VG ® Tagine Moroccan Cast Iron Pot 30cm Diameter, Casserole One-Pot Tagine Slow Cooking, Red Enameled Ceramic Conical Lid locks in steam and continuously Bastes 500 F Oven Safe Induction 21cm Height

Vintage Gourmet Moroccan Tagine Pot - Traditional Moroccan pot with conical lid locks in steam and continuously bastes. Tagine Cooker - Slow simmers soups stews and other flavorful dishes. Cast Iron Tagine - A one-pot cooking dish made of durable cast iron. Makes for a great Mothers or Father's Day gift for those who love to cook! Hand Wash Oven safe up to 500 degrees F and Induction Safe 30cm diameter x 21cm height Ceramic Conical Tapered Lid - The tapered lid is typical of tagine. It ensures that you only need a little water during preparation. The steam formed in the tagine gathers on the inside of the lid. Therefore, the liquid remains in the tagine and makes meat or fish succulent and tasty vegetables. Cast iron ensures a graduated and uniform warming, which makes vegetables, meat and fish and poultry slowly. No More Diffusers: Unlike traditional clay tagine pots, our cast iron pot can be used directly on your stove without need for presoaking; Heats evenly, eliminating the need for a tagine diffuser Stovetop Tandoor Oven Alternative: Create delectable dishes in the Vintage Gourmet Cast Iron Moroccan Tagine like tandoori chicken, pomfret, fish tikka, fruit chaat, paneer, and more without having to store a large tandoor oven And it’s not just for classic Moroccan dishes - any tough cut of meat benefits from braising under the steamy conditions of a tagine, making it a versatile (not to mention cool-looking) tool for any home cook. Have you ever craved chicken tikka masala but didn’t have your clay tagine pre-soaked? Don’t waste your time - Tandoori paneer will burn without a tagine diffuser. The Vintage Gourmet Moroccan Tagine Cooking Pot will satisfy your pomfret craving with much less prep than its traditional clay tagine The ceramic cone lid helps trap steam to push moisture into your dish, resulting in delectably tender meats and vegetables. When cooking, keep liquid level at 0.5in (1.3cm) to prevent boiling over. Cast Iron: A durable cast-iron tagine is a great option for less-experienced cooks, since they don’t crack or burn as easily as clay. They cook well over very high heat, too, and can even be thrown in the oven if you run out of space on the stovetop. Cast iron might be the most versatile and durable The cast iron pot evenly distributes heat even when used directly on your electric gas range, grill, or propane burner. Moroccan cooking is centered around the tagine, a word that refers both to the conical clay cooking vessel as well as the slow-cooked, savory stew inside. The dish itself is a daily staple in most Moroccan homes, where it’s communally eaten using bread to pinch off and scoop up bits of whatever the cook feels like throwing in - meat, vegetables, nuts, and even fruits - all swimming in a sauce layered with freshly ground spices like smoky cumin and sweet paprika. While the internet is full of ways to replicate a tagine with pressure cookers and crockpots, there’s something special about a slow-cooked tagine made in the namesake pot. The clay itself imbues its own flavor - and picks up others from whatever you’re cooking the conical lid is designed to return condensation to bottom of the pot, allowing the spices and herbs to mingle without relinquishing any of that delicious flavour out into the air Tips for Preventing Rust Never soak the pan: Since cast iron is so vulnerable to rust, it’s best to limit your pan’s exposure to water as much as possible. Don’t let the pan air dry: Wipe off any excess water with a towel immediately after rinsing. To get your skillet bone dry, pop it on the burner to remove extra moisture Lightly oil after use: Once dried, rub your pot with a thin layer of vegetable oil before storing Seasoning Drop a tablespoon of vegetable oil on the pan/utensil and spread it around with your fingers or a paper towel Next, take a folded napkin and wipe off the excess oil. You’ll want the pot to be lightly greased. Set your oven to 350 degrees and put some aluminum foil on the bottom rack. Then pop the pot in, upside down, on the upper rack for about 1 hour. Turn the oven off and leave the pan inside until it’s cool. The oil will bake into the pores of the pan, providing a non-stick finish, Manufacturer: The Vintage Gourmet