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Moroccan Cooking Tagine Pot Large

AED 396
Order now and get it byOct 09 - Oct 11

Product Description

Measurement: Large approximatlty 12 inches wide. lead free

Cook Chicken, Meat, Seafood or Vegeterian food

Ideal for cooking on top of any kind od stove

the food is always moist and delicious

Imported from Morocco with a Free Shipping

Simple and functional, this authentic, handcrafted Moroccan cooking Tagine is ready to be used for your next flavorful
and exotic Moroccan meal.The Tagine is to be use on the top of electrical or glass stove or inside the stove. If you
have a gas stove with flames please use a protective metal piece to protect your Tagine from cracking. HOW TO CURE A
TAGINE? It is necessary that it is seasoned before initial use. Please follow these simple instructions below for
maximum results: 1. WATER: The new tagine needs to be first submerged in water for at least 1 hour. If you can't
submerge it, place it in a clean sink bowl and slowly fill the base of the tagine with water until it stops absorbing
it. Place the tagine lid on top and fill it as well. Let stand for 30 minutes to allow full absorption of water into the
clay. Empty excess water and set to dry for 5 minutes. 2. OLIVE OIL: All you need is 3 table spoons of olive oil, 2 for
the base and one for the lid. Spread the olive oil throughout the base and lid with your hand. 3: HEAT: While the tagine
is still wet with the oil applied to it, place it in the oven as shown in the first or second photos, and set
temperature at 350 F and leave for 45 minutes. The evaporation of moisture creates a vacuum effect to pull the olive oil
into the clay which glazes and seals it. Then leave the tagine cool down in the turned off oven. The last photo shows a
cured tagine ready for use.TAGINE MUST BE COOKED IN LOW TEMPERATURES AND A DIFFUSER IS RECOMMANDED TO AVOID BREAKAGE

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