avoid damage.

LE CREUSET's dedicated book:-

THE CAST IRON WAY TO COOK

by Sue Cutts, has a whole chapter entitled:-

'Woks and Moroccan Tagines'

with some informative notes on cooking with a tagine, as well as the delicious recipes:-

Fish Tagine with Couscous
and
Moroccan Chicken Tagine

Or...

Clay-Pot Cooking, from Jennie Shapter

has my favourite vegetarian recipe:-

'Mixed Bean and Aubergine Tagine with Mint Yoghurt'.



Also currently available in:-

DIJON
KIWI
TEAL (aka CARIBBEAN)

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2009 UPDATE:- LE CREUSET TAGINE

NEW design is also now available with a deeper base/2L capacity, serving 4-6 people:-

CERISE RED (Graded Shades)
ALMOND (aka DUNE)
TEAL

Great cooking product
Great product, my wife & I saw these Tagines and experienced this traditional style of cooking whilst in Morocco, an experience not to be missed. The 5 spice long cook process makes food taste just fantastic, and when Amazon offered this product at just over forty quid inc. postage we had to have one.
Le Creuset cookware is brilliant, we have many saucepans & casserole dishes now and have never been disappointed, so go buy one! Also look out for the Le Creuset fondue set , another great fun product.
Diameter is 30.5 cm.

Updated version of Traditional Cooking Pot
On holiday in Essaouira, Morrocco, I was privileged to have been invited to dinner by one of the locals. My host involved me in every step of the meal, from taking me to see fresh flatbread being baked in huge wood-fired stone ovens, to buying produce at the local market, to preparing the tagine at a local cafe and then having the whole dish transported back home by a 'handyman' with a handcart.

Slow cooking with the conical funnel of the tagine resulted in a delicious, aromatic dish with the flavours and moisture of the ingredients locked in. Sat around the table, dining out of the communal dish with my host family was an absolute delight, an unforgettable experience. So when I eventually returned home I simply had to buy a tagine for myself; choice was limited and I ended up buying the Le Creuset model simply because it was the only one available at the time. Its main difference from the traditional cooking pot is that the base is made of cast iron rather than earthenware. I expect that this means that the dish will be more durable in the long-term. However, the cast iron means that it is less efficient at dissipating heat compared to the earthenware so that it tends to overheat unless the gas is kept really low. Even so, it's difficult to stop spilling over when used on the average domestic hob - the size of the dish sees to that! I agree with others who have said that this tagine would ideally cook a meal for 4 - not big enough for a really large party, but great for a special evening with friends. Looks good and very capable of producing authentic dishes!