Well worth the cash !

kitchen:


	• Emile Henry Flame Top 12-1/2-Inch Tagine, Red Emile Henry Emile Henry, 2006 average customer review:based on 11 reviews view larger image
	for more information click here

highly recommended

Easy to use tagine

We've created some amazingly tasty Moroccan dinners using the tagine on the stove top. And best of all, when you're done the tagine simply goes into the dishwasher.

Excellent Product !!!

I can't praise the Emily Henry Co. for this product. The craftmanship is
superb and this isn't just another cheap over priced product. I've cooked tagines on the stovetop on medium at perfection. The design allows the flavors to recirculate and permeate the food. My chicken apricot sauce with pinenuts was perfect! I have also used it to brown steaks, then
slow cooked to tender. I think I've just found the perfect replacement for the slow cooker. It's really that wonderful.

for more information click here

Great!

I vary using this and my smaller dutch ovens. Ive cooking decent large beef roasts and cornish game hens in this tagine. Great when you can get a slight boil on the lowest heat setting.

Well worth the cash !

Emile Henry Flame Top Tagine 12.5", Red I got a wonderful price on this item...74.95 plus free shipping! I couldn't decide if this was really what I wanted, hubby is sick of the kitchen gadgets I buy, no room left in the kitchen. But this was worth the investment by far. This is sturdy, but light weight stoneware I have ever seen. Cooks even, and moist, clean up NO problem, and it is a eye stunning piece. Eggs are wonderful in this, and meats fall off the bone. This was a great investment for my kitchen, and I recommend everyone try using this . The cooking is sooo flavorfull !

for more information click here

Love my tagine!

I bought this tagine last year and have very much enjoyed using it for slow-cooked Moroccan and African dishes (typically requiring 4-8 hours cooking time). The results are a bit different than using a crock-pot, although the process is similar; the difference is probably due to the conical shaped lid. This model is suitable for stove top use; the less expensive and smaller imported Moroccan ceramic versions are meant to be used in an oven, and they are prone to thermal stress cracking if you're not careful. Le Creuset also makes a tagine (cast iron, similar in price to the EH model); I elected to purchase the Emile Henry ceramic version because its more closely related to the traditional design, and you can braise your meat directly in the bottom part right on the stove prior to slow cooking. This tagine is large enough to easily prepare a meat and vegetable dish for 2-4 people, and it cleans up very nicely. Highly recommended because it's an effective means of turning inexpensive meat cuts into mouth-wateringly tender and tasty stews.

for more information click here

reviews: page 1, 2, 3

Take your family on a world culinary tour, stopping to sample the exotic flavors, delicious vegetables and fall-off-the-bone meats cooked in this four-serving ceramic Tagine. Over 150 years of Emile Henry craftsmanship go into the manufacturing of this colorful Middle Eastern marvel, fired for durability at a blazing 2,000° under a Ceradon process. The unique lid facilitates self-basting for a flavor you won't soon forget. One-year warranty.

hot