Recommend a "proper" tagine (pot)

[21TonyK]

I don't mean recipe, I mean an authentic tagine that will work on a gas hob that has the hole and chamber in the top to put cold water in. Seen many with a hole but its basically a dimple in the handle on the top. I am lead to believe (correct me if I'm wrong) a proper tagine has a small cold water well inside the top of the lid that creates a cool spot increasing condensation inside the dish.

Suggestions anyone?

[popeyewhite]

I'd like to suggest chicken cooked in honey and almonds tagine. Eaten in a restaurant in Marrakesh last week. Lovely.

[shirt]

Never seen that and can’t really see the point either, water would quickly heat up whereas air around the pot is constantly changing so more temp difference / more condensation.

I’ve got an Emile Henry one, great bit of kit.

[IanA2]

We have a cast iron bottomed Le Creuset bought it years ago (prob 25+).

Very good, but just checked the current prices and they seem high.

You might get one second hand as it is the sort of thing people buy and never use.

HTH.

[Tickle]

I will dig mine out and see if it ticks those boxes.

If it does, it was from Christmas markets about 10 years ago in Manchester (assume most cities will have similar stalls). It was from a Moroccan guy, IIRC about £20. I had caught him mid spliff, actual price may have been more but a deal was struck there and then.

Markets start soon, maybe a chance to get one.

Will report back.

[Tickle]

Tickle said:

I will dig mine out and see if it ticks those boxes.

If it does, it was from Christmas markets about 10 years ago in Manchester (assume most cities will have similar stalls). It was from a Moroccan guy, IIRC about £20. I had caught him mid spliff, actual price may have been more but a deal was struck there and then.

Markets start soon, maybe a chance to get one.

Will report back.

Tagine has nothing inside, but does have the water hole on top. To be honest, it's a something I didn't know about until your post and I had a Google.


Not many people know this, but the round hole at the top of the lid is for you to put cold water in to keep the vapours of the stew returning to the stew. Many people however just stick their spoon in the hole

Taken from: https://marrakechemma.blogspot.com/2007/10/cooking...

Mine has been used on BBQ, hob and oven.



ETA: reading back, that maybe refering to the hole in the lid, not the 'pool/dimple' at the top.

Edited by Tickle on Monday 24th October 11:30