What Is The UK’s Best Tagine Pot?
In this guide we’ll take a look at the best tagine pots.
I’ve compared material, capacity, design and cost
to give you my top recommendations.
Tagine Pot Reviews
Tagine Pot Buyer’s Guide
Anyone who has been to Morocco will likely have sampled their signature dish – the tagine. This slow cooked dish is full of flavour and loved by families all around the world.
The word tagine also refers to the pot the dish is cooked in, and there’s a huge range of tagine pots on the market to help you recreate that succulent North African favourite.
Not sure what to look for when it comes to the best Moroccan tagine pot? Take a look at this buyer’s guide.
Material
Traditionally, tagine pots are made from either unglazed clay or ceramic. For maximum authenticity, look for a pot made from one of these materials. These look beautiful and are very durable, with a high heat resistance. Terracotta material can be used on electric and gas stoves, and it is usually dishwasher safe.
You’ll need to decide whether to opt for unglazed or glazed. Glazed tagines are more resistant to burning, but the flavour won’t be so intense. Unglazed tagines are traditional but the trickiest to use. They need to be soaked in water and oiled before the first use, but over time your food will become more flavoursome thanks to the oils permeating the clay.
However, there’s a range of other materials on the market to choose from. For durability, you can’t beat cast iron, although it can be very heavy. This is a great option for less experienced tagine makers, although it tends to be the most expensive.
Stainless steel is another option: it’s modern and practical. It can be used on gas and electric stovetops, as well as in the oven, which makes them more versatile than others on the market. They can usually be cleaned in the dishwasher, although they are less authentic than other materials.
Capacity
The capacity of the tagine will dictate how many people it can serve, and there’s a range of sizes on the market to choose from.
Those with a capacity of 1.5L or more are best for families, while smaller tagine pots of less than 1.5L won’t serve quite so many people. Individual tagine pots are readily available and are a real crowd-pleaser. For small parties and get-togethers, look for a tagine pot with a capacity of 3L or more.
Remember that overcrowding a small tagine with too much food will lead to uneven cooking and may even cause a large tagine pot to crack, as there won’t be enough space for liquid.
Design
Tagines normally consist of two pieces that fit together snugly. Some have an opening in the handle or lid which allows steam to be released, although some people are firmly against this design feature! Handmade tagines are unlikely to have a steam release hole, while manufactured tagines generally do.
Ensure you purchase a cooking tagine as opposed to a serving tagine. While those eye-catching and colourful tagines lining the market stalls in Morocco look beautiful, they are designed for serving and not cooking. A simple clay tagine with no paint or decorations is the best option for cooking.
Tagine Pot FAQ
How to use a tagine pot?
To start, season your tagine according to the manufacturer’s recommendations. This usually involves soaking the pot in water for 2 hours, then brushing it with oil, baking it and allowing it to cool.
Once your tagine is seasoned, place a layer of vegetables across the base. This could be chopped onions, celery, carrots and garlic, then add a large amount of olive oil. Add your meat or fish into the middle and arrange more vegetables around the sides.
Season your tagine with your favourite rich Moroccan spices such as cardamom, cinnamon, cumin, ginger and turmeric, then garnish. Add water or stock around the sides and place your tagine onto the heat, allowing it to simmer slowly. After a couple of hours, add more stock if needed.
The longer you leave your tagine cooking on a low heat, the better! Once you are happy with the taste, allow it to cool for 15 minutes before serving.