A tagine is a North African pot with a conical lid that traps steam and bastes food in its own juices; the name also refers to the slow-simmered stews that are traditionally prepared in this vessel. Emile Henry’s version ensures even cooking from the bottom as well as even basting from the carefully crafted lid. Their ceramic, made from high-fired Burgundy clay, has special heat-resistant qualities, so it can be used directly over heat where other tagines might crack from temperature shock. This tagine has a beautiful glazed finish that is perfect for tableside serving with any of our tagine recipes and slow-simmered dishes like our Five-Spice Pork with Rice.
Family-owned company Emile Henry has been making beautiful and durable kitchenware since 1850 in the Burgundy region of France. We love the restaurant quality and damage resistance of their products, which are still formed and hand-finished by skilled artisans from high-fired Burgundy clay.