Le Creuset L7473-0030 Moroccan Tagine (Cobalt Blue)

by Le Creuset

Product Details

• Shipping Weight: 12 pounds
• ASIN: B00008WFGG
• Item model number: 250333207
• Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #203,367 in Kitchen & Dining (See Top 100 in Kitchen & Dining)

Product Description

Amazon.com Review

For centuries, North Africa has had access to a myriad of wonderful spices to complement the region's diverse selection of seafood and meats. The traditional method of cooking in North Africa--the Tagine--has been used for centuries to slow cook with these spices. Precious little water is needed to keep foods moist, and the unique design of the Tagine lid locks in the combination of flavors. The base in this model, made of cast iron, works with any heat source: gas, electric radiant or solid plates, ceramic, halogen, induction, and Aga-Rayburn-type stoves. The tall, inverted cone shape keeps the top far from the heat source and from absorbing the heat, and thus stays cool to the touch. Le Creuset has also included many wonderful North African recipes for the Tagine, including soups, main dishes, salads, and desserts. Create a truly traditional North African feast with this amazing kitchen supplement. --Teresa Simanton

Product Description

1-1/2 -Quart Blue Moroccan Tagine

Customer Reviews

Most Helpful Customer Reviews

32 of 33 people found the following review helpful:

5.0 out of 5 stars Love My Tagine, January 25, 2006

By 

clivethecat "clivethecat" (usa) - See all my reviews

Amazon Verified Purchase

This review is from: Le Creuset L7473-0030 Moroccan Tagine (Cobalt Blue) (Wireless Phone)

I ordered this following a vacation trip to Morocco. WHY DIDN"T I BUY ONE IN MOROCCO ? I was impressed with the Moroccan style of Tagine cooking but wasn't sure I could count on a lead-free glazes on the Tagines at the markets or shops. I was told the cooking Tagines were plain terra cotta and the decorative ones were for serving only. Before I ordered my Le Creuset Tagine, I put up several jars of salted preserved lemons. When the Tagine arrived I was surprised to find a lighter weight bottom than the normal Le Creuset enamel over cast iron cookware and a heavy pottery chimey top. I read reviews, suggestions and recipes on line and decided to try a chicken, lemon and olive tagine as my first dish. I combined the cooking instructions that came from Le Creuset with a recipe I got in Morocco. When I watched tagine cooking in Morocco, at various stages of cooking, they set the chimey top of the tagines on the edge of the base and ocassionally removed it from the base. I observed the cooking process done on small burners over glowing coals and on wood fired stove tops. When I made the chicken tagine, I use a FLAME TAMER (a star shaped wire that sits on the electric burner of a stove and dispurses the heat). I watched the tagine and adjusted the lid/cone as needed to more closely replicate the Moroccan style of cooking in my home kitchen. The result was fabulous. Great if you love to cook and fuss with food as I do.

25 of 27 people found the following review helpful:

5.0 out of 5 stars Great Stews, August 14, 2006

By 

J. Eason (Chapel Hill NC) - See all my reviews
(REAL NAME)   

This review is from: Le Creuset L7473-0030 Moroccan Tagine (Cobalt Blue) (Wireless Phone)

Although I have no background to vouch for any ethnic authenticity of this product (I was almost thrown out of Williams Sonoma when I asked the lady if I could prepare a beef stew in a tagine), I will say that the Le Creuset version is a very attractive piece of decor and it makes for some awesome stews.

So far I have not been able to get food to stick to the base (unlike my other Le Creuset pots) and the steaming at low heat does seem to concentrate & intensity the flavor. I bought some new (to me) spices (cumin, tumeric, coriander seeds, etc) to follow some simple recipes and everything has come out wonderfully well.

The only down side is that it will not make a lot of food at once (dinner for four is a stretch) and it is not quick. But it does things for stews that no other preparation method can do.