Enameled Cast Iron Tagine, 3-Qt

A tagine works by trapping steam. The tall conical lid catches condensation and runs it back down over the food, so a long, low cook concentrates flavor without the liquid boiling away. This one puts that lid on a cast iron base, which holds gentle heat far more steadily than clay.

What It Is For

Slow, moisture-rich cooking: Moroccan-style lamb or chicken, vegetable stews, anything spice-forward that wants an hour or more at low heat. At 3 quarts it serves four to six, and it goes from the cooktop or oven straight to the table.

Cast Iron or Clay

Traditional tagines are earthenware, which is lighter and holds a certain romance, but clay is fragile, usually needs soaking before use, and often cannot go on an induction or electric cooktop at all. Cast iron will not crack, needs no soaking and no seasoning, works on every cooktop including induction, and takes oven heat to 500F. The trade is weight: this one is 12.5 lbs.

Care

The enamel is ready to cook on from the first use and never needs seasoning. Let it cool before washing, never put a hot pot under cold water, and avoid sudden temperature changes. Hand wash with warm water and mild dish soap, avoid abrasive cleaners, and dry thoroughly before storing. Use moderate heat for simmering, and check the lid's temperature limit before any oven use.

Specifications

• Capacity: 3 quarts, 11 inches, serves 4 to 6
• Lid: conical, circulates condensation back over the food
• Body material: heavy cast iron
• Cooking surface: smooth enamel, no seasoning required
• Interior finish: non-reactive enamel, suitable for acidic ingredients
• Made without: PFAS, PTFE, PFOA, lead and cadmium
• Cooktop compatibility: gas, electric, ceramic, halogen and induction
• Oven safe: up to 500F (260C)
• Recommended utensils: silicone, nylon or wood
• Dimensions: 14.7 in. L x 11.4 in. W x 2.7 in. H
• Weight: 12.5 lbs
• Manufacturer: Alva Cookware