Suitable for oven or stovetop cooking, the Uno Casa Moroccan Tagine features an enameled cast iron base for even heat distribution and a conical stoneware lid which allows steam to circulate and recondense during the cooking process. The included double oven mitt allows you to carry the tagine right to the table to serve your guests, where it makes an attractive centerpiece.
Material: enamaled cast iron base and ceramic lid
Capacity: 3.65 qt
Dimensions: 11.6 x 8.25 in
Item weight: 11.5 lbs
Includes: double oven mitts and recipe e-book
This traditional Moroccan cookware design has been used for centuries to cook the dish which bears its name. Slowly cooking meat and vegetables can simmer away in the oven or on the stove for hours without drying out, thanks to the conical lid which recirculates moisture inside the pot. Of course, there's a whole range of different recipes that are suited to this unique cooking method, some of which you'll find in the included recipe guides.
Low maintenance cooking
The matte enamel interior requires no seasoning, as it will naturally absorb oils used in cooking, creating a naturally nonstick surface over time. This also makes cleaning and maintenance easy. The conical lid is shaped to allow steam to circulate and condense, preventing the food from drying out even when using minimal liquid - which was an important feature in the drought prone regions in which the tagine originated.
It's an ideal tagine for cooking on all types of stovetop, including gas, electric and ceramic, as well as in the oven. The high-quality materials from which it is constructed can withstand temperatures of up to 500ºF. The enameled surface is durable, chip and scratch-resistant and will not oxidize or rust, maintaining an attractive appearance which makes the tagine ideal for table service.
It's a traditional Moroccan cooking pot, which has been used for centuries to prepare slow-cooked meat and vegetable stews, or "tagines". Its distinct conical shape and the popularity of the dish "tagine" which is named after it has made it an iconic symbol of Moroccan cuisine, and a common sight in kitchens around the world.
Using these traditional Moroccan pots, cooking North African cuisine is obviously the first thing you'll think of. But there's no reason to restrict yourself to one region. The tagine is ideal for all types of slow-cooked dishes, from stews and soups to roasted meat and fish. You can also use it for baking bread.
The unique design of the tagine features a broad bowl shaped base to contain the food as it cooks, topped with a tall conical lid which allows steam to circulate and condense, dripping back down into the base and preventing your meal from drying out, even when cooked for several hours.
Tagines were traditionally cooked over hot charcoal, but our modern version is better suited to the stovetop (electric, gas or ceramic) or to the oven, where it is safe at temperatures of up to 500F.
As with any cooking method, cooking in a tagine can be as healthy or as unhealthy as you wish, depending on the ingredients you use. Its unique design, which keeps moisture locked in, does make it ideal for healthy recipes such as steamed fish and steamed vegetables, but you can just as easily add meat, fats or oils for a more indulgent meal.
Modern tagines sometimes incorporate a steam release valve, or a steam hole in the top of the lid, whereas traditional ones would not. The Uno Casa Tagine is manufactured without a release valve, to more closely approximate the traditional design, where steam is able to escape gradually from the gap between the lid and the base. Tagines create very little excess steam, due to the conical lid allowing steam to condense back into water cyclically throughout the cooking process - having a steam release hole would prevent this process and the food may dry out.