Comments on: The Challengers: Le Creuset Moroccan Tagine vs. Emile Henry Flame Top Tagine

By: sorayah

sorayah — Mon, 12 Oct 2009 12:04:14 +0000

Hello,

I love Moroccan tagine so much , Its gives you a very tasty wonderful delicious food , I enjoy cooking my tagines receipes on the Moroccan tagine , Iam a professionel tagines receipes cooking if you are interesting to my receipes contact me

By: At Home with Kim Vallee

At Home with Kim Vallee — Mon, 19 May 2008 15:45:51 +0000

Verify if you own the Flame Top model. Since you juts got it, I suspect you do. If yes, you can use your Emily Henry tagine on a gas stove but always at low heat. You should always put food and liquid on your tagine before starting the heat.

By: petra herselman

petra herselman — Tue, 13 May 2008 16:30:43 +0000

I got a black Emile Henry 32 tagine for my birthday but am uncertain whether I can use it on an open flame gas hob? Is it better to use it in the oven? or can I cook quite safely without fear that the tagine would crack on a gas open flame?

Unfortunately the little recipe book that came with the tagine is only printed in French - as I am South African - English is my second language so trying to make out instructions regarding the use of the tagine, in the French language, is not possible for me.

I would love your information on the above subject via e-mail.

Thank you for having a web site that is so helpful.

Petra Herselman

By: Salima Benani

Salima Benani — Wed, 26 Dec 2007 20:58:19 +0000

I bought le creuset tagine, then what? like any other dish….a commercialized dish that doesn’t give a sense of moroccan patrimony….poor tagine, le creuset gave you a new name, sooner or later french people will tell the whole world that tagine is a french dish…yes cuz le creuset sells it….
You wanna experience the real thing….go moroccan tagine, you can find them online:
http://www.justmorocco.com/cat_tagines.cfm or http://www.tagines.com or http://www.themoroccanbazaar.com/shop.php/moroccan-cooking/cooking-tagine/c_54.html

By: At Home with kim vallee

At Home with kim vallee — Sun, 13 May 2007 23:39:05 +0000

Lleary, I went to the site. I read with pleasure the entire Moroccan Tagine Cooking tread. It was very educational. I grasp why you love the building spice flavors over time that only you can get with unglazed clay tagine. If you stay within a family of recipes, this is definitely an asset.

But my cooking style is more eclectic than that. I do not want a tagine that will interfere with the taste of my future recipes; especially when a recipe does not have any of the buildup spices in it.

A few years ago, my husband got me a traditional Chinese clay teapot. He chose a gorgeous one that costs 80 dollars with 6 cups. So we went back to the tea house to select some tea leafs. This is when they explained to us that traditional Chinese clay teapot absorbs the tea flavor. We cannot wash the teapot with soap either as the soap will be absorbed too. Once I made a tea in my teapot, I have to reuse that same tea blend forever unless I select a stronger blend. I cannot decide what type of tea I prefer. For that reason, we used the teapot only two or three times with a mild tea. I learned my lesson.

I like experimenting with food and drinks. So that is why tagines like Le Creuset and Emile Henry are the best options for me. My birthday was this week-end. I am now the proud owner of a black 32cm Emile Henry tagine. This is a tagine for 6 persons. I love it!

By: lleary

lleary — Sun, 13 May 2007 01:07:36 +0000

Just wanted to let you know that all you need is a good heat diffuser to use a clay tagine on the stovetop. I have an earthenware one which does just fine. The design of the tagine is defeated if used in the oven. The lid is supposed to act as a cooling tower, causing moisture to go back into the food. Check out egullet http://forums.egullet.org/index.php? … there is a wonderful thread on tagines and Moroccan cooking called *Moroccan Tagine Cooking* Please don’t recommend the Le Creuset the Emile Tagines…the clay ones are far superior. The unglazed versions are better than the glazed ones. Be careful about using handpainted ones, they are for serving only.
Hope this helps!

By: At Home with kim vallee

At Home with kim vallee — Fri, 27 Apr 2007 14:18:41 +0000

The shape of the tagine is supposed to enhanced flavors. It is fun to hear from someone who experienced it.

I am glad to see that you love your Le Creuset tagine, they are an excellent brand. My birthday is in a few weeks, I hope to get a tagine with a Le Creuset dutch oven.

By: Amy Sherman

Amy Sherman — Fri, 27 Apr 2007 13:45:45 +0000

I LOVE my Le Creuset tagine! It workes wonderfully and I’ve had no spillage issues. It’s easy to handle and cleans up well. I haven’t used it for large groups but then again I don’t have enough room at my table for large groups anyway.

I made one of the tagine recipes from the Le Creuset site and having already tried it in a dutch oven I couldn’t believe how much better it was when made in the tagine.