The Best Tagines for Your Favorite Low-and-Slow Moroccan Dishes

What to Look for in a Tagine

Design

Whether you like rustic or artisanal cookware or bright and shiny showpieces, these are some common design points to look for.  

• The Top: While some modern tagines feature uniquely shaped, eye-catching tops, you may want to stick with a more traditionally shaped one. The best tagines have distinctive conical or domed tops that return condensed steam to the pot, continually basting the food with its own cooking liquids. A modern or artistic interpretation of a tagine lid might not offer the same benefit. 
• The Fit: The lid should fit neatly to the base and nestle inside the tagine’s rim, but not so snugly as to prevent steam escaping. This is where the presence or absence of a hole in the lid may make a difference. 
• The Hole: Some Moroccan clay or ceramic tagine lids have a hole while others do not. It’s logical to wonder if the hole is even necessary. Some experts claim the hole is an aesthetic choice made by the potter and serves no purpose; others say that it functions as a steam vent in a tagine with a lid that fits tightly to the base. We don't think a hole is critical and shouldn’t be a deciding factor; if you do get some bubbling over, a toothpick or tip of a spoon can be used to prop open the lid just enough to allow steam to escape. 
• The Base: In addition, you’ll want to look at the base of the tagine. Is it heavy and solid, so that it retains heat and allows for simmering and braising over low heat? Does it sit flat and is the interior smooth? Is it too deep (or not deep enough) to your liking? Extra deep bases make it a little more difficult to eat from the dish communally by hand as is done in Morocco, but you might like the extra room they provide.

Material

The character of the tagine and the way it handles heat is largely determined by the material used to make it. Here are some special considerations for each type.

• Unglazed Clay: Each clay tagine from Morocco is handmade, so don’t be alarmed by minor cosmetic imperfections, asymmetry in its design, or if the top doesn’t fit as precisely to the base as you’d expect. Do, however, pay attention to the tagine’s thickness and heft (thicker, heavier tagines tend to be more durable) and be on the lookout for cracks, chips, or holes in the clay. You will need to season this type of tagine before its first use, and it’s not uncommon for unglazed clay to initially be quite porous. This means that you may need to top off cooking liquids for the first several uses, until the clay has strengthened naturally from repeated cooking. You will also need a diffuser, particularly for an electric cooktop, since the bottom of a clay tagine shouldn’t make direct contact with its heat source.
• Lead-Free Glazed Tagines: Be sure you’re selecting a cooking tagine and not a serving tagine; the latter tends to be more ornately painted or decorated and is not intended to be used as cookware. Glazed cooking tagines should be inspected for chips and cracks, particularly in the base’s interior where such imperfections can become a breeding ground for bacteria. Additionally, use due diligence to ensure you’re selecting a tagine that’s been fired with lead-free glaze. Even if a label or sticker indicates that an imported Moroccan glazed tagine is lead-free, you’d be wise to use a lead testing kit to confirm the tagine is indeed lead-free before cooking in it. Seasoning is also recommended to help strengthen a glazed ceramic tagine, and again a diffuser is probably necessary. 
• Flameware: Flameware is ceramic cookware that’s specially manufactured to be resistant to thermal shock and mechanical shock, and that comes at a higher price. It has some advantages over traditional glazed ceramics, and those are the features you should check for and compare. What heat sources are safe to use? Do you need a diffuser? Can it go from fridge to oven? How should it be washed? As with other ceramics, make sure the glaze is free of imperfections or cracks. Emile Henry and Clay Coyote are two brands to consider.
• Metal Tagines: Metal tagines in Morocco tend to be made of cheap aluminum or stainless steel; they offer lightweight convenience but definitely not authenticity in terms of final flavor and texture of the food. The selection of metal tagines in the United States, however, is much better. Look for either a quality stainless-steel tagine with an aluminum core and aluminum clad bottom or a strong aluminum tagine with a nonstick coating. In both cases, choose thicker, heavier cookware as it will behave more like a traditional tagine. 
• Enameled Cast Iron: Price is a big factor here. Top-of-the-line enameled cast iron tagines should be regarded as an investment and therefore should offer advantages such as oven-safe durability, the ability to withstand high temperatures, and the versatility to be used for searing, roasting, and more. If opting for a budget-friendly enameled cast-iron tagine, be sure to compare its specs to those of a high-end brand like Le Creuset or Staub.

Size and Weight

Tagines come in different sizes that range from about two servings up to eight or 10 servings. Be aware that larger tagines are quite heavy when the lid is in place; this might be an issue if you have trouble handling hefty cookware. When selecting a tagine, consider your family’s size as well as what you’re likely to prepare in it. Some ingredients can be stacked without issue and will still cook beautifully, but even the largest tagine might not hold an adequate mix of meat or poultry and veggies for a larger family (so you may need multiple). Also, be aware that most tagines are quite heavy when the lid is in place. Keep weight in mind if you have trouble lifting and handling hefty cookware.

FAQs

What is a tagine? 

The word tagine has two meanings. It refers to a 2-piece North African cooking vessel consisting of a wide, shallow base and conical or domed top, and it also refers to the aromatic or spiced stew that’s prepared inside. The unique shape of the tagine pot’s lid helps condense steam and return the liquids to the simmering dish. This helps preserve flavor while tenderizing even inexpensive cuts of meat to a buttery, falling-off-the-bone consistency.

Traditional Moroccan tagines are hand-spun by potters; the finished clay product might be left in its natural unglazed state, or it might be glazed and even painted for a decorative touch. Which to use is a matter of personal preference. The most ornately decorated tagines, however, are usually not safe for cooking and instead should be reserved for serving.

What lamb is best for tagine?

Lamb shanks or other inexpensive stewing cuts of meat on the bone are fine to use in most tagine recipes that include vegetables. Due to long, slow braising in the tagine, these cuts will lose their toughness and become tender enough to break apart easily by fork or hand. If a cook is short on time but still wants to prepare a tagine, lamb chops will cook much more quickly but they’re not a traditional choice.

In classic Moroccan dishes where meat features prominently—lamb tagine with prunes is an example—premium tender cuts from the leg or shoulder are ideal. Two- to three-inch sized pieces should work well for most tagine recipes. In some cases, such as when preparing the Moroccan specialty dish mrouzia, neck meat might be preferred.

How do you care for a clay tagine?

Kiffa prefers unglazed clay tagines, which require more careful handling than modern materials. She offers the following tips to extend the life of a traditional tagine.

• Be sure to season an unglazed clay tagine before first use, and again if it’s sat unused for a year or longer. “This is an important step for strengthening a clay tagine and helping it to be less porous,” Kiffa says, adding that seasoning is also a good idea for glazed ceramic tagine.
• Avoid thermal shock by not subjecting the tagine to extreme or rapid changes in temperature. For example, you shouldn’t place a hot tagine on a cold granite counter, and you shouldn’t place a cold tagine in a preheated oven. 
• Don’t use strong soap products to clean an unglazed clay tagine. Part of the appeal of clay cookware is its ability to retain seasoning with time, so try to use only water and baking soda for after-meal scrubbing. “For burnt on bits, an overnight soak in water, scraping with a spoon, and good old-fashioned elbow grease should do the trick,” Kiffa says.
  

Why Trust The Spruce Eats?

Christine Benlafquih has been writing about and cooking Moroccan food for nearly 30 years. She’s the former Moroccan food expert for The Spruce Eats; the owner of Taste of Casablanca, a culinary activity business that offers food tours, cooking classes, and cultural experiences to tourists in Casablanca, Morocco; and the founding editor at Taste of Maroc, a website dedicated to Moroccan food, culture, and travel. When cooking for her family of eight, she typically use two medium or two large tagines, depending on the particular recipe being prepared.