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Old 09-26-2018, 07:09 AM
 
Location: Massachusetts
3,293 posts, read 1,839,965 times
Reputation: 10414

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Quote:
Originally Posted by Jkgourmet View Post

http://www.city-data.com/forum/membe...26-085230.html

I'm thinking it's decorative only?
It does look that may be a serving and not cooking piece.
Is there unglazed ceramic for the interior? My cooking one is unglazed. I'm not 100 percent but I think that is a way to tell them apart.

Now with the interior photo I am sure that's a serving piece. It will be a beautiful serving centerpiece. It really is a beautiful piece! Enjoy!
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Old 09-26-2018, 07:10 AM
 
Location: SE Florida
178 posts, read 33,143 times
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Quote:
Originally Posted by magicshark View Post
Here is the one I have https://www.wayfair.com/kitchen-tabl...saAvMgEALw_wcB

We go through phases were we cook a lot of middle eastern and north African dishes. So for us it is worth the price!

The Le Crueset ones are over $200. I can see spending $40-60 on one, just not over $200 for something we'd only use a few times a year. Wayfair does have some really pretty ones that can be used for cooking.
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Old 09-26-2018, 07:12 AM
 
Location: SE Florida
178 posts, read 33,143 times
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Quote:
Originally Posted by Jkgourmet View Post

It is beautiful! I can pretty much guarantee it's decorative. Is there a manufacturer's name or mark on the bottom of the bottom piece?


You can always cook your tagine in a heavy bottomed pot and then use that beautiful piece as not only your serving dish, but a lovely table centerpiece as well.
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Old 09-26-2018, 07:17 AM
 
Location: Massachusetts
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Quote:
Originally Posted by Medtran49 View Post
The Le Crueset ones are over $200. I can see spending $40-60 on one, just not over $200 for something we'd only use a few times a year. Wayfair does have some really pretty ones that can be used for cooking.
Yeah Le Crueset is beyond my pay grade! I liked the Le Souk brand as they are made in Tunisia. Makes me smile whenever I look at it!
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Old 09-26-2018, 08:14 AM
 
Location: Phoenix, AZ > Raleigh, NC
14,301 posts, read 17,505,128 times
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Now that you guys as educated me, I'm quite sure it is decorative. (I'm not at all sure the original owner KNEW that, but who knows.) Goody. Another tchotche.


It is pretty, and already has been moved to be a centerpiece on my dining room table - which has long been begging for a proper centerpiece. Maybe I'll start fibbing and say we picked it up when we were in Tunisia. . .
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Old 09-27-2018, 05:24 AM
 
Location: Canada
5,131 posts, read 3,639,022 times
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Ok, I had to look up what a tagine was. I'd never heard of it.

I have a simple question: They are very pretty but: what is the difference between using a tagine or just a smaller frying pan with a good solid base and a lid having a steam hole in it?
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Old 09-27-2018, 05:31 AM
 
Location: Florida
661 posts, read 140,534 times
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Quote:
Originally Posted by gouligann View Post
Ok, I had to look up what a tagine was. I'd never heard of it.

I have a simple question: They are very pretty but: what is the difference between using a tagine or just a smaller frying pan with a good solid base and a lid having a steam hole in it?
Don't know, never cooked in one.
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Old 09-27-2018, 06:47 AM
 
20,208 posts, read 28,258,856 times
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Quote:
Originally Posted by gouligann View Post
Ok, I had to look up what a tagine was. I'd never heard of it.

I have a simple question: They are very pretty but: what is the difference between using a tagine or just a smaller frying pan with a good solid base and a lid having a steam hole in it?
Earthenware provides a different flavor than cooking in metal and keeps what's cooking moister from my experience. The conical shape allows condensation to be trapped and to drip back down on the food versus escaping through a steam hole and potentially drying out the food. Tagines also cook low/slow which helps to amplify the flavor and maximize nutrients.
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Old 09-27-2018, 06:56 AM
 
Location: Massachusetts
3,293 posts, read 1,839,965 times
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Quote:
Originally Posted by gouligann View Post
Ok, I had to look up what a tagine was. I'd never heard of it.

I have a simple question: They are very pretty but: what is the difference between using a tagine or just a smaller frying pan with a good solid base and a lid having a steam hole in it?
I will try to explain but hang with me as I am not best at explaining things.

A tagine is more of a slow cooker. You want to slowly cook things so the steam that builds up, slowly, can be reintroduced to the dish. There is no hole in the top of the cone. Do you need to use a tagine? No, plenty of pans could take its place. On the other hand I have noticed a difference in recipes when I don't use one.

I'm pretty sure the clay makes a difference also. Cooking with clay is tricky but it has a lot of advantages. It holds the moisture in better, heat distributes more evenly and the food just tastes, I don't know how to say it,, brighter.
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