Cooking tagine or serving tagine?
Our collection includes both cooking tagines and decorative serving tagines, and each product page says which one it is. Only use a tagine made for cooking on heat; hand-painted serving tagines are for bringing food to the table.
Clay or ceramic?
Clay tagines are the most traditional choice and are excellent for slow cooking, but they are more fragile and should be handled with care. Ceramic tagines are more durable and easier to clean.
Cooking with a tagine
A tagine is designed for low, slow cooking on the stovetop or in the oven. On the stovetop, use a heat diffuser so the heat spreads evenly and the pot does not crack. The long, gentle cooking is forgiving: you can add ingredients and spices as you go. The classic dish is a stew of meat, poultry or fish with vegetables and spices, served straight from the pot.





































