cooking in tagine

[Suvir Saran]

Helena, have you cooked using it yet?  What do you think?

No : it looks like my tagine is not for stovetop use. So i'm thinking about Le Creuset.

Speaking of Le Creuset, thanks for pointing to Karahi: looks great! And also their Tawa

I also have recieved the Karahi and Tawa. The Karahi set looks great.. the shape is not really a Karahi shape. The tawa is not shaped like a tawa either.. wonder what they were thinking?

But they are yet to be used by me... so I shall let you know what I think.

I love the Lodge Wok. It has great weight to work as a good Indian karahi. You can keep stirring without having to worry about shifting the wok too much.

[Suvir Saran]

Well, at the very least it is a 'Authentic Westernized' version of a tagine. I think that it should work fine, my only quibble is that it is rather small. You wouldn't be able to do many lamb shanks for instance.

Adam, I have had the same problem with the Tagine. It is far too small. When I make a tagine, I invite a bunch of friends, and the tagine is mantled as the main dish. Cannot do that with this Le Creuset one. It does look very pretty though.

[Adam Balic]

I would estimate that my terracotta version is 2-3 times as big. Big enough for two whole chickens. Maybe, it is because Le Creuset is French - made for pousin!

[fifi]

I hadn't really thought about the size issue. I would certainly only do a tagine for a group of at least four. It seems to be so festive, what is the point of a tagine for one or two? Thanks for that before I blindly go get the Le Creuset. Back to the drawing boards.