Customer Reviews

Le Creuset Enameled Cast-Iron 1-3/4-Quart Moroccan Tagine, Red

5 star:		(11)
4 star:		(2)
3 star:		(0)
2 star:		(0)
1 star:		(2)

 

 

I had long admired this piece of cookware, but resisted the temptation to buy it because it is so obviously impractical from the standpoint of storage. Finally, one day I broke down and hit that Amazon One-Click button. A few days after it arrived, we cooked the honey chicken recipe from the little booklet that comes with the pot. Tender! Tasty! Excellent! But is it worth setting aside a big hunk of shelf space to store the tagine? We decided to find out. The following week we cooked the recipe again for a small dinner party of 8. We did two identical batches - one in the tagine, and the second in a heavy Le Creuset cast iron casserole (generally an excellent implement for slow-cooked stews and the like). Six of eight of the party were "blind" to which batch was which. The results - hands down, 8/8 diners preferred the batch from the tagine. Both batches were great, but the tagine batch was unquestionably more tender and tasty. So the tagine definitely makes a difference and, for me, is worth the space.
...addendum, several weeks and many tagines later...
I have discovered a couple of issues that temper my initial unreserved enthusiasm, and relegated this beautiful cooking vessel to a place in our dining room as an ornament. First, it is a bit small, and won't fit the quantities in many tagine recipes (other than those provided in the instruction booklet). Also, the children would fall upon the tasty tagines like wolves and there were never ANY leftovers. (I think one should be able to get two meals out of a stew!) Second, the tagine has the peculiar habit of expelling condensate, flooding the stovetop. I think this is because, unlike many traditional tagines, this one is unvented, so once condensate pools on the rim, it is driven over the edge by the escaping steam. Because of the size problem we ended up buying (elsewhere) a 16"-wide, traditional Moroccan tagine that appears very similar to what Amazon has since started selling as the "Moroccan Rabat tagine." It is interesting that this earthenware tagine did not work as well as the Le Creuset tagine until we had coughed up another $40 for a heat diffuser. Because of the non-traditional, iron construction of the Le Creuset tagine, it acts as its own heat diffuser in a way that traditional earthenware models can't. Bottom line - the Le Creuset tagine makes a phenomenal tagine, but think twice if you want to feed more than 4 adults or want some leftovers, and prepare to mop up your stovetop! Incidentally, I wrote Le Creuset pointing out these issues, suggesting that they bring out a larger model and add a steam vent. No answer, though.

I recently bought a Le Creuset tagine after looking through several tagine websites on the Internet. I wanted safety (no lead from ceramic products), large capacity, and an attractive piece of cookware. I got it all with this tagine. It is easy to clean, even if bits of onion or other food adhere to the base during cooking. The base also retains heat for quite a long time, so you can prepare food ahead and either turn the heat off completely or to "warm", and serve it later. Your food will still be hot and never overcooked. Since you should only use low or medium heat with a tagine, you can also use it as a slow cooker. So put your crock pot in a garage sale and use your hot plate for coffee--this tagine does it all.

For some reason, Amazon purged all the previous reviews of this product. I hereby restore my own (with some minor updates) since a good review is a terrible thing to purge...
I had long admired this piece of cookware, but resisted the temptation to buy it because it is so obviously impractical from the standpoint of storage. Finally, one day I broke down and hit that Amazon purchase button. A few days after it arrived, we cooked the honey chicken recipe from the little booklet that comes with the pot. Tender! Tasty! Excellent! But is it worth setting aside a big hunk of shelf space to store the tagine? We decided to find out. The following week we cooked the recipe again for a small dinner party of 8. We did two identical batches - one in the tagine, and the second in a heavy Le Creuset cast iron casserole (generally an excellent implement for slow-cooked stews and the like). Six of eight of the party were "blind" to which batch was which. The results - hands down, 8/8 diners preferred the batch from the tagine. Both batches were great, but the tagine batch was unquestionably more tender and tasty. So the tagine definitely makes a difference and, for me, is worth the space.
...addendum, several weeks and many tagines later...
I have discovered a couple of issues that tempered my initial unreserved enthusiasm, and caused me to relegate this beautiful cooking vessel to a place in our dining room as an ornament. First, it is a bit small, and won't fit the quantities in many tagine recipes (other than those provided in the instruction booklet). Also, the children would fall upon the tasty tagines like wolves and there were never ANY leftovers. (I think one should be able to get two meals out of a stew!) Second, the tagine has the peculiar habit of expelling condensate, flooding the stovetop. I think this is because, unlike many traditional tagines, this one is unvented, so once condensate pools on the rim, it is driven over the edge by the escaping steam. Because of the size problem we ended up buying (elsewhere) a 16"-wide, traditional Moroccan tagine that appears very similar to what Amazon has since started selling as the "Moroccan Rabat tagine." It is interesting that this earthenware tagine did not work as well as the Le Creuset tagine until we had coughed up another $40 for a heat diffuser. Because of the non-traditional, iron construction of the Le Creuset tagine, it acts as its own heat diffuser in a way that traditional earthenware models can't. Bottom line - the Le Creuset tagine makes a phenomenal tagine, but think twice if you want to feed more than 4 adults or want some leftovers, and prepare to mop up your stovetop! Incidentally, I wrote Le Creuset pointing out these issues, suggesting that they bring out a larger model and add a steam vent. No answer, though.
...Newest update: Despite our following all the handling instructions to the letter, the earthenware tagine eventually developed a hairline, through-and-through crack encircling the base, and the replacement the company sent promptly did the same thing. So we may have to go back to the Le Creuset tagine which, for all its faults, is not going to crack wide open on the stove. Although I cannot say for sure that our earthenware tagine is the same as the product Amazon is selling, the pictures do appear identical, and it is conceivable that all these earthenware tagines are coming out of the same factory. It is also interesting that the single review of the yellow tagine sold by Le Souk Ceramique also describes the tagine failing, and the picture of that product also looks just like my earthenware tagine, apart from the color of the glaze. Customers worried about durability of their purchase might want to consider going for the Le Creuset tagine for that reason alone.

My wife and I received this tagine as a wedding gift several years ago, but only recently have I started cooking with it regularly. The food, without exception, has been delicious. Highly recommended are the honey chicken and Moroccan lamb recipes that come with the Le Creuset cookbook. My only complaint about this product is its capacity: it can really only handle enough food for four or five people, unless you're going to offer a lot of other dishes for your guests.

I purchased Le Creuset Tagine because it was the only one that I found available guaranteed to be lead-free according to California guidelines. As it turns out, it was the best choice both for versatility and beauty.Once you have sauteed and browned the ingredients of the tagine on medium heat,you can leave it for several hours on low atop the stove unmonitored. The result is a delectable,yet exotic meat or vegetable dish.

I have found this to be valuable addition to my kitchen. I am interested in Mediterranen cooking and this is a traditional form in Morocco. This is a low-fuel cooker, never used above a medium setting on a cooktop and used to simmer for long periods on low or very low. Uses very little liquid with the unique Tagine shape; do not overfill or you will have a mess. This is a great way to make stews and braises! Long cooking allows flavors to mingle. It cooks for 4 but is not big enough to serve large groups unless used in a multi-course meal; a bigger size would be nice to add. Would love to have more recipes.

A real tagine in Morocco has a hole at the top for the steam to escape. This has NO Hole and therefore cooks like a dutch oven. The chicken will literally boil to death and drown. The product is made in Thailand, says so on the box, and is so hot after a half an hour that you can not touch any part of it, unlike it's claim. This product to me, having been served a chicken tagine for over a month in Morocco, is culinary fraud. And the price is highway robbery. I do not recommend buying this product at all.

While at tagine pot isn't strictly necessary to prepare tagine-style Moroccan dishes, it really motivates a cook to try different cuisines. It makes a great table presentation for an intimate dinner for two couples. It's a beautiful piece of cookware and comes with a small recipe book that seems to be excellent, though sparse. In fact, if I have one concern, it's that it's hard to find more tagine recipes. Classic Le Creuset quality, a little pricey and may run the risk of being a fad item as a gift, but if there is a cook on your gift list who seemingly has everything, try this.

As Dr. Michael Lim The Travelling Gourmet I have put on cooking demonstrations for Le Creuset in Singapore, and this is one of my favourite cooking utensils because it is two in one. Why? Simply because the Tagine dish you cook in, is also your serving dish. I love to cook my original recipes like Tagine of Chicken and Apricots or Beef and Prune Tagine. The cavity at the top is for you to put ice cubes or water so it cools the Tagine funnel allowing the steam to condense and roll back down the sides. Tagines have been use in Morocco for years and is a perfect way to cook with very little water and at the same time seal in all the delicious flavours. The exotic Tagine is also a conversation piece when you bring it out to serve at the dining table. And...when you open the cover and your guests get a whiff of all the incredibly appetising smells that have been hitherto imprisoned, they will swoon with delight. Add some salad or couscous and with your Tagine you'll enjoy a splendid meal. Made of solid cast iron you can use it for all manner of stoveware from magnetic induction to electric. I also use it in the oven to bake my Tagine or even to make that classic French dessert Clafoutis. Enjoy! By Dr. Michael Lim The Travelling Gourmet who is a renowned Travel, Food & Wine Writer and Consultant.

I love this item! I used it a couple of times already and the chicken was the best that I ever had! I couldn't believe that it does everything that it says it does! The food is tender, flavorful - even the next day! This is the best thing I have added to my kitchen in years!