Built for the Stovetop, Not Just the Shelf
This tagine is made to actually cook in — a functional piece of clay cookware shaped and fired using the same low, slow-cooking design that’s turned tagines into Morocco’s signature dish. The conical lid traps steam and returns it to the pot, keeping meat and vegetables tender without needing much liquid.
Before first use, season the clay by soaking it in water for a few hours, then a slow, low-heat cook to help it handle stovetop or oven heat evenly. After that, it’s ready for the kind of long, unhurried simmering tagines are built for.
Good to know: works on gas, electric, and in the oven; avoid sudden temperature changes, which clay cookware doesn’t like.


























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