Dating back centuries, tagine pots are a vessel traditionally used to cook the North African dish of the same name.
Especially popular in Morocco, tagines are traditionally earthenware - although other materials are commonly used - with a flat base and conical lid, which allows steam to circulate during cooking. This ultimately creates condensation, which drips back onto the food, keeping it succulent by continually basting without the need for huge amounts of water. As such, tagines are generally best for slow-cooking tougher cuts of meat, but they’re also well suited to a wide range of ingredients and dishes.
