Tajine

Cast iron

Utensil made from cast iron. Cast iron is most often used on its own or is enameled to seal the cookware and make it attractive. Incredibly durable, cast iron’s enormous advantage is its ability to hold heat. Therefore it is often used for woks, tajines, kettles, oven casseroles, etc.

Ceramics

Utensil made of ceramics.

Always gently heat up the tajine and use a low to medium heat to obtain the best cooking result

The use of wooden or synthetic kitchen utensils is advised in order not to damage the enamel layer.

Make sure not to slide the tajine over the heat source, but always lift it to avoid scratching the cooking surface.

Always use an oven glove or a pot holder when holding the tajine.

The recipe possibilities are endless, with an unlimited choice of meats, fish, vegetables, fruits, spices and accompaniments...

The most commonly-used meats are lamb, veal, beef, pork, chicken, sausage, merguez and various kinds of fish, mixed or otherwise.

Commonly-used vegetables include potatoes, tomatoes, courgettes, aubergines, turnips, peas, carrots, leeks, fennel, chick peas, green olives...