Moroccan Cast-iron Tagine vs Clay Tajine: 3 Important Factors To Consider...This is my personal review about why the iron cast tagine works just like the traditional clay tagine
I have to say although I personally am a big fan of the traditional tagine the one made with clay, I own the cast-iron as well just because I like to cook and not worry about the pot breaking if high heat is applied. The clay tagine breaks on heat that is why if you have a clay tagine it is recommended to use low heat.
With cast-iron tajines you can use normal heat and also you can put it inside the oven! How cool is that? Especially if you are cooking fish it is perfect!
If you are on a diet the tagine pot is for you because the pyramid like lid recirculate the steam so it hits your veggies from the top and cook them as if they were steamed on a regular steamer, only with your choice of meat.
This tagine will not break under heat neither on shipping because the clay ones break when they ship that is why I really like the iron tajine.
The forged iron base is designed for browning vegetables and meat at the stovetop, but doubles as a tortilla warmer within the oven, Durable interior enamel requires no seasoning
Stoneware lid circulates heat and moisture
1) Slowly simmered cooking
2) Natural steam circulation because of the cone-shaped lid
3) Crafted of durable cast-iron
Powerful and durable under high heat….
As much as I like the tagines made out of clay but they sadly break if the heat is higher than it should be, this kind were meant to cook over slow fire such as coals or fire camp which takes longer….
And because these Moroccan tagines are beautiful and can be of multi-use there is absolutely….
* No breakable materials
* No harder meat tender only
* No more using all the kitchen dishes u can brown vegetables and meat before closing the lid