FlyingChopstik

I just went to the website and the extra large rifi is listed at 12 inchs wide. Is this the one you have Smithy? I also asked the company which tagine would be ideal for 4 to 6 people and the woman responded that the extra large rifi wouldnt be large enogh and it would be better to cook with 2 tagines to feed 6. Ive been wondering if that was an attempt to upsell.

Thanks for the measurements too. Its very helpful.

Smithy Yes the 1 i have is glazed on the inside and unglazed on the center bottom and parts of the top. Maybe that is having an effect. Good enough to add an unglazed tagine to the collection!

Hi everyone! Thanks for the welcome! I have a Japanese donabe pof and i was wondering if i can substitute this for a chinese sandpot? Also how has everyone come along with their Moroccan tagras? Mine is coming in the mail today and im so excited. Has anyone cooked non fish dishes in them and what other seafoo recipes have you cooked in them? Later on this week i will receive my chamba soup pot ( i already own a casserole, which i love). Ive turned into a real clay junkie since getting this book. We live in a small apt and my hubby says that soon or later its going to look like a museum since i have my japanese tagine and chamba pot on top of the bookcase as decorative pieces. The tagra will go inside the cabinet to keep the cazuela company. I dont even have a kitchen, just a kitchenette but we get pretty creative with the space. I envy those of you with ample cabinet space and im happy to meet other people who experience my symptoms of delicious food cravings and clay pot addiction. Lol I attached photos of dishes i made and my donabe pot and japanese tagine. I have my eyes on a rifi tagine qnd i know that i already have a space on top of my fridge thwt im considering for it. I inquired about everyones experience with thevrifi tagine in the Moroccan tagine cooking forum.

Ugghhhh i wish there was a way to rotate the picture. Here was the dish i cooked in it. Please let me know your thoughts on the Rifi!

Hello everyone, I currently own a japanese tagine from http://toirokitchen.com/products/fukkura-san/ which i love but its not as deep as most moroccan tagines. I have my eyes on the rifi tagine. I cook for just my hisband and i mostly but i do cook for friends occassionaly, no more than three additional people. What size do most of you have? What size would you recommend? I feel a little like i am cheating on my fukkara san tagine but i would definitely still use since it has multiple purposes. Ive used the bottom dish in a broiler and on dry heat, and for saute with no issue. I cook mostly Moroccan dishes so its a bot of a pain since i have to reduce liquids a great deal or risk overflow. For a space idea, it can hold 1 chicken, up to 3 pounds of lamb chunks or 6 to 7 thighs. I attached photos of my tagine and the dish i cooked from Paula Wolferts The Food of Morocco: lamb tagine with apples and prunes. It was delicious!

Hi is anyone still cooking from this book? I just bought it and cooked a few recipes. So far everything came out delicious. The only issue i had was with the Turkish red lentil bulgar koftes. The recipe called for too much water and the mixture never firmed up enough. How do i add pictures to my post? Does Mrs Wolfert still comment on here? I have some questions about pots to ask her.